Directions for preparing seaweed burger, mouth-watering ramen that doesn't come from a Styrofoam cup, and monkfish tripe have all found their way into the pages of local publisher McSweeney's sizzling new food quarterly Lucky Peach. Each volume, available in paper only, is comprised of more than 150 pages and contains recipes and writings that stimulate the intellect and taste buds simultaneously. Yummy examples of contributing foodies and writers: David Chang, Peter Meehan, Anthony Bourdain, Ruth Reichl, John T. Edge, Todd Kliman. The magazine's issues (there have been four so far) are brimming with personal essays, short stories, taste tests, interviews, and heaps of recipes. In a time when most magazines are scaling back, Lucky Peach offers a conspicuously fulfilling read.