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...

It’s Like Sipping Spring

By Robert Paul - I appreciate the taste of Prosecco the way I like sparkling rose wines – in the warm or hot weather. If you haven’t discovered Prosecco yet, April is a great time for your own personal tasting of the several brands on the market. Prosecco is a sparkling Italian wine produced in the Veneto area and Friuli Venezia Giula and in the hills north of Treviso. Bubbly, pretty, refreshing and friendly to the foods...

April Holidays – Happy Raisin Day

By Anna Dantoni - In the food world there is a month, week and a day that celebrates every food you can think of and April is no different. Besides Passover, Easter, Earth Day and Arbor Day, there are many more daily excuses to cook and enjoy specific foods on “their” special day. You probably never heard of most of them, except for serious religious holidays. Specific foods have become associated with these days as part...

Use The Herbs You’re Growing

By Chef Judi Gallagher - Herb growing is so popular that I routinely see fresh herbs flourishing at residences in my town in big beautiful containers that display a mix of herbs or I see them in raised beds, in little pots on window sills and in big serious gardens that are carefully segmented for those herbs that need shade and for those that require sun. Restaurants too are keeping kitchen herb gardens and some of their...

Springtime Brunch

By Chef Judi Gallagher - Spring is officially here, which means flowers, garden-fresh food, seasonal berries, cotton and linen casual clothes. This week our local library put up a big display of gardening books. Hey, you need to plan a brunch. In my opinion, the best ones are hosted outside (preferably on the water). The guest list includes friends and family who gather informally to enjoy delicious food, warm breezes and...

Veggie Nation

By Marsha Fottler - There are about eight million vegetarians in America and all of them are hungry. And that’s not counting flexitarians, who limit their meat intake to only once a or twice week or dieters who avoid meat meals because of high calorie count and seek out tasty vegetarian meals that are less fattening. People who say the are “vegetarian-inclined eaters” make up another 22 million. That’s a lot of mouths...