FRESH OUT OF THE cheesemaking vats, cheese curds squeak when you bite them and have a milky, mild flavor. Coated in crumbs or batters and deep fried, they transform to…
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Lemony Smoked Salmon Dill Dip
WORDS AND PHOTOGRAPHY BY MONICA KASS ROGERS I’ve always loved smoked salmon, so tucking it into a creamy dip with fresh herbs and lemon is always a go-to when I…
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Homemade Graham Crackers For S’mores
For all the firepit and S’mores fans out there, here is a delicious homemade Graham cracker recipe. To make the crackers into S’mores, sandwich fire-toasted marshmallows and your favorite chocolate…
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Spring Green Brunch Skillet
Spring welcomes green into our landscapes and our kitchens. That means lovely fresh ramps, spring leeks, tender young asparagus, and more. In Barrington, we are lucky to have access to…
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Artful Spectrum
When Annmarie Dymon settled in Barrington ten years ago with her family, she was delighted to discover the Kaleidoscope School of Fine Art—especially since her daughter Courtney was a blossoming…
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Hearts & Horses
Carl Tommaso is riding hard. Boots in the stirrups and right arm up high, he whirls a lasso overhead, ready to rope a steer. Interventional cardiologist by day and cowboy…
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Traditional Christmas Pudding
STIR IT UP! That is the chorus in Britain on Stir it Up Sunday, right before Advent. Churchgoers hear, “Stir up, we beseech thee, O Lord, the wills of thy…
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A Touch of Spicy
When my mom grew up in Houston, Texas, excursions to Galveston, where my grandfather owned land, were a beach-filled regularity. Grandfather loved fishing, and my mom loved seafood. Especially shrimp….
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Classic Veal Stroganoff
When Count Pavel Alexandrovich Stroganov wasn’t busy commanding the Russian infantry in Napoleonic Wars, he feasted at home. Historians suggest that an early version of the stroganoff the world came…
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Toward Equity
Steve Pemberton looks good in blue. It matches his eyes, a shade of cerulean quite like the sea waters off the coast of Portugal where some of his ancestors originated….
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