There’s no doubt that canned foods are valuable staples to have on hand: they’re cheap, convenient, and long-lasting.
But delicious?
How to Turn Everyday Canned Foods Into Exciting, Flavorful Meals
Cookbook author Lola Milne shares tips and recipes for cooking from the pantry
Tomato, lentil, and eggplant ragu. Lizzie Mayson
Crystal Shi
Home and Food Editor
|Updated:
Crystal Shi
Home and Food Editor
Crystal Shi is the home and food editor for The Epoch Times. She is a journalist based in New York City.
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