This week we are sharing a kid-friendly classic dish, Baked Macaroni and Cheese. Originally published in The Taste of Tradition Recipe by Sheila Barceló Recipe Ingredients SERVES 12 TO 15 2-1/2 pounds fettuccine pasta (break into 1-1/2 to 2-inch pieces) (can be made...
There are some kitchen skills that are often intimidating but essential. In our Kitchen Skills series, we hone in on the often underrated skills that can create a masterpiece out of simplicity. This issue, Nineteen61’s pastry chef, Benjamin Vickers, shows how to...
A HEARTY AND BRIGHT THANKSGIVING PHOTOGRAPHY BY TINA SARGEANT Few things translate holiday sentiments quite like the tastes of Thanksgiving. It’s in the moments gathered around the table (whether in peace or pure chaos), with those we love (even those we don’t always...
THE LATTICEWORK OF TRADITIONS AND MEMORIES PHOTOGRAPHY BY TIFFANI JONES • STYLED BY LISA MALOTT OF WISH VINTAGE RENTALS special thanks to Red Door Lakeland for the use of their dining room Memories and traditions often go hand in hand, as though...
RECIPES [accordion] [item title=”First dinner: NY Strip Weiss au Poivre and Potatoes Anna”] Begin making the potatoes rst, as the prep and cooking time take the longest. For the potatoes: 6 Russet potatoes sliced into 1/8 to 1/4-inch rounds 1/2 sweet...
