this and that

This and That June 2009

Work For Food?
I worked at a large food magazine prior to my life at Relish. When it came to taste testing, we loved to have guests. And even though guests always felt "unqualified" to taste test, we knew they had the perfect taste buds-unjaded and more like those of our typical reader-making their comments all the more valuable.

Now Relish wants your taste buds and cooking acumen. If you're interested in testing recipes for upcoming issues of Relish, drop us a line at editor@relishmag.com stating why you would be a good recipe tester. We may feature you in an upcoming issue.

We're also looking for cookbook reviewers. We're practically barricaded in our cubes by stacks of cookbooks-most of them new. If you love to read and cook, drop us a line as to why you'd be a good reviewer. If you are selected, we'll send you a book and possibly feature your review in an upcoming issue.
Jill Melton, Editor

Starving off the Land
Relish contributor Tamar Haspel and her husband, Kevin Flaherty, chucked city life in the Big Apple for a cabin on Cape Cod. Her blog, "Starving off the Land: Bumbling toward self-sufficiency in the wilds of Cape Cod" (starvingofftheland.com), documents their efforts to eat one item every day that they've hunted or fished, gathered or grown. Check out excerpts at relishmag.com/tamar

Girl Talk
When Denise Smart's Cookbook for Girls (DK Publishing, 2009) arrived in the office, I knew my 13-year-old daughter would love it, and I was right. She marked more than 25 dishes for us to make. With its step-by-step photos and simple recipes using fresh, natural ingredients, it's a must for "girls" of any age. —Jill Melton

Grills Gone Wild
Do you fashion yourself an expert griller? Do you think you're good with tongs? Then barbecue master Steven Raichlen wants you-or your big grilling idea. Enter your ingenius grilled recipe in his Ultimate Grilling Contest. Go to relishmag.com/raichlen for information on the contest and for his recipe, The Only Marinade You'll Ever Need, a tasty blend of citrus and herbs with a kick of heat.

$5 Gets You . . .
Here's a great tip from Jesse Cool, chef and cookbook author and owner of Flea Street Café in Menlo Park, Calif. Give your kids $5 each and set them loose in the farmers' market. Tell them they can buy anything except bread and cookies. You'll be amazed at their purchases.

Need to lower your cholesterol? Which appetizer is the best?

ANSWER: Hummus-especially if served with raw veggies like carrots and broccoli. Made from chickpeas and tahini, it's high in fiber and monunsaturated fats. While the nuts are high in heart healthy monounsaturated fats, they're also high in total fat and calories and contain little fiber. Most cheese is high in saturated fat. Eating it with apple slices instead of crackers, though, will add some fiber.

I am writing in reference to the "Work For Food?" article found in the June 2009 issue of Relish magazine. I look forward to receiving RELISH magazine in our local newspaper and have visited your website often. I have prepared and enjoyed many of the recipes. I think I would make a good recipe tester and cookbook reviewer not only because of my interest and love of food but also my formal education as a Home Economics instructor and my current job as a local personal chef who plans and prepares meals for individual clients based on their food preferences and dietary restrictions. I am constantly looking for creative ways to prepare fresh, seasonal foods in new and innovative ways. If you think I could be of use to Relish Magazine you can reach me online at elaine.kern@roadrunner.com

EKern
7/22/09 1:59 PM

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