The Snacks Issue
January 18, 2017 11:30am
One of the nice things about editing a food magazine written for chefs instead of consumers is that we don’t have to worry about covering the holidays. There’s no pressure to put a turkey on the cover of the November issue or write about holiday cookies in December. And we don’t have to feature healthy food in the January issue, which is a relief, since yes, those are deep-fried deviled eggs on the cover....