Cuisine Actuelle was my best cooking magazine friend for a number of years, and I still pick it up from time to time. The January issue features Julie Andrieu, the newest and perhaps most ubiquitous star of the French cooking scene. Julie writes cookbooks, has several cooking programs on TV, and now, apparently, will be gracing the pages of this magazine. Julie shares two tempting recipes (one of which she cooks wearing a white silk blouse) in a version marché, with ingredients bought at a local market, and in a version supermarché. She then delivers her verdict: the market recipe is better, but oh how much time can be saved with the supermarket version! We suspected as much.The rest of the issue focuses on risotto, using leftovers, winter vegetables and tuiles, which are finely shaped cookies.
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