Indulge

BEYOND THE HORIZON

As the sun dipped below the horizon, casting a warm glow over the tranquil waters of Newport Harbor, I found myself immersed in the serene beauty of Goat Island. Nestled within this idyllic setting stood Newport Harbor Island Resort, a beacon of seaside luxury beckoning travelers to indulge in the quintessential New England coastal experience.

GOLDEN FRIED CHICKEN

July 6 is National Fried Chicken Day, smack in the middle of the Fourth of July holiday weekend. That makes it the perfect time to share our recipe for crunchy on the outside, juicy on the inside, fried chicken. We’ve seasoned it with garlic, onion, and smoked paprika powders, plus a little cayenne for kick.

BOURBON + ALE CHEDDAR SPREAD WITH ROSEMARY THINS

Picnic season is finally here! There is no more picturesque picnicking spot than Ravinia, and this cheese and cracker duo makes snacking under the stars that much tastier. A blend of sharp and smoked cheddar cheeses with ale and a splash of bourbon, our creamy spread has a rich flavor that deepens the day after

MADE IN SPAIN

Normally, when preparing for a new restaurant opening, I return to my dusty treasure trove of tasting notes from reviews past. I speed read through old Microsoft Word documents and try to decipher old chicken-scratch musings that I scribbled on printer paper and fraying reporter’s notebooks. The goal? Reacquaint myself with a chef’s oeuvre and

ISLAND RUSH

As our tiny aircraft descends over the vibrant turquoise of the Caribbean and rugged coastline, a group of young scantily clad female travelers seated nearly in the cockpit squeal with delight. This will be no ordinary landing. Thankfully, I’ve been forewarned that we are approaching one of the shortest runways in the world. Suddenly, the

LEEK TERRINE WITH WHIPPED GOAT CHEESE

Chef Lee Kuebler, new executive chef at Elawa Farm, has a penchant for the underdogs of the vegetable world. “Humble, overlooked, underrated vegetables that are also delicious,” he says. “I have always had an affinity for them.” Among the array, leeks are Kuebler favorites. “Tender, sweet and onion-y, but not overpowering, I love leeks,” he

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