I have just started reading Sweet Paul Magazine online. It is pretty much perfect, the styling, the photos, the variety of articles; everything is very well done. Often online magazines don’t feel as curated as their print counterparts. This one is SO well curated that I am forever left wanting more (that is a good thing). Paul uses the freedom on online publication to fill his magazine with tons of articles and photo stories. This quarter I am quite taken with his fall ingredients recipes.
Beets have become one of my staple purchases at the market. I eat them a couple of times a week in salads, with pasta, all alone… They can overpower more delicate flavors, but their flavor is not too strong alone.
Pears are also too often overlooked. I don’t really enjoy eating them raw, but as an cooked element in so many dishes they are divine. Last Thanksgiving we used pears as a unifying element in a wide variety of dishes. They made the whole meal really pull together and sing.
I can’t wait to try his recipes. They look delicious.
