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GOURMET HIGHWAY: Dining With The Blue and The Gray

By Doc Lawrence – History viewed first-hand often opens many opportunities for cultural and culinary enrichment. Over the past three years, I’ve traveled many of the Civil War trails established by state tourism departments, hoping to uncover and share more that battleground and cemetery stories. Introducing the monumental events of 150 years ago in a straightforward manner should be interesting to all generations, but...

It’s All about Color

By Steven V. Philips – Here’s some background and advice about color choices for your kitchen or dining room in case your Spring cleaning energy extends to redoing the colors at home. And maybe it should. Design experts know that paint is the least expensive way to dramatically transform a space. Joseph Binney, a British veteran of the 1853-56 Crimean War emigrated to America and founded the Peekskill (NY) Chemical...

The Season For Raw Food Recipes

By Anna Dantoni – The raw-food movement worldwide is persistent, with proponents and detractors weighing in equally about the health benefits or nutritional dangers of subsisting on a diet of uncooked foods. A raw foodist is referred to as a crudivore and some celerities who embrace and proselytize for the lifestyle include Demi Moore, the fashion model Carol Alt and the actor Woody Harrelson, who has written books on...

A Wine Journey, With Luck It Never Ends

By Ambrish Piare – Proprietor of Cafe´ Americano, Jalea and Ivory My personal wine journey began comparatively late because I was raised in Utrecht, Netherlands in a home where my parents believed that I should experience spirits only when I became legally of an age.  In the Netherlands, one can publicly drink at 18 but I was 22. I went on a business trip to Paris to meet a man who was crucial to signing off on a...

Time for Tartines

By Marsha Fottler – A new French cafe opened in my town recently and it specializes in tartines. I’ve also been noticing an interest in this kind of French sandwich in other parts of the country leading me to suspect that the classic tartine (pronounced tar-TEEN) is enjoying a culinary moment. Tartines are so easy to make, you should experiment with tartines in your kitchen. They are wonderful for a light lunch, as a...

Time To Glow

By Marsha Fottler – An inexpensive designer secret that you can access and use right away is candlelight. When you set a table in the dining room, the lanai, the pool pavilion or even the kitchen banquette, you will want to finish off the special effects with candlelight. Actually, it’s the only special effect you’ll need. Why? Because everyone looks better by candlelight. Let me emphasize that, everyone looks better...
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