Where do your recipes come from?

A: We gather recipes through many different channels: restaurants, home cooks, traditions, history, and we also create our own. Our head notes always explain the recipe’s provenance, if there is no credit given it is an original recipe developed by our food editor Paula Marcoux. If you have a special recipe you’d like to tell us about, please send an email and explain the recipe’s ‘back story’ and why you think it’s a good fit with eSS&SC. If we consider it for publication, we’ll contact you for additional details.

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