Tag: Flavor Magazine

Roasted Rabbit

This recipe first appears in the Dec 2011-Jan 2012 Seasonal Table column I write for Flavor Magazine. Rabbit is intimidating for many people. Sure, it’s not as available as chicken but a growing number of farms (who often raise poultry) offer rabbits in our area. 

For Everything There Is A Season

This is the introduction to the current Seasonal Table, a column – with recipes –  that I write for Flavor Magazine. The recipes are appropriate for any autumnal meal, and certainly, together, would make a local Thanksgiving feast in many parts of the US. Harvest 

August Flavor

Flavor Magazine August/September issue is coming out in just a few days, and it’s – in the words of the editor Pam Hess – an action-packed issue. I am delighted with the way my Seasonal Table column was shot and shows. With the help of Joanie Ballard of R.H. Ballard Shop and Gallery in Washington, VA we set up several tables using wonderful Le Jacquard Français linen and the glassware and silverware available from her shop along with dishes and linen of mine (and flowers that Joanie picked from the garden and arranged for a relaxed mood). And then photographer Molly Peterson did her usual magic. As you can see on that photo below which was taken on my porch where we set up a table for 2.

The recipes are simple – as always – using what’s in season in August and September, and therefore flavorful. On the menu:

  • (Spirited) Peach Lemonade
  • Fresh and Spicy Zucchini Relish
  • Marinated Lamb Kebabs
  • Fresh Mint Sauce
  • Red Couscous
  • Roasted (Grilled) Zucchini & Summer Squash with Basil Emulsion
  • Lemon Verbena Poached Peaches
  • Raspberry Ice Cream

Check it out! Bon Appétit!

June Flavor

Flavor Magazine is a regional publication focusing on the Capital Food Shed, Virginia, Maryland, DC. I started to write the Seasonal Table column in January 2011. The June/July issue is out with 10 seasonal recipes. 8 are extremely easy but nonetheless flavorful. No surprise indeed 

Seasonal Flavor

I am very happy to continue writing The Seasonal Table Column for Flavor Magazine. The first 2 pages of the  March-April issue Seasonal Table is shown above, with Molly Peterson’s photography. As the magazine also contains recipes from restaurant chefs, my role is to provide