Do you live a vegan lifestyle? Are you looking for new healthy recipes to spice up your meals? We’ve rounded up some of the top vegan and vegetarian-friendly magazines, featuring delicious and nutritional cooking ideas, just for you!
Grilling season may unofficially run from Memorial Day to Labor Day, but don’t think you have to have to put away the grill and tongs just yet. Fall is the perfect time to keep it burning!
The weather’s nice and cooler, plus what goes hand in hand with tailgating better than breaking out the grill?
Whether you’re watching the game from your own luxury suite at home or you’re traveling to support your favorite team, you’ll need plenty of good recipes and advice to try something new or hone your skills, if even just a little.
These are the ten best magazines for tips, shortcuts and recipes for any occasion or meal, so don that apron and fire up the grill!
1. Food Network Magazine: Every issue contains pointers from the network’s celebrity chefs, including grill master Bobby Flay.
2. Southern Living: In the South where football is nearly akin to religion, this magazine reveres the tailgate. In fact, check out its recently published Official SEC Tailgating Cookbook too, which is packed with spirited treats prepared on and off the grill.
3. Cooking Light: Enjoy the fruits of the flame even by cutting back on calories, fats and more, all while searing in good—and good-for-you—flavor.
4. Every Day With Rachael Ray: An all-grilling issue is published in the summer, but Rachael’s still got great advice and recipes to share year-round.
5. Food & Wine: If you want to go beyond the grilling basics—chicken, beef and pork—you’ll find tips for preparing other meats, like lamb, here.
6. Cook’s Illustrated: Marinade not sticking? Meat overdone? This in-depth how-to publication explains what’s going wrong—and how to make it right.
7. Everyday Food: Throw the whole meal on the grill, including simple and flavorful sides often found in this magazine.
8. Taste of Home: Don’t forget dessert! Fruits like peaches can be prepared over the open flame to complement a main dish, enjoy as an in-season appetizer or after-dinner treat.
9. Clean Eating: Vegetarians and carnivores alike will find palatable recipes in this healthy publication. Think everything from grilled Portobello burgers to grilled shrimp skewers.
10. Whole Living: Turn here for tips on preparing the healthiest of grilled fare while being mindful of your environmental footprint. For example, opt for charcoal rather than using lighter fluid as it’s easier on the ozone. Same goes for fabric napkins and sturdy plastic flatware—over just tossing the cheaper versions after one use.
If the idea of seasonal eating conjures up thoughts of boiled squash and plain cabbage, it’s time to open up your mind to the diversity and delectability of eating what’s ripe right now.
It can be tough to think about eating seasonally when what we see in the produce aisle so rarely changes. Sure, we’re more likely to score good strawberries and sweet corn in the middle of summer than in the dead of winter, but that’s about the extent of the average American’s seasonal eating.
While it’s certainly convenient to enjoy fresh tomatoes on Christmas Eve, we may be missing out on the benefits of eating seasonally — benefits to our bodies, the environment and our local economy just for starters. Plus, cooking with foods that were picked when they were ripe makes for richer, more flavorful dishes.
What does it actually entail to start eating seasonally? It might not be realistic to expect to eat 100 percent seasonal, local produce, but it’s definitely realistic to start taking some steps in that direction. The benefits are immense, but some basics are that you’re supporting your local growers, you’re eating food that wasn’t shipped across the world at a cost to the environment and you’re also avoiding foods like ethylene-ripened tomatoes, which are picked green and made to ripen quickly with ethylene gas.
Once you get started, you’ll be surprised by how enjoyable (and, yes, even delicious) seasonal eating can be. Here are four simple steps you can take:
1. Visit Your Local Farmers Market: If there’s one place to find seasonal food, it’s at the farmers market, where local farmers sell their produce directly to consumers. This supports local growers, cuts out the middle men and ensures that you get the freshest produce available. Use Local Harvest to find a market near you.
2. Join a CSA: A CSA, which stands for community supported agriculture, is basically a subscription to fresh produce from a local grower. You pay an up-front fee for a specified period of time, and then each week during that time you’ll receive a huge box full of fresh, local produce. This way, you can plan recipes based on what you have rather than what you see on the shelves at the grocery store. Find a CSA near you at Local Harvest.
3. Find Delicious Seasonal Recipes: If you’re not sure what’s in season, several magazines offer great recipe resources on their websites. Whole Living Magazine offers a seasonal foods tab; the Real Simple Magazine website features a seasonal food guide; Cooking Light Magazine gives great in-season recipes and Clean Eating Magazine has a wonderful seasonal recipe resource as well.
4. Try Something New: One of the most fun parts of eating what’s in season is that you often get to try new fruits and veggies you’ve never prepared or even tasted before. If you’re willing to try new flavors and enjoy them when they’re harvested, you’ll get the benefits of deliciously fresh and locally grown food.