Medieval cooking is rife with fragrant, exotic spices, which became more and more accessible during the times of the Crusades and the international trade they ushered in. All those spices conveniently camouflaged unsavory flavors and odors too, which was...
  Article taken from Issue #33 || Winter 2015 Print || Digital Photos by Vince Chafin Here’s a fun project to satisfy your faerie’s sweet tooth, have a fun family day, and create a magical look for your winter table! What could be more enchanting...
Article taken from Issue #37 || Winter 2016 Print || Digital Text and Photography by Paul Himmelein Rembrandt van Rijn, Frans Hals, Jan Vermeer—think back to the days of the old Dutch Masters, when cultured men and women of the Netherlands dressed in somber...
Article taken from Issue #33 || Winter 2015 Print || Digital Cranberry Pull Apart Brioche Brioche is a delicious rich bread that can be used in a variety of ways, both sweet and savory, but filling it with cranberries transforms it into a...
Article taken from Issue #33 || Winter 2015 Print || Digital Raw cranberries are notoriously bitter, but this recipe melds the fruit’s natural tartness with sugar to create a candy-like snack. Serve in a bowl, use to garnish other desserts (they’re great on...
Photos by Sara Ghedina (A.K.A. One Girl In The Kitchen)    Mixed Berry Salad with Feta and Walnut and Raspberry Dressing A gorgeous, refreshing salad that’s supereasy to make but will still dazzle your guests with its vibrant colors. Skip the cheese...
Recipe and photos by Sara Ghedina, Instagram @sara.ghedina_food   Article from ISSUE NO. 38 Spring 2017 – Print || Digital