This one has to start with a shout out to Food and Wine, if only because that’s
where the recipe came from. I subscribed to the magazine a year or so ago
because of some ridiculous deal, and I was frankly pretty unimpressed. I planned to
cancel when the deal ended. But then the past few months, the magazine has been
really good. With, like, recipes that I might actually cook and stories I
enjoyed reading. Way to turn it around, Food
and Wine.
