Happy Thanksgiving...have a safe and healthy winter...enjoy all the soups and creations you made with your fall bounty...will be in touch about Season 2010 in due course. Keep checking the blog for recipes and events, and continue to share your food fun. 
I was just in Whole Foods this week looking for the new edition. I was very sad to read the news. Hopefully someone will take over this publication. It would be a shame to lose it!
Edible Chesapeake to cease publication
Tuesday, November 24, 2009, 10:07am EST
Renee Brooks Catacalos will cease publication of Edible Chesapeake, the local food magazine, she announced on the publication's Web site Tuesday (hat tip to Food Service Monthly's Michael Birchenall, who alerted me to the news).
She said the decision was based on "much reflection on how best to balance the needs of my family and myself as a small business owner, with the needs of the local food community." It is unclear whether the publication will continue under a new publisher.
Edible Chesapeake has published quarterly since 2005.
Source: http://washington.bizjournals.com/washington/blog/top_shelf/2009/11/edible_chesapeake_to_cease_publication.html?ana=e_du_pub
Favorite Food Magazine #3: Everyday Food
Everyday Food is my newest addition to my cooking magazine subscriptions. From the kitchens of Martha Stewart, this publication is the perfect weekday resource for meal ideas. If you are familiar with the PBS series Everyday Food - this is the print companion. I am sure you have seen it at the grocery check out aisle and never even noticed it.
I know ... Martha Stewart... run for the hills!!!! Read on then decided.
Don't let the small size of the publication fool you. In fact, this publication is the “Anti Martha Stewart” for food. Forget all that fancy pretentious hosting and entertaining stuff that Martha Stewart is known for.
Everyday Food lives up to it title by focusing on (well) Everyday Food. It is a down and dirty source for easy-to-make recipes during the weekdays. When I am lacking the culinary creativity or just need a starting idea - this is a good go to publication. There is a rich range of recipes in the publication
Everything in the publication is easy to read from the articles to the recipes. Photos are stunning. Also, there is a rich range of information from spotlight ingredients, to cook once - eat twice, to kids favorites and more.
The recipes are simple and designed for quick cooking. Planning a week's worth of meals is very easy with Everyday Food. While I probably know most of the recipes that are shown, it is very nice not to have to think and just do. I would say if you got a tween or teen into cooking, this is a great publication to inspire their cooking juices.
Favorite Cooking Magazine #2: Cooking Light
Cooking Light has been delivered to my house for well over a decade. While I personally tend to focus on the spring and summer issues, the publication offers great seasonal recipes.
I particularly enjoy their spotlight topics such as regional cuisine or seasonal cookery. Unlike other culinary publications, this one offers simple direct recipes without all the "over the top" culinary snobbery. The recipes are easy to make and for the most part utilize common ingredients.
I also like that each issue covers a wide range of recipes from breakfast to late night desserts. If you fret hosting and holiday meals, fear no more - Cooking Light does an exceptional job of everything from the backgrounder to the menu to the gameplan for preparing the meal . It just does not get much easier than this.
There are recipes focused on kid friendly, budget cooking, vegetarian, super fast cooking, make ahead. In addition to a rich range of topics and recipes, the publication has a clean and easy to navigate design that is very friendly and inviting.
It is clear that the publication skews towards a female readership. While I do not fit their common demographic, their articles outside of food are well written and easy to digest making the publication an easy read. I particularly enjoy their travel and enthic food specials that do an exception job in a few pages of helping you to better understand the cuisine and key ingredient of a particular cuisine from around the world.
Cooking Light is my choice gift for folks that are interested in cooking and want to learn more.
Another question that was recently asked of me was - what are my favorite food related magazines?
This is a tough one, I get a lot of them and they all serve different purposes. On the flip side, I personally feel that there are many food magazines that are not very good either because of the quality of the recipes/articles or the complexity of the recipes.
While I read some for inspiration and others for what new in food trends, the ones that I find the most useful are the ones that do the thinking for me. I have to confess ... even I have those days when I just don't want to think about food or cooking but got to get a meal to the table for the family.
While I have a "small library" of cookbooks (600 and counting), I find that I am reaching consistently for are three cooking magazines that I thought I would suggest.
Each of the three are excellent for home cookery and offer the best of healthy, easy and seasonal. All are under $15 (little more than a dollar an issue), visually stimulating and focus on simplicity in cooking with great recipes.
Favorite Food Magazine #1: Eating Well
I have been a long time fan and subscriber of Eating Well. It is a wonderfully designed publication focused on healthy, fresh cooking.
This publication make healthy eating a way of life with great, easy recipes (most 45 minutes or less). There is a ton of information on the latest nutrition science in easy to understand language. Lastly, I find the layout exceptional and the photography excellent and mouth watering.
The recipes run seasonal and are a great compliment to your CSA share. If you are looking for sustainable cooking this is a great source for ideas on seasonal cooking.
The publication always has interesting and new idea that are pushing the new boundaries of "eating well". More recently, the publication has become very committed to quick cooking and make ahead solutions recogonizing that we all dont have tons of time to cook during the weekdays.
It is for that I noted above and more that they are a top magazine pick for me personally. Not to mention EatingWell has been named one of the top 3 food magazine for the last 3 years (Folio: Eddie Award). It also won a James Beard Foundation Journalism Award for nutrition reporting in 2008 and an IACP Bert Greene Award for best food essay. The EatingWell Diet was named one of the top 10 best diet cookbooks last year by Health Magazine and CNN.
In my eyes, there is just no way to go wrong with a subscription to Eating Well if you are planning on the maintaining your CSA share in the coming year.
As we are getting closer to Thanksgiving and the holiday season, it is time to start thinking about more formal meals.
Compote is a classic autumn recipe that is a great accompaniment to any roasted protein meal like turkey or chicken.
Compote is essentially dessert of stewed or baked fruit that is served as a side for the main course. In a warped way, it’s a way to get dessert out before dessert time!
Nice thing about compotes - they are easy to make and most people really like them. Sweet and made with familiar ingredients, they make a great side for a Thanksgiving meal.
If you want to make it ahead, simply cook until it’s halfway done. After cooled, refrigerate until you are ready to use. When you reheat, it will cook the remainder of the way. You might need to add some more liquid (cider preferred) to the pot during re-heat.
The recipe calls for squash. It is pretty flexible. Use what is available. This could be butternut, pumpkin, delecata, etc.
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