Thoughts on current recipe layout of Saveur?

[rkish]

I miss the previous Saveur layout where the recipes were interspersed within the feature articles. I preferred reading the article and checking the recipe on that page immediately.

Don't find it as convenient having to flip to the recipe as I'm really an armchair foodie and read recipes as part of the article.

How do members feel about the new layout with recipes in one location of the magazine? Just wondering if it's just me...?

[Chris Rey]

Saveur has not been holding my attention. I used to hold onto past issues for forever and refer back to them every so often. Now I seem to pass them along after one quick flip.

[Chris Rey]

I don't like them all lumped together like they are presently.

[rkish]

The magazine still calls to me since I love food and armchair travel and I find no other magazine does it quite like Saveur.

I want to add: the multi-column format for the recipes is not as pleasant to read. It's much too crammed. I want the recipes back with the articles!

p.s. I've saved every issue except for #1 and #4 (printed a great deal of recipes from the archives for issue #4 tho) - had to throw out my entire Martha Stewart Living to make room for them ;)

[sariahcaters]

I purchased my first issue of Saveur just three years ago. I fell in love with it the way it was then, because of the way it was. Why? Oh, why do people feel the need to mess with a good thing.

[chiffonade]

Wow - I just posted a similar topic in the Food Discussion because I miss the exotic fare that used to be featured. I know about Texas. I want to know about places I haven't been, whether or not there's a chance I'll ever go there. At least I can cook their food. Exotic ingredients are available online so you don't have to live in a huge urban metropolis to procure ingredients.

I also prefer when the recipes are included in the main body of the story. I don't like having to hunt in another part of the magazine for recipes. With Saveur, I got accustomed to looking at an amazing picture of food, and finding the recipe nearby.

Anyone know why so many changes were made to a magazine that obviously had it right the first time? I don't want Saveur to turn into TVFN which is trying to be all things to all people - and losing the interest of just about everybody.