Tag Archives | Winter 2019-20 Issue Highlights

For food lovers, nothing is so dear as a good cookbook. Even in the digital age, the look and feel of real paper pages hold deep and lasting pleasures no printout or laptop can match. A good cookbook also bears witness to how much it is loved in the form of accumulated stains and spots—something you’d never want on your laptop anyway.…

Photography: Teresa Rafidi

Every gardening season has its challenges—unpredictable weather, irregular rainfall patterns, pests and disease outbreaks. As summer’s brutal heat lingered into fall this year, some gardeners were ready to throw in the trowel.…

Arugula
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Cilantro
Citrus (Rio Grande Valley)
Collards
Dill
Endive
Fennel
Fenugreek
Kale
Kohlrabi

Leek
Lettuce
Mizuna
Mustard Greens
Parsnips
Radicchio
Radishes
Rosemary
Rutabaga
Sage
Shallots
Spinach
Swiss Chard
Thyme
Turnips & Turnip Greens
Watercress

Compiled with the help of Marie Tedei, Eden’s Garden CSA Farm, and other local farmers.…

Around the globe, winter is the ultimate comfort food season. Expand your repertoire of soups, stews and other soul-warming bites with these international favorites from India, Italy, France, Korea and Mexico. If there’s one thing we all have in common, it’s our love of food.…

Photography: Teresa Rafidi

Photography: Teresa Rafidi

Charlie Blaylock answers the door in his signature wide-brim hat, gray-tinged brown hair pulled back in a ponytail. Moose, his mutt, barks briefly at the intruder before Charlie good-naturedly shushes him. (My ankles are safe.) Before long, we’re walking the beds of Shine’s Farmstand, which are in transition from summer to fall-winter on my visit.…

Photography Andrew Vracin • Design Gae Benson

Fall and winter are gravy seasons. Whether for weeknight roast chicken, holiday turkey or beef tenderloin, gravy makes anything roasted—including vegetables— even better. How much better? So much better that I get invited to three Thanksgivings because I can make gravy.…

On Sunday evening, Oct. 20, as I was editing this issue, a Category EF-3 tornado with winds of 140 mph roared through our neighborhood with little warning, collapsing walls, hurling cars, peeling away roofs and snapping wires and trees.…