From the New York Times: Food Magazines Begin to Consider Cooks’ Budgets.
As the high-end magazines try to survive a shaky 2009, it is out with the truffles, in with the button mushrooms.
“There are ways in which we feel it should change,” said Dana Cowin, the editor in chief of Food & Wine, published by American Express Publishing. “We don’t, for example, do recipes that involve loads of foie gras and shavings of truffles.”
Bon Appétit, too, is altering its mix. “We encouraged our readers to still indulge; have caviar, but try Carolina rainbow trout caviar; instead of beef tenderloin, make an eye of round beef roast,” Barbara Fairchild, the magazine’s editor in chief, said by e-mail.