I always go on and on about how much I love Bon Appetit magazine. The quiet, unsung magazine in my collection, though is Cooking Light. These are tasty, yet reasonable recipes. You pretty much know when you peruse the pages that you won’t be in a situation where you feel like you want to slice open your stomach, scrape out the contents, and try again, this time being far less naughty.
Thank you, Cooking Light, for this recipe.