Letter from the editor

FROM a girl who still blushes, sometimes quite fiercely, I think it’s just fine to be a little FLIRTY; only rarely and in good taste, of course. From March through June, up here on the distant Northeastern seaboard of the U.S., we’re awestruck by the riotous, colorful migratory birds this time of year, singing their little springtime songs and showing their little secret dances. It’s just what you’ll find inside this issue, themed FLIRTY, with international dishes cooked up – by an amazing worldwide flock of chefs – just for you. Go ahead. L ook, cook, and love…And when you get a sec, please share. Next time we’ll say hi through video.

WHAT’S INSIDE? With spectacular beauty, we present this culinary tour around the globe…just peel and flip the gorgeous pages: jam-packed with quick and easy healthy meals, based on international recipes and culinary images, for a truly personal experience. Oh! And that includes budget gourmet ideas, simple vegetarian/vegan/GF recipes, plus more for the omnivore.

It’s a fascinating gift, made with tender loving care, in the midst of a wild world.

Bon Appetit!

Pat

Flirty picnic by iStock.com/Liudmila Chernetska

Recipe by Jim Desmond, photo by Cassi

Broccardo

Cover layout by Scott Rowley of Scott

Design

LRM MISSION STATEMENT: To create and sustain a successful, exciting and valuable online experience within the pages of this full-size truly singular/unique digital magazine; by showcasing delicious international recipes, stunning photos, healthy hints, gourmet budget ideas and loads of cultural content linked to the heritage of these recipes that can be made almost anywhere; using top shelf technology and talent with an unyielding dedication to excellence - from cover to cover - every season.