Look for our very first "how-to issue" on newsstands now! This April issue is dedicated to the strategies and techniques that let you get dinner (and dessert) on the table with ease. We have Mark Bittman teaching you how to cook salmon, the 5 best ways to cook up those ubiquitous boneless, skinless chicken breasts, a classic easter menu worth celebrating, and the ultimate cake batter (it is so versatile it might be the last dessert recipe you'll ever need!). Step-by-step photos take the guesswork out of cooking, and our test-kitchen tricks make it all even easier. Let us know what you think!
March 22, 2012
A fresh Everyday FoodPosted by Merritt Watts
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