I’m a magazine junkie. Just approaching a magazine rack sends me into a semi-hypnotic state. All those glossy covers, those smiley faces and far-off landscapes and over-designed living rooms and birthday cakes.
Occasionally, however, I’m let down by just how predictable some of the covers, especially on food mags, can be. Seems like everyone has the same grilled steaks in June. Burgers in July. Turkeys in November.
But this month, I was faced with two that couldn’t have been more different.
The August issue of Gourmet features a serene, exactingly styled slice of cheesecake, topped with glistening blackberries (so shiny they almost look like freshly harvested caviar) and set against an austere white background. It looks delicious in the same way as the elegant dessert you were served at that wedding last month, the one that tasted extra good because you knew it was almost time to take off your tie.
By contrast, the cover of Bon Appetit, which recently went through a mini-design tweak (new logo, a few new elements inside, and a refreshed approach to cover photography), looks like it needs an NC-17 rating. A bodacious, drippy ice cream cone, cherry of course, coated with glistening chocolate and splashed on top with a white, oozy goo, the picture could be exhibit A for what foodies like to call food porn. Hot? You decide.
Apropos of nothing, I guess, but fun to think about.
In other magazine news, I’ve found myself falling in love with a magazine I wouldn’t have predicted falling in love with, Vegetarian Times. I wouldn’t have predicted it because I’m a committed omnivore.
I like it because it’s packed with good recipes, and while they’re all vegetarian, they don’t apologize for being vegetarian. There is no “fried chicken” made with tofu, or “meatloaf” made with nuts. There is just a beautiful range of lovely ideas — recent months have had spreads of Greek mezes (small plates), classic picnic foods, frozen pops, wok-friendly entrees and even a wine-pairing guide for vegetarian foods.
Here’s my favorite recipe from the September issue.
Avocado Chimichurri Bruschetta
Recipe from the September 2008 edition of Vegetarian Times. Serves 6.
Ingredients
2 tablespoons lemon juice
2 tablespoons red wine vinegar
3 cloves garlic, minced
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 cup olive oil
1/4 cup chopped cilantro
1/4 cup chopped fresh parsley
2 avocados, peeled, pitted and cubed
6 half-inch-thick slices whole-grain or ciabatta bread, toasted
Directions
Combine lemon juice, vinegar, garlic, salt, red pepper flakes, oregano and black pepper in small bowl. Whisk in oil, then stir in cilantro and parsley. Fold in avocado cubes. Spoon avocado mixture onto toast slices and serve.
