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...

Celebrating an Enduring Couple–Food & Wine

By Erin R. Griswold - The locavore movement (buying locally produced goods and services) is not lost on John Sarich in his new book Chef in the Vineyard: Fresh & Simple Recipes from Great Wine Estates. In this beautifully photographed and logically organized guide, wine and food pairings are extolled and explained in simple yet elegant terms. Chef Sarich takes readers on a journey through 10 wine estates each of which is...

Gimme Shelter… Small and Smart

By Steven V. Philips - My friend Wayne, who’s been installing draperies since the Rutherford B. Hayes was President, recently dragged me into an obscenely large house. Maybe 5,500 square feet of porcine splendor, plopped behind gates that protected really, really expensive dirt. A couple had moved into this joke two years prior but yet, they were not unpacked. Moving boxes were still stacked all over the second floor....

Would You Like “Fries” With That?

By Herb Gardener - “Old Blood and Guts” may be an appropriate sobriquet for a field general, but what about a chef? Chris Cosentino of San Francisco’s Incanto Restaurant honors both animal and consumer by preparing “snout to tail” dishes that my wife Flora, for one, found difficult to swallow when I showed her an online sample menu. Nonetheless, Flora finished up our recent California vacation’s fine dining...

Vegetarian’s Best Food Holiday

By Marsha Fottler - Surprise, the most food-friendly holiday of the year for vegetarians is Thanksgiving. Think about it; if you ignore the big bird on the table everything else there is a sumptuous melange of fruit and vegetables from mashed potatoes, yams, stuffing (sometimes two kinds), bean, corn, broccoli casseroles, cranberry sauce, pumpkin or squash soup, roasted chestnuts, homemade biscuits, you name it, it’s a huge...

Food Buzz: Discover Parsnips

By Chef Judi Gallagher - For some reason, chefs are more comfortable with the root vegetable parsnips than most modern home cooks. There’s no good reason for that; more people should be enjoying this sweet and flavorful vegetable that had it’s cultural roots in ancient Rome. In that land the parsnip was considered an aphrodisiac as well as a tasty side dish. As the Roman Empire spread so did the parsnip. It was British...