Servings: 6 as an appetizer or 4 as a main course
Spicy soppressata sausage, tender mushrooms, gooey fontina, and fresh tomatoes and basil are a fabulous combination. Cut into small pieces, the pizza makes for perfect party fare. Balsamic glaze lives near the vinegars at the supermarket.
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the other format made them unique, now am not sure that I want to continue to receive the menu of the week
Useless! Previously I could print the weeks recipes on one page each. Now I have to copy the HTML page for each recipe to Word (or similar) then edit. Previously II could sve the whole weeks menu in a single PDF. Now I could save it to a recipe box, but need to go online to use it. WE subscribe to the magazine, and this site offers no advantage over that --- the previous PDFs did.
And by the way, then menus are getting boring and repetitive - check and compare your weekly list of ingredients. Oh, I forgot - that is gone now.
Ditto with the format. :-( Where do you find the recipes as the weeks go by? I don’t see any links or menus to select Make It Tonight
Forget this new format! It sucks.
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