Cook Real Food Every Day

Over the years, I have veered away from food magazines except when it comes to Bake from Scratch. Each issue is gorgeous, filled with innovative twists on traditional favorites and have roughly 45 to 90 recipes – that’s a lot of bang for your buck.

Last year, I parted with my 2015 and 2016 issues so that Eat Your Books could index the magazines but only after the Bake from Scratch: Artisan Recipes for Home Bakers, a compilation of all the recipes from the magazines, was in my hands. I went as far as to seek confirmation from Brian Hart Hoffmann, the publisher, that indeed all the recipes from the issues were in the cookbook.  Even then, sending them away made me a little twitchy (the things I do for our members). Next Spring, their second cookbook, Bake from Scratch 2: Artisan Recipes for Home Bakers is slated for release in March and can be pre-ordered now.

The premiere issue of Cook Real Food Every Day was published this week and I’m seriously considering a relationship. The same quality and lovely photographs of Bake from Scratch and 67 recipes including desserts! The magazine includes Main Dishes (Proteins, Seafood, Vegetarian), Sides, Baked Goods (Bread and Desserts) and All the Rest (Sauces, Snacks and Cocktails). There is a morning prep icon throughout the issue that provides tips to get a quick headstart on meals with five minutes in the morning. This issue shares Sheet Pan Supper ideas, Grain Bowls, Refrigerator Door Recipes (using up those sauces and condiments) and a section on Easy and Almost Effortless Entertaining. 

I will reserve my final opinion until Issue 2 is published. However, for now, there is enough in the Premeiere Issue to make me happy. Future issues, I hope add some international dishes and less roast chicken and veggies – teach me something new just as Bake From Scratch has.