Food Directory

Food Home:- Home: Cooking: Magazines and E-zines:

 

• Bon Appetit - On line with recipes and information.
• Cooking At Home With Jorj - Free recipes and cooking tips for the novice cook with interactive questions and answers, step by step illustrations, and unique food presentations.
• Cooks Illustrated - Offers a particular focus on the techniques of home cooking for those interested in sensible, flavorful American food. Each issue includes step-by-step illustrated cooking techniques, product and wine tastings, equipment testing, and cookbook reviews.
• Cuisine - New Zealand based magazine offering recipes with accompanying photographs, a "how to" section, a wine resource channel with tastings and recommendations. Includes sections on travel and drinks.
• Cuisine Magazine online - Offers step-by-step, fully illustrated recipes, dozens of cooking tips, honest product reviews, a forum for cooking enthusiasts, and is free of advertising.
• Cyberchef - Recipes, cookbook reviews, chef interviews, food literature, links to other cooking sites.
• Cyberchef - Edited in Paris, Cyberchef features interviews with famous chefs, recipes, cooking tips, cookbook and restaurant reviews on French and international cuisine.(English, French)
• DavidRosengarten.com - Gourmet newsletter. News, how to subscibe, and reviews.
• Diabetic Gourmet Magazine - Online magazine dedicated to diabetic dining and healthy living. Huge recipe archive, diabetes articles and news, forums and support groups.
• Diabetic Newsletter - Features diabetic recipes, articles, news about treatments, therapy, and medications, diabetes and health trivia.
• EatingWell - Food and health magazine featuring healthy recipes, nutrition and diet tips, cooking techniques and seasonal suggestions. Sample recipes, forum, online shop and subscription information.
• Eclectic Cooking - An ezine about gourmet cooking, with nutrition advice, recipes and software. Free and subscription areas.
• Epicurious - Recipes from Gourmet and Bon Appetit plus web only content and a recipe archive.
• Epicurus.com - Virtual magazine of hospitality industry consultancy provides recipes, cooking tips, restaurant reviews and message board.
• F&B World - Reporting and tasting for food service professionals.
• Fine Cooking - The magazine for people who love to cook. Techniques, recipes, basics, food science.
• Fine Cooking - The magazine for people who love to cook. Techniques, recipes, basics, food science.
• Flavor and Fortune - Magazine specializing in information about Chinese cuisine with informative articles, along with book, food, and restaurant reviews.
• Food & Wine Online - Dedicated to recipes/menus, wine reviews, and articles about innovations in the food world. Features chats with food experts.
• Food Australia - Each month Food Australia publishes items of both general interest and those which concentrate on specific aspects of the food industry.
• FoodieNews - Weekly articles on food in history, food in the news, foodie humor, as well as delicious recipes and helpful kitchen tips.
• Gastronomica: The Journal of Food and Culture - The pleasures and aesthetics of food combined with the latest in food studies, food, culture, and society.
• Gourmet Connection Magazine - Magazine dedicated to gourmet food, health, and the finer things in life. Recipes, food and health articles, current news and forums.
• Grilling Magazine - Monthly publication that focuses on the art and entertainment of outdoor cooking. Recipes and articles for grilling, smoke, Dutch oven, and camp fire.
• Les Kincaid - Explores the worlds of food, wine and golf.
• Life of Reiley - Created by food and wine journalist, Amy Reiley. Recipe of the month, book and movie reviews, and festivals.
• Saveur Magazine - Gourmet food and wine magazine. Contains recipes, cooking tips, articles on culinary traditions.
• Seasoned Cooking - Online cooking magazine.
• Texas Cooking Magazine - Recipes, news about southwestern cooking, and Texana information.
• The Art of Eating - Edward Behr's opinionated, in-depth periodical about the best food and wine.
• The Norwegian Table - A monthly webzine about Norwegian food in English. Recipes, restaurants, how-to's, cook books. From traditional to modern day cooking.
• The Strong Buzz - Andrea Strong shares cutting edge news on New York restaurant openings and closings, chefs on the move, events, frank (and funny) restaurant reviews, and all sorts of insider dish on the world of the food biz.
• Wine Spectator Magazine - A major American wine and lifestyle print magazine. Columns, wine reviews and bulletin boards.
• i-eatsite - Where food and culture meet, explored in words and pictures. Global restaurant reviews and recipes. In English and Japanese.

XML Feeds:

• Gastronomica: The Journal of Food and Culture - Articles from the magazine. [RSS]

Random Indian Recipes:-

• Dabeli
  First boil potato and mash it by adding red chilly powder,garam masala powder, turmeric powder,chat masala, tamarind pulp,sugar,asafoetida and salt. Mix well and check the seasoning. Chop onion and coriander leaves finely. In a kadai heat butter and add potato mixture and add little water to cook for 4-5 min. Remove from kadai.mix chopped onion, ...
  
  
• Kadai Paneer
  Cut paneer and capsicum in long pieces. Make fine paste of onion, tomato, ginger and salt. Heat butter in a pan. Add bay leaf, cloves, cinnamon. Then add ground paste,red chilly powder and orange colour. Allow to cook on medium flame till oil seperates. Add paneer and capsicum pieces. Cook again for 4-5 min on low flame. When the capsicum are done remove from the flame. Kadai paneer is ready. Serve hot with naan or roti.
  
  
• Aluchi Bhaji
  Soak the peanuts for an hour and cook in a pressure cooker. Clean the alu (colocassia leaves) well and shred them finely. Heat oil in a pan and add crushed garlic cloves. Allow to turn brown on low flame and add asafoetida. Now add shreded leaves and finely chopped green chilly. Saute finely on mid flame and add cooked peanuts.
  
  
• Pineapple Jam
  Remove skin and eyes of pineapple and grate it. Add sugar and saffron in pineapple pulp. Put on low flame to boil for 10 min. Lastly add elaichi powder and mix well. Pineapple jam is ready.
  
  
• Samosa
  Boil potatoes and green peas. Chop onion and coriander leaves. Heat 2-3 tbsp oil and mix in maida and make smooth dough adding salt and warm water. Keep aside for 30 min. In a pan heat 1 tbsp oil and add mustard seeds and cumin seeds. when they started to crackle add onion and kadipatta and fry for 2-3 min. Now add ginger garlic paste and again fry for 2-3 min. Add dhania jeera powder,turmeric powder and salt. Lastly add mashed potatoes, ...
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Mango Sasav
  Wash,peel and cube mangoes. Dry roast 1/2 tsp mustard seeds in a pan till they crackle. Add to the coconut and grind fine paste along with jeera,turmeric powder,red chilly powder and peppercorns. Heat oil and add 1/2 tsp mustard seeds and allow to crackle. Now pour the grind paste. Add jaggery,tamarind pulp,salt,mango pieces and 1 cup of water. Bring to a boil and simmer till all the water dries out. Add more jaggery if necessary. Serve hot with rice.
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...
  
  
• Chicken Kabab
  First wash chicken mince and drain. In a big dish take chicken mince, green chilly-ginger-garlic paste,finely chopped onion and coriander leaves. Mix well and add salt. Mix again and make small balls. Refrigerate for an hour. Heat oil in kadai and fry the kababs in hot oil on low flame till golden brown. Serve hot with tomato ketchup.
  
  
• Undhiyo
  Mix all above muthia ingredients in a bowl and knead dough without using water. Make small balls and deep fry in oil till golden and keep aside. Make pieces of all vegetables. Mix all masala ingredient and apply to chopped vegetables. In a cooker heat one bowl oil and fry whole red chilly.ajwain and hing. Now pour all vegetables in tadka and fry again for 2-3 min. Add 1-2 cup of water and cover the cooker. Allow to cook on low flame for 30-40 min. Allow cooker to cool. Now add fried muthias and mix well. Undhiyo is ready.