Quote:
Originally Posted by stingo
Do you subscribe to Cooking Light? I've looked at it a few times and while it looks good, its recipes tend to fall into one of two categories to me: 1) recipes with one (generally expensive ingredient that's hard to find) that is only used in that recipe and no other or 2) recipes which are too involved and similar simpler variants are readily available.
|
We subscribed on and off for years, and now purchase only their annual cookbooks which include all the recipes published the previous year. The local BJ's, a Costco-type warehouse store carries them each year at a substantial discount. Either a subscription or purchase of the current annual cook book will give you access to all the information on their website.
Your characterization of many of their recipes is somewhat consistent with our experience. However, they really do carry a number of fairly simple recipes with readily available, inexpensive ingredients (more in some issues than others).
We've discovered that we can work around a good number of things (or, sometimes simply leave them out) if we are lacking and do not want to purchase what they specify....We're not afraid to adjust things and experiment; we're seldom disappointed with the results.
We both enjoy cooking and work together well in the kitchen. We've found several of the more complex recipes to be well worth the effort if we have the time, but we tend to avoid those that have perfectly acceptable simpler variants. We tend to focus on the more complex ones in the cooler weather months when we're inside more. When we're sufficiently pleased with the outcome, we'll even set the dining room table with china and crystal, open one of our better bottles of wine and make an evening of it.