The upcoming Outlander issue includes a piece about Outlander Kitchen maven Theresa Carle-Sanders. Have you read her tome or followed her blog? We talk to her about what led to the delectable, best-selling Outlander Kitchen recipe book (and about book 2,...
This intense, summery soup can be made lighter if you leave off the croutons and cheese and use fresh chopped basil instead—or you can add cream for something hearty enough to fill any hobbit appetite. Any kind of fresh...

Gold Fairy Glow

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“What difference is there between a glass of absinthe and a sunset?” —Oscar Wilde I call this DIY green-gold herbal libation the Gold Fairy in homage to that notorious spirit of the fin de siècle period, absinthe, which was known as...

A Feast of Starlight

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Recipes and Photography by Danielle Prohom Olson (a.k.a. Gather Victoria) January 6 is the date of an ancient celestial holiday celebrated with a banquet of heavenly sweets. Today in the Christian world it is known as the Feast of Epiphany,...
Few Ancient Greek characters capture my imagination quite so much as Persephone, a goddess of springtime and fertility and growth. As the tales go, the god of the underworld, Hades, was stuck by Persephone’s beauty as she was out...
PREP TIME: ABOUT 2 HOURS, PLUS OVERNIGHT FOR JUICE TO SETTLE, PLUS CANNING MAKES: APPROXIMATELY 4 QUARTS Berry Juice is thick and delicious. This recipe works well with blackberries, raspberries, gooseberries, blueberries, serviceberries, currants, and other ripe berries, either alone or...
Photography by Ulrike Klumpp Deep in heart of southwest Germany’s Black Forest sits a picture-perfect little town named Baiersbronn. Surrounded by one of the most beautiful woodlands in all the world, a place of deep, dark wilds where spruce grow...
In “The Seductive Nostalgia of the Picnic” for the Atlantic, author Melissa Holbrook Pierson posits that Wordsworth might have been the first lyricist of the picnic. In his autobiographical poem The Prelude, he describes outdoor dining with his friends: Hence...
Yarrow Simple Syrup: Small handful fresh yarrow 1 cup water 1 cup sugar Directions: Bring the water to a boil and pour over the yarrow leaves. Let steep for 10 minutes, then strain, reserving the infused water. Add the water to a small...
Recipe and photos by Sara Ghedina, Instagram @sara.ghedina_food   Article from ISSUE NO. 38 Spring 2017 – Print || Digital