John Eric Home & Lifestyle Magazine | Jan | Mar 2025

HOME & LIFESTYLE

GLOBAL TASTES JAN | MAR 2025

FO O D

F R E N ZY

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Compass is a licensed real estate brokerage that abides by Equal Housing Opportunity laws. Information is compiled from sources deemed reliable but is not guaranteed. All measurements and square footages are approximate. This is not intended to solicit property already listed.

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JAN | MAR 2025

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JOHN ERIC HOME & LIFESTYLE

7 | Letter from the Publisher 8 | John’s Favorites 16 | Design Feature Designers share some of their favorite ways to personalize a space in 2025.

76 | Foodie A mini-recipe book of rich comfort foods for winter.

50 | The tale of the Vichy Pastille.

94 | How to grow a cherry tree indoors.

52 | Top 5 Global Dining Experiences 96 | Top 5 Unique Dishes

24 | Design News Thos. Moser’s latest designs pay tribute to Maine’s rich heritage: The Bates Bed and Bates Side Table honor the legacy of handmade craftsmanship.

56 | Where’s the beef? More importantly, what’s the beef?

26 | Details Is it time for new cookware? Check out these beauties.

66 | Top 5 Vintage Foods that No Longer Exist

28 | Designer Spotlight Sara Swabb, Founder and Creative Director, Storie Collective.

34 | Have you heard the TikTok news?

It’s all about Swedish candies. Learn all about it.

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42 | Destinations Cruising through the food scene in the Big Easy.

JOHN ERIC HOME & LIFESTYLE

64 | Arts Joanie Simon creates Picture Perfect food.

68 | Black Book Chasing away winter blues at the perfect spa retreats.

70 | What’s in a name? The history and differences of Prosciutto Coto and Crudo.

98 | Top 5 Food Bloggers to Follow 100 | Meet the Bajau people—the most amazing fishers in the world.

106 | Mixology JEH’s Mixologist shares warm winter cocktails.

112 | What the Egyptians of antiquity ate.

120 | Persian Feasts: Recipes & Stories from a Family Table – a Q&A with one of its co-authors.

HOME & LIFESTYLE

FOUNDER | Publisher John Eric Managing Editor Angela Casey Senior Editor-at-Large Louis Kwasniewski Creative Director Hillary Broadwater

56 128 | Stylist What designers walked down runways in celebration of spring.

130 | What are some of the favorite foods in the world? Read about the faves in Australia, Laos, Kenya, Canada, Argentina, and Liechtenstein.

Design Contributor Sherry Moeller

154 | COMPASS | Sports & Entertainment Real Estate 168 | Real Estate John Eric brings you the best in luxury real estate from all across the metropolitan region and the country.

Master Mixologist Charles Tappan EDITORIAL e-mail | angela@johnerichome.com ADVERTISING phone | 703.798.0097 ONLINE www.johnerichome.com

144 | Qurt: Make your own Ancient Nomadic Snack.

148 | Buzz The News that People are Buzzing Over.

149 | Culture Celebrating the 82nd Vienna Philharmonic Ball in Vienna; visiting Art Cairo: A Symphony of Culture and Creativity; and taking in Boston’s MFA: Robert Frank - Mary’s Book exhibit.

152 | Diplomacy News and events from the diplomatic community

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94 ©2025 John Eric Home & Lifestyle Magazine All Rights Reserved.

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Welcome “Food is our common ground, a universal experience.”

— James Beard

As we step into 2025, it’s impossible not to feel the weight of our times. America finds itself navigating uncharted waters—an era of true political instability where the very pillars of our democracy face profound challenges. It is a moment that calls for reflection and vigilance. This nation, a testament to resilience and innovation, remains a beacon worth fighting for. Together, we must be steadfast in guarding this remarkable American experiment and experience, ensuring it endures for generations to come.

Here at John Eric Home and Lifestyle, we embrace the New Year with optimism, innovation, and a commitment to growth. 2025 marks a transformative chapter for us as we reimagine our magazine to reflect a truly global perspective. We are thrilled to introduce a magazine without borders, one that captures the essence of home and lifestyle from all corners of the world. This evolution is guided by our desire to connect, inspire, and broaden our horizons while remaining deeply rooted in the values that have always defined us.

This year, you can expect all your favorite features—celebrating design, culture, travel, and more—presented in a fresh, user-friendly format designed with you, our cherished readers, in mind. We are excited to share this journey with you, exploring new stories, perspectives, and ideas that transcend boundaries.

As we embark on this adventure together, we do so with gratitude for your unwavering support. You are the heart of John Eric Home and Lifestyle, and it is your passion for discovery and excellence that drives us forward. Here’s to a year of inspiration, resilience, and boundless possibilities.

Welcome to 2025. Let’s make it extraordinary.

Warm regards,

John Eric Editor-in-Chief John Eric Home and Lifestyle

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JOHN’S FAVORITES MY PERSONAL BEST

1.

Strongmen: How They Rise, Why They Succeed, How They Fall

BY RUTH BEN-GHIAT

As America faces the looming threat of Donald Trump’s return to power, Ruth Ben-Ghiat’s Strongmen has never been more urgent or relevant. This incisive analysis of authoritarianism provides a blueprint for recognizing the tactics used by strongman leaders to subvert democracy and amass unchecked power. From Mussolini to Putin and Trump, Ben-Ghiat masterfully charts the strategies of these figures: exploiting fear, normalizing corruption, weaponizing propaganda, and dismantling democratic norms from within.

The book is both a chilling reminder of the fragility of democracy and a guide for resistance. Ben-Ghiat emphasizes that authoritarianism doesn’t succeed without public complicity and institutional failure—and she outlines the ways individuals and institutions can push back.

As the U.S. navigates an era rife with disinformation, erosion of trust, and blatant attacks on democratic principles, Strongmen offers clarity and action. It’s a must-read for anyone who values democracy and is determined to prevent history from repeating itself.

With the stakes as high as they’ve ever been, this book equips readers not just to understand the authoritarian playbook but to fight it with courage and resolve.

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2. The Ritz-Carlton DISCOVER PARADISE: A LUXURIOUS ESCAPE TO THE RITZ-CARLTON MALDIVES

In the heart of the Indian Ocean, where turquoise waters stretch endlessly and the skies mirror their tranquility, lies a sanctuary of elegance and serenity: The Ritz-Carlton Maldives. This haven isn’t just a resort; it’s an invitation to step away from the rush of daily life and immerse yourself in a world where luxury and nature intertwine seamlessly.

The accommodations at The Ritz-Carlton Maldives are nothing short of breathtaking. Designed to harmonize with their stunning surroundings, the villas balance minimalist aesthetics with cutting-edge luxury. Each villa features sweeping views of the ocean, private infinity pools, and expansive sun decks that make stepping outside a joy. Whether perched over water or nestled along the white sandy beaches, every room offers unparalleled privacy and a front-row seat to nature’s masterpiece. The interiors, with their clean lines and warm tones, are a study in understated elegance. From the plush beds to the spacious living areas, the spaces are designed to surround you in comfort. Every detail has been thoughtfully considered, from the eco-friendly design to the technology that allows you to personalize your experience at the touch of a button.

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Dining at The Ritz-Carlton Maldives explores flavors as vibrant as the island itself. The resort boasts restaurants that serve everything from authentic Maldivian cuisine to contemporary international dishes. Each meal is a carefully curated experience, with menus that emphasize fresh, locally sourced ingredients. Imagine starting your day with a leisurely breakfast overlooking the ocean, enjoying a fresh seafood dinner under the stars, or sipping handcrafted cocktails as the sun sets over the horizon. Every bite is enhanced by the serene ambiance and attentive service that define the resort’s culinary philosophy.

Beyond the villas and dining venues, the resort offers secluded spaces where guests can reconnect with themselves and their surroundings. Inspired by ancient healing traditions, the spa’s treatments provide an unparalleled opportunity to rejuvenate. The private beaches and cabanas offer a peaceful retreat for those seeking quiet moments. Whether lounging by the calm waters, practicing yoga on the sand, or simply savoring the gentle rhythm of the waves, every moment spent here feels restorative.

The Ritz-Carlton Maldives is an unforgettable journey. From its sustainable design, which honors the beauty of the environment, to the exceptional hospitality that makes you feel truly at home, every detail of the resort invites you to slow down, embrace the present, and leave with a refreshed sense of peace. It’s more than just a destination—it’s an experience that becomes a cherished memory, one you’ll carry with you long after you’ve departed.

Siempre Algo 3.

PITTSBURGH

Nestled in Pittsburgh, Siempre Algo offers a dining experience that strikes the perfect balance between sophistication and comfort. From the moment you step inside, you’re greeted with a warm welcome—both from the staff and the complimentary bubbles that set the tone for an exceptional evening.

The open kitchen is a centerpiece of the restaurant, giving diners a firsthand look at the artistry and precision that goes into crafting each dish. It’s an engaging feature that heightens the anticipation for what’s to come.

Siempre Algo excels in culinary innovation, and the menu reflects a careful curation of flavors and textures. The Caviar and Chips is a standout—elegant yet playful, delivering indulgence with every bite. It’s dishes like this that make the restaurant feel special and unforgettable.

The impeccable service deserves just as much praise. The staff’s attention to detail, knowledge of the menu, and genuine hospitality ensure that every guest feels valued and cared for.

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While the drink menu is extensive, offering a well-thought-out selection of wines, cocktails, and spirits, I have one small request: an expanded vodka selection would elevate the experience even further for enthusiasts of this spirit.

For anyone visiting Pittsburgh, Siempre Algo is an absolute must. It’s a place where exceptional food, impeccable service, and an inviting atmosphere come together to create a dining experience you’ll want to relive again and again.

4. Soho House Berlin A VIBRANT HUB IN THE HEART OF BERLIN

Soho House Berlin is not just a place to stay; it’s an experience that captures the essence of one of Europe’s most dynamic cities. Nestled in a restored Bauhaus building, this members-only club and hotel offers an eclectic mix of design, atmosphere, and community, making it a must-visit for anyone seeking a true taste of Berlin’s unique vibe.

The interior design is as much a statement as the city itself, with vintage furnishings, bold colors, and art pieces that reflect Berlin’s countercultural and creative spirit. Every space, from the lobby to the rooftop, feels thoughtfully curated yet effortlessly cool. Whether you’re lounging in the cozy library, catching up with friends in the bustling bar, or enjoying a serene moment on the rooftop terrace, there’s an energy that’s both inviting and inspiring.

The rooms are equally distinctive, combining modern comforts with quirky touches. Large windows flood the spaces with natural light, while vintage décor and industrial details nod to the building’s history. The bathrooms are spacious and well-appointed, with luxurious amenities that elevate the experience.

Dining at Soho House Berlin is a delight, with options that cater to a variety of tastes. The restaurant serves a mix of international and locally inspired dishes, each prepared with a creative flair that mirrors the city’s diverse culinary scene. The rooftop pool and bar are standout features, offering stunning views of Berlin’s skyline while you sip on expertly crafted cocktails.

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What truly sets Soho House apart is its community-oriented ethos. The club spaces buzz with life, hosting events, film screenings, and discussions that bring together a fascinating mix of locals and travelers. This sense of connection makes it more than just a stylish place to stay—it’s a hub for creativity and conversation.

Berlin may be the capital of Germany, but its heartbeat extends far beyond government buildings and historical landmarks. Soho House Berlin encapsulates that vibrant, rebellious pulse, making it the perfect base for exploring the city’s art, culture, and energy. Whether you’re here for work, play, or a bit of both, this is a place where unforgettable memories are made.

Sydney Levy at Anthony Wilder Design-Build makes a design statement 16 ERIC HOME LIFESTYLE with aJOHN rich blue sofa with&fringe in this living room. Photo by John Cole

TOP 5 INTERIOR DESIGN TRENDS FOR

DESIGNERS SHARE SOME OF THEIR FAVORITE WAYS TO PERSONALIZE A SPACE

By Sherry Moeller

When designers are asked about trends from year to year, most agree that creating timeless interiors, as opposed to trendy spaces, is what they prefer to design. They consider what homeowners are seeing and requesting but want to ensure that any trends they incorporate keep the spaces current and cherished for years to come. Here are some of the top trends noted for 2025.

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1. RICH COLORS Moody and deep colors top the list of design trends for 2025, especially dark blues and saturated finishes. Using the same color throughout a space, including walls, ceiling, and trim, also known as “color drenching,” is another way to achieve this dramatic, yet calming effect.

Jewel tones, especially blues and greens, are also showing up in all types of spaces, from powder rooms to kitchens, and are top contenders when thinking of incorporating color drenching in a room.

Vibrant hues can also be effective on single pieces of furniture. Sydney Levy, interior designer at Anthony Wilder Design/Build, www.anthonywilder.com, has designed spaces with jewel-toned sectionals and bright blue sofas. “Our clients want to show off their personality and this is a great way to do so.”

“Rich greens, chocolate browns, and dark jewel tones are making their way back into interior design,” adds interior designer Maedeh Ziaei Moayyed of TriVistaUSA, www.trivistausa.com.

When Pantone announced Mocha Mousse as its 2025 Color of the Year, designers were pleasantly surprised. This color is a new take on earth tones and creates a grounding effect in a space. It can work as an accent color, such as on trim in a room with white walls, paired with select black furnishings, or complementing prints with a touch of mocha in them. It could also be the main color of a smaller space, such as a pantry.

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The wallpaper in this multi-purpose room designed by Sydney Levy at Anthony Wilder Design-Build creates a calm, yet fun place to work, read or nap. Photo by John Cole.

2. EARTH TONES

3. WALLPAPER + CEILINGS

In the kitchen, natural wood cabinetry in a variety of finishes, including white oak and earth tones, is still popular.

Sometimes the entire space is enveloped in the same finish to create a monochromatic look, or the island features an accenting color. Floating vanities in natural wood in bathrooms are also on trend.

Wallpaper continues to appear in just about every interior design project, including on ceilings. Often forgotten, the ceiling is seeing a resurgence of love. From wallcoverings to intricate trim work to beams, ceilings are a popular surface to accessorize. “We are seeing a lot of bathrooms, and especially powder rooms, drenched with wallpapered walls and ceilings,” adds Levy.

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This TriVistaUSA kitchen is wrapped in white oak along the perimeter cabinets, while the island is in a darker tone. Photo by Nova Soul Imagery.

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TriVistaUSA added a hot tub to the deck adjacent to the primary suite. Photo by Nova Soul Imagery.

4. WELLNESS INSIDE

5. VINTAGE ACCENTS

In the kitchen, natural wood cabinetry in a variety of Utilizing outdoor spaces to expand the use of indoor relaxation rooms is an often-requested update. “The trend of blurring the lines between indoor and outdoor spaces continues to grow in popularity,” adds Ziaei Moayyed. “This can include adding a screened porch as an extension of the living room, an outdoor kitchen, or simply adding a cozy outdoor seating area.” This trend works hand in hand with adding a layer of comfort for homeowners and incorporating sensorial elements, such as sound, scent and texture to enhance one’s mood.

Whether in furniture or accessories, such as lighting, vintage is part of today’s interiors. Heirloom pieces or thrift store finds fit into the interior design process and are here to stay.

“Our younger clients frequently ask for vintage items that can embrace the wear and tear of their family,” Levy says.

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The Anthony Wilder Interiors team reupholstered vintage club chairs to create a cozy gathering space. Photo by John23 Cole.

DESIGN NEWS CURRENT DESIGN NEWS

THOS. MOSER, HANDMADE AMERICAN FURNITURE Thos. Moser’s latest designs pay tribute to Maine’s rich heritage The Bates Bed and Bates Side Table Honor the Legacy of Handmade Craftsmanship

By Sherry Moeller Photos by Trent Bell Photography

Thos. Moser, Handmade American Furniture, www.thosmoser.com, with showrooms in Washington, DC, Freeport, Maine, Boston, Massachusetts, and San Francisco, California, plus a workshop in Auburn, Maine, just released two new designs— the Bates Bed and the Bates Side Table.

Both honor the rich heritage of Maine manufacturing and the heirloom quality and craftsmanship that can only be achieved by something made by hand.

The new Bates Bed is Thos. Moser’s ode to the hardworking individuals who have made Maine a place to be proud to call home. The piece reflects a commitment to the quality of American-made craftsmanship and is shown with the revitalized Martha Washington bedspread handmade by Bates Mill Company, a brand of Maine Heritage Weavers. The Bates Bed pays homage to the bobbin and spool beds of the early 1800s. Challenging

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the expectations of solid wood, the Bates Bed’s rounded corners are carved from a solid block of wood and joined to the leg with an interlocking mortise and tenon joint.

The Bates Side Table was designed to complement the Bates Bed with its beveled top and a rounded radius on each corner. Overall, the collection is united through the tapering of the legs and the gently curved details.

Maine has a strong legacy of craft goods and services, including the home of Bates Manufacturing Company, established by American textile tycoon and philanthropist Benjamin Bates in 1852. The Bates Mill produced cotton goods including tent cloth and backpacks for the Union Army during the Civil War, and later produced bedding, including the famous Martha Washington bedspread. These iconic pieces marked the beginning of a legacy in American textiles and the integrity of Maine manufacturing.

The beauty of the landscape and the authenticity of the Maine people charmed Tom and Mary Moser, who founded Thos. Moser more than 50 years ago in Gloucester, Maine.

Tom had held the position of Associate Professor of Speech and Debate Coach and the African American Society Advisor at Bates College. Bates College was founded initially as the Maine State Seminary in 1855 and was renamed in honor of Benjamin Bates in 1863. In 1971, Tom took a leave of absence to pursue his interest in furniture building. In the fall of 1972, Thos. Moser Cabinetmakers, now known as Thos. Moser, Handmade American Furniture, was established.

More info, including ordering and pricing details about the new Bates Bed and Bates Side Table, and all other furniture, can be found at www.thosmoser.com.

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DETAILS IT’S ALL IN THE DETAILS

Sizzling

If you’re looking to elevate your cooking experience with tools that blend luxury and performance, explore our exquisite selection of high-end cookware.

1. SIGNATURE ENAMELED CAST IRON 9-PIECE COOKWARE SET – LE CREUSET Individually crafted by French artisans from the finest quality materials since 1925, Le Creuset enameled cast iron cookware is beloved for its perfected design and exceptional heat retention that produces superior results from stove to oven to table. The 9-Piece Cookware Set features the line’s best-selling pots and pans, including the iconic Dutch Oven and highly rated Signature Skillet and Braiser. 2. VIKING BLACK & COPPER STAINLESS STEEL 13PC COOKWARE BUNDLE – VIKING This set pairs modern, elegant design with cutting-edge construction. The matte black exterior and copper accents will complement any kitchen aesthetic. The tri-ply solution utilizes layers of aluminum in the core and exterior, offering maximum heat conduction for wall-to-wall heat distribution and incredibly even cooking on a high-quality stainless-steel surface. 3. ATTIVA PEWTER 12-PIECE COOKWARE SET – MEPRA Made in Italy, this meticulously crafted set is made from 18/10 Stainless Steel and features an aluminum core for superior heat distribution. The tri-ply cookware works on every type of heating source, including induction. 4. DEMEYERE ATLANTIS 10-PIECE STAINLESS STEEL COOKWARE SET – DEMEYERE This elegant Belgian stainless-steel cookware enlists the latest culinary innovations, including patented 7-PlyMaterial, InductoSeal, and Triplinduc technologies, to guarantee flawless heat distribution and control.

The hand-selected set includes all the essential pieces for everyday cooking and easy entertaining.

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DESIGNER SPOTLIGHT THE BEST OF THE BEST

SARA SWABB

Sara Swabb, Founder and Creative Director Storie Collective www.storiecollective.com

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Sara Swabb is the Founder and Creative Director of Storie Collective, a Washington, DC-based interior design firm specializing in refined residential interiors. Her work blends timeless elegance with fresh, contemporary touches, creating inviting spaces that tell each client’s unique story. From modern renovations of historic homes to new builds, Sara focuses on cohesive, nature-inspired designs that honor architectural integrity.

Sara’s expertise and thoughtful approach have earned her features in publications, such as The New York Times, Architectural Digest, Rue Magazine, and The Washington Post, highlighting her ability to transform spaces with both beauty and purpose. Known for her approachable style and attention to detail, she works closely with clients to build trust, navigate challenges, and deliver bespoke solutions tailored to their needs.

What’s the favorite part of the interior design process for you?

My favorite part of the interior design process is when the vision truly begins to take shape during the schematic design phase. It’s incredibly fulfilling to immerse myself in learning what brings our clients joy within a space—uncovering their goals, preferences, and unique aesthetic.

When these insights come together, the excitement builds as initial selections start to emerge, weaving a refined color story, tailored

29 Project photos by Stacy Zarin Goldberg

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inspirations, and thoughtful floor plans. This stage is where ideas gain depth and personality, transforming from a concept to a narrative that authentically reflects the client’s life and aspirations.

What are you seeing as top trends for 2025?

Nature-inspired color palettes for 2025 bring the outdoors in through a sophisticated lens, avoiding rustic overtones and embracing a polished, refined approach. Rich earthy tones like terracotta, deep greens, and soft ochres can be elevated by using luxurious finishes and materials. For instance, a mossy green marble counter and backsplash selection might be complemented by velvet upholstery or a sleek leather chair, adding depth and elegance without feeling overly rustic.

The key is to integrate natural hues with materials that have a clean, modern edge—think smooth marble countertops in warm tones, handcrafted ceramic lighting fixtures with a refined glaze, or rich wood grain cabinetry in a high-end matte finish. Layering these earthy colors with fine textiles, curated art pieces, and touches of metallics,

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such as brass or bronze, creates a sense of understated luxury. This approach balances warmth and organic beauty with a contemporary sensibility, crafting spaces that feel timeless and elevated.

Are clients asking for formal dining rooms again? If so, how do you create the ideal dining space?

There’s a renewed interest in dining rooms serving their function, but with a more relaxed elegance, moving away from the formality and fussiness often associated with traditional spaces. Today’s ideal dining room is both inviting and refined, balancing beauty with practicality. It retains elements of luxury through thoughtful design details—like tailored upholstery, elegant lighting, and artful décor—while emphasizing comfort and warmth.

Importantly, the delicate touch should come through in the light fixtures rather than the chairs and table. Statement chandeliers or pendant lights can serve as focal points, adding elegance and refinement, while furniture remains sturdy, comfortable, and welcoming. This approach creates a space that encourages meaningful gatherings without

feeling stiff, seamlessly blending intimate dinners with lively celebrations in effortless style.

What are some current kitchen must-haves? Any new appliances or special hidden features that you like to incorporate? What about island colors?

Current kitchen must-haves emphasize both style and discreet functionality. Hidden features, such as pull-out pantries, integrated charging stations, and concealed appliance garages, offer seamless convenience while maintaining a clean aesthetic. Natural stone in a honed finish for countertops and backsplashes adds timeless beauty and soft sophistication, blending visual interest with practical durability. Natural wood islands have been a big hit lately; however, I sense that earthy hues will start to make their way to the kitchen island. Thoughtful lighting details bring warmth and character, creating a more intimate ambiance.

Pendants and sconces can highlight work areas, while chandeliers provide an elegant focal point, and even a small table lamp on the countertop adds a charming, unexpected glow. This layered approach creates a kitchen that feels both inviting and tailored to modern living.

Have you designed more sculleries and butler’s pantries lately? Is this a good place to add personal touches like wallpaper and color?

Absolutely! Sculleries and butler’s pantries have become sought-after extensions of the kitchen. These smaller spaces offer opportunities for unexpected design elements, like whimsical wallpaper, saturated paint colors, playful hardware, and unique tile installations, turning functional storage into a delightfully charming experience.

Anything else you want to add about dining at home and the interior design process?

Dining at home today is a beautiful blend of honoring traditions and embracing modern living. It’s about creating spaces that invite connection and feel uniquely personal— through thoughtful lighting, tailored furniture, and layers of texture that balance sophistication with comfort. For me, the interior design process thrives on getting to know my clients and weaving in their stories. When we work together to shape spaces where they can gather, share meals, and make memories, it turns a house into a true home, imbued with meaning and intention.

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Swedish Candy MOVE OVER FISH, IT’S NOW ABOUT ALL TYPES OF SVENSKT GODIS

Swedish candy has entered the chat. In case you’ve missed it, Swedish candy has been having a moment as of late. No, not the Swedish Fish you like to grab at the grocery store (though rest assured, those are Swedish, too). It’s gummies, licorice, and chocolates imported from Scandinavia. We’re talking about all shapes and flavors of candies straight outta Sweden.

It all started on TikTok. And one of the influencers who helped drive the trend is Abigail Feehley. She posted dozens of TikTok videos about Swedish candy and has credited the virality of the sweets in part to their aesthetic appeal. With each video, Feehley holds pieces of candy close to the camera so viewers can see their texture firsthand, down to the grains of sugar.

She tears through sour skulls and strawberry oval Bubs and describes the experience in detail.

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But she’s not the only one. There are now tens of millions – yes, tens – of videos on TikTok circulating of people doing taste tests, buying hauls of their favorite colorful Swedish candies, and talking it up to an exponential. The platform also has a host of “candy salad” videos where the sweets are poured into bowls and used as storytelling props. And there has been no indication that it’s slowing down.

Swedish candy hits differently. Rather than single-colorand-flavor American drugstore gummies, these are often a fusion of colors or engulfed in sugar crystals; some will make your lips pucker from the sourness, others offer warmer flavors with a sweeter bite. This is one of the reasons for the Swedish success.

But aside from the color vitality the sweets bring to social media, the candies are also widely popular due to their ingredients. They are generally of higher quality than the usual cash register fare. Most Swedish gummies are vegan and allergen friendly. Their sweetness comes mostly from sugar instead of corn syrup. They are free of dyes and

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artificial flavors, using natural coloring and aromas instead.

They’re also gluten-free and non-GMOed. In other words, they’re a superior product.

Another important factor is simple. Algorithms. There’s the argument that the TikTok algorithm is real. It really is laser-sharp in targeting the ‘right’ people who are likely to buy candy online, which has helped feed the trend. One seller – BonBon’s – saw online sales rise from around 20 a day to around 1,000 and traffic at their three brick-andmortar stores in NYC exploded. The source of the order explosion was a short video that influencer Marygrace Graves posted to TikTok. In the clip, Graves described her weekly ritual of going to a BonBon location in Williamsburg, Brooklyn, for a bag of decadent multicolored treats, which costs $18 a pound. In a dimly lit video shot inside her apartment, she shows off the contents of her gummy haul— strawberry squids, sugar skulls, and sour shrimp—while chatting about her preferences. The algorithms kicked in, and the rest is history.

People in Sweden actually consume the most candy in the world.

On average, a Swedish person will eat nearly 38 pounds of candy per year, with the weekly consumption of an average family of four being nearly three pounds per week. Typically, Swedes head to Lösviktsgodis (bulk candy, also known as pick ‘n’ mix) after school or work on a Friday to fill up a bag with their favorites, from fruity gummies (also known as lollies) to salty liquorice to chocolate-covered marshmallows. Then they get to enjoy their candy on Saturday, known as Lördagsgodis. Perhaps, this trend will ignite a similar tradition in the United States, where only the candies that will be eaten are Swedish. That includes the beloved fish, too!

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Swedish Liquorice and Gummies Ahlgrens Bilar Original and Saltlakrits Bilar means “cars,” and these gummies are shaped like…you guessed it, cars.

The original version is pastel-colored cars made from a chewy, marshmallowlike candy. They’re very sweet and have a general marshmallow flavor.

The saltlakrits version is salty licorice.

They’re fun candies and a mainstay for both kids and adults.

Toms Ferraribilar Continuing the car theme, Ferraribilar is a large, chewy (not overly soft) gummy candy shaped like Ferrari race cars. They are made by Toms, a Danish candy brand that produces some of the most popular gummies and chocolates across the Nordic region. The original Ferraribilar are red and have a raspberry flavor (hallon smak). There is also a cola-flavored version.

Malaco Djungelvral Salty Licorice Made by Malaco, a Swedish candy brand, Djungelvral Salty Liquorice are chewy monkey-shaped gummies. They are covered in a layer of salty licorice powder for an extra kick.

Haribo Nappar These soft gummies are shaped like old-fashioned pacifiers, with a ring at the end that you can even stick your

finger through in case you’re afraid you might lose your sweet. These are highly popular and are seen in pretty much every pick ‘n mix across Sweden.

Nappar comes in a variety of flavors including cola, fruit, marshmallow, and even licorice.

Hallonbåtar (Malaco Pim Pim) Pim Pim is another popular and ubiquitous candy made by Malaco, also known as Hallonbåtar. They are half-circle shaped and meant to be sailboats. The candies are raspberryflavored and have a chewy but not soft texture. They are quite fruity and flavorful.

“Licorice boats” are the sweet licorice version of the Pim Pim. Sometimes they are mixed together.

They’re chewy and smooth and are made by several confectionary brands in Sweden.

Malaco Gott & Blandat Original Also known as Godt & Blandet (“good and mixed”) in Denmark, this is a classic candy that is as often seen in the pick ‘n’ mix as they are in the candy aisle of the grocery store. Gott & Blandat is a chewy gummy with many fruit flavors and sweet black liquorice in each bag. The fruit flavors are shaped like fruits, while the licorice bites come in a variety of other shapes. If you’re looking for a good place to start with Swedish candy, pick up a bag of Gott & Blandat.

Cloetta Geléhallon Geléhallon (raspberry drops) are soft, sugar-covered, raspberry-shaped gummies. They’re super-sweet but also have a nice little tang thanks to the raspberry flavoring. The sugar coating gives them a bit of texture as you bite in.

Lakridsfiskar The actual Swedish fish that Swedes eat: Lakridsfiskar. These fish-shaped licorice bites come in several iterations, from sweet to salty licorice, and even sour lemon (they’re yellow).

Skum Svampe Literally translated as “foam mushrooms,” these little marshmallowy bites look just like, you guessed it, mushrooms. The pink and white candies are a mainstay in any pick ‘n’ mix bag in Sweden. They aren’t soft like larger American marshmallows; instead, they have a bit of a chewy texture.

Malaco Snøre With a very happy elephant on the packaging, Snøre (“lace”) is one of those candies that kids truly enjoy. It’s made up of long, thin, hollow ropes of chewy confectionary. The typical flavor is strawberry; other popular flavors are caramel and sweet licorice.

Fazer Tutti Frutti The textural equivalent to Tutti Frutti would be Wine Gums, although the

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flavors are a bit sweeter. Tutti Frutti offers a range of choices, from their “original” bag which has flavors like raspberry, orange, and lemon, to sour versions, to their “passion” bag, which has exciting, dual flavors such as cactus and lime, vanilla and lemon, passionfruit, and raspberry and grape.

Sura Skumflaskor (FizzyDizzy) Sura Skumflaskor, also known as FizzyDizzy, are colas-shaped candies that have a chewy, marshmallowy texture as well as sour sugar coating.

They’re not as sour as Swedish surströmming, and don’t really have a cola flavor to them; it’s generally fruity, and the sour tang is the dominant taste.

Gelehjärtan Translated literally as “jelly hearts,” Gelehjärtan are popular as both a pick ‘n’ mix candy as well as an elevated version that’s a bit more flavorful and can be handmade. They’re soft and juicy; the usual flavor is raspberry, and they are often covered with a layer of sugar for some crunch as you bite in.

Gröna Grodor Launched in 1935, Gröna Grodor (“green frogs”) are a classic, popular soft jelly candy. They have a subtle, fruity flavor and an almost alarmingly bright green color.

Swedish Chocolate Cloetta KEX A classic chocolate bar, KEX is a thin, crunchy wafer cookie under a coating of milk chocolate. Thanks to the layers of wafer, the candy is surprisingly light. You can buy larger bars or small-sized bars to put in your pick ‘n’ mix bag!

Fazer Dumle First manufactured by Swedish confectionary brand Mazetti in 1945, Dumle are now made

by Fazer. A Dumle is a milk chocolate-covered soft toffee.

They are either wrapped as single bites or as lollipops on sticks. The lollipop versions are slightly chewier on the inside.

Fazer Marianne Some people aren’t into mint and chocolate, but for the After Eight fans out there, you’re going to love Marianne. They have an old-fashioned look and feel to them; maybe it’s the striped individual packaging or the “hard candy” element. Inside the minty shell is soft chocolate filling. There

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is also a toffee version, but it’s far less popular.

Cloetta Center Like Rolo, Center is a small cylindrical chocolate with a soft caramel filling that comes in a roll. These were first introduced in Sweden in 1941 and have been hugely popular ever since. There is also a bar version.

Cloetta Polly These are chewy, marshmallowy drops covered in chocolate. The original drops come in vanilla and caramel flavors.

There are other fun editions, like their Bilar x Polly crossover, but the original is the most popular by far.

And the most important question… Do Swedes eat Swedish fish?

Swedes don’t actually eat those red Swedish fish. There is a fairly popular fish-shaped candy in Sweden, but they have a salty licorice flavor. The red fish are popular around the world, just not in Sweden.

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41

DESTINATIONS LUXURY TRAVEL

NEW ORLEANS …

A FOODIE’S DREAM DESTINATION

New Orleans is a city based on a culture of history, music and food, all colliding in amazing ways. Known for its vibrant music scene, rich traditions, and eclectic neighborhoods, what many may not realize is that New Orleans consistently ranks as the #1 “Foodie” city in The United States. In this issue, we head to the Crescent City to discover what it’s all about…

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DESTINATION | NEW ORLEANS

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It is a veritable paradise for food lovers. From legendary Creole and Cajun cuisines to fresh Gulf seafood and modern twists on traditional dishes, New Orleans’ culinary offerings are as diverse as its people. Whether you're an adventurous eater or someone who appreciates the classics, New Orleans promises a food experience like no other. And the city is packed with over 1,000 restaurants from which to choose from.

THE TASTES OF THE CITY New Orleans' culinary scene is deeply rooted in its history, shaped by its multicultural influences. French, African, Spanish, and Caribbean flavors merge to create an incredibly unique cuisine. The city's food reflects its past—each dish telling a story of the people who brought it to life. And the dishes that shine in this mirror are, of course, whipped up from Cajun and Creole recipes.

When it comes to defining New Orleans' food culture, Creole and Cajun are two terms you'll hear often. Though the terms are sometimes used interchangeably, they refer to very distinct culinary traditions.

Creole cuisine is more urban and refined, influenced by French, Spanish, African, and Caribbean flavors. Dishes like shrimp étouffée (a rich, spiced seafood dish) and bananas foster (a dessert made from bananas, rum, and cinnamon) are prime examples of Creole's elegance and complexity. A visit to the Commander's Palace, one of New Orleans' most iconic restaurants, will showcase the height of Creole sophistication.

One of the best places in the city to experience Creole cuisine is Cafe Sbisa.

Chef-partner Alfred Singleton, who started as a busboy, now commands the kitchen at this century-old brasserie on Decatur Street. The ambiance is elegant and moody, especially on the balcony seating overlooking the up-lit bar. Savor the Louisiana blue crab cakes, fried oysters Sbisa served over creamed spinach with Tabasco hollandaise, and rich turtle soup laced with sherry.

Also on Decatur is Tujague’s. This restaurant is a New Orleanian’s favorite!

Tujague’s is the second oldest restaurant in New Orleans — founded in 1856 — and the third oldest in the nation. The legendary Creole restaurant is known for several iconic New Orleans items — the Grasshopper cocktail, an old-school boiled brisket, blackened redfish, and the shrimp remoulade on fried green tomato. Catch the brisket, a customer favorite and a childhood memory for many, on special menus around the holidays.

On many tourist itineraries you will find Galatoire’s on Bourbon Street. Truth be told, even though it ranks on sights to be seen lists, the restaurant is a classic.

The most entertaining option is to go for Friday lunch, when a who’s who of the Uptown crowd drink, table-hop, and raise the decibel level noticeably as the afternoon progresses. Just be sure to block out the rest of the day, and get the turtle soup, crab Maison, and crawfish etouffee.

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In contrast, Cajun cuisine is more rustic, originating from the French-speaking Acadian settlers of Louisiana. Known for its bold flavors and hearty portions, Cajun food includes dishes like boudin (a sausage made with pork and rice), crawfish étouffée, and crawfish boils—an essential social event in New Orleans when the sweet, succulent crawfish are boiled with spices and served with corn and potatoes. One can’t visit the city without sampling Cajun food and Creole recipes, the touchstone of the New Orleans food culture.

The best restaurants to experience Cajun food? Of course, the list is long. But there are a few great staples around the city to drop in to for a bite…

Cochon on Tchoupitoulas Street is on that list. Chef Donald Link has reconnected with his culinary roots serving the traditional Cajun Southern dishes he grew up with. Chef Link and chef/co-owner Stephen Stryjewski use fresh, locally sourced ingredients and focus on traditional methods to create the authentic flavors of Cajun Country.

Then, there is Restaurant R’evolution located on Bienville Street. Led by the world-renowned Chef John Folse, a native of Acadiana, Restaurant R’evolution offers both classic Louisiana dishes and new creations that use local ingredients like alligator, crawfish, sassafras, and persimmons. Death by Gumbo, Restaurant R’evolution’s most popular dish, is a full 46

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gumbo served with a whole, semi-boneless quail stuffed with oysters, andouille sausage, and filé.

As the city sits a stone’s throw from the Gulf of Mexico, seafood plays a major role in its cuisine. Shrimp, oysters, crabs, and Gulf fish are staples, prepared in countless ways.

Oysters are served raw on the half shell, charbroiled to perfection, fried, steamed – you name it, there is an iconic NOLA recipe for that.

If you want to indulge in some of the best oysters imaginable, head over to Felix’s. Felix is said to be responsible for putting the New Orleans’ oyster bar on the map. Located on Iberville Street in the French Quarter, Felix’s secret, it seems, has everything to do with freshness. They say their oysters are harvested from the top Louisiana oyster beds, put on a refrigerated truck, and sent straight to their restaurant in the Quarter, where shuckers “waste no time” getting them onto your plate.

Of course, since 1910, folks have been heading to Acme for Oyster Rockefeller soup and fried oysters. Millions of the creatures have been shucked here to the delight of locals and visitors from all over the world. Acme’s easy ambiance invites you in, and its icy beer and fresh oysters make you stay.

While raw and fried are delicious, in New Orleans, oysters

also come in sandwiches. Yes. The Po’Boy. The sandwich that is beloved by the denizens of this city.

Most will say that the Po'boy dates back to the late 19th century during a labor strike in New Orleans. In 1929, a strike occurred involving streetcar conductors who were demanding better working conditions and wages. As the strike dragged on, Bennie and Clovis Martin, two brothers who owned a French Quarter restaurant called the Martin Brothers Coffee Stand (later known as Martin's Restaurant), birthed the Po'boy to feed the striking workers. According to the tale, the brothers, who were former streetcar conductors themselves, wanted to show support for the strikers. To help them, they began serving large, hearty sandwiches made with crusty French bread and filled with French fries. They said that the sandwiches were made "for the poor boys" (referring to the struggling striking workers), and over time, the name was shortened to Po'boy.

While the Po'boy is most associated with seafood like shrimp, oysters, and catfish, it’s also made with roast beef, especially the debris-style version, where the beef is served in a gravy that soaks into the bread. It has evolved over the years, but its roots in New Orleans culture and cuisine remain strong. It’s still widely considered a symbol of NOLA's culinary heritage and is a favorite among locals and 47

visitors alike, found in restaurants and eateries across the city.

No visit to New Orleans would be complete without indulging in some of the city’s iconic sweets! Beignets (fluffy, powdered sugar-dusted pastries), cakes, macrons, pralines, Bananas Foster, and Bread Pudding... the gang is all here!

Although Café du Monde, a centuries-old café in the French Quarter, is most widely known for the sugary treat that is the Beignet, there are many stops throughout the city to enjoy the lovely treat. Try out the messy (but wonderful) pastries at Café Beignet and The Morning Call too.

Another famous local sweet is the King Cake. King cake is eaten on January 6 in honor of Epiphany, or Twelfth Night, which historically marks the arrival of the three wise men/ kings in Bethlehem who delivered gifts to the baby Jesus.

(The plastic baby hidden inside king cakes today is a nod to this story.) This pastry also appears on tables throughout the Carnival season, ending on Fat Tuesday. Afterward, eager eaters must wait for the following Mardi Gras season to indulge again.

The ring-shaped cakes are frosted in green, purple, and yellow, representing the colors of Carnival. Filled with cream cheese or fruit and topped with icing and sprinkles, these are an absolute staple of the season. They are found everywhere.

From upscale bakeries to gas stations. If you’re in New Orleans during Mardi Gras and purchase a cake, know that if 48

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you find the baby in your slice, it becomes your responsibility to buy the next ring!

THE MARKETS AND NEIGHBORHOODS OF THE CITY One of the best ways to experience New Orleans' food scene is by visiting its bustling food markets. The French Market in the heart of the French Quarter is a must-see, offering everything from local produce to handmade pralines and fresh-baked beignets. A stroll through the market allows you to sample local treats, pick up spices to take home or sit down for a casual bite.

For a more modern food market experience, St. Roch Market is a foodie haven. With food stalls offering everything from tacos and ramen to gourmet sandwiches and craft cocktails, this renovated market is perfect for those wanting a more contemporary, yet distinctly New Orleans, food experience.

New Orleans’ food scene is spread out across its vibrant neighborhoods. The French Quarter, with its historic architecture and lively atmosphere, is home to many of the city’s oldest and most famous restaurants. But to truly get a sense of New Orleans' culinary diversity, venture into neighborhoods like Tremé for soul food, Bywater for trendy eateries, or Uptown for upscale dining.

For anyone who loves food, New Orleans is not just a destination—it’s an experience.

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A HISTORY SO SWEET: THE ICONIC

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You see that iconic tin. You know what’s inside. Those delicious and refreshing pastilles. But what you may not know is the aristocratic and medicinal and industrial fighting over this loved favorite.

The first Vichy pastilles were developed 190 years ago to aid digestion. In 1825 Jean-Pierre Darcet, a chemist and member of the Academy of Scientists and the Academy of Medicine, discovered the digestive virtues of bicarbonate of soda, which was one of the principal elements in the mineral spa waters of Vichy. He had the idea of extracting the gas from the waters and somehow turning it into a lozenge. Darcet joined forces with Vichyssoise pharmacist, Pierre Batilliat, who would find the precise method to create that lozenge – the first Vichy Pastille. Shortly after it was decided to add other minerals from the waters to make it more beneficial. In 1856 it was given the octagonal form recognizable today to differentiate it from other digestive lozenges.

The pastille was only for sale at pharmacies in Vichy.

But its popularity increased when it was associated with Empress Eugénie, the wife of Napoleon III. It became a favorite with the aristocracy and an imperial law was passed which recognized the originality of the Vichy tablet.

As time passed, the Vichy digestive experienced an upheaval. Confectionary companies became interested in the pastille to sell as candy. The medical industry, which had solely supported the Vichy, lost a court case that would have allowed the chemists to keep control over the digestive. This led to the pastille losing its status as a medication and being labeled as a candy. The first industrial manufacture of the pastille began in 1954.

Eventually, it was bought by Cadbury Schweppes in 2003 and by Kraft in 2010 which then became Mondelez in 2013. In 2016, Vichy was bought by French company Eurazeo where they are produced under a European label.

The pastilles are still produced at Vichy and still contain minerals extracted from the local waters.

Bicarbonate of soda, calcium, magnesium, iron, potassium, lithium, and trace elements are extracted from the springs on the Allier River at Vichy and dried and ground before being mixed with sugar and glucose.

The resulting paste is air dried and then flavoured with mint, lemon or aniseed. It is then put through a pressing machine, which gives it its octagonal form and printed with the name Vichy. The sweet contains 0.3% Vichy water minerals, while a version sold in pharmacies contains 3%. There is also a sugarless version sold as a sweet.

Vichy Pastilles tend to be a grown-up sweet. And its historic legacy has also been maintained - 79% of modern buyers come from 'upper-income groups'.

TWO FUN VICHY PASTILLES FACTS: • •

The pastilles were mentioned by French author Guy de Maupassant in his short story, “The Magic Couch.”

During World War II, the digestives were used as "branding and marketing" by Vichy France.

By August 1942, shops in Vichy gave Vichy pastilles to customers, while other victuals were rationed. (However, the mayor of Vichy decided to mark sweets as cheese on their ration cards to avoid running out of them.)

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THE TOP

FIVE

BEST GLOBAL DINING EXPERIENCES

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Photo Courtesy of Vespertine

MIL, CUSCO, PERU At Chef Virgilio Martínez’s Mil, diners have a true adventure. Located in Cusco just steps from the Moray Archaeological Site, it’s the epitome of destination dining. With an incredible backdrop, guests partake in an immersion experience – taking farm tours, meeting with local artisans, and an experience that culminates with the enjoyment of an eight-course meal that highlights ingredients found at various altitudes and ecosystems of the surrounding area.

VESPERTINE, LOS ANGELES, USA Often lauded as the most revolutionary restaurant in Los Angeles, if not the world, Vespertine is a celebration of architecture, music, and food. Chef Jordan Kahn takes his guests through a journey, shuttling them across various spaces throughout the meal while his food is its own announcement of his avant-garde cooking. It is boldness at its best. Bold flavor combinations, bold hues, and bold presentations, all served up to a monastic score that drives home this wunderkind’s forward-thinking approach to cooking.

ALCHEMIST, COPENHAGEN, DENMARK Rasmus Munk. Alchemist. Guests enter through an ominous, hand-sculpted door made from two tons of bronze and then move through a room covered in graffiti by Brooklyn-based artist Lady Aiko. They then enter a lounge that overlooks a 43-foot wine cellar before being seated in the domed dining room — lit by floating jellyfish and plastic bags, a comment on our lamentable damage to the oceans — for the main event. Fifty courses inspired by cuisines from all around the world are served, with each more fantastical as the night goes on. Afterward, guests move to a neon-lit room where a dancer awaits, followed by a dimly lit lounge for a digestif. The entire experience spans several hours. Most diners have a visceral reaction of both shock and awe afterward.

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Photo Courtesy of Alchemist, Søren Gammelmark

CHEF NAK HOME DINING, PHNOM PENH, CAMBODIA Chef Rotanak Ros has become a champion of Cambodian cuisine. Realizing that her home country’s fare wasn’t being properly showcased in Phnom Penh. Ros quit her job in 2017 to cook Khmer food, hosting dinners at her riverside home and later catching the attention of Rosewood Phnom Penh, where several of her recipes are now served at the luxury hotel’s Brasserie Louis restaurant. She has expanded her home, which acts as both a culinary center and an exquisite restaurant. There are also two suites available for overnight stays in addition to venues for cooking classes and her prized group gatherings.

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HIAKAI, WELLINGTON, NEW ZEALAND Chef Monique Fiso started by offering a pop-up dinner series that highlighted Indigenous ingredients and traditional Māori cooking techniques. Following a successful run, she went on to open her first brick-and-mortar restaurant, Hiakai. Committed to exploring the island country’s native flavors, Fiso has forged close relationships with distributors to acquire hard-to-find, and some even forgotten, ingredients. Adding another layer to this devotion, each menu is centered around a local myth or legend, creating not just a dining experience for her guests, but a learning one, too.

Photo Courtesy Chef Nak Home Dining

BEEF IF YOU DON’T KNOW YOUR BEEF, BEFRIEND YOUR LOCAL BUTCHER

The world of beef is…actually, a complicated one. Of course, you wouldn’t necessarily know that as you pick through the selections in your local grocery store. We all know the mainstays – porterhouse, sirloin, ribeye, flank. Even ground. But there are grades better than others. There are cuts better than others. And the meat from the individual sections of a cow needs to be cooked differently.

John Eric Home spoke with Frank Yenalevitch about this world. He and his wife Nancy owned a wildly popular butcher shop slash deli in the Pocono

Mountains. Frank shared his insights, providing a guide on how to buy beef.

First order of the day? “Most chain stores have their meats delivered already cut and boned,” said Frank. “They are prepackaged and have already gone through processing. They will say that meat tastes no different with or without the bone. I don’t believe that to be the case. For those who can, I always say to source a local butcher in your area. It makes a big difference.”

Good advice. But what do we need to know about beef before we befriend a butcher?

The Importance of Grades isn’t Just in School The first thing to take into consideration when buying beef is its grade, which is based on its quality. Tenderness, flavor, and juiciness are scored. The grading system used in the United States is primarily provided by the USDA (United States Department of Agriculture). The factors that influence grades include the amount of marbling, the age of the animal, and the overall appearance of the meat.

Prime. Prime is the highest quality grade of beef. It’s known for its abundant marbling and superior tenderness.

Prime beef comes from young cattle (usually under 30 months old) that are raised with a special focus on quality.

It’s typically found in high-end restaurants or specialty butcher shops, as it’s more expensive and less common in supermarkets.

Choice. Choice beef is high-quality, though it has less marbling than Prime. It’s still tender, flavorful, and juicier than lower-grade beef, which makes it a popular choice for both home cooks and restaurants. This is the beef that you will commonly find in grocery stores and supermarkets.

Select. Select beef is leaner than Prime and Choice, with less marbling. While still decent in terms of flavor and tenderness, it’s not as juicy or flavorful as higher grades.

Select is also commonly found in supermarkets but at a lower price point compared to Prime and Choice.

Standard and Commercial. These grades are lower in quality compared to Select and have minimal marbling.

They are typically used for processed products, like ground beef or at fast food chains. This grade is not sold as whole cuts and is mass-produced.

No Two Breeds are Created the Same Angus beef, Wagyu cattle, Hereford cattle, and Piedmontese cattle are the top breeds for meat in America.

The breed of a cow affects the flavor, quality, and fat content of the meat. When choosing the breed, make sure to consider factors such as marbling, tenderness, and genetics. Angus beef is known for well-marbled meat, Wagyu for highly marbled beef, Hereford for adaptability, and Piedmontese for double muscling. Each breed offers unique characteristics and qualities, allowing consumers to choose the best cow for their beef preferences.

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Angus Beef The meat produced by Angus cattle is known for its excellent marbling, tenderness, and flavor. In fact, Angus beef often earns Prime or Choice grades from the USDA, indicating its superior quality.

Certified Angus Beef is a highly regarded brand that represents the pinnacle of Angus beef quality. To qualify as Certified Angus Beef, the meat must meet strict criteria, including stringent marbling, tenderness, and maturity standards. This brand ensures that consumers can trust and expect the utmost quality from Angus beef.

Black Angus and Red Angus are virtually indistinguishable when it comes to meat quality. Both breeds produce highly marbled, tender, and flavorful beef.

The minor difference lies in the color of their hides, with Black Angus being more prevalent in the market. However, the ultimate choice between the two comes down to personal preference and availability.

Wagyu Cattle When it comes to premium beef, Wagyu cattle from Japan are highly regarded for their exceptional meat quality and marbling. This iconic breed has gained global recognition for producing some of the most sought-after beef in the world.

These cattle are known for their unique genetic characteristics and are divided into four sub-breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Each sub-breed has its distinct traits and qualities, contributing to the overall Wagyu beef experience.

One of the most famous types of Wagyu beef is Kobe beef, which originates from the cattle bred in Kobe, Japan.

Known for its exquisite marbling and melt-in-your-mouth tenderness, Kobe beef is considered the pinnacle of Wagyu dining.

American Wagyu is another variation of Wagyu cattle, resulting from crossbreeding Japanese Wagyu with American Angus. The combination creates a unique flavor profile and an unrivaled level of marbling. American Wagyu beef offers a perfect balance of rich marbling and robust meat texture, making it a favorite choice among culinary enthusiasts.

Hereford Cattle Hereford cattle are a breed that originated in Herefordshire, England, and were brought to the United States in the early 1800s. They have since become a popular breed known for their adaptability to various climatic conditions and their efficiency in beef production.

While Hereford beef tends to grade lower than Angus, it still offers exceptional flavor and quality. Hereford beef is known for its rich, beefy taste and tender texture. The meat

is well-marbled, making it juicy and flavorful, and is often praised by consumers for its distinct flavor profile.

Piedmontese Cattle Piedmontese cattle, named after the Piedmont region in northwest Italy, where they were first raised, are known for their unique genetic anomaly called “double muscling.”

This genetic trait results in incredibly beefy and lean cuts of meat, which has made Piedmontese beef highly sought after in the culinary world. This creates a leaner beef product that is rich in protein and low in intramuscular fat.

While marbling is a desired attribute in many beef cuts for its flavor and tenderness, Piedmontese beef has limited marbling due to the double muscling effect.

Despite the lower marbling, Piedmontese beef is

praised for its exceptional beef quality. The muscle structure created by double muscling results in a distinctive texture and a rich, beefy flavor. Additionally, Piedmontese beef is known for its tenderness, making it a favorite choice for a variety of dishes.

We Now Know the Grades and Breeds – What About the Cuts?

Chuck The shoulder area of the cow yields the type of beef called chuck. It’s located near the shoulder and is known for its flavor and tenderness when cooked properly. The meat here tends to be tougher, making it great for slow cooking,

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braising, or making ground beef.

“Chuck has a good deal of connective tissue,” remarks Frank, “which makes it a little tougher and a good candidate for braised dishes like beef stew or pot roast, both of which tenderize tough cuts.” The cuts for classic chuck roast, along with flat iron steak and Denver steak, are found here. But its most popular use, because of its fat content, is grinding it for hamburgers or sausages or cubed for beef stew.

Ribs and Short Plate Next up are the rib areas. The section of the cow known as “ribs” sits next to the chuck. Located along the cow's back, it’s known for its tenderness and rich marbling.

“There are two types of ribs,” says Frank, “small and long. The long ribs are in what is just called the rib section of the cow, whereas the

smaller – or short – ribs are located below the short plate. There is a difference in flavor and texture and cuts themselves.

“Prime rib is a long rib and can be cooked individually or standing up, which then makes it the standing rib.

The standing rib is generally the sixth through the twelfth ribs. But again, the difference is in the position of how you cook it, not the meat.

“Short ribs, when cooked right, will turn out tender and juicy because of the marbled fat they have. Braising and grilling are the best cooking methods for short ribs. If you are buying short ribs at the butcher, make sure to ask for the inside membrane to be removed. It makes them more tender when cooking.”

Another part of the short plate is the skirt steak, which is of two varieties – inside and outside. The inside skirt is the more common and

often more readily available type. It is thinner and wider with more marbling, resulting in a more tender texture. The outside skirt, on the other hand, has a thicker layer of fat and is longer. It is known for its intense beefy flavor but can be tougher unless cooked properly.

Skirt steaks are attached to the inside abdominal wall by a system of thick connective tissue, which needs to be carefully trimmed away. This steak is extremely flavorful. It's also a thin piece of meat, allowing you to cook it quickly over high heat. Just don't overcook it. Since it has coarse muscle fibers, be sure to slice it against the grain or it will be chewy.

Aside from the ribs themselves, perhaps the most popular cut (from the long ribs) is the ribeye steak.

“The ribeye is very tender,” says Frank.

“It’s cut directly off the ribs and is one of the best steaks.”

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Rib-eye steaks are sometimes called beauty steaks.

They are tender, juicy and very flavorful, with just the right amount of fat. Fast cooking methods using high heat produce the most delectable results.

Short Loin Moving along the cow, the next stop is the short loin. It’s here where the most desirable cuts of meat are located.

T-bones, porterhouse, filet mignon, and strips, to be exact.

The beef short loin is only about 16 to 18 inches long, but it can yield anywhere from 11 to 14 steaks, depending on the thickness cut.

The steaks from the short loin are cut starting at the rib end and working toward the rear. The first-cut steaks are bone-in strip steaks. The center-cut steaks are T-bones, of which there may be six or seven. Finally, there will be two or three porterhouse steaks at the sirloin end. In one piece of meat, many different cuts of meat are yielded.

“They all come from the same section,” remarks Frank.

“You start with the T-Bone. If you peel off the bone, you now have a (New York) strip steak. The other side is the filet mignon, which comes off the back of the T-Bone.”

T-bone and porterhouse steaks are both cut from the short loin and feature a “T” shaped bone in the middle.

Because of this, they can look almost identical – with the difference being that T-Bones are cut from the front of the loin, whereas a porterhouse is cut more towards the rear and includes more tenderloin. Both steaks have a strip on one side of the bone and a tenderloin filet mignon on the other.

What separates the two? Size. Any cut featuring a tenderloin section that’s at least 1.25 inches across at its broadest point is considered a Porterhouse steak. Not the thickness of the steak itself, just the tenderloin section.

The tenderloin extends from the short loin back into the sirloin part of the cow. It's interesting to note that if the tenderloin is removed, there can be no T-bone or porterhouse steaks. Both steaks include a section of the tenderloin muscle.

“One of my favorite ways to cook filet mignon is to roast it,” says Frank. “Just tell the butcher not to cut it. Do a quick grill to sear in the juices, which will make it even more tender.”

Sirloin Moving along the bovine, we reach the sirloin section.

Beef sirloin is another large section of the cow that runs from the 13th rib back to the hip bone and from the backbone clear down to the flank (belly). The full sirloin is itself subdivided into top sirloin and bottom sirloin.

Top sirloin is generally cut into steaks that are great for grilling. Keep in mind that the sirloin is closer to the rear leg of the animal, which means that the muscles get a

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bit tougher. But a first-cut sirloin steak—sometimes called a pin-bone steak because it includes a section of the hip bone—is very similar to a porterhouse.

The bottom sirloin is usually divided into three main components: the tri-tip, ball tip, and flap, which do well with roasting and barbecuing (and they are sometimes made into ground beef).

“Tri-tips are great to cook when entertaining,” says Frank. “You can do a quick pan fry to cook the inside of the meat at a rare or medium-rare setting, but the outside of the meat will be fully cooked. It’s quick yet delicious. Make a gravy out of the drippings, grab some potatoes and another vegetable or two, and you have a very easy meal.

“Many people use the round cuts to make a London Broil, but it is just as easy to use a sirloin, and the result is more tender than when using the round.”

Round Speaking of the round, it’s next up.

“A full round is comprised of top round, bottom round (including the eye steak), and the knuckle,” says Frank.

“These cuts of meat are a lot tougher than the rest. The leg and rump get a lot of exercise. They are best used in soups or stews. Or roasts. Recipes that call for slow-cooking are what are called for here, when the meat softens up and is delicious.”

Top round and bottom round cuts are lean and don't contain much collagen. Collagen is the type of protein that turns into gelatin when it's braised slowly. This means that braised rump roast isn't as succulent as, say, a braised chuck roast. It is also more difficult to manage.

“Because the meat here is more difficult to cut,” says Frank “always cut against the grain. It makes it a little easier. The best thing to do is to buy a meat slicer if you prefer round cuts.”

“A lot of people use top round to cook London Broils.

You need to tenderize the meat before cooking if you choose to do that. The tenderizer will break up the muscle and make it easier not just to cook but to eat. But make sure to score the fat before cooking so that the steak will not “roll up” on you.”

Of the choices of round cuts, the most popular is what is called the Eye Roast. It’s in the bottom round piece of meat and serves a variety of uses.

“The eye of round,” remarks Frank, “is very versatile. It gives us roast beef. It’s also a great piece of meat to roast and is a top choice to slow cook. It can also be sliced and pan-fried. Just remember that whichever way you choose to use a cut of round, make sure to use a tenderizer. Sear it before cooking to lock in the juice and leave the fat on top of it when cooking. That will help to make the meat more tender.”

Flank The area of the cow, known as the flank, is not large but yields a cut that is commonly used. Although flank steaks and skirt steaks are long, odd shaped, and can often be used interchangeably in cooking, there is a great difference between them. Skirt steak is longer and thinner and has a richer flavor. It is also tougher. Flank steak is a wider, shorter, and thicker cut of meat. It has slightly less fat than skirt steak and is used in many dishes that we commonly eat. Think Fajitas and cheesesteaks.

“Asian restaurants tend to use flank steak in their dishes,” says Frank. “Particularly in stir fry. Flank has a good taste when cooked right. A great way to cook it is on the grill. But be careful with flank steak. It’s tough to start with and becomes even more tough if overcooked.”

The best technique for flank steak is to grill it quickly at a high temperature. Marinating the meat first can help prevent it from drying out, but avoiding overcooking is the best prevention.

Shank To the left of the Short Plate lies the area known as the Shank. It’s the cow's thigh. Each side of beef has two shanks, one in the forequarter and one in the hindquarter. It is extremely tough and full of connective tissue.

“Shank is very, very tough,” says Frank. “Again, with this meat, you must tenderize and slow cook. Beef shank is used in making the Italian dish osso buco. It can also be braised.

Most often, it’s used in soups and stews.”

the perfect tender and succulent meat. Taken from the area around the breastbone, the brisket is the chest or pectoral muscle of the animal.

“Brisket is thick and coarse-grained,” says Frank. “It needs a lot of time at a low temperature to cook to break down and tenderize. But the results are delicious.”

Brisket is frequently used for making pot roast, and it's the traditional choice for corned beef. Another very popular technique for preparing brisket is to slow cook it in a barbecue or smoker. Brisket takes longer to cook than any other cut of meat, but the results are incredible.

“A meal of corned beef and cabbage,” says Frank. Yes, that’s about all that needs to be said.

The Rest of the Cow Of course, there is more to the cow than just beef. There is oxtail, rich and gelatinous and perfect for a soup or stew.

There is offal – the cow’s internal organs – that are used in various cuisines worldwide. Liver can be cooked; kidneys are used in pies; the tongue is served as a plate or made into a sandwich, and, of course, tripe. Tripe, the stomach lining of the cow, is used in soups and is considered a delicacy.

“Know your butcher,” says Frank. “They will advise and guide you. They can offer recipe suggestions. The meats are fresher and not pre-packaged.”

Yes, Frank. I think that is where we shall all be heading now that we have deciphered the cattle world.

Brisket Beef brisket is one of the most flavorful cuts of meat, although it’s tough and needs to be cooked in just the right way. It's also a fatty cut of beef, but that fat is what creates

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ARTS PROVOKING THE IMAGINATION

JOANIE SIMON PICTURE PERFECT FOOD Art is expressed in many forms: paintings and sculptures, photography and music, and literature and dance. The dictionary definition of “Arts” is “the expression or application of human creative skill and imagination producing works to be appreciated primarily for their beauty or emotional power.” A strong case can be made that food should be applied to this category as well. After all, the creative skill of cooking and the emotional power of eating is something that we experience every day. Perhaps of all “Arts,” it is food that is enjoyed the most. And by everyone.

When we take food and add photography into the mix – we then have a powerful combination. Snapping gorgeous food photos, whether for IG posts or to memorialize a truly fantastic meal, is a study of art in which we can all indulge. Enter Joanie Simon.

Simon has shot magazine covers and recipes in cookbooks, website banners, and social media content. She collaborates with companies that have an exciting vision, and she brings that vision to life. An educator at heart, in 2017, she started sharing videos on YouTube about how to capture food in photos. The channel, The Bite Shot, quickly took off. From there, she expanded her visual career, which is on display in her book Picture Perfect Food, one of the top guides for those wishing to know how to best hone food photography skills. In the book, Simon walks readers through each element of a masterful food photo in chapters devoted to “Camera Settings,” “Light and Shadow,” “Story,” “Props Styling,” “Composition,” “Food Styling,” and “Finding Inspiration.” She teaches how to find the best light and how to delve into the shadows to create a moody and mesmerizing atmosphere.

Composition, color theory, and visual weights are explained along with essential tricks of the trade.

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VintageFOODS THAT NO LONGER EXIST

Franco-American Macaroni with Cheese Sauce Launched in the late 1800s, Franco-American became famous for providing ready-to-serve canned dinners that were easy to heat up and throw on a plate. The company sold gravies and pastas -- a repertoire that was expanded

by Campbell’s, which acquired Franco-American in 1915.

One of the most successful Franco-American products was its canned macaroni with cheese sauce.

Keebler Magic Middles One of Keebler’s biggest hits came in the form of their Magic Middles—shortbread cookies filled with fudge or peanut butter filling that everyone couldn’t get enough of. The cookies quietly disappeared from shelves with very little explanation from the Keebler offices, much to everyone’s chagrin.

Jell-O Pudding Pops For decades, Pudding Pops were an ice cream staple looked forward to. But over the years, sales dwindled. And after multiple iterations, the product was finally pulled from shelves. Knockoffs occasionally pop up, but nothing compares to this treat in its heyday.

Swanson TV dinners A turkey or fried chicken dinner encased in foil was where it was at in the 1970s. You had to perform surgery to extricate the peas and carrots baked into the fruit cobbler that lay between the potatoes and the veggies.

Hershey’s Chocolate Milk Powder.

The flavor and the texture of the powder were like no other chocolate milk in the history of mankind.

Hershey’s discontinued it in favor of their chocolate syrup, a decision which brought ire among consumers.

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BLACK BOOK INTERNATIONAL FAIRE

FEELING THE WINTER BLUES? BOUNCE BACK WITH A MASSAGE, COZY ROBE, AND WARM SLIPPERS. PLAN A LUXURIOUS WEEKEND AT THESE TOP WINTER SPA RETREATS.

Photos courtesy of The Spa at Sea Island

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THE SPA AT SEA ISLAND, SEA ISLAND, GEORGIA Old-school elegance meets modern relaxation on the sprawling grounds of this Georgia island retreat. At The Spa at Sea Island, guests are greeted with a "Spallini" cocktail on their way to the property's sanctuary centerpiece: a garden atrium that transports the area's natural windswept riches inside. Hospitable beyond compare, prepare to be pampered at every turn as you choose from the 65,000-square-foot facility's classic treatments.

BELHURST CASTLE, GENEVA, NEW YORK The grounds of Belhurst Castle offer three distinct accommodation options, including the on-site castle that dates to the 1880s. Just off Seneca Lake, in the Finger Lakes region of New York, Belhurst Castle offers guests the option to relax in the warmth of one of its 14 rooms. The main attraction, the Isabella Spa, is a full-service relaxation haven with an impressive menu of specialty treatments. Winter favorites from the spa include the Simple Solitude pedicure, which blends aromatherapy with a clay mask beneath a warming towel, and the soothing Isabella’s Raindrop Experience, which features nine essential oils in combination with reflexology and massage.

SNAKE RIVER LODGE & SPA, TETON VILLAGE, WYOMING The Snake River Lodge & Spa, just off the Jackson Hole ski slopes, is home to a 17,000-square-foot, five-floor spa complex. The pronounced log archway exterior set against the Grand Tetons is the first sign that your visit will be something out of the ordinary. Take in the panoramic views of the snow falling on the mountains as you ease into one of the many scenic spots in the large lounge areas of the spa. Opt for the popular Let Your Skin Breathe Body Scrub, an exfoliating treatment that uses local volcanic salt to exfoliate the entire body.

THE RITZ-CARLTON, LAKE TAHOE, CALIFORNIA Lake Tahoe, one of California’s finest nature escapes, is picturesque year-round, though the winter snow complements the scenery nicely. Take refuge from the cold at The Ritz Carlton, Lake Tahoe Spa Resort, a sophisticated mountain resort that upholds the iconic brand’s standards of classic luxury and impeccable service. With a eucalyptus-scented steam room and a dry-heat sauna, relaxing comes easy at this mountainous mecca. Opt for the special winter treatment known as The Warm Up, where hot stones are used throughout a massage, manicure, and pedicure.

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CRUDO COTTO THE TALE OF TWO PROSCIUTTOS

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Once upon a time, in the rolling hills of Italy, there lived two famous types of ham: Prosciutto Crudo and Prosciutto Cotto.

Though both were beloved by the people of Italy, their stories were quite different, and their paths to becoming iconic hams had been shaped by centuries of tradition, innovation, and regional pride.

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The Birth of Prosciutto Crudo

Centuries ago, in the heart of central Italy, artisans sought to perfect the art of curing ham. They believed the key to be carefully balancing nature and craftsmanship. In the small village of Parma, locals began preparing ham by salting it and then hanging it in a cool, dry place for several months. As they perfected their methods, they noticed that the ham’s flavor deepened with time, becoming more complex and more savory. This process, called crudo (meaning raw), involved no heat—only salt, air, and time.

The artisans called this creation Prosciutto Crudo, a raw ham that would become highly sought after by everyone from kings to peasants.

For hundreds of years, Prosciutto Crudo was made only in the most ideal regions for curing—places like Parma, San Daniele, and Tuscany, where the unique climate made it possible to perfectly dry the ham. Over time, these hams became a symbol of Italian pride and artistry. The

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process of creating Prosciutto Crudo was passed down from generation to generation, with each village or region perfecting its unique variations. This was ham in its purest form—untouched by heat, preserved by nature's finest elements, and celebrated for its bold flavors.

The Rise of Prosciutto Cotto

Not everyone agreed with the method of leaving the meat raw and hanging in the elements for so long. In the warmer regions of Italy, especially in the south, the climate didn’t lend itself to the long drying process needed to make Prosciutto Crudo. Local artisans once again got to work.

They experimented with a new method—a method that involved cooking the ham, rather than leaving it raw.

And so, Prosciutto Cotto, or "cooked ham,” was born.

The makers of Prosciutto Cotto carefully selected the best cuts of pork, seasoned them with a variety of herbs and spices, and then cooked the meat slowly, often by steaming or roasting. The result was a much milder ham,

softer in texture and more delicate in flavor than its dry-cured counterpart. Its popularity grew.

Prosciutto Cotto became especially popular in urban areas, where it was used in everyday dishes like sandwiches, pizzas, and salads. Unlike Prosciutto Crudo, which was seen as a delicacy best enjoyed in small, savory slices, Prosciutto Cotto became an everyday food. Easy to prepare and not requiring the long wait for curing, it was perfect for the lifestyles of those who lived in cities.

As time went on, Prosciutto Cotto gained widespread popularity, particularly in regions like Emilia-Romagna, Lazio, and Campania. While Prosciutto Crudo represented the deep traditions of Italy’s rural heartlands, Prosciutto Cotto spoke to the growing modernization and urbanization of the country.

Though the two hams followed different paths, each continues to have its place in Italian life. One, a symbol of artistry and craftsmanship. The other, a star place in the homes of families, in fast food eateries and pizzerias.

Thoughts on Prosciutto Cotto and the Evolution of Italian Cuisine from Owner of the Famed Upper West Side Lucciola.

Chef Michele Massari, owner and Head Chef of Lucciola in Manhattan, is famous for being known as the ‘five ingredients chef.’ He follows a strict rule of using only five ingredients in his recipes. That is what makes his dishes shine. They are not encumbered, over-sauced, heavy. The flavors are sharp and clear. Chef Michele uses a full bench of quality ingredients in his cooking. And one of those ingredients is Prosciutto Cotto.

“Prosciutto Cotto is truly unlike anything else you’ll find,” says Massari. “It’s crafted with meticulous attention to detail and quality—qualities that are increasingly rare in today’s market. It embodies the finest Italian traditions. The flavor is delicate yet incredibly rich with a texture so tender it practically melts in your mouth.”

One of the qualities that Chef Michele appreciates about Prosciutto Cotto is its complexity. “What really sets it apart,” he says, “is the infusion of herbs and spices, adding a complexity that elevates it beyond the ordinary. Whether it’s in a simple sandwich or a more sophisticated gourmet dish, Prosciutto Cotto brings something truly special to the table.”

The strength of Italian cuisine has and will always continue to be based on three significant aspects. Purity. Simplicity.

Artistry. The ingredients Chef Michele chooses and the dishes he creates for his restaurants and clients seamlessly incorporate all the above. He has a unique way of maintaining the traditions of the past while looking to the future.

“To truly evolve and modernize, we must understand and honor our past,” he says. “Italian culinary tradition is a testament to this, where all innovation stems from a rich historical tapestry. In this journey, the role of the best Italian chefs is pivotal, as they act as the custodians of this heritage while driving its evolution. The integration of global ingredients and techniques by top chefs is another defining feature of modern Italian cooking, showcasing a willingness 73

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to experiment while maintaining the integrity of traditional flavors. This blend of the old and new results in a delightful gastronomic journey, offering surprises and comfort in equal measure.”

And how does he fit Prosciutto Cotto into this scheme?

“For me, Prosciutto Cotto is a celebration of purity and craftsmanship. It shines in both classic and contemporary dishes—whether you’re using it to make a croque monsieur or quiche or pairing it with fresh figs and burrata for an elegant appetizer. Its depth of flavor enhances every bite. One of my favorite ways to serve it is draped over warm, freshly baked focaccia, with just a drizzle of extra virgin olive oil. It’s simple, yet absolutely unforgettable.”

Modern Italian cuisine, spearheaded by top chefs such as Massari, isn't confined to high-end restaurants. It's making its way into casual dining and street food, adapting to various settings while retaining its core principles.

This versatility makes it more accessible and relatable to a broader audience, showcasing the adaptability and reach of the best Italian chef.

Under the tutelage of chefs such as Michele Casadei Massari, modern Italian cuisine is a dynamic and ever-evolving art form. It respects its illustrious past while boldly marching into the future, deeply connected to its roots, yet unafraid to explore and innovate.

About Michele Casadei Massari

Born in the picturesque Riccione in 1975 and deeply steeped in the rich cultural backdrop of Bologna, Chef Michele Massari's journey is a testament to his passion for the multifaceted heritage of Italy. From its delectable cuisine to its lively arts and literature, his fervor resonates in his every endeavor.

Chef Michele began his New York culinary adventure when, with his friend Alberto Ghezzi, he opened the doors of Piccolo Café on 3rd Avenue in 2009.

Since then, his star meteorically rose, and he is now known as one of the world’s elite chefs and consultants. His collaborations span globally, partnering with renowned entities like Consorzio del Parmigiano Reggiano and Pastificio Felicetti, solidifying his role as chef and brand ambassador for the US domain. He has hosted cooking shows and is also the Executive Chef of the Biografilm Food Academy and Ferrari North America.

In Chef Michele's kitchen, three tenets shine through: a dedication to the rhythm of seasonal and local ingredients, a mastery of time-honored techniques refined to perfection, and an artistic inquiry that goes beyond mere cooking.

Each dish, meticulously crafted, tells a story, not merely mingling ingredients but weaving them into a narrative of passion and purpose.

At the heart of Michele's culinary ethos lies the quintessential Italian philosophy: simplicity.

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FOODIE TASTE OF THE TOWN

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CREAMY ROASTED PARSNIP SOUP INGREDIENTS 2 pounds parsnips, peeled and cut into ½-inch pieces 3 carrots, peeled and cut into ½-inch pieces 2 Tbsp. olive oil, divided Sea salt and ground black pepper to taste 1 large onion, diced 3 stalks celery, diced 1 Tbsp. butter 1 Tbsp. brown sugar 3 cloves garlic, minced 1 tsp. ground ginger ½ tsp. ground cardamom ½ tsp. ground allspice ½ tsp. ground nutmeg ¼ tsp. cayenne pepper 4 cups chicken stock 1 cup whole milk ½ cup heavy cream DIRECTIONS: Preheat the oven to 425 degrees F. Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.

Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.

Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat.

Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes. Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.

Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.

Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Pour blended soup into a clean pot.

Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper before serving.

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ROASTED WINTER VEGETABLES INGREDIENTS 3 small red potatoes, cubed 2 medium carrots, peeled and cut into1” pieces 2 medium parsnips, peeled and cut into 3/4” cubes 1 medium turnip, peeled and cut into 3/4” cubes 2 medium beets cut in half 1 cup cubed peeled butternut squash 3 shallots, peeled and halved 1 whole garlic bulb, cloves separated and peeled 4-1/2 tsp. olive oil 1/4 tsp. salt 1/4 tsp. dried thyme 1/4 tsp. pepper Balsamic vinegar DIRECTIONS: In a large bowl, coat the vegetables with the olive oil. Sprinkle the mixture with salt, pepper and thyme. Toss. Transfer to a 9x13 baking dish or cookie sheet.

Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.

Sprinkle lightly with balsamic vinegar before serving.

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SWEET POTATO ROUNDS WITH GOAT CHEESE INGREDIENTS 3-4 medium sweet potatoes peeled and cut into 1/2" slices, about 24 Olive oil Sea salt 1 tbsp. granulated sugar ½ tsp. cinnamon 4 oz. goat cheese 1 tbsp. cream or half-and-half 1 tbsp. honey ¼ cup chopped candied pecans ¼ cup chopped dried cranberries Honey for drizzling DIRECTIONS Combine the sugar and cinnamon and set aside.

Brush each side of the rounds with olive oil and sprinkle a bit of salt and the sugar cinnamon on each side.

Place one side down on a heavy cookie sheet.

Bake for 15 minutes; turn and then bake for another 15 minutes.

While baking, combine the goat cheese with the cream (or half and half) and honey with a mixer.

When rounds are done, let cool a bit then add about a teaspoon of goat cheese mixture on each round, sprinkle with pecans and craisins.

Drizzle with a bit of honey.

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CLASSIC FRENCH CASSOULET INGREDIENTS 4 links Italian pork sausages (or similar, whole or cut into smaller pieces) 1 pound chicken breasts (boneless and skinless, cut into bite-size pieces) ½ teaspoon salt (or to taste) ½ teaspoon pepper (or to taste) 1 large onion (chopped) 1 medium carrot (chopped) 1 leek (chopped (white and green part)) ½ cup white wine (such as a sauvignon blanc or pinot grigio) 2 small shallots (chopped) 4 cloves garlic (minced) 1 can cannellini beans (drained) 1 tsp. rosemary (dried) ½ tsp. herbes de Provence 1½ cup water 2 tbsp. parsley (for garnish) DIRECTIONS Preheat your oven to 325 In a Dutch oven or heavy-bottomed saucepan, brown the sausages whole.

Remove once browned.

Next, add the chicken breasts to the Dutch oven, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.

Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and sauté for an additional minute.

Deglaze the pot by adding the white wine. Scrape brown bits from the bottom.

Return the meats to the pot and add the beans, herbs, water, and seasoning.

Bring to a simmer, then cover and transfer to the oven to bake for 2 hours.

Garnish with parsley and serve.

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EASY SHEPHERD’S PIE INGREDIENTS 1 pound ground beef 1 onion chopped 2 cloves garlic minced 3 cups frozen peas 3 cups diced carrots 2 cups beef broth 2 tbsp tomato paste Salt and pepper to taste 4 cups mashed potatoes DIRECTIONS In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is softened.

Add the peas and carrots, beef broth, tomato paste, salt, and pepper. Stir well and bring to a simmer. Cook for 5 minutes.

Transfer the beef mixture to a 9x13-inch baking dish and spread the mashed potatoes on top.

Bake for 25-30 minutes.

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CREAMY MAC AND CHEESE INGREDIENTS 1 lb. dried elbow pasta 1/2 cup unsalted butter 1/2 cup all-purpose flour 1 1/2 cups whole milk 2 1/2 cups half-and-half 4 cups shredded medium cheddar cheese divided (measured after shredding) 2 cups shredded Gruyere cheese divided (measured after shredding) 1/2 tbsp. salt 1/2 tsp. black pepper 1/4 tsp. paprika, smoked paprika is our favorite!

DIRECTIONS Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to prevent sticking.

While the water is coming up to a boil, shred the cheeses, combine and divide them into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt the butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half-and-half while whisking constantly until smooth.

Slowly pour in the remaining half-and-half plus the whole milk while whisking constantly until combined and smooth.

Continue to heat over medium heat, whisking often, until thickened to a very thick consistency. It should almost be the consistency of a semi-thinned-out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish.

Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

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BAKED PEARS INGREDIENTS 2 Tbsp. butter, divided 2 Tbsp. white sugar, divided 2 Bosc pears, halved and cored ½ cup heavy whipping cream DIRECTIONS Preheat the oven to 375 degrees F. Grease a 9-inch baking dish with 1 tablespoon of butter. Sprinkle 1 tablespoon of sugar into the buttered dish.

Rub remaining 1 tablespoon butter over pear halves; arrange pears cut sides down in prepared baking dish and sprinkle with remaining 1 tablespoon sugar.

Bake in the preheated oven for 10 minutes. Pour cream over pears and continue baking until tender, about 20 minutes more.

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BAKED RICE PUDDING INGREDIENTS 1 cup uncooked white rice 2 cups water 3 eggs, beaten 2 cups milk ½ cup white sugar 1 tsp. vanilla extract ½ tsp. salt ⅓ cup raisins 1 pinch ground nutmeg DIRECTIONS Place rice in a 3-quart saucepan and add water; bring to a boil. Reduce heat and simmer for 25 to 30 minutes.

Preheat the oven to 325 degrees F (165 degrees C).

Mix eggs, milk, sugar, vanilla extract, and salt together in a large bowl until combined.

Stir in cooked rice and raisins. Transfer into a 10x6x2 inch baking dish.

Bake uncovered in the preheated oven for 30 minutes; stir pudding and sprinkle with nutmeg. Continue to bake until a knife inserted into the center comes out clean, about 30 minutes more.

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BREAD AND BUTTER PUDDING INGREDIENTS 8 slices of stale bread ½ cup butter, softened ½ cup white sugar ½ cup dried currants or raisins 1 ¾ cups milk 2 eggs 1 pinch ground nutmeg DIRECTIONS Preheat the oven to 350 degrees F. Grease a baking dish or cake pan.

Butter bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the prepared pan, slightly overlapping the triangles.

Sprinkle with 1/2 of the sugar and 1/2 cup currants. Arrange the remaining bread on top, then sprinkle with the remaining sugar.

Beat milk, eggs, and nutmeg together in a bowl. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.

Bake in the preheated oven until golden brown and set, about 30 to 40 minutes.

Scoop and enjoy!

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GROW A CHERRY TREE

IN YOUR HOME

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The intoxicating smell of cherry blossoms. The sweet and tarty tastes of ripe cherries. Wonderful. But did you know that you can grow your very own cherry tree indoors? Yep. You don’t need an orchard (or a big backyard, for that matter) to care for, nurture, and enjoy the fruit of your labor (pardon the pun) of a cherry tree.

SELF-FERTILE SWEET OR SOUR CHERRIES? It's important to understand that cherries are separated into two distinct groups: sweet cherries (Prunus avium) and sour cherries (Prunus cerasus), which are also called tart or pie cherries. If you love to eat cherries fresh, purchase a sweet cherry tree. If you're an avid baker, you'll probably prefer a sour cherry tree. What is most important is to buy a self-pollinating variety. Otherwise, you will only have a nicelooking tree that will not bear fruit.

Examples of the most favored self-pollinating sweet cherry varieties include Stella, Benton, Black Gold, Glacier, Royal Crimson, and Sweetheart. Self-pollinating pie cherries include Balaton, North Star, Montmorency, Surefire, and English Morello. But there are many other choices available for both sweet and sour. Have a look around to see which tree will bear the fruit you’re most interested in.

but not soggy. Irregular watering habits during the fruiting period can result in cracked cherries.

Your indoor cherry blossom tree should be positioned near a sunny, south-facing window. Place the potted tree outside in full sun for a few hours each day if possible and transition it to full-time outdoor living when temperatures are between 32 -45 degrees Fahrenheit. According to Gardening Know How cherry trees do well with a balanced fertilizer applied in the spring, but you may want to conduct a soil test first to avoid over-fertilizing.

One thing to remember, if the tree is moved outdoors for part of the year, acclimatize it to the new light conditions.

Place indoor trees in a shadier area when they are moved outdoors and move them into the light over the next few weeks. Before bringing outdoor trees indoors, reduce the light slowly over a few weeks before bringing them inside.

And there you have it. Go wild. And have a bounty of fresh cherries to impress your family, friends, and tastebuds!

UNDERSTANDING CHILL HOURS The next factor to consider is the variety's "chill hours" requirement. This refers to the amount of time that it needs to be exposed to temperatures between 32-45 degrees Fahrenheit to set fruit. You'll need to be able to move your potted cherry tree out onto a balcony or patio when temperatures reach this range.

Use the Mississippi State University Extension's chill hours calculator to determine the typical chill hours experienced in your area each year. Then, find a self-fertile sweet or sour cherry variety that needs fewer chill hours than the calculated amount. Also, keep in mind annual meteorological changes. It is wise to avoid cherry trees requiring a ton of chill hours in case subsequent years are a little warmer.

Examples of self-pollinating cherry varieties with relatively low chill hour requirements include Royal Crimson (200-300 hours), Lapins (400 hours or less), Stella (400 hours) and Craig's Crimson (500-600).

GROWING IN A POT Once you've identified your ideal cherry variety, purchase it from suppliers who offer it as a dwarf or semi-dwarf.

Potted cherry trees for sale should still be planted in a larger container once you get them home. Make sure the container is lightweight and on casters so you can easily move it outside for those precious chill hours. The pot should also have drainage holes. Water it deeply after planting and provide enough water thereafter to keep the soil moist 95

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Top 5 Unique Dishes HÁKARL (ICELAND) Hákarl is an Icelandic delicacy of fermented shark meat that is famed for its incredibly pungent odor. It takes 9 weeks for the fermentation process to reduce the natural toxins in shark meat, making it ready to eat with no cooking required at all.

SNAKE SOUP (CHINA) Snake soup is a 2,000-year-old delicacy eaten mostly throughout China but also in some other parts of Asia. The most popular eaten are python and water snake. It is cooked over 6 hours and is considered to be healthy and full of medicinal benefits.

HORMIGA CULONA: EDIBLE FAT-BOTTOMED ANTS (COLOMBIA) Fat-bottomed ants (known as Hormiga Culona) are a popular delicacy in Colombia where they are either roasted or fried and eaten like peanuts. There are lots of health benefits to Hormiga Culona, which is a great source of protein and is even considered to be an aphrodisiac.

FUGU FISH (JAPAN) Fugu is a type of pufferfish eaten as a delicacy in Japan and is known for the fact that it can be potentially deadly if not prepared correctly. The fish naturally contains poison which needs to be very carefully separated from the meat by specialized chefs.

STUFFED MOOSE HEART (CANADA) In Canda, the moose heart is not wasted and is instead cleaned and trimmed, then stuffed with garlic, celery, onion, sage, and herbs. It's then roasted and sliced up, ready to eat.

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TOP FIVE FOOD

BLOGGERS OLIVIA TIEDEMANN: @OLIVIATIED Olivia Tiedemann has quickly amassed over 4M followers on Instagram as a private chef influencer. Olivia has certainly made a name for herself in the food world with her unique and hilarious presence, shown throughout her entertaining reels. This also might have something to do with the opportunities she’s had to cook for clients such as Martha Stewart, G-Eazy, and Stephen Sanchez, which she’s included in her videos.

SKYE MCALPINE: @SKYEMCALPINE Skye McAlpine splits her time between Venice and London, capturing dreamy, overhead tablescapes of sumptuous home cooking in both cities. Her first cookbook, A Table in Venice, is coming out this spring.

NOT WITHOUT SALT: @ASHROD With a brand-new video series on outdoor cooking and stunning, simple food shots, Ashley Rodriguez is literally one to watch.

ASHELY ALEXANDER: @GATHERANDFEAST This Melbourne-based food blogger creates aesthetically pleasing ingredient art for her original recipes. Her photos are colorful but moody, busy but uncluttered, inviting enough that you want to jump into the scene but artistic enough that you want to sit back and admire.

ALBERT NIAZHVINSKI: @ALBERT_CANCOOK Albert Niazhvinski is a food lover who transitioned from his engineering job into one of the most popular food bloggers during the 2020 pandemic. With a cookbook and an energetic presence, Albert has certainly become a foodie icon.

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BAJAU MEET THE MOST AMAZING FISHERS OF THE WORLD

From the beginning of time, humans have hunted for food.

Some on land. Some in the sea. Of those who have used the sea as their hunting grounds, the best of the best are the Bajau people of Southeast Asia. They are not only the most accomplished divers in the world, but they have adapted physically to the challenges as well.

Known as “sea nomads” or “gypsies of the sea,” the Bajau people have lived on the water for more than 1,000 years.

Their origins are believed to be Malay, but they have never kept historical records. The stories of these people are rooted in their folklore and traditions, with oral histories passed down from generation to generation.

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The Bajau live on flotillas of long houseboats, or lepa, in the waters off Indonesia, Malaysia, and the Philippines.

As migratory people, they drift from place to place and remain unattached in any official sense to any of the neighboring countries. They don’t have a homeland to call their own and have little sense of time and age — clocks and calendars mean nothing to them.

Traditionally, the Bajau came ashore only to trade for supplies or to shelter from storms. They have no wet suits or flippers and use only wooden goggles and spearguns of their own making. But they collect their food by free diving to depths of more than 230 feet. And they even evolved for life on the sea, with internal organs and body capabilities unlike our own.

Because the Bajau are exposed to the water so often and so early in life, they develop a mastery of the ocean that's hard to match. Children learn to swim young and begin fishing and hunting as early as eight years old.

Although not all the Bajau dive to fish, those who do take the skill to an extreme.

Each day, they spend more than five hours underwater, capturing between two and 18 pounds of fish and octopuses. The average dive lasts for just half a minute, but the Bajau can hold their breath for far longer. Some can hold for 13 minutes. These abilities aren’t merely the result of dedicated training. Over the years, practicing this lifestyle has given the Bajau unique adaptations to swimming underwater. They have lived their lives at sea for centuries, so much so that they’ve developed special adaptations to their oceanic lifestyle.

To facilitate their freediving lifestyle, some Bajau at an early age deliberately puncture their eardrums to overcome the intense pressure they experience underwater. Those who do tend to have difficulty in hearing as they age. Simply diving frequently has helped them become more capable swimmers, as their lung walls and abdomens have become more compliant, and diaphragms have become stretchier. However, researchers have also discovered that the Bajau also possess a useful genetic trait. Specifically, the Bajau possess changed variants of the PDE10A gene and the BDKRB2 gene.

This change manifests itself in a few ways. Research published in the journal Cell in 2018 found that the Bajau people have spleens 50 percent larger than the average human of neighboring areas. Why is this important?

When people dive, the spleen contracts and a reservoir of oxygenated red blood cells is released into the bloodstream. A larger spleen means a larger reservoir of red blood cells and, thus, more oxygen and a greater

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ability to stay underwater. The Bajau have also developed remarkable underwater vision. These skills give them the advantage of being able to hunt for harder-to-come-by sea treasures like pearls and sea cucumbers.

Unfortunately, the nomadic lifestyle of the Bajau people has been dying out for years. Many factors are working against them. Nomadism itself isn’t compatible with modern states, and many Bajau have been made to settle on land or in stilt villages built on shallow seas. It's possible that the current generation could be the last able to sustain themselves off the water.

The global fish trade has also disrupted the fishing traditions and ecosystems of the Bajau people. Higher competition in terms of fishing has compelled the Bajau to start utilizing more commercial tactics to catch fish,

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including the use of cyanide and dynamite. Overfishing and environmental degradation are making it increasingly difficult to survive through traditional fishing practices.

But for the Bajau people, fishing isn't just a trade, and the water isn't just a resource. At the heart of their identity is their relationship with the ocean and its inhabitants. When it comes to conservation, it's not just about conserving marine life, but their culture as well — and the waters they've called home for centuries.

MIXOLOGY TIPSY TEMPTATIONS

by Charles M. Tappan, Jr.

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Preamble

Ingredients: 1 oz. Cappelletti .5 oz. Dolin Rouge .5 oz. Cynar 2 dashes Regan’s Orange Bitters 4 oz. Club Soda Garnish: Lemon Wheel Directions: Build over ice in a Collins glass. After adding club soda, use a stirring spoon to mix the ingredients. Stir until the color of the drink is even top to bottom. Garnish, Serve and Enjoy!

Flavor Profile: This drink stretches the line between bitter and refreshing.

The Cappelletti is a traditional Aperitivo: orange in flavor, rose in color, with bright tones of bitterness paired with sweetness (due to the sugar level). Cynar is bitter Amaro and is more of a traditional after-dinner drink.

Rouge Vermouth adds texture and rounds out the sweetness from the Cappelletti and the Cynar. The Orange bitters reinforce a crisp pop to the drink that helps the finish stand out. The Club Soda becomes key as it lightens all the flavors and keeps this beverage as a very easy sipper.

Background: This drink is themed from the traditional Americano, a true classic cocktail that has lived through the ages. Cappelletti and Cynar replace Campari here, both being a little bit sweeter and fuller in texture with bolder flavors—this tampers bitterness. Using straightforward rouge vermouth, such as Dolin, doesn’t mask the flavors of herbs and roots brought forth by the digestives. The carbonation and lack of sugar from the mixer play a key part here, as it does in a traditional Americano. It keeps the drink light. This drink is made to be had with food or before food. It is light and bright, and the digestive aspect of the ingredients (the bitterness) helps to clear the stomach and feel better no matter the occasion. It’s great paired with fried foods as well. For a drink made to pair with food, this is a starting course…it is a classic drink using classic ingredients but is created with a modern twist. Raise a glass of “Preamble” and pair it with an exceptional meal.

Glassware: Chilled Cocktail Glass 107

Rules of Order

Ingredients: 1.5 oz. Tinkerman’s Citrus Supreme Gin 1.5 oz. Foro Dry Vermouth di Tornino .25 oz. Cocchi Americano Garnish: Lemon Twist Directions: Combine ingredients with ice in a mixing glass. Using a bar spoon, stir the drink 40 times and taste. If you prefer a lighter taste, continue to stir until the desired dilution level is reached. Strain into a chilled cocktail glass, garnish, serve and enjoy!

Flavor Profile: This drink pops with very bright citrus flavors. The notes are lemon and orange, alongside a dry flavor of light herbs and botanicals brought forth by the dry vermouth and the Cocchi Americano. The other big factor here is sweetness. This cocktail is meant to have only the smallest touch of residual sweetness in it due to the Cocchi American.

However, the gin and vermouth keep this drink dry, not arid land dry, but comfortable beach breeze dry. Cocchi is another floral-flavored aromatized wine, so expect subtle but noticeable notes of flowers and fruit to be the backbone of this drink. There is a light bitterness at the end, as is the result of the medicinal herbs used in all three liquors. Aptly paired alongside the traditional second course, this is an amazing beverage to have with fish, salad, anti-pasta, or raw foods such as oysters.

Background: Looking at this recipe, several key factors jump out: it looks very familiar, it’s easy to make, and it’s a progression in strength from the appetizer course beverage.

Yes, this drink looks like a Martini…it’s styled to be in that family. Constantly evolving, when made right, the Martini family of beverages is not just classic but delicious. It’s also super easy to make. It’s approachable and ingredient-friendly. When the three simple ingredients are combined, an amazing drink is created. Finally, the Progression … not dry, not sweet, not overly boozy, but big with flavor. In pairing with the course, the beverage adds body alongside the food course, and again, the light bittering agents help keep the stomach fresh and ready for more.

Glassware: Chilled Cocktail Glass 109

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Proper Decorum

Ingredients: 1.5 oz. Jack Daniels Single barrel 1 oz. Cocchi Rossa .25 oz. Pedro Ximenez Sherry .25 oz. Averna Garnish: Orange Twist Directions: Combine ingredients with ice in a mixing glass. Using a bar spoon, stir the drink 50 times and taste. If you prefer a lighter taste, continue to stir until the desired dilution level is reached. Strain over ice into a rocks glass, garnish, serve, and enjoy!

Flavor Profile: This is meant to be a bold drink. The flavor is strong, and the whiskey will be noticeable. However, the “bite” one normally associates on the back end of a strong whiskey will be replaced by a deep red winelike velvet. Dark fruits, with raisins and figs, are a strong part of the body of this beverage. Plum, currant, and red grapes blend with a bittering agent to form a transition of tastes, traveling from vanilla and ending in mulled wine. Think of drinking a steak in a glass. The botanical and bitter finish mix with wine tannin and raisin. All the back-end ingredients, after the whiskey, provide body and balance yet also keep the stomach light and ready for another bite.

Background: This beverage is meant to be the progression in line with a traditional meal coursing and is set to pair with a bolder dish. The Manhattan is a drink similar in style. This version of the drink is made to go with a meal. The vermouth is made with another slightly bitter aromatized wine in the Cocchi Rossa that adds bright citrus and floral notes. However, replacing the bitters with a mix of bitter and sweet agents gives its body a feeling akin to charcoal and cooking on an open flame. Pedro Ximenez is known the world over for its unique flavor of raisins and molasses. When mixed with the classic bitterness of Averna, a balance of bitter and sweet places this cocktail on the right flavor profile to pair with the meat course.

The Jack Daniels Single Barrel makes a bold and fitting choice here. Higher in abv (alcohol by volume), this liquor is meant to be big, bold, and upfront but elegant on the finish. Every bit of the 47% alcohol is there, but it is tantalizingly easy to drink due to its finish. This is the libation to pair with your main course. Big flavors and bold results, but shockingly easy to drink.

Glassware: Rocks Glass

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DINING IN THE

EGYPT OF ANTIQUITY

Food in ancient Egypt was an important part of culture and society, both in life and the hereafter. Temple walls were inscribed with the copious amounts of food offered to the gods. Tombs were decorated with images of overflowing offering tables and filled with jars and bowls of real food.

The tomb of Tutankhamun is best known for the magnificent golden artifacts found inside it. Lesser known are the foodstuffs that would have made the copious feast that he took with him to the grave. These included emmer wheat, garlic, chickpeas, lentils, cumin, watermelon, fenugreek and coriander seeds, figs, dates, doum palm fruits, Christ thorn, pomegranates, juniper berries, and almonds. Some of these were typical food in ancient Egypt, but others, such as the almonds, may have been imports.

Archaeological evidence such as these food remains found in tombs are not the only sources we have for reconstructing the diet and food preparation methods of the ancient Egyptians. Artistic representations play a very important role, texts to a lesser extent, while experimental recreations of ancient food and beverages have come to have an increasingly important function in our understanding of the food diet in ancient Egypt.

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Staple Food of Ancient Egypt: Bread and Beer Bread was the basic staple of the Egyptian diet. Every tomb owner’s first wish from those still alive passing by the tomb was 1,000 loaves of bread. From archaeological remains, art and texts, we know that the loaves could be made in many fanciful shapes, such as obelisks, geese, cattle, gazelles, humans, flowers, vases, fruit, and geometric shapes. Perhaps we can say the ancient Egyptians invented the animal cracker! Some of these loaves may have been meant to stand in as temple and tomb offerings for the more costly items that they represented.

The ancient Egyptians are well-known for their love of beer, and it formed the second staple of their diet. Men, women, and children alike drank beer. Although children were introduced to beer drinking at a young age, school teachers warned young scribes in training against the intoxicating effects of alcohol by dictating such lines as the following to be written down by the student: “Do not indulge in drinking beer, lest you utter evil speech and don’t know what you are saying. If you fall and hurt your body, no one holds out a hand to you; your drink companions stand up saying, ‘Out with the drunk!’ If one comes to seek you and talk with you, one finds you lying on the ground, as if you were a little child.”

Wine was also consumed in ancient Egypt, but probably only by the upper echelons of society. Several recipes for wine found in a cookbook from 10th Century CE Baghdad describe Egyptian wine was produced using the same methods documented in the art and archaeological remains of ancient times.

Choice Meats Egypt relied on cattle for sustenance from the earliest times. Beef was the highstatus meat, and probably only those of high status enjoyed this food in ancient Egypt regularly. Others would have had access to it at festivals and religious holidays when the temples redistributed the offerings to the gods to the poor people. The Egyptians distinguished nearly thirty cuts of beef. The foreleg was the most highly prized and is often depicted as being offered to the tomb owner in tomb paintings.

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Sometimes they fattened cattle by manual force-feeding to the point that the animal was so fat that it was unable to even walk by itself to the slaughterhouse.

Meat could be eaten fresh after being stewed, sliced thinly and air dried, or salted.

Sheep and goat were also eaten but in lesser quantities. It is commonly misstated that the Egyptians did not eat pork, based primarily on the word of the Greek historian Herodotus and the fact that pigs rarely appear in Egyptian art.

Archaeological evidence shows there is no truth to this. Pig bones with butchery marks on them are commonly found at settlement sites and there is even a mummy whose stomach contained tapeworm, which only could have been obtained from eating pork. More exotic meats the Egyptians consumed include gazelle, hyena, and even mice, something the ancient Romans also indulged in.

Much more readily available to the average Egyptian would have been a diverse and extremely numerous bird population. Chicken was not known in Egypt before the New Kingdom, but the Egyptians consumed many other types of birds: cranes, partridges, quail, geese, ducks, purple gallinule, European coot, avocet, flamingoes, pelicans, pigeons, and doves. Regardless of whether they were raised in a fowl yard or caught in some other manner, birds were killed by wringing their necks before plucking them. At this point, they could be preserved by packing them in jars of salt, cooked on a spit over a coal fire, or boiled. Like cattle, birds were forcefed cakes to fatten them up for slaughter, which means the Egyptians may have invented foie gras. Egyptians also ate eggs.

By far the most accessible protein food in ancient Egypt was the fish of the Nile and its canals. Although fish could have been eaten fresh, it was often air-dried or possibly even salted for keeping. A special fish by-product that the Egyptians enjoyed was salted, pressed fish ovaries, a treat known in French as “boutargue” and “bottargo” in Italian, which is still consumed in Mediterranean cultures today, including Egypt and is considered an aphrodisiac.

Dairy products were another food in ancient Egypt that was enjoyed widely.

By far, the most important of these was milk; both cow milk and goat milk, while donkey milk was found in medical prescriptions.

Archaeologists have found remnants of what has been identified as cheese in several tombs and there are cheese strainers from domestic sites for making cottage cheese that have identical counterparts in modern-day Egypt. There was no sugar in ancient Egypt. Instead, the sweetener of choice was honey.

Vegetables, fruits, and beans were widely consumed foods in ancient Egypt. We just do not know how or even if they cooked them. With the obvious exception of the beans, people eat vegetables and fruits raw in Upper Egypt today, so therefore it might have been the case in ancient times as well.

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Cooking and Dining in Ancient Egypt Men and women both engaged in cooking, although it seems from artistic representations, that men did most of the food preparation in the temples and cooked for themselves in the fields. Being involved in the food preparation industry in ancient Egypt was not a high-status job and would be more on par with a modern burger flipper at McDonald’s than Julia Child. Those involved in fishing and fish preparation had to deal with a host of problems: crocodiles, insects, and competition with hungry birds bent on snatching their catch straight out of their boats. In a text used to discourage young boys from anything but a scribal career, the baker was said to have to stick his head in the oven while his son held onto his feet, and if his son happened to let go, he would fall headlong into the flames. At home, it was the woman who provided the nourishment for the family.

Husband and wife seated in chairs before an offering table full of all sorts of delicacies are one of the most common motifs in Egyptian art. But these are representations of the ideal meal the individual hoped to enjoy in the afterlife and did not necessarily reflect reality. Except in a handful of cases, those represented aren’t even actually eating, merely extending their hand toward the copious amounts of food. The representations of more ordinary meals are rarer but informative. In the fields and the marshes, the Egyptian peasant sat on the ground, his back supported by a papyrus structure. His meal was simple, a bunch of onions, a loaf of bread, perhaps some grilled poultry.

Other representations of banquets indicate that in any case, utensils do not seem to have been used, and at least sometimes, men dined separately from women and children. Each individual had his or her own little table of food. Men and women sat on the ground to eat, but only men sometimes sat on stools.

Legacy of Food in Ancient Egypt Food in Ancient Egyptian reflected the bounty of Egypt’s agricultural society.

While Egyptians today import a large amount of their food, one thing hasn’t changed. Bread is still Egyptians’ favorite staple, with the word for bread in Egyptian Arabic, “aish,” literally meaning “life.”

(Source: The Collector | By Nicole B. Hansen, PhD & MA in Egyptology, BA Egyptology)

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Persian Feasts Recently, John Eric Home had the opportunity to sit

co-authors—Leila Taghinia Heller (Nahid’s

down with Bahar Tavakolian, a co-author of the book

daughter), Lila Sharif, and Laya Khadjavi—we

Persian Feasts: Recipes & Stories from a Family Table. This

brought her vision to life. Together, we created

fantastic cookbook shines a light on the amazing foods and

a book that celebrates her legacy, ensuring her

traditions of Persia.

recipes and the memories they hold will endure for generations.

JEH: Let’s start at the beginning of your journey – what inspired you to put down the recipes on paper?

BT: My journey began in 1997 when I moved to New York City. The night before my wedding, our dear family friend, Nahid Joon—whose exquisite recipes are showcased in Persian Feasts—hosted an unforgettable dinner party for both families and friends. I was mesmerized by the sophistication and depth of flavors in her dishes, presented with unmatched elegance. I had never experienced anything as extraordinary, both in taste and presentation. That evening sparked my fascination with Persian cuisine as an art form.

As I grew closer to Nahid Joon, who, to me, epitomized elegance, grace, and charm and who infused remarkable artistry in everything she did, I proposed the idea of capturing her culinary expertise in a cookbook. Though hesitant and unsure of where to begin, she agreed when I offered to help. Thus began our weekly meetings at her apartment, where we carefully documented her cherished recipes. I tested each dish at home, refining them to fill in any gaps. Over time, I compiled 60 recipes, each a testament to her mastery of Persian culinary traditions, yet refined for a modern, cosmopolitan palate.

Tragically, in 2018, our beloved Nahid Joon passed away in a car accident, leaving an irreplaceable void. After her passing, an opportunity arose to fulfill her dream of a cookbook. Collaborating with my dear friends and 120

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JEH: Persian Feasts: Recipes & Stories from a Family Table is written by a collaboration of authors. Can you describe for our readers what the collaborative process was like?

BT: The four of us had always been close friends, but this journey brought us even closer, we became sisters. Our cookbook was a labor of love—a shared mission to honor an extraordinary woman we deeply admired. Balancing this project with our demanding full-time careers was no small feat, but we were determined to see it through.

To stay organized, we established a system of weekly meetings, meticulously tracking our progress through shared Google Sheets and Docs. The only meeting time that worked for all of us, without disrupting our professional lives, was Saturday mornings. These hours-long Zoom calls became a blend of collaboration and camaraderie, where we updated each other on our progress, tackled challenges, and celebrated milestones.

We divided tasks strategically, sharing the responsibility of recipe testing and cross-testing each dish multiple times to ensure accuracy and consistency. Beyond the recipes, we each contributed essays to the book, pouring our hearts into stories that reflected our connection to Persian cuisine and to Nahid Joon. Every story and recipe was carefully reviewed and edited, a true testament to the collective effort we poured into bringing this vision to life.

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JEH: How were the recipes chosen?

BT: We began with my collection of 60 recipes but soon realized it wasn’t enough to fully capture Nahid Joon’s culinary legacy. Delving into her notebooks and handwritten notes, we uncovered a treasure trove of ideas, jotted down in Persian, often as fragmented thoughts rather than complete recipes. Translating these notes and reconstructing the dishes required us to draw on our knowledge of her techniques and processes, piecing together the essence of her artistry.

By the time we finished, we had over 120 recipes. To refine the collection, we categorized them—appetizers, rice dishes, meats, vegetarian options, fish, desserts, chutneys, and more—and selected the most compelling recipes in each category. This process brought the total down to 82 recipes.

To further enrich the book, we invited contributions from select guests, all dear friends of Nahid Joon, adding about 18 guest recipes, for a final count of 100 dishes.

JEH: Let’s turn to your personal relationship with the cookbook. Can you speak on what it means to have your mark on the book?

BT: Having my mark on this book fills me with immense joy and pride. It was a shared vision that we brought to life exactly as we had imagined—without compromise, holding steadfast to our values and aspirations. This pride stems not only from the labor of love that shaped this project but also from the realization, after its publication, of what we had accomplished.

We’ve memorialized Nahid Joon in a way that truly reflects her spirit, a tribute she would have cherished. At the same time, we’ve made a meaningful contribution to the culinary world and our Iranian heritage, preserving the artistry of Persian cuisine for future generations. To see her legacy honored and shared widely is deeply fulfilling, and I feel grateful to have played a role in this journey.

JEH: What has been the response to the cookbook thus far?

BT: The response to Persian Feasts has been exceptional, with widespread recognition from both culinary experts and cultural influencers. The cookbook was named one of the Top 10 Cookbooks of the Year by Barnes & Noble, a testament to its impact on the food world. It has also garnered attention from high-profile publications like National Geographic, the Financial Times, and French-language magazines, showcasing its appeal beyond the culinary sphere.

The book's reach extends to prestigious retail spaces, where it’s featured at the MoMA Store and Rizzoli in New York, the Hermès store in Paris, as well as at prominent booksellers worldwide. These placements further emphasize the book’s widespread acclaim and influence, making Persian Feasts a standout in both culinary and cultural circles.

Readers and critics alike have celebrated the book for its beautiful representation of Persian cuisine, rich in both flavor and heritage, and its ability to bring Iranian hospitality to life in a modern context. The mix of personal storytelling and stunning visuals has helped Persian Feasts resonate with a global audience.

JEH: Persian cuisine is rich in diversity and flavor. It is also quite regional. Can you speak on this richness and regionality?

BT: Persian cuisine is a stunning tapestry woven from the rich diversity of Iran’s geography, culture, and history. Each region of Iran has its own distinct culinary identity, shaped by local ingredients, climate, and centuries of cultural exchange.

This regionality is a key feature of Persian food, as different provinces offer unique flavors, techniques, and dishes.

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highlighting dishes that represent the full spectrum of Iran’s

JEH: Can you speak on both the ease and challenges that home cooks might have in preparing a Persian Feast?

culinary landscape. For instance, the northern provinces, with

BT: Persian cuisine strikes a unique balance between

their lush, fertile landscapes, are known for using fresh herbs

complexity and simplicity. It can be challenging due to its

and citrus, producing bright, tangy flavors in dishes like

heavy reliance on fresh herbs and high-quality ingredients,

Khoresht Morgh Torsh, a chicken and herb stew with citrus.

which often require meticulous preparation. Many traditional

In contrast, the southeastern region of Kerman features

dishes call for a medley of finely chopped herbs—such as

spices like saffron and dried limes, which lend a deep, earthy

dill, cilantro, and parsley—or meticulous techniques, like

richness to the food. These variations reflect the diverse

carefully peeling, slicing, and blanching orange or lemon zest

climates, from the coastal areas with their abundance of

into delicate slivers. These steps demand both patience and

seafood to the arid deserts where meat and rice take center

precision, adding a layer of artistry to Persian cooking.

In Persian Feasts, we explore this regional diversity by

On the other hand, Persian cooking is remarkably

stage.

As we discuss in our essay on the Regional Cuisines of

approachable in terms of technique. Dishes like khoreshts

Iran, regional cuisine also tells the story of historical trade

(stews) and khoraks (braised dishes) are forgiving, as they

routes, migrations, and the agricultural developments of

rely on slow simmering to infuse flavors and allow the

each area. For example, the cuisine of Isfahan is defined

ingredients to meld harmoniously. This extended cooking

by its delicate stews and use of dried fruits like prunes and

time offers some flexibility, making it easier for home cooks

apricots, influenced by ancient Persian royal kitchens. On the

to adjust flavors or timing.

other hand, the southern region’s cuisine is characterized by

The true art of Persian cuisine lies in perfecting the

the influence of Persian Gulf flavors, where seafood, rice, and

rice, or chelow. Achieving the signature fluffy texture with

a variety of fresh herbs play a central role.

a golden crust (tahdig) is both a science and an art form.

The beauty of Persian cuisine lies not just in its diversity,

While it can be intimidating for beginners, mastering it is

but in its ability to unite these varied influences into a

incredibly rewarding and serves as the centerpiece of any

harmonious whole. From the savory stews of the north to

Persian meal.

the spicy dishes of the south, Persian food reflects Iran’s geography, history, and the cultural pride of its people.

JEH: What is your favorite recipe in the cookbook?

JEH: Which region of Persian cooking has most influenced you, and can you give us an idea of the dishes and flavors it represents?

and Pomegranate & Walnut Stew (Khoresht Fesenjan),

BT: That’s a tough question! My family is originally from

harmonious blend of flavors—Khoresht Reyhan delights

Isfahan, in central Iran, and I grew up in Tehran. This gave me

with its herbaceous, tangy notes, while Khoresht Fesenjan

a deep appreciation for Isfahani specialties like its famous

balances the richness of walnuts with the sweet-tart allure

biryani, a spiced ground beef & lamb dish. My mother’s

of pomegranate. Together, they showcase the delicate yet

cooking, which blended influences from both Isfahani and

complex interplay of earthy and tangy flavors that often

Tehrani cuisine, left a lasting mark on my palate.

define Persian cuisine.

BT: My favorite dishes are Basil Stew (Khoresht Reyhan) both paired with fluffy, aromatic basmati rice crowned by a golden, crispy tahdig crust. These stews offer a

On the other hand, my mother-in-law hails from Caspian Sea, and Nahid Joon was from Azerbaijan. Both

JEH: What would you like our readers to know about Persian cuisine?

regions are celebrated for their use of fresh herbs, walnuts,

BT: Persian cuisine is a rich, intricate tapestry woven from

and pomegranate molasses, creating bright, tangy, and

centuries of history, culture, and diverse regional influences.

deeply flavorful dishes. These incredible women—true

What makes it particularly fascinating is its regional diversity,

lionesses of Persian cuisine—each shaped my understanding

which reflects the varied landscapes, climates, and traditions

of Persian cooking with their unique styles and culinary

of Iran’s vast geography. From the lush, herb-filled stews of

traditions. Their combined influences have enriched my

the north to the citrusy, saffron-infused dishes of the south,

appreciation for the diversity and depth of Persian cuisine.

each region offers its own distinctive flavors and cooking

Azerbaijan and Gilan, regions in northern Iran near the

techniques.

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The core of Persian cooking is its ability to balance

What’s more, Persian cuisine transcends borders. As

complex flavors—sour, sweet, bitter, and savory—through

noted in Persian Feasts, the influence of the ancient Silk

the use of fresh herbs, fruits, spices, and natural ingredients.

Road and the neighboring regions of Central Asia, the

This balance is seen in iconic dishes like ghormeh sabzi

Caucasus, and the Middle East have all played a role in

(herb stew with dried lime) and the sweet and sour fesenjan

shaping the food of Iran. Dishes evolve and take on local

(pomegranate-walnut stew), which highlight the Persian

twists, resulting in endless variations. This is why Persian

mastery of flavor pairing.

food is so much more than just food—it's an expression of

Central to Persian cuisine is also a strong sense of

history, culture, and community.

hospitality and celebration. Meals are meant to bring people

By appreciating these nuances and regional variations,

together, and there is an emphasis on sharing and enjoying

we can better understand how Persian cuisine reflects the

food with loved ones. It’s also a cuisine that takes time and

identity of Iran itself: complex, welcoming, and deeply

care to prepare, as many dishes require slow cooking to

rooted in its traditions.

allow the flavors to develop.

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STYLIST FASHION FORWARD

WOMEN

What theme did many designers have walking down the runways for spring fashion? Think Bladerunner, a strident mix of sci-fi and post-apocalyptic angst. Distressing techniques popped up everywhere—on a fur coat at Prada and on an ’80s-era leather jacket. Exaggerated shapes at Balenciaga and Junya Watanabe invoked a modern alternative to this doomsday narrative, while Louis Vuitton and Rabanne had their models in shreds, walking through the aftermath of the wreckage.

MEN

Women are headed for the apocalypse while men are living in chaos this spring. Prada constrained traditional masculinity, Raf Simons and Miuccia cut their trousers slouchy and shortened the hems of their tops, effectively making the midriff the key zone of the season. Gucci focused on short shorts and loose button-downs.

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Favorite GLOBAL FOODS

To say that cuisines throughout the world are unique would be an understatement. Differences in textures and flavors, ingredients and cooking methods are uncomparable. Histories and cultures impact food tastes and styles. Local palettes are affected. Have you ever wondered which are the favorite foods and tastes around the world? Here you have it...

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•

The ANZAC biscuit, a sweet and crunchy baked goodie primarily made of rolled oats and desiccated coconut, is a popular snack among Australians.

It’s not a secret that this biscuit is associated with the Australian and New Zealand Army Corps which fought during World War I, thus the term ANZAC.

•

Indigenous Australians first discovered that emu, the second largest living bird in the world next to ostrich, can be eaten. They traditionally hunted the emus for the meat and for the oil, which is said to have healing properties.

Emus are very low in fat and cholesterol while containing more iron than beef. Today, emu meat is available in many modern restaurants and served in a variety of ways: smoked, broiled, fried, sauteed, and even as a pizza topping!

•

Although sausages are not unique to Australia, the locals have made it an essential part of their barbecue tradition over the years. They refer to these sausages as snags, which are made of either pork or beef with various herbs and spices to make it tastier. Aside from barbecued snags, another Australian way of eating them is to have them on a slice of bread topped with fried onions and sauce. Sold everywhere in Australia, snags are recommended as a hangover food, often served with a bottle of soda.

•

Approximately 35 million packs of Tim Tam are sold each year. With the massive popularity of Tim Tam, it’s safe to say that Aussies really love them.

The product contains triple chocolate layers: chocolate biscuits with a chocolate filling coated in melted chocolate.

•

Australia’s’ first takeaway food was the meat pie. Australians do not claim to be the origin of meat pies, but one thing is for sure: it’s the country’s first takeaway food, long before fast food chains were a thing. Meat pies became popular in Australia during the early colonial days and were sold from street carts. Sometimes referred to as a “dog’s eye,” it’s basically a pastry shell filled with meat, gravy, and other savory ingredients. Aussies are into meat pies so much that they even have an Official Great Aussie Pie Competition, a national event held since 1990. Meanwhile, the oldest surviving pie cart in Australia is Harry’s Café de Wheels, located in Sydney.

AUSTRALIA

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•

Of course, Poutine is undeniably one of the most popular foods. It’s as simple as it is delicious, made up of French fries and cheese curds covered in gravy. Although these days, there are plenty of add-ons to this dish, including the likes of bacon, pulled pork, onions, and so on. Poutine originated out of the province of Quebec, in and around the Centre-du-Quebec, in the late 1950s.

•

Saskatoon Berry Pie, with its sweet and nutty/almond-like flavor, is a fan favorite too. Saskatoon berries are also referred to as “prairie berries,” and while they look a lot like blueberries, they’re more closely related to apples.

The pie consists of Saskatoon berries (obviously), sugar, flour or cornstarch, and lemon juice (or zest), all piled into a pie crust and often enjoyed with a scoop of ice cream if the urge strikes.

•

Who doesn’t love baked beans? Not Canadians. Baked Beans are a national favorite too. Whether it’s for breakfast, lunch, or dinner, baked beans are a versatile side dish that can be eaten alongside any meal, from morning eggs (made any way you like) to hot dogs, grilled cheese, BBQ ribs, and so much more. With a sweet and savory flavor, they can even be eaten as a main dish by sprinkling some crumbled bacon atop and adding a crusty bun on the side.

•

Maple Taffy on Snow is said to have come about when, in the 16th century, a nun set out hot molasses within the cold snow to help recruit students to her school, and Maple Taffy was born. Today, nothing screams “Canadian” more than boiling up that sweet golden liquid to pour over snow. The result equals out to a sticky, sweet, gooey dessert (lollypop-like) on a stick.

•

Although it is a Canadian favorite, there is not a national consensus on how to name it. Date Squares are universally popular but go by different names.

This traditional Canadian dessert square is made of cooked dates with oatmeal crumble atop. In the east of Canada, it’s known as date crumbles and can be found in coffee shops, while the west refers to the dessert as matrimonial cake.

CANADA

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•

The traditional Argentine barbecue, Asado, is a beloved culinary tradition there. It’s observed with various cuts of meat, typically beef, and cooked over an open fire. The slow cooking process gives the meat a rich and smoky flavor, in which Argentines take great pride. Asado gatherings are a social affair, bringing family and friends together to enjoy delicious grilled meats.

•

Mate is the national drink of Argentina and holds a special place in Argentine culture. It’s prepared by steeping dried yerba mate leaves in hot water and then sipped through a metal straw called a bombilla. Mate drinking is a social activity, often shared among friends and family.

•

Italian immigrants to Argentina greatly impacted its food scene, and Provoleta, a traditional Argentine dish influenced by Italian culture, proves this case. The dish is made by grilling provolone cheese until it becomes gooey and slightly charred on the outside. It’s often seasoned with oregano and red pepper flakes and served with crusty bread. Provoleta is a cheese lover’s delight and a must-try when experiencing Argentine cuisine.

•

The popular breaded meat dish, Milanesa, is typically made with chicken, beef, or veal and coated in breadcrumbs. It’s then fried until golden and crispy. Milanesa is often served with a side of mashed potatoes or salad and is a comfort food favorite in Argentina.

•

Locro is a hearty and flavorful stew and dates to the pre-Columbian era.

It’s composed of corn, beans, meat (usually beef or pork), and a variety of vegetables. Locro is often enjoyed during national holidays and celebrations, and its warm and comforting flavors make it a favorite among Argentines.

ARGENTINA

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•

A dish that is prevalent throughout Kenya is Ugali. This traditional Kenyan side dish is made from ground corn and is cooked with water to form a thick porridge, very similar to firm polenta. Ugali is often served alongside savory entrees such as beef curry stew, making it a classic Kenyan comfort food.

•

Another national favorite is Sukuma Wiki, a dish made with collard greens (Sukuma) cooked with onions and spices. It is often served and eaten with ugali.

•

Nyama Choma is Kenya's unofficial national dish. Its name, meaning barbecued meat in the Swahili language, is a literal translation. The meat is usually goat or beef, served roasted throughout the country, from roadside shacks to fine restaurants. Nyama Choma is slowly cooked over an open fire using charcoal.

•

A dish that receives accolades and is one of Kenya’s most delicious is Kachumbari. This salad is made from thin slices of fresh ripe tomatoes, onions, green/red pepper, lemon juice, and coriander. Kachumbari is best served with Nyama Choma or pilau, another popular coastal Kenyan dish.

•

Githeri is a simple, nourishing dish attributed to the Kikuyu community in Kenya. The corn and beans are boiled and then fried to make delicious githeri. It can be served with either rice or chapatis. Avocado is also a favorite accompaniment.

KENYA

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•

Sticky rice, known as khao niao, is one of Laos’ national cuisines. It is eaten at every meal at all times of the day in Laos. The Laotians eat more sticky rice than any other nation in the world as they believe that sticky rice is meant to hold the communities of Laos together. The Lao also refer to themselves as “descendants of sticky rice.” You can easily find sticky rice in a cone-shaped woven basket or on skewers barbecuing over a grill on the streets. It can be served together with grilled meat, fish dishes, salads, or even omelets.

•

Laos Larb is the signature dish of Laos, which is differently spelled as larp, laab, or laap sometimes. It is a spicy mixture of thinly sliced meat or fish with a variable combination of herbs, greens, and spices. This dish can be served in cooked or raw versions.

•

The papaya salad known as Tam Mak Hoong is a quintessential Lao recipe. Tam Mak Hoong is made with unripe shredded papaya, fish sauce, chili peppers, salt, sugar, other herbs and vegetables. It can be served with sticky rice or rice noodles to achieve more balance to its spiciness.

•

Mok Pa is delicious and is widely loved throughout Laos. It is a fragrant steamed fish, in which the fish is soaked in vibrant local flavors including kaffir lime leaves, lemongrass, chili, onion, and fish sauce, which is then neatly tied into a banana leaf using bamboo string and steamed until the fish is perfectly done.

•

Laotian grilled chicken, called ping gai, represents the flavors of Laos. A marinade including soy, fish, and oyster sauce with freshly ground black pepper, sesame oil, and a pinch of cayenne on the chicken is its base. The longer the marinade sets, the better the flavoring of the chicken.

LAOS

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•

There’s no better way to start this list than with käsknöpfle, a national dish of Liechtenstein. It consists of small noodles or dumplings layered with cheese and topped with caramelized onions. In Liechtenstein, käsknöpfle is usually served with an apple purée.

•

Until the 1970s, ribel was a poor man’s dish in Liechtenstein. Today, you’ll find many restaurants serving this traditional Liechtensteiner breakfast dish.

It’s made from corn and wheat cooked in boiling water and milk before being roasted with butter. It’s often enjoyed with an apple purée or other fruit sauces and compotes.

•

Dreikönigskuchen is known as “the king cake,” and the recipe does vary across Liechtenstein, but size is always a constant. It’s commonly found in bakeries and can also have a figurine hidden inside. The cake dough is sweetened and then studded with raisins and chocolate chips before baking.

•

Like neighboring Austria and Germany, schnitzel is very popular with Liechtensteiners. The dish is made with thin slices of meat that are often fried with onions and cut thinly or hammered flat with a tenderizer. Once hammered or sliced, the meat is breadcrumbed or covered in flour before frying.

Traditionally, the meat used for a schnitzel was veal but don’t be surprised to find mutton, chicken, or pork being used too. This is no longer a meat-only offering as vegetarian versions are starting to pop up all over Liechtenstein.

•

Hafalaab is a traditional dish of Liechtenstein and is found in restaurants up and down the country. Quite simply, it’s a soup or broth which contains dumplings made from wheat and cornmeal. The soup is flavored with smoked bacon or ham. Like ribel, this is a traditional poor man’s dish which is a specialty of Liechtenstein.

LIECHTENSTEIN 143

Photo

by Viktoriia Panchenko 144 JOHN ERIC HOME & LIFESTYLE

Qurt AN ANCIENT ROAD SNACK

Qurt sustained nomads across Central Asia for centuries.

These small balls are long-lasting, easy to carry, and packed with protein and calcium. The name derives from the word for “dry” in many Turkic languages and is made by straining fermented milk from a sheep, goat, cow, camel, or mare until it’s thick enough to be rolled into balls and dried in the sun. Different variations exist throughout Central Asia, the Caucasus, and the Middle East, including the Persian kashk, Jordanian jameed, and Armenian chortan.

Qurt’s portable nature and long shelf life made it an ideal road food for nomadic peoples and dates at least as far back as the seventh century B.C. when the Scythians roamed the Eurasian Steppe. Kazakh, Kyrgyz, Turkmen, Uzbek, and other groups of herders took along versions as they moved to graze their animals. During the 12th and 13th centuries, it is believed to have given nomads a military advantage by allowing them to travel light. Centuries later, freeze-dried qurt nourished Soviet cosmonauts in space. Today, it’s still hailed as a source of longevity, said to improve digestion, ward off osteoporosis, and support the health of children.

While qurt is traditionally made at home in rural areas and bought by city-dwellers at markets, mass-produced versions are now available at grocery stores and online.

You can make your own qurt at home, the way it’s done in Central Asian villages. However, it’s a multiday process especially if you don’t have access to sunny, dry weather.

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JOHN ERIC HOME & LIFESTYLE

HOMEMADE QURT

Step 3

Adapted from recipes by Malika Sharipova, Max

Now we have suzma; set some aside to eat

Malkiel, and “Recipes from an Uzbek.”

on bread or as a dip for vegetables. If you’ve purchased your suzma, it may be thick enough to

Note: Methods and terms for the various dairy

begin rolling into qurt (Step 4). However, if you

products below may vary by culture and location.

made your own, you may need to let it drain in the cloth for another few days to reach the optimal

INGREDIENTS

consistency.

2 liters of whole or low-fat milk

There is no exact timeline, but the suzma is ready

6 tablespoons of plain Greek yogurt

to be rolled when you can stand a spoon in it.

Salt to taste Dried herbs and spices to taste (optional)

Step 4 Once your suzma is nice and thick, add salt to taste

Step 1

and any additions, like ground red pepper or dried

To make qurt, first, you need to make suzma,

herbs. Roll it into balls, keeping in mind that smaller

a creamy drained yogurt with a spreadable

ones will dry quicker.

consistency. To make suzma, you need to make qatiq, a natural (and also delicious) drinkable

Step 5

yogurt. If you’d like to speed up the process, and

Put your qurt balls on a wooden cutting board,

you can find suzma for purchase in your area, you

cover them with a clean dish towel, and leave them

can also start there and skip to Step 3.

in a warm, sunny place to dry for several days,

To make the qatiq, heat the milk in a pot to

depending on how hard you’d like them to be.

about 122° F. If you don’t have a thermometer, turn

If that is not possible, you can use Max Malkiel’s

the heat off when the milk is noticeably warm,

method. Set your oven on the lowest possible

but you can stand to hold your finger in it for

temperature and place your qurt inside on a baking

10 seconds without discomfort. Then stir in the

sheet lined with parchment paper for an hour. Do

yogurt. At this point, the contents of your pot will

not preheat the oven first.

still be milky in consistency. Pour the mixture into

Your qurt should now be a bit rubbery. Dry

glass jars and wrap them with towels to keep them

the balls with a hair dryer on full power for about

warm. Leave the wrapped jars in a warm place and

10 minutes. Set aside to dry further at room

let them ferment for eight hours.

temperature. Repeat the oven and hair dryer steps three days in a row. For harder qurt, leave to dry

Step 2

for a few more days at room temperature.

Now, it’s time to turn your qatiq into suzma. First,

Enjoy your qurt and go slowly. A little bit of the

add salt to taste. Then carefully pour your qatiq

salty stuff goes a long way! Store in a breathable

into a flour sack towel. Secure the top of the towel

cloth bag in a dry place or in a paper bag in the

with a rubber band and hang it over a bowl or your

fridge.

sink to drain. You can also use a cheesecloth, but make sure it’s not too gauzy. The qatiq should drip

(Source: Atlas Obscura)

steadily as it drains, but you don’t want it to gush through all at once. Leave it for about eight hours as the whey separates.

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BUZZ DAILY DC

PORSCHE

German automaker Porsche celebrated its global community of clients. The Porsche Golf Circle, an exclusive group of the company’s top customers, gathered in Dubai for a year-end game event in November. Together, 65 participants from more than 10 countries and four continents partook in multiple days of lavish experiences, on and off the green. (LD)

Photo courtesy of Porsche

LUXURY BRANDS

In Vogue Business’s Winter 2023/24 Index, the gap between the industry’s top three players and the remaining luxury line-up continues to widen, decreasing the likelihood of disruption for these key brands. Gucci overtook Dior, which returned to second place, reclaiming its spot as the number one brand. Previously, Burberry and Bottega Veneta, respectively, led the pack. Meanwhile, Prada pushes its way up, rising three positions, and Balenciaga re-enters the top 10. (Vogue)

CRYPTO

Crypto investor Justin Sun paid $6.2 million for a banana duct-taped to a wall, highlighting the soaring values of crypto and viral art. Sotheby’s auctioned off the infamous banana, titled “Comedian,” created by Italian artist and cultural prankster Maurizio Cattelan. After a heated battle with six others, Sun emerged as the winner, bidding online and paying in crypto. (CNBC)

FORMULA 1

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Ex-empire owner of F1, Bernie Ecclestone has been handed a hefty near-$830 million tax bill by British authorities over tax evasion and has decided to sell his rarely seen stash of priceless Grand Prix and Formula 1 race cars. In total, 69 cars will be offered up through Tom Hartley Jr., a dealer in exotic machinery based in the UK. The 94-year-old Ecclestone claims he’s selling the collection so that his wife will be taken care of in the eventual event of his passing. (Luxury Launches) JOHN ERIC HOME & LIFESTYLE

CULTURE WHERE ART AND LIFE MEET

ART CAIRO 2025: A SYMPHONY OF CULTURE AND CREATIVITY FEBRUARY 8-11, 2025 The sixth edition of Art Cairo is an event that promises to be an experience like no other. Hosted at the Grand Egyptian Museum, this year's exhibit aims to seamlessly meld contemporary art with ancient history, serving as a cultural lighthouse.

With over 3000 art pieces on display and a rich program of workshops, talks, and special tours, Art Cairo 2025 is set to elevate an understanding and appreciation of Arab art and heritage.

82ND VIENNA PHILHARMONIC BALL JANUARY 23, 2005 Every year, the venerable Golden Hall of the Wiener Musikverein is transformed into an elegant ballroom which then becomes the breathtaking backdrop for the Vienna Philharmonic Ball. Among attending guests can be found the Austrian president and other members of the Federal Government, provincial governors, and the mayors of the two “hometowns” of the Vienna Philharmonic -- Vienna and Salzburg.

(Ticket sales begin on January 13th, 2025, at the Vienna Philharmonic Ticket Office and are also available by phone and online, beginning on January 13th, 2025.)

ROBERT FRANK - MARY’S BOOK DECEMBER 21, 2024–JUNE 22, 2025 This exhibit at the Boston Museum of Fine Arts celebrates the centennial of photographer Robert Frank’s (1924–2019) birth. It takes an in-depth look at the personal scrapbook of photographs Frank made for Mary Lockspeiser, the woman who became his first wife, titled Mary’s Book.

Created in 1949, the one-of-a-kind, handmade book represents a formative moment in Frank’s career when he experimented with juxtaposing images and text. Seventy-four small photographs and their accompanying inscriptions reveal Frank’s appreciation for the poetic resonance of objects and spaces.

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HELPING YOU ACHIEVE YOUR GOALS.

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DIPLOMACY DC INTERNATIONAL

Italian Embassy Promotes G7’s 2025 Ukraine Reconstruction Conference Against the backdrop of 16 huge photographs depicting the architectural splendor of Kyiv, some 200 dignitaries gathered on October 22 at the Italian Embassy in advance of a July 2025 meeting in Rome to finance the rebuilding of Ukraine.

All eyes focused on four powerful women: the hostess, Italian Ambassador Mariangela Zappia; Ukrainian Ambassador Oksana Markarova; Marisa Lago, US undersecretary for international trade; and Penny Pritzker, former US secretary of commerce in the Obama administration.

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JOHN ERIC HOME & LIFESTYLE

Ambassadors Offer Reflections and Dinner at Meridian Summit and Ball Several ambassadors offered their thoughts on collaborative investment for growth at the Meridian International Center’s Shaping Geopolitical Futures Summit on the morning of October 18. Later that evening, many offered up their residences and embassies for the Meridian International Center’s popular annual ball. It’s a daylong affair that mixes business with pleasure and has proven to be a winning formula for Meridian, a nonpartisan, nonprofit center of diplomacy founded in 1960.

A New Bench of Ambassadors Arrive in DC Washington’s newest crop of ambassadors includes five women, two diplomats who have previously served here, and one son of a former ambassador. They represent a variety of countries ranging from the world’s most populous, India, with just over 1.45 billion inhabitants, to one of its smallest—tropical Barbados—with only 282,000. The list also includes one of the wealthiest nations, Switzerland, with annual per-capita income exceeding $90,000, to one of its poorest, Somalia, with a per-capita income of only $527.

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