Letter from the Editor: Fresh Ideas from Your Oven
Because the best things in life are baked
The end of winter—while an uplifting thought— is also a goodbye to the best of it! Come spring, we’ll no longer be in need of that extra blanket atop our bed (our favorite), or see reason in melted cheese for dinner. Our attention will wander toward the fresh new arrivals at the farmer’s market and away from the tireless workhorses of our winter pantry. We’ll forget soon enough how, not so long ago, it was our oven that sustained us night after night, with its gifts of gratins and casseroles, cinnamon buns, and sheet pan dinners.
So before we get ahead of ourselves with visions of spring, let’s spend one last month getting the best out of the season, the best way we know how: by celebrating its unsung hero, the oven.
What's your favorite part of winter? Tell us in the comments!
A sneak peak of what’s to come
All March long, we’re honoring our favorite sweet and savory recipes, straight from the oven—which as it turns out, is a jack of all trades. From pasta bakes and roasted vegetables to (formerly-fried) snacks and iconic desserts, there are few things it can’t provide. You can also look forward to our latest installment of the new series “A Chef Makes” and more hosted recipe videos from our chefs and editors (have you watched Hanna make lasagna, yet?)
Recipes to get you started
Time is of the essence if you want to make the most of winter before it goes. Here are some recipes to revel in till spring comes:
Published on March 1, 2020