June 28, 2018
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Just a short note this week; I'm enjoying some well-earned personal time this week, after putting issue #38, pictured at right, to bed. I was astounded when the final recipe count for the issue came in at over 75; that's a lot of development, testing, cooking, and tasting! It's all good, though, and it's motivated me to make the time to make tomato paste from scratch occasionally. The version we developed for the magazine is delicious, and has found its way into enhancing what I considered already delicious dishes in my regular rotation. If you're not a subscriber, you're missing out! Click here to preview the table of contents and recipe index. Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind. Best regards, Susan Ford, Publisher P.S. If your magazine subscription expires with the Jul/Aug issue watch for renewal reminder in your email after you receive your magazine or just click here Renew Today and take advantage of the special 2 & 3 year for only $15 each. Your Tip of the Week: How to Perfectly Season a Burger |
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Jul 4, 2018
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