• Image of Issue 21: Work + Play wholesale (5 copies)
  • Image of Issue 21: Work + Play wholesale (5 copies)
  • Image of Issue 21: Work + Play wholesale (5 copies)
  • Image of Issue 21: Work + Play wholesale (5 copies)

Cooking without the internet?! Terri Peña recalls her journey to learn how to cook in a world without The Food Network and the internet. Luckily she found a way and created a mouthwatering Strawberry Salad with Goat Cheese Fritters. Jenn Hall reminisces about a childhood where the kitchen was her father’s playground and shares a recipe for her Dad’s Carrot Cake. And what’s a day of play without a delicious treat? Sean St. John takes us to Italy where he ate the best peach in the world which inspired him to create a Peach Bellini. These stories and recipes are just a taste of what’s inside this issue inspired by work and play.

Favorite recipes from this issue: 
-Skin-On Sweet Potato Fries with Greek Yogurt Dill Dip
-Dad's Famous-to-Me Carrot Cake
-Bourbon Slush