I know money is tight for you Afra so I'd like to mention that I get ALOT of wonderful recipes and information on the internet (there's alot of them posted on another thread). Most sites have nice photographs too. I have found many magazines recipes posted right at their site, that I print out and use.
Everything kind of depends upon your skill level as to which magazines are the best value for you. Some professional publications are really not the best starting place non-professionals. Some non-professional magazines wouldn't be interesting for pro.s, etc...
Honestly... I think you'll get the most infomation for learning from some of the good books others have recommended to you on other threads. Sometimes staying with one good book and learning what one great chef can teach you in his book can provide more knowledge then trying a recipe here and a recipe there. The you work thru another good cookbook by another top chef and they'll add onto your knowledge and thats a great way to really learn cooking. Which is far different than just cooking a recipe here and there from a magazine, it's about really learning cooking (the why's and how's and the techniques that will be the backbone of your education).
For instance (I'm a pastry chef) I started learning baking buy making a ton of recipes out of Pillsbury's books (they tend to be very basic but good recipes). I learned how to make a sponge cake, an angel food cake, chocolate cake, lemon cake and so on. Then I worked thru another section on cookies and made some drop cookies then some rolled cookies, then refridgerator cookies... And so I worked thru this book learning about the different types of items with-in each catagory. Then as time progressed I got more and more difficult books. So now I make the more difficult cakes and cookies etc. because I understand the basics and because I know the basics I am ready to learn harder and harder things.
I taught my-self to cook and bake, just like you Afra. You can do it just like I did! That's why I suggest to you that you should start in the beginning with basic items and master those before you reach for recipes in magazines (some of which don't work and aren't well tested), (many of which require more than a basic knowledge of cooking).
This is just how I did it and how I'd recommend any other people to go about it (if you can't go to cooking school). I'm sure others will disagree, but when money is tight I'd suggest saving your money spent on magazines (which aren't cheap and some are half advertisments) and put it into ingredients so you can make recipes out of really good educational cookbooks.
Need Help With Culinary Magazines, Please 
The reason why I have a lot of culinary magazines right now is because I pick them up for free at my library. 
