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,...
“With the arrogance of youth, I determined to do no less than to transform the world with Beauty. If I have succeeded in some small way, if only in one small corner of the world, amongst the men and...
When I set up my very first office, I bought a modern glass-and-steel desk. It seemed clean and orderly. The problem was that I’m not clean and orderly; the desk quickly became heaped with papers, pads, pens, books I...
When it comes to casting springtime spells of allure and amour, this delicately flavored and jewel-colored primrose cordial is easy to make and versatile to use. But whether sipped straight up or added to cocktails or a cup of...
“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...
Hygge, the Danish word used to describe an approach to living that has a quality of cozy contentment, evolved as a way to embrace and celebrate the cold, dark Scandinavian winter months. I live in Maine, where one must...
We have some super sumptuous recipes in our upcoming Outlander Issue from Gather Victoria, who made so many Scottish delights that we weren't able to fit this magical thistle jelly in the magazine, so we're including the recipe here....
RECIPE AND PHOTOGRAPHY BY DANIELLE PROHOM OLSON (A.K.A. GATHER VICTORIA)
Looking for a little inspiration for some “all hallowed” food magic? While we may think of all things pumpkin when it comes to Halloween, according to old world food folklore,...
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 Steve Parke
Last summer a few of us from your favorite magazine—yours truly, photographer Steve Parke, art director Lisa Gill, and Lisa’s gorgeous niece Liana Scruggs—met up in southern Virginia at this most magical greenhouse that we’d spent...