Have you checked out Chow Magazine yet? I have thoroughly devoured two copies so far and my subscription card is in the mail.

The magazine’s tone is youthful but not immature, and casual yet still intelligent. I like to think that it fits my Zen Foodist philosophy quite nicely.

Here are a few features that Chow offers that I don’t think you will find in other food magazines:

• Secrets of the Perfect Salsa – Here, the author is so desperate to uncover the secret recipe for her favorite restaurant salsa that she sends it off to Europe for cutting-edge DNA testing! Sounds like something I would do if I had the means!
• Snackie Cakes – For those of us who’d like to make Twinkies and Ding Dongs at home from scratch. Why hasn’t anyone thought of this before? (edited to add: Oops! Thanks, Angie!)
• Recipes for dishes like… a Rice Krispies Treats Birthday Cake and Microwave Crème Brûlée, which comes from an amusing little collection of recipes that college students can put together in their illegal makeshift dorm room “kitchens.”

So, you’ll just have to check out Chow for yourself, if you’re in the market for a funky, youthful, practical, yet still aspirational, bimonthly food read. Until then, here’s an example of a Chow recipe that would make the pretentious foodies of the world cringe in horror:

Dorm Cooking Recipe: Microwave Crème Brûlée
By Audrey Robertson
Total Time: 2 hrs 25 mins
Active Time: 15 mins
Serves: 4

Custard

* 1½ cups cream
* 3 egg yolks
* 4 tablespoons granulated sugar
* 1 teaspoon vanilla extract

Caramelized Top

* 5 tablespoons granulated sugar

In a large glass measuring cup, heat the cream uncovered for 3 minutes at full power. Meanwhile, whisk together the egg yolks, sugar, and vanilla in a large mixing bowl until well combined.

Whisking constantly, pour the hot cream down the side of the bowl in a thin stream into the egg mixture. When combined, divide the mixture between four ½-cup ramekins (or any ovenproof or microwaveable container like a mug).

Place the ramekins in a shallow dish, making sure they don’t touch one another. Pour hot water around the ramekins until it reaches two-thirds of the way up the sides. Cook on high in the microwave for 2 to 3 minutes. The custards are done when the edges are set and the center is still wet. Remove from microwave and let the ramekins cool in the water. When completely cool, refrigerate covered for at least 2 hours.

Once custard has set, preheat toaster oven to broil and sprinkle about 4 teaspoons of sugar on each custard. Place the custards under broiler for about 5 minutes, or until the tops are caramelized and golden brown; watch carefully to avoid burning. Remove from the oven and serve.

Note: Do not put the custards in the refrigerator immediately after broiling because the caramel tops will liquefy. Also, the timing used in this recipe is based on our averages from multiple tests. Since each microwave and toaster oven operates slightly differently, you may need to adjust the times.

Overachiever: Add a few fresh raspberries to the bottom of each ramekin prior to pouring in the custard, or add a teaspoon of either coffee extract or Pear William liqueur to the cream.

Sorority Girl: Don’t eat crème brûlée!