Issue 18—Print

$9.95

What’s in this issue? The better question is what’s NOT in it? We kick off 2019 with enough delicious recipes to keep you cooking and happy into spring and beyond. Here’s a taste of what’s in store:

  • Root vegetable recipes—creamy vegan soup, roasted smashed potatoes, and a carrot cake loaf that will blow your mind
  • A taste of Against All Grain author Danielle Walker’s new cookbook, Eat What You Love
  • Weeknight meals that make the ordinary into the extraordinary
  • Soups—think cioppino, ramen, and African peanut soups
  • Everything you need to know about reading food labels
  • A roundup of the best brownie mixes to buy
  • Cinnamon rolls!
  • Recipes highlighting chickpea flour 
  • The ultimate brunch (seriously, it’s a dream brunch menu!)
  • Our guide to San Francisco
  • And much more!
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