I’m a huge cooking magazine and book junkie. I especially like pictures of the food. I want to know what I’m aiming for. When using a recipe from a magazine or book where there is a picture I find myself usually bummed what’s on my plate doesn’t look as pretty. Exhibit A:
Cooking Light’s Asian Glazed Chicken Thighs.
Jenny’s version. Definitely not as pretty. But I would recommend the recipe, it was yummy, just not as pretty.
1 comment:
Forget the pretty - this was one good (and spicy!!) dish! Loved it! Definitely a keeper!!
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