Hey there,
I’ll get right down to it: in most of the US right now, it is unbearably hot (and smokey—not gonna lie, the climate change-related dread is as palpable as the air was thick with smog here in NY this week).
But back to cooking…while I often turn my oven on in the summer for work—client meal prep and recipe testing demand the use of an oven year…
Keep reading with a 7-day free trial
Subscribe to The Fresh Letter to keep reading this post and get 7 days of free access to the full post archives.