This is the fifth (and final) installment of my series of Thanksgiving magazine reviews. You can see my evaluative criteria here. When I first decided what publications I wanted to review, I was going to keep FOOD & WINE off the list. My reasoning was that half of Food & Wine is, well, wine and I didn’t think it would be fair to pit it against the other magazines, which were all food-centric. However, I think it stacks up quite nicely, in fact.
- 214 pages total : 95 pages of ads (44%)
- 76 Recipes
- News-stand price: $4.50
- Price per recipe: $0.06
- # of ads pretending to be articles: 5.
- Recipe Index? Right after the table of contents, at the front of the magazine, Food & Wine offers two indexes – one listing the recipes in the issue, and another listing the wines. The first groups recipes by category (Soups & Starters, Fish & Shellfish, Pasta & Rice, etc.) and supplies a color coded system to let readers know which are Fast, Healthy, Make Ahead, Vegetarian, and “Staff Favorites”. The wine index lists all the wines
• Equipment – This month the “Equipment” section tested skillets, comparing the pros and cons of cast iron, stainless steel, and nonstick versions. I found this to be very helpful and interesting, including the brand recommendations.
• Master Cook – A great monthly column highlighting one master technique and how to use it in the home kitchen. This month it is making your own ricotta cheese – brilliant!
• Wine-Tasting Room – A true advantage of this food magazine is the great wine advice. This section highlights yummy wines with a focus on affordable and everyday ones.
• Each recipe clearly displays the active cooking time and the total cooking time. Very helpful for those of us (ahem! me! ahem!) who tend to find themselves in the middle of preparation at 7:00 only to realize that the recipe requires 2 1/2 hours of braising time.
• Excellent layout and design. I find this magazine to be one of the easiest to read and work with.
• Wine suggestions with many of the recipes, shedding light on the esoteric and impenetrable art of food and wine pairing.
Thanksgiving at the Food & Wine house:
The F&W “Thanksgiving Planner” is wonderfully organized and clear and the theme is “delicious and stress-free”. Each recipe is marked with a symbol, letting the reader know if the dish can be made ahead, made way ahead, cooked on the grill or stovetop rather than the oven, or if you can finish it in the oven after the turkey comes out. The dishes are grouped into three suggested menus with a wine pairing, but swapping is encouraged! The ‘out-there’ factor is at mid range: goat cheese-edamame dip with spiced pepitas; creamed spinach and parsnips; grilled butterflied turkey; fennel, red onion and focaccia stuffing. Ruling? Choose wisely, my friend.
• Caraway-Ancho Chile Gravy
• Cream and Lemon Braised Pork Shoulders
• Giant Lima Beans with Stewed Tomatoes (sounds like images from my fifth grade nightmares…)
I’m looking forward to cooking:
• Cassoulet with Duck Confit
• Butternut Squash Turnovers
• *Sweet Potato Gratin with Chile-Spiced Pecans
• Cranberry-Pomegranate Sauce
• Creamed Spinach and Parsnips
*Sweet Potato Gratin with Chile-Spiced Pecans, from F&W November 2008.
5 lbs. sweet potatoes
4 Tbs. unsalted butter
2 c. pecans
2 Tbs. sugar
1 tsp. chipotle chile powder
1/4 c. honey
1/2 tsp. cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground cloves
1/2 c. heavy cream
freshly ground pepper
2 c. mini marshmallows
Preheat the oven to 375 degrees. Roast the sweet potatoes on a large baking sheet for about 1 hour and 10 minutes, until tender. Meanwhile, in a skillet, melt the butter. Add the pecans, sugar, and chipotle powder and cook over moderate heat, stirring, until sugar starts to caramelize and the pecans are well coated, 8 minutes. Spread the pecans on a parchment-lined baking sheet, sprinkle with salt and let cool. Cut the potatoes in half lengthwise and scoop the flesh into the bowl of a food processor; discard the skins. Add the honey, cinnamon, allspice and cloves to the processor and puree. Season with salt and pepper.
Scrape the potatoes into a 9×13 inch baking dish; scatter the marshmallows are golden. Sprinkle with the pecans and serve. MAKE AHEAD: The sweet potato puree can be refrigerated overnight. Bring to room temperature and top with the marshmallows bfore baking. The spiced nuts can be stored in an airtight container for up to 3 days. Makes 12 servings.
Results: So delicious! We could really taste the warm spices in the puree, and the crunch of the pecans was a welcome addition to this traditional dish. I would absolutely cook this for Thanksgiving or any fall meal. The leftover pecans (of which there were many!) went into my spinach, pecorino, and prosciutto salad for lunch, and they were perfect! They could also be a good accompaniment to a Thanksgiving cheese plate. I think that F&W does a wonderful job blending traditional recipes (cassoulet) and innovative techniques (homemade ricotta), not to mention providing great wine recommendations and pairing advice. If I could spare the shelf space, I would certainly add this publication to my subscriptions! I can’t end this post without pointing out that the recipe I tested is clearly NOT a gratin as I understand it – gratins have melted cheese or buttered and browned breadcrumbs on top, not kraft mini marshmallows.
Incidentally, I’m a tough worker in the gym, though I’m skinny.
Please lemme understand your ideas on this and any
kind of supplements that I could integrate into my present program.