One thing I really dig about each issue of Everyday is the Centerpiece of the Month.  Each month you’ll get some really great ideas from some really cool people.  And the best part is the centerpieces usually wouldn’t be too expensive to make, and even a less than artistic person (such as myself..) could make them.  This month’s centerpiece is probably the cheapest and chicest yet.  It was designed by the famed South Carolina Lee brothers Matt and Ted, whose recently published The Lee Bros. Southern Cookbook has been getting rave reviews.  The centerpiece is inspired by a walk down the canned-foods aisle.  If you want to create the look yourself, the Lee brothers suggest that you choose colorful retro looking cans and fill them with bunches of brightly colored cut flowers.

A few other highlights from the November issue:

• Forget the recipes and make an “anything goes” chicken noodle soup, with help from the No-Recipe Zone.  And the November issue packed plenty of Turkey Day punch, but if you’ve had your fill of leftovers already have no fear.  The 7 Day Meal Planner is here.  You’ll find pasta, pork chops, veggie burgers and the rest you’ll have to find out for yourself. 
• Rachael shares a great tip, one I’m sure to use, for pampering guests.  After filling their bellies with lots of delicious food, hand them a damp, steaming washcloth to wipe their hands with.  Just dampen and roll the clothes, then microwave for 45 seconds.

Stay tuned for the scoop on the December issue of Everyday With Rachael Ray.

While I must agree that each issue of Everyday Food has an ample amount of delicious recipes that even the novice would feel comfortable preparing, I think that’s largely the appeal of Everyday With Rachael Ray also. Both magazines are full of helpful tips, and recipes that promise to be tasty and quick to prepare. People either seem to love Martha Stewart or hate her, and the same goes for Rachael Ray. I can honestly say I’m on the fence about both women. I’ve never been a huge fan, but I’ve never disliked them either. At the same time, I can say I love Everyday Food and Everyday with Rachael Ray so much so that I don’t miss an issue of either magazine. It’s not about the woman behind the magazine, it’s about the magazine itself for me. Both magazines are beautifully styled and never fail to provide recipes or ideas I can’t resist trying.

Not every book or magazine is for everyone, we all know that. Everyday Food, and Everyday With Rachael Ray are amoung the growing number of publications, and television shows geared toward people who love food but may not have a great deal of free time they can set aside to prepare it. The editors and writers of these magazines recognize that time is something many of us don’t have a lot of, so we’ll do whatever we can to make the most of it.

Red, White, And Drunk All Over was written by Natalie MacLean, a certified sommelier. MacLean is also a writer and publisher of the award-nominated website Nat Decants (www.natdecants.com). Natalie is also the winner of the prestigious MFK Fisher Distinguished Writing Award. In the book, MacLean does everything from helping the casual wine lover understand the dilemmas of things such as appropriate wine aging all the way down to explaining the difference between 103 different shapes of glassware.

Good humor, commonsense advice and thorough research make Red, White, and Drunk All Over a great read for anyone who enjoys a nice glass of wine. Rach isn’t the only one who thinks this book is worth the read, it seems she’s getting rave reviews across the boards.

Everyday also goes “One on One” with comedian Amy Sedaris as she celebrates the launch of her new book, I Like You: Hospitality Under The Influence, which you may have read about recently on FoodBound. Sedaris shares with readers her single serving recipes for Romaine and Carrot Salad, Panfried Steak with Red-Wine Butter, Roasted Potatoes in their Jackets, and Cake for One, not to mention a few of the comedian’s clever domestic tips and tricks.

And in this issue, Rachael shows us how to make 5 meals for $10 or less. Along with the great things you’ll find in every issue of Everyday With Rachael Ray, such as 7 days, 7 dinners meal planner complete with a shopping checklist, you’ll find the burger of the month and the wine “match game,” filled with wines perfect for pairing with all the recipes for this month - all wines for $20 or less. And don’t forget to check out one of my personal faves: Celeb Fridge. Find out what the uber-handsome Dennis Quaid stocks his fridge with and who he’d jump at the chance to have dinner and dish with.

But, the results of a recently conducted survey show that contrary to the advice of French Women Don’t Get Fat, they are doing just that. The survey conducted by ObEpi-Roche shows that nearly 42 percent of the French population over the age of 15 has a weight problem. Almost a third are overweight, while 12.4 percent are obese. The survey has been conducted every three years since 1997, and has shown a steady increase each time conducted. Although obsesity in France is not as serious an issue as in other countries such as the United States, there has been a steady rise in the number of cases of severe obsesity requiring health care. The survey also shows that overall obsesity is linked to income, with the rate of obsesity higher in those with a lower income. In a seperate survey by TNS Worldpanel it was determined that French households spend on average 3 Euros more (or a total of 132 Euros) on health foods such as yogurt and cereal that promise weight loss and lower cholesterol than did in 2005.

Although French Women Don’t Get Fat gives a bit of very good advice - moderation is key, the survey shows that there may be a bit more to watching or maintaining ones weight than just skipping the bread at dinner because you ate that chocolate croissant for breakfast.

So far I’ve only had the chance to try out one recipe from Retro Desserts but it lived up to my expectations and then some. Now the hard part will be pacing myself because after all, as much as I would love to, I simply can’t make or bake all the recipes at once. My beloved oven would never forgive me, and I have a feeling my waistline wouldn’t either.

The book was written by Wayne Brachman, the pastry chef for Bobby Flay at Mesa Grill and Bolo in New York City. Bachman scoured magazines, newspapers, cookbooks and beyond dating from the 1940’s into the early 1970’s searching for classic American dessert kitsch. Everything about the book from the color scheme of the cover, to how the food is styled for the photos, right down to the recipe names screams retro kitsch. Retro Desserts gives you recipes such as: Crazy Craters of the Moon Cake with Moonrock Topping (yes that’s really the name!), Strawberry Chiffon Pie, Bananas Foster and even the equivalent of homemade Oreos. You will also find plenty of recipes that will appeal to those near and dear to you that might not be so fond of the kitsch such as: lemon bars, chocolate cream-filled cupcakes (think Ding Dongs), red velvet cake, along with ice cream toppings just to name a few. So, if you’re a baker looking for fun recipes you might just want to give Retro Desserts a look.

Due out October 16th, I Like You: Hospitality Under The Influence is already getting rave reviews from sources such as Booklist and Publishers Weekly. The book hysterically advises on things such as entertaining the elderly. Sedaris says you should, “Keep them engaged or it’s the express train to nappy-land.” As quoted from Publishers Weekly, the comedic guide to throwing parties hopes to “return readers to the times when the word “entertainment” was “charmingly old-fashioned, like courtship or back alley abortions.” The book includes more than 100 recipes with menus for various occassions - just don’t expect recipes that rival those found in Gourmet Magazine. All joking aside, the book promises to provide great entertaining advice and tons of solid and useful tips for the hostess in you.

With her comedic flair and kitschy domesticity, I Like You: Hospitality Under The Influence seems to be a must read for anyone who enjoys entertaining. So check back next month for my full review!

Kaufelt provides vital information for each cheese included in the book. You will find information such as: milk type, whether the cheese is pasturized or raw, country of origin, and the type of cheese (soft, semi-soft, etc.). The book includes information such as what cheeses to serve before a meal, and beer and wine pairings. Kaufelt also gives his list of “Cheeses to Eat Before You Die”, and the top 10 “Most Intimidating Cheeses”.

I just love lemons, from the smell right down to the turn-your-mouth-inside-out tartness. I suppose a sure sign of my love for lemons was when it became habit for me, as a young child, to fish the lemon slices out of the glass of everyone at the dinner table and eat them right off the rind. I’ve given up that practice, and I’m sure my dinner companions and my tooth enamel thank me for it, but my love hasn’t waned.

Lemons are great for adding life to bland dishes. Aside from their flavor, their acid tenderizes meat, and lemon juice helps to thicken egg yolk mixtures. As we all know, fruits and vegetables all have their “in season.” Most citrus fruits come into season in mid-winter and last through the middle or end of summer. Lemons have a longer growing season, and you can almost always find them available at your local market.

There are several essential tools every cook should have if you use alot of lemons:
Zester - a short handled tool with 3-5 holes in one end. While pressing the holed end against the lemon, draw the zester down while digging into the skin slightly. Results: Fine, thin yellow strands of zest.

Microplane grater - the tool looks similar to a wood rasp, which is what it is based on. The grater has rows of razor sharp teeth with a handle at one end. Result: Short, small pieces of zest that mix easily into your recipe.

Reamer - a hand-held tool for juicing citrus halves. The reamer has a pointed end and sharply ridged edges. Wooden reamers tend to work better than metal or plastic reamers, as they usually have a better shape. Result: Fresh lemon juice

The Charlotte Observer article included some helpful tips:

-When zesting lemons, be sure not to grate into the pith, which is the white and bitter coating under the rind.

-When zesting and juicing, it works best to zest before juicing.

-You should almost always choose fresh over bottled lemon juice. There is no comparison with the flavor. The only time bottled juice is preferred is when a reliable percentage of acidity is required, such as during canning.

-Fresh juice doesn’t keep long, so if you have some leftover freeze it in ice cube trays for use later.

-A great use for those lemons you’ve juiced and are only going to throw away is to grind a few in the garbage disposal. It keeps your disposal smelling fresh.

-Save the empty shells in the freezer and use them to stuff a chicken before roasting.

-Another great use for those leftover lemons you’ve just juiced - Scrape out the insides and use them to serve lemon sorbet.