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Nov/Dec 2021 Table of Contents

Features

I remember when Frozen Hot Chocolate became a big fad at a place in New York City. The restaurant, Serendipity III, featured this drink, and I wanted nothing more than to try it myself. Like any love story, where someone is meant to find another person despite all the odds, I ended up finding a way to it and have since made it at home as a reminder of the power of persistence. Read Recipe


These green cookies are sure to pop when you lay them out on the Christmas dessert table!  Read Recipe


Caramel is super easy to make, and with a hint of sea salt, this delicious treat will not be made just once. Upon first bite, the salt opens up your taste buds and gets your tongue ready for the chewy, gooey caramel. Read Recipe


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Editorial Staff

Editor: Nicola Prybell
Executive Chef: Addie Gundry
Photographers: Megan Von Schonhoff and Tom Krawczyk
Cover Design: Matt Paulson
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