| Crispy Chicken Schnitzel? Yes please! If you have trouble reading this message, view it in a browser. 
  Hi chefs! Lauren here with five crazy easy recipes for the week ahead.
On Monday, I recommend Justin's Seitan Lomo Saltado. His totally vegan twist on a Peruvian classic is quick and easy once you've got your French fries ready. (There's no shame in using a store-bought frozen bag.) On Tuesday, let's make June's Hasselback Potatoes, decked out with a cream cheese sauce and everything seasoning. From start to finish, it takes a bit of time, but once you cut those perfectly shingled slits (with the help of chopsticks!), it's mostly hands-off. On Wednesday, we'll keep things simple with Chicken Schnitzel, because there's nothing quite as comforting as a perfectly crispy cutlet. Let's try something totally unexpected on Thursday: HARD. CIDER. MAC & CHEESE. If you're a fan of beer cheese, Lena (the mastermind behind the recipe) has a sneaking suspicion you'll be A-OK with this creamy pasta, too. Then, to celebrate the survival of another week, let's go all out with Makinze's Big Mac Tacos on Friday. The cheesy hamburger bun "shells" are genius. Check out this week's recipes.  Make Magnolia Bakery's Red Velvet Banana Pudding At Home  Seitan Lomo Saltado Is An Incredible Vegan Version of The Peruvian Classic  Boozy Pumpkin Cake Trifles Will Light Up Dessert  Apple Crisp Baked Brie Is The Perfect Autumnal Appetizer  Cranberry Crumb Bars Are A Perfect For Thanksgiving  How To Cook 10 Vegan, Gluten-Free Meals For 2 On Just $25
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Sunday, November 8, 2020
Big Mac Tacos have the coolest hack 😱
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