Pork Roast
It took awhile to cook something from it, as I bought the January issue - in January. To the point, I followed the recipe for the roast pork loin.
Don't mean to brag, but simply the best pork roast I've eaten in my lifetime - & I'm no spring chicken.
It was awesome, tender, juicy, really savory and simple to prepare. I wished I would have studied the magazine a little more closely in advance of cooking. I went off looking in a cooking encyclopedia I have to figure out how to slice the fennel bulbs - there was nothing there. So I winged it. Afterwards, I thumbed back through the magazine - they have an entire article on fennel w/ how-to photos!
We'll try this recipe again & I'll be a little more confident w/ the fennel next time.
I can tell you as a veteran of cooking magazine efforts, this was one of my best ones. I have taken a few magazine recipes (and some from cookbooks, too) directly from the stove to the trash in the past. Often, a key step is missing, leaving decisions up to your imagination. Sometimes they're just wrong. I'll try a couple of more recipes out of it & see, maybe this is one worth keeping/subscribing
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