Baking Christmas Bright

Bring these blue-ribbon recipes into your kitchen this holiday season –   What fun it is to wow friends and family at the holiday table! This year you can do just that by adding a new twist on classic pecan and apple pies. Winners of Farmview Market’s recent “Flavors of Fall” pie competition share their…

Hot Toddy: Warm up with a holiday classic 

Come the holiday season, hot toddies are ideal for entertaining, providing spirited fun and a means to chasing away the winter chill. Hot toddies have been around for centuries. Usually a mix of a spirit — either whiskey, rum or brandy — hot water, honey and spices, some believe the word “toddy” comes from an…

Hot trend in craft beer: chili pepper infusions

Water, malt, hops, and yeast. Those are the four essential ingredients that make up beer. Lately, however, there has been a surge in infusing additional ingredients into craft beer that are more commonly found in the kitchen. Beers brewed with fruit have come and gone over the years, but are back on the rise again….

Tea-Time at the Masters

Forty years later, this timeless community cookbook still has a place on the shelf in Southern kitchens throughout the region Written by Susan Detrick-Atchley Photographed by Tony Clark Styled by Tami Hardeman P.G. Wodehouse famously advised, “To find a man’s true character, play golf with him.” When the city of Augusta, Georgia, plays the gentleman’s…

A man and his beverage: The Arnold Palmer

America’s revered golf professional Arnold Palmer had barely cleared his 87th birthday when he passed away in September of last year. From 1958 to 1964, he dominated the Masters in Augusta. His career spanned two generations, yielding 62 PGA tour titles and making him one of the originals in the World Golf Hall of Fame…

Winter squash: Heritage in the home garden

Our connection to winter squash can be traced back to this country’s Native American roots. It was a staple of the “Three Sisters” tradition practiced by many tribes across North America. Squash, corn, and beans were commonly clustered together in mounds because of their symbiotic benefits to one another – a technique now known as…

Cooking with winter squash

Risotto a la Zucca Corrado Corrias enjoys creating flavorful pumpkin-inspired dishes at his restaurant, Da Corrado Ristorante, on Lake Oconee Parkway. He says the Marina Di Chioggia variety is a favorite for Italian cooking. “These particular pumpkins have a lot of flavor and are easy to work with because they are soft and already naturally…

Cellar Savvy

Sheltering your wine collection in style Wine has become so much a part of American life that many of us now are devoted collectors. And so, we look for appropriate places within our homes to install a special space for our liquid acquisitions. Some wine enthusiasts will designate any nook or cranny, any closet or…

Uncaged: Zac Brown’s launches wine label

Zac Brown is the epitome of local boy made good; made great, in fact. Born in Atlanta, the eleventh of twelve children in 1978, Brown began performing while still in high school in the Dahlonega area, putting down roots for what would eventually become the national sensation that is the Zac Brown Band. But this…

The Art of Winemaking

Written by Jane F. Garvey First and foremost, wine is an agricultural product. It takes good dirt and good climate to make wine, and no amount of “art” will ever change that. But there’s an aesthetic aspect to wine as well, and its links to the visual arts have become increasingly important over the last…