If I'm correct, there was mention a little while ago about the possibility of a menu planning feature added to the cite. Along those lines, When it comes to menu planning, I often get caught up on achieving the rigt balance of flavors and textures without being redundant (hate that) and while being able to incorporate various new recipes I'd like to use. Curious as to how others go about planning a menu. Wondering whether Amanda or Merrill have some expert words of wisdom on process.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)