Flavors And More Magazine

GOURMET HIGHWAY: Acclaim for Cheesemaker By Doc Lawrence - (Thomasville, GA) A family farm would seem to be an unlikely tourism magnet. Far from the large cities of Florida and 200 miles south of Atlanta is Sweet Grass, a family owned dairy that makes cheese. Not your ordinary cheese, mind you, but the kind made over the ages by hand from local milk. Do this well and in today’s fast-growing food centric culture and you attract some mainstream media attention and earn a place for your...

Summer Holidays – Get Grilling By Chef Judi Gallagher - As a New Englander, Memorial Day weekend always meant filling the grills with charcoal, seasoning the steaks and deciding whether the cold rain would hold off or if we would have to move the picnic table into the garage. The menu seldom varied. There was always Mrs. Calhoun’s tuna-macaroni salad, my Mom’s potato salad made with Hellman’s mayo and chopped hard-boiled eggs, red onion and celery. Her secret seasoning was a...

Celestial Summer Shortcake By Susan G. Purdy - Everyone loves tender buttery shortcakes, including this baker. Quick and easy to put together, you can serve them warm with coffee for breakfast. Add 1/2 cup of currants or a cup of berries to the batter and call them scones (to whom they’re related), or split and fill them with your favorite seasonal berries and whipped cream to create a celebratory dessert. Another reason you will love this particular recipe is that it works...

Veg Out

By Anna Dantoni - There are about 7.3 million vegetarians in America. I am not one of them. But, lately I find myself inching toward a more plant-based diet, partly because of health and weight-loss aspirations and partly because there are so many enticing new cookbooks devoted to vegetarian options. Farmers markets are featuring fresh locally-grown produce like we’ve never seen before and celebrity chefs all across America...

How to Eat Well on Vacation

By Herb Gardener - Where to go, what to pack, how to tell your possessive cat that you are leaving for a week — “We promise to bring you a scratching post from Key West.” Vacation preparations can feel like test-taking. For me, the math section of that test is selecting restaurants and dining experiences. Regardless of how much I study I feel fraught come reservation time. Readers of last month’s Flavors And More...

Becoming The Good Humor Man

By Chef Judi Gallagher - I’ve discovered ice cream nirvana. This is significant since I have never been much of an ice cream eater. In fact, our younger son used to marvel when we would all go out for ice cream and I would order a diet soda. Occasionally, I’d order a a root beer float (if I was really crazy), but then I’d leave half the ice cream in the glass. Then someone gave me the Cadillac of ice cream home...

Sex, Lies and Pies

By Chef Judi Gallagher- Recently I was a judge at 17th Annual American Pie Council/Crisco National Pie Championships, a huge three-day culinary event that was held in Orlando, Florida. I was one of the judges in the Amateur Apple Division, which definitely appeals to me because I’m always on the hunt for the greatest apple pie in the land. Not too long ago when my husband Paul was on a business trip he carried a pie back on...

Sous Vide or Not to Sous Vide

By Herb Gardener- “Let’s imagine offering to discover for Americans their Most Wanted Food.” So begins philosopher Denis Dutton’s review of Painting By Numbers: Komar and Melamid’s Scientific Guide to Art. The book was a minor sensation in the 1990’s when the Russian émigré artists announced results of a statistically representative survey of national aesthetic preferences and also unveiled their...