The Food Network magazine came on the scene in 2008 and created quite a splash. Its initial goal was to sell 300,000 copies. In short order, it had over 1,000,000 readers a month. Its celebrity chefs grace each cover like rock stars. Its success may lie in the fact that there’s nothing earth-shattering or difficult about any of its recipes. Unlike Fine Cooking, which deep dives into a subject and invites creativity with articles about customizing meatloaf and creating one’s own flavor profiles, Food Network could be called “Recipes for Dummies”. The only challenge to its reader-cooks is to get dinner on the table with as little fuss as possible. Now don’t for minute think that I don’t subscribe to the principle of making things that are easily replicated by our readers. It’s just that in my heart, I believe that Food Network Magazine’s success killed off a magazine that was far and away a more comprehensive look at food and cooking and the techniques for doing it well.
Wild Garlic (or Ramps) Pasta - A simple pasta with the delectable flavor of wild garlic, or ramps, made with olive oil and fresh noodles.
1 day ago