We're three issues in and I gotta say I dig it. Yeah, a lot of the recipes are aspirational for the average home cook... this quarter's issue contains a recipe for canard au sang for example... but there are definitely doable ones and the food writing is top notch. In reality, it's not a magazine about recipes, but more of a showcase for today's best food writers... which is a nice change from the recipe driven concept of always having to have a lame hook like "Mac and Cheese Gets a Makeover!!" Doesn't it get a makeover every year? Yawn.
It's possible Lucky Peach is a little too precious, but I'm enjoying it so far, and it's the only food magazine I religiously read cover to cover.