Fresh Food and Bold Flavors for Today’s Home Cook|By: Scott Mowbray & Ann Taylor Pittman
A big, flat classic. Toasty nuts and fudgy cake get topped with a thin, crackly glaze. It’s easy, and it’s been a reader favorite
since it first appeared in the magazine in 2000.View Recipe: Texas Sheet Cake
Whether it’s grilled, sautéed, or roasted, here's your guide to the ultimate weeknight wonder: Chicken!
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