If planning a camping trip leaves you reaching for processed meat, Suzanne Podhaizer suggests you reconsider. “Humans have been cooking over fire for 1.9 million years,” Podhaizer says. “The hotdog wasn’t invented until 1871.” Thanks to a campground cooking partnership between Vermont State Parks and Podhaizer’s food consultancy Sel de la Terre, the educator and... Read More
“Wha gine on?” As I wove through a Friday night crowd on the island of Barbados, I passed friends slapping hands and greeting each other in Barbadian slang. I’d come to Oistin’s Fish Fry—one of the islands social hubs—along with a good-timing crowd of locals who were kicking off the weekend with freshly caught fish,... Read More
A recipe for meltingly tender short ribs served alongside crisp-fried cheddar polenta cakes. These are perfect paired with Old Soul Petite Sarah.
The very first warm weather brings a welcome harvest of fresh shell peas to Michigan, where Sister Pie’s Lisa Ludwinski gives them a starring role in her Detroit bakery’s minted pea and potato hand pies. “Fresh peas are so perfectly bright, big, and crunchy,” says Ludwinski, who includes the recipe in her baking cookbook Sister... Read More
To stay cozy through Norway’s cold, dark winters, writer Nevada Berg warms her kitchen with nourishing meals and coffee brewed over the fire...and these luscious pears wrapped in cured pork.
Italian-born chef Francesca Montillo reaches for this warming recipe for Tuscan Bean Soup when she wants an easy, nourishing meal to beat the winter chill.
The Spanish region of Catalonia wraps snowy peaks, Mediterranean beaches, and pine-covered hills—and contains ten Denominations of Origin of wines.
The bittersweet taste of the roasted carrots is offset by a fragrant mix of whole seeds, chili flakes, and dried seaweed. An elegant, healthy side.
this simple recipe is the perfect way to use the last, sweet strawberries of the season, and it’s elevated to an unforgettably French treat when paired with a sweet Languedoc wine.