Inspiration

I’m not one to buy too many cookbooks but I love cooking magazines. My favourite at the moment is Fine Cooking for the variety of recipes, the emphasis on seasonal ingredients, and its pedagogical flair. Many recipes are actually built around teaching a particular technique or the principles behind a traditional dish. The article on polenta, for example, explains in detail the basic methods for cooking it as well as many practical variations. The one on stews is heavenly and its technique for turkey roasting got me through my first Christmas cooking without any glitches. Once in a while the publishers bring out a special issue dedicated to a particular season or emphasis. Entitled Quick & Fresh, the newest special issue features Ellie Krieger, a registered dietitian who also hosts a popular show on the Food Network. Since I don’t watch Food Network, I didn’t really know Ellie’s work but the recipe on the cover caught my attention and I had to try it right away.

On monday I tried another of her recipes: Fried Rice with Scallions, Edamame & Tofu. It was very good! It also looked amazing.

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