Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Order Materials Fine Cooking, August 2006 The August issue of Fine Cooking magazine offers readers a chance to cook up a tasty New Orleans delicacy with their Creole Salmon Cakes recipe. The publication makes its partiality for wild salmon known by recommending readers use "preferably wild" salmon in this dish. Fine Cooking magazine has 250,000 subscribers and is designed "for people who love to cook." Readers are primarily upscale, well educated and affluent. Food & Wine, August 2006 Readers are treated to a mouth-watering photo of Grilled Wild Salmon Skewers with Tomato Jam on the cover of Food & Wine's August issue. The recipe is featured in an article titled, "Tomatoes, a Love Story," which highlights Amy Giaquinta's Napa Valley harvest parties. For these parties, Giaquinta brings in Joe Vitale, executive chef of Napa-based Melissa Teaff Catering. In the cover shot recipe, Chef Vitale blends three varieties of Giquinta's tomatoes to make the "gingery, peppery jam to serve with grilled wild salmon skewers." In another article in Food & Wine, titled, "Chef Recipes Made Easy," readers can find the recipe for Pan-Seared Halibut with Tomato Vinaigrette, by Chicago's Chef Shawn McClain. The recipe notes, "Alaskan halibut is the star of this dish." Food & Wine "celebrates all aspects of the epicurean lifestyle, covering the trends, the tables and the talents that define our time's most authentic, exuberant way of life." Approximately 850,000 subscribers read Food & Wine magazine each month.