Serious Eats - seriouseats.com

I, too, had let my subscriptions of Gourmet, F & W and Bon Appetit end this year. Read them once and then they were clutter, not reference material like they once were. As a teenager, I would babysit for a family that had year's of Bon Appetit mags filed away - I would spend the evenings (after the kids were asleep) copying recipes down to try one day. I think my love of food began when I picked up that magazine! I wanted to aspire to cook these things.

Maybe it's the recession but these magazines just seem out of touch with the way that people (even "foodie" people) live and cook these days. I don't read food magazines so that I can aspire to be like someone else (e.g. waifs, sitting at a white clothed table in the field over looking the Alps) who I will never be - I read them to inspire me to cook and try new things.

Would love to hear more about what magazines people are reading these days!

Thanks for the tips! Do you think it has anything to do with not using enough butter? I usually try to do a light version (this was a Cooking Light recipe), using only a couple tablespoons of butter but am wondering if I should increase that - but they never call for thickener so it must turn out okay in the test kitchen, right?

i actually made sloppy joes last night for the first time in years... i thought they were on the endangered species list but apparently other people still eat them, too!

Ugh... this kind of article is what makes dietitians like myself want to throw our hands up in the air and give up. We have to realize that no one food can provide all the nutrients we need... that's why all foods fit into a healthy diet - fruit is another building block, packed with fiber, water, antioxidants, etc... and oh yeah, and it TASTES good too! Sounds like a nutritious combination to me...

I too have had anxiety over pie crust since marrying into a "pie-loving" family - every pie has to be homemade, just like mom's... ugh, I was just fine buying my pies from Costco but I've embraced the challenge and I've put my skills to test.

I agree with bobcatsteph3 - the food processor is my new best friend when it comes to pie crust... it's fantastic. The other secret is to use ice cold butter and to handle it as little as possible.

I place the dough between 2 sheets of wax paper and use my silicon pin - works well but I haven't tried a french pin.

I've never heard of "egg pancakes"... are these like crepes or blintzes?