I wrote a few weeks back about Next Issue, the app that lets me stuff digital copies of dozens of magazines into my tablet to read on the go. My free month’s trial expired and I didn’t cancel the service. I let it renew. Because I’ve really been enjoying reading magazines on the tablet, when I can steal a spare moment here and there.
From the get go, I fully expected to enjoy reading through magazines like Maclean’s, Wired and Time, the sort of thing I might regularly pick up and read. But I’ve been surprised to find that I’m also enjoying things like Chatelaine and Today’s Parent. Magazines which I would never in a million years think of getting a subscription to. I might not read them front to back, but I am finding I love to skip through, particularly to peruse the recipes. Food Network Magazine is another new favourite. Overall, I’ve been finding Next Issue is providing me with plenty of “food for thought” in the way of recipes.
Last November’s issue of Chatelaine featured an interview with Jamie Oliver, coupled with a handful of his delightful recipes. I’ve bookmarked the Hit n’ Run Panbaked Chicken for a weeknight dinner, coming to my table soon.
The January issue of Family Circle focused their recipe section on comfort foods. This all in one pan cornbread chicken tamale bake sounds delicious, quick and easy. Adding it to my must make list.
Just in time for St. Paddy’s day, I’ve run into this recipe from the Feb./March issue of All Recipes. I love how corned beef brisket always goes on sale in March. I will definitely be trying out this simple corned beef and cabbage slow cooker recipe sometime in the weeks ahead.
I make dessert approximately never. I put enough effort into dinner, the idea of adding another course seldom appeals to me. But these Baked Pears with Honey Crumble sound yummy, and also easy to make and relatively healthy. I just might go crazy and make dessert some night soon thanks to this recipe from the February issue of Today’s Parent.
I saved the best for last. Bagels. A recipe to make bagels from scratch at home. That sounds crazy, right? But reading through this step by step recipe from the Jan./Feb. issue of Food Network Magazine makes it sound so simple. I’m really inspired, and excited to give this a try.
I love that Next Issue gives me access, not just to this month’s newest magazines, but also to over a year’s worth of back issues. Which lets me leaf back over a year’s worth of magazines and pull out what catches my eye. When you factor in the back issues, there are so many magazines available that I’ve barely scratched the surface. I could easily waste away many a happy afternoon scanning through in search of more tasty looking recipes.
What about you guys? Found any tempting recipes lately?
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Disclosure: This post was brought to you by Next Issue. Regardless, I only share information on things I believe will be of interest to my readers, and my words and opinions are as always my own.