The only magazine I manage to read is Saveur. I like the way it combines story, travel, food, wine, and history. It puts the food and wine and the life of food and wine in such a rich context. And it has a few recipes. Now you would think I would read magazines about bits and bytes and stuff like that, keep up with the latest technologies, but no. I have people to do that (to them I am known simply as dad, and, on occasion, cranky). If you not only like food, but really like knowing about where food comes from, what food means, the story behind the food, the people that make it happen, then I highly recommend Saveur.
Tonight I made the Challah recipe from issue No. 61, Sept/Oct 2002. (See the big picture for a close-up on the loaf.) This loaf is only one-third of the batch, since this recipe can be used to make up to four loafs. The recipe printed in Saveur is from Claudia Rosen's The Book of Jewish Food. This recipe makes such a light and delicate bread. It is great fresh, but we also slice it and freeze it. Toasted, right from the freezer, it takes on a whole new character and is a treat in itself.