Today's New York Times has a great article on food magazines downshifting from luxury ingredients to less expensive recipes and teaching people how to use leftovers to make a dish stretch. There's also a nice description of how food magazines have evolved since WWII.
Bravo to a more economical approach to cooking! Fancy food is fun, but overweight, in-debt Americans need help learning to cook simple, nutritious dishes that are inexpensive and easy.
No comments:
Post a Comment