Bon Appétit (March 2014)
Most of the time, we find the recipes we want to cook by scouring the month's magazines when they arrive in our mailbox.
And then there's Facebook.
We follow all of the big food magazines on Facebook, and we love seeing their posts pop up in our feed. (Unless it's 3 p.m. and we're starving and Saveur throws out some, you know, 10 Best Chocolate Peanut Butter Desserts post or something, and then we have to go eat an apple and pretend we're enjoying it as much as a chocolate peanut butter cookie.)
Last week we were killing time on Facebook working really hard at work, and this Lamb Stir-Fry popped up in the Bon Appétit feed. "Break out of the usual chicken-beef-pork rut," the post commanded.
It was like they were staring into our souls. We are indeed a chicken-beef-pork rut. Or in our case, it's more accurately a chicken-salmon-pork rut.
So we flagged the recipe, and broke out of our rut.