I am always prejudiced to like Fine Cooking.  The recipes are right around my level of cooking, or a bit more.

However, most of really fun-looking recipes are more time-consuming than I have right now.

Ingredients introduced:  chestnuts, dates, pomegranates, endive, parsnips.  How to do more with clementines than just eat them.  How to use up a buttload of smoked salmon (from Sam’s, Costco, etc.).  Cookbook reviews including Ad Hoc at Home and Momofuku, both of which look interesting but the sort of thing I’d like to check out from the library before I buy.  How baking soda and baking powder work (and why they’re two different things).  How to eat lighter.  Mixed drink recipes (they like to dig up old drink recipes that people probably haven’t tried before).  Two big meat-based holiday meals.  How to roast ducks, geese, and Cornish game hens.  How to make authentic  tamales.  Three gorgeously fancy cakes, including one with homemade marshmallows on top.  Fudge.  Tons of Christmas cookies.  How to make dulce de leche without exploding a tin can.  And, finally, at the end, seven recipes that take less than three days to make.

I made a parsnip recipe out of this, the parsnip risotto.  And I’m planning to make one of the quick recipes from the back, Orichette with Brussels sprouts, gorgonzola, and brown-butter pecans.

I want to make everything.  It just seems overwhelming.

I want to like this magazine.  It make me think; it makes me want to cook.

But I cook so few actual recipes out of it.  I cook so many more out of Bon Appetit.

Hm…there’s this rapini recipe in there that says I need to blanch the rapini for 4-5 minutes.  That sounds more reasonable than the fifteen seconds…

I think if I actually cooked my way through this magazine, I’d be a lot better cook than I am now.  It just seems like I’d have to spend six hours a day doing it for two months to get it done.

I guess I’ll never cook my way through the Julia Child cookbooks then, either.