COOKING FOR TWENTY-FIVE
Oct 09, 2018
2 minutes
Dan Souza
Twenty-five years ago, the premier issue of this magazine hit newsstands and mailboxes. From day one, stood out as a unique publication that, quite frankly, shouldn’t have worked. Launched at a time when food magazines were glossy and laser-focused on the food of chefs and restaurants, proclaimed—through hand-drawn illustrations, exhaustively tested recipes, and detailed explanations—that the home cook was king. The magazine’s success and growth over the last quarter century is, to me, proof positive that Americans, now more than ever, care deeply about cooking, spending time in the kitchen, and feeding family and friends.
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