CHOW Magazine’s Newsletter
We just received the St. Patty’s day edition and were tickled pink, or rather, green. St. Patty’s isn’t a holiday we normally like to associate with food: personally, the only images I’m getting are green bagels in my elementary school cafeteria, circa 1981.
But the folks at CHOW are giving us reason to celebrate the green streak of St. Patrick’s day with pride. Pieces include What’s the difference between good mold and bad mold? (Cheese lovers, you’re in for a treat… fresh out of penicillium? Time to stock up from the New England Cheesemaking Supply Company) and a recipe for Heirloom Pea Pancakes with Smoked Salmon and Crème Fraîche.
Bye, bye bagels! Hello, CHOW!
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