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Slices of Pie at the Heart of Social Change in Greensboro, Alabama

Slices of Pie at the Heart of Social Change in Greensboro, Alabama

Oh the power of food. One Greensboro, Ala. restaurant has seen a single slice of pie turn into remarkable social change. I know Greensboro, Ala., as a town whose roads lead to Tuscaloosa, first as a student and now as a footbal...
by Michelle Ryan
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Cooking Light magazine March 2012

Easy-to-Make Tomato Basil Soup Recipes You Have to Try

You may not think you’re a fan of tomato soup, but two magazines put their own spin on the classic, and the results were delicious. Unlike most people, I suppose, I don’t have fond childhood memories of being comforted ...
by Michelle Ryan
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Garden & Gun magazine April/May 2012

Garden & Gun Introduces New Kind of Madness in Bracket Challenge

March Madness may be over, but there’s still one heated bracket challenge underway–and the contenders have names like cornbread and country fried steak. If you’re not a college basketball fan—or not one anymore ...
by Michelle Ryan
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EatingWell magazine March/April 2012

A Healthy Slice and Bake Cookie? Eating Well Magazine Says Yes!

They’re easy to make and delicious to eat, and now slice and bake cookies don’t have to be relegated to the realm of guilty pleasures. Who can resist the convenience and fresh-from-the-oven taste of slice and bake c...
by Michelle Ryan
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Food Network Magazine March 2012

Food Network Magazine Dishes on All Things Chocolate

From coffee to pasta to any imaginable chocolate-covered confection, Food Network Magazine’s March issue went cuckoo for cocoa, and the results were indulgently sweet. Just how much chocolate is too much? Or is there even...
by Michelle Ryan
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Southern Living February 2012

How Southern Living Coaxed Me into Trying (and Liking) Pimiento Cheese

Blogger Michelle Ryan never liked pimiento cheese for one reason: She’d simply never tried it. That is, until Southern Living convinced her to take the plunge. For years, I turned up my nose at pimiento cheese, never even...
by Michelle Ryan
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