Mac and Cheese, Please

Megan Stewart May 26, 2009 Does comfort food get better than Kraft Dinner and ketchup? Mais oui.

When cooking, I often ask myself if the dish I’m about to prepare would be better with cheese. Same question for ketchup. More often than not, I end up using both. Why? This is the perfect, comforting bland and tangy combo. With toast, for example, you get grilled cheese and the ideal condiment. With macaroni, you get the classic TV-dinner.

But Marlena Spieler’s Macaroni & Cheese cookbook has me forgetting all about that bottle of Heinz. Her recipes have me tearing prosciutto into lean strips, smoking paprika, husking crab, turning truffles into butter, and cubing pumpkin.  The satisfying, savoury …

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Tenth Anniversary: Spring

ISSUE 43 Tenth Anniversary: Spring 2012

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also in this issue:

  • Face the Music

    by Tim Falconer How can someone who passionately loves music also be a terrible singer? Tim Falconer takes up voice lessons—and discovers the surprising science of tone deafness.
  • The Big Job

    by Deni Y. Béchard As a teenager, Deni Y. Béchard went to Vancouver to live with his father, an ex-con with a penchant for telling tall tales. He met a man desperate to forget the past.
  • The Homesickness of Astronauts

    by Johanna Skibsrud "She felt a great sadness. She would remember next to nothing of this, even soon."
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