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Beef Bulgogi Bowls

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A board holds a beef bulgogi bowl and then cilantro, red peppers, and lime slices.

Bring the bold flavors of Korean BBQ right to your kitchen with our simple Beef Bulgogi Bowl recipe. Bulgogi, which translates to “fire meat,” uses thinly sliced beef marinated in a savory-sweet blend of soy sauce, garlic, ginger, and sesame oil. This recipe elevates the classic dish by serving it in a customizable bowl of thinly sliced vegetables, allowing you to build a perfect, balanced meal. Layered over a bed of fluffy rice and topped with kimchi, this dish is a fantastic way to enjoy a flavorful, hearty, and incredibly satisfying meal that’s easy to prepare.

A beef bulgogi bowl with rice, cucumbers, radishes, carrots, and beef.

Where Does Beef Bulgogi Come From?

Beef bulgogi is a staple of Korean cuisine and actually goes back centuries. Some believe the dish comes from the Goguryeo Dynasty (37 BCE–668 CE), where it was initially prepared as a skewered meat dish called maekjeok. Over time, the preparation evolved, and the dish then became known as neobiani, a finely sliced and seasoned grilled beef enjoyed by Korean royalty. But it’s not until the 20th century that bulgogi comes into its modern form, becoming a widespread and accessible dish. Today, its signature sweet and savory marinade and tender, thinly sliced beef are what define beef bulgogi.

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A beef bulgogi bowl with rice, cucumbers, radishes, carrots, and beef.

Beef Bulgogi Bowls


  • Author: Anna Franklin

Description

A Korean BBQ inspired dinner bowl.


Ingredients

Scale
  • 1 lb shaved flank steak
  • 1 cup store bought Korean BBQ sauce (we used the brand Ka-me)
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 4 radishes, thinly sliced
  • 1 carrot, thinly sliced
  • 1 cucumber, thinly sliced
  • Store bought kimchi, for garnish


Instructions

  1. Place the shaved flank steak in a ziplock back along with the Korean bbq sauce, esame oil and soy sauce. Let marinate for at least 30 minutes or up to 24 hours.
  2. In a very hot skillet, add marinated steak and cook on high until the beef is cooked and starting to caramelize on the outside from the sugar in the bbq sauce.
  3. Serve the sautéed beef over a bowl of white rice and garnish with thinly sliced vegetables, store bought kimchi and sesame seeds.

Recipe and Styling by Anna Franklin
Photography by Laura Petrilla

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Heirloom Tomato Soup

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An above shot of a bowl of heirloom tomato soup in a white bowl with a thin blue line around the rim.

Savor the sweetness of summer with this heirloom tomato soup that’s anything but ordinary. Bursting with ripe tomatoes, caramelized onions, and a swirl of cream, it’s slow-simmered to bring out rich, savory depth in every spoonful. Topped with crispy fried basil and a sprinkle of feta, this vibrant soup is a celebration of peak-season produce. Fresh, flavorful, and perfect for cozy nights or casual dinner parties. If you’re swimming in summer tomatoes, this recipe is your new go-to.

What are Heirloom Tomatoes?

Heirloom tomatoes are open-pollinated varieties passed down through generations for their exceptional flavor, vibrant colors, and unique shapes. Unlike mass-produced hybrids, heirlooms are prized for their rich taste and natural diversity—making them a favorite for summer salads, sauces, and soups.

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An above shot of a bowl of heirloom tomato soup in a white bowl with a thin blue line around the rim.

Heirloom Tomato Soup


  • Author: Kristin Butterworth
  • Yield: Makes 5 quarts 1x

Description

This combination of tender heirloom tomatoes dusted with feta and fried basil and flooded with a savory soup cooked low and slow, melts across the palette. It’s pure sunshine.


Ingredients

Scale

Heirloom Tomato Soup

  • 1 large onion, diced
  • ¼ cup olive oil
  • 6 cloves garlic, chopped
  • 12 heirloom tomatoes, chopped
  • Salt and pepper, to taste
  • 5 ½ cups water
  • 1 cup loosely packed basil leaves
  • 1 cup heavy cream

Fried Basil 

  • 1 qt salad oil
  • 1/2 lb basil, picked
  • ½ tsp salt

Basil Oil

  • 1 qt salad oil from fried basil
  • ½ tsp salt
  • 1 500 mg vitamin C tablet
  • 1/2 lb basil, picked


Instructions

Heirloom Tomato Soup

  1. In a large saucepan or stockpot, sauté the onions in the olive oil until tender. Add the garlic and cook for about 1 minute longer and then add the tomatoes. Season at this point with salt and pepper. Allow the tomatoes, onions, and garlic to cook over low heat until the tomatoes begin releasing water and break down, approximately 1 hour.
  2. Stir in the water, bring to a simmer and then reduce heat and allow cooking for 2 hours. Season again with salt and pepper at this point. This will allow the flavor to build and the tomatoes to fully cook. Once the vegetables have had time to cook, remove from heat and place in a blender with basil, blending small batches at a time until completely smooth. Strain the soup through a chinois or sieve. Add the heavy cream and reheat to order.

Fried Basil 

  1. Heat salad oil on the stove or in a small deep fryer to 325 degrees. Place the picked basil leaves in the hot oil and fry very briefly until crispy and translucent in appearance. Season with salt immediately after removing from the oil. Allow them to sit for 10 minutes before using. Cool and reserve the oil for basil oil.

Basil Oil

  1. Place the cold oil used for frying the basil in a blender with the salt and vitamin C and blend until salt and tablet are dissolved.
  2. Once dissolved, slowly start adding the picked basil to the oil, blending on high, until all the basil is incorporated. (If the basil isn’t the prettiest, add spinach to the oil to improve the color.)
  3. Remove the oil from the blender and strain through a coffee filter in a sieve.

Story and Prop Styling by Keith Recker
Photography by Dave Bryce
Recipe and Food by Chef Kristin Butterworth

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Blackberry Crush Spritz

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A wine glass holds a Blackberry Crush Spritz with blackberries in the liquid and as a garnish all against a dark background.

Say “Hello, darling” at the end of a long day with the muddling of a few berries and a bit of Boyd and Blair Potato Vodka in this Blackberry Crush Spritz. It’s bubbly from the seltzer, sweet from the simple syrup, fruity from the blackberries, and a bit tangy from the combination of lemon juice and vodka. What happen’s next is up to you!

When is Blackberry Season?

Truly a summery fruit, blackberries are usually in season from late spring to late summer. Their peak in North America is usually in July and August but this depends on the consistency of weather. In case you’re heading out to pick-your-own blackberries (or even if you’re just shopping for a package in store) look for pump berries that have a firmer texture while still pulling away easily from their vine.

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A wine glass holds a Blackberry Crush Spritz with blackberries in the liquid and as a garnish all against a dark background.

Blackberry Crush Spritz


  • Author: Boyd and Blair

Description

Indulge in the natural flavors of fresh blackberries.


Ingredients

Scale


Instructions

  1. In a glass, combine blackberries, lemon juice, and simple syrup; lightly crush berries to release their juice.
  2. Add ice and Boyd & Blair; top with seltzer and stir.

Notes

Simple syrup is easy…hence its name! Just bring two cups water and two cups sugar to a boil in order to dissolve the sugar. If you’re feeling fancy, add some lemon or orange zest, which you will strain out when cool. Keeps well in a covered jar for a while.

Recipe by Boyd and Blair
Photography by Adam Milliron

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Scallops Aguachile

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A smooth green aguachile with scallops and chips in a white bowl on a blue table.

We’re focusing on 30-minute snacks and appetizers that taste as good as they look. Aguachile is a Mexican dish, typically served with shrimp. But, we’re elevating this appetizer with silky scallops, submerged in a blend of mango juice, lime juice, jalapeño peppers and cilantro. Owner of Bar Ronin and LUCERO, Chef Dan Kern shows off just why he’s famous for recipes like these.

What is Aguachile?

Aguachile comes from Mexico, specifically the Sinaloa region, as a spicy dish that is similar to ceviche but is distinct in its preparation and unique flavor. The name literally translates to “chile water” and for good reason. Its liquid base comes from blending fresh green chiles, like jalapeños in our recipe, with lime juice, cilantro, and a bit of liquid such as water or mango juice. This potent, spicy liquid is poured over raw shrimp as the acidity of the lime juice “cooks” the shrimp, just as in ceviche. Though, the process is much quicker and completes a different taste

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A smooth green aguachile with scallops and chips in a white bowl on a blue table.

Scallops Aguachile


  • Author: Chef Dan Kern
  • Yield: Serves 4

Description

Cook up this appetizer that takes 30 minutes or less for your next gathering.


Ingredients

Scale
  • 4 fresh, dry day boat scallops
  • 1 seedless cucumber, cut into
  • 1/2-inch roll cut
  • 1/4 red onion, julienned and rinsed
  • 2 jalapeños, thinly sliced
  • 1 bunch fresh mint
  • 1 bunch dill
  • Olive oil
  • 2 oz toasted macadamia nuts
  • 1 small can Goya mango juice
  • 2 limes
  • 1 bunch cilantro, cleaned
  • Sea salt and pepper, to taste


Instructions

To assemble the ceviche:

  1. Slice the scallops into 1/4-inch round discs and place artfully on a beautiful plate.
  2. Garnish with cucumber, red onion, sliced jalapeño, mint, dill, olive oil and macadamia nuts.
  3. Spoon over the aguachile and serve with fried plantains, masa chips, or toasts.

For the aguachile:

  1. In a high-speed blender, mix the mango juice, juice of 1 lime, 1 jalapeño and 1 bunch of cilantro. Blend until smooth and season to taste.

Recipe by Chef Dan Kern
Styling by Ana Kelly
Photography by Adam Milliron

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Deep-Fried Dilly Beans with Garlic Aioli

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Deep fried dilly beans on a brown plate with a side of garlic aioli sitting in a small brown dish beside it.

A wonderful finger food at cocktail time, or perhaps a Meatless Monday meal with a fresh salad, Deep-Fried Dilly Beans are a fusion of old-time, farm-to-table canning and Asian tempura. The savory tang of the beans resonates with the fried batter, and positively sings with a dab of homemade aioli. After a trip to your local farm or farmers market, you’ll have a snack to enjoy on sunny days.

What Are Dilly Beans?

Dilly beans are not actually a variety of beans that grow in a garden. Instead, they’re a pickled vegetable. They are made using crisp green beans and preserving them in a briny vinegar solution infused with dill and other spices. Dilly beans have a distinct tangy, savory flavor with a prominent note of dill. Even after pickling, these beans keep a a satisfying crunch that makes them great for frying and dipping. You can often find jars at farmers’ markets but there are brands that you can order online as well. In case you buy too many and have some dilly beans left over, try them straight from the jar as a perfect snack for pickle lovers. You could also use one as swizzle stick for our Pickle Spritz Cocktail!

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Deep fried dilly beans on a brown plate with a side of garlic aioli sitting in a small brown dish beside it.

Deep-Fried Dilly Beans with Garlic Aioli


  • Author: Anna Franklin

Description

Green beans don’t have to be prepared in a boring way.


Ingredients

Scale

For the fried dilly beans:

  • 1 jar dilly beans
  • 1 2/3 cups all-purpose flour
  • 1 1/2 cups cornstarch
  • 2 cups club soda

For the garlic aioli:

  • 2 small garlic cloves
  • 1 tsp lemon juice or white wine vinegar + more to taste
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/4 cup neutral oil (sunflower, grapeseed, or vegetable oil)
  • 1 tsp sea salt
  • 1 tsp black pepper


Instructions

For the fried dilly beans:

  1. Heat vegetable oil to 350 degrees.
  2. Mix all ingredients in a bowl.
  3. Dip beans into the batter, and deep-fry until batter is a pale golden brown.
  4. Serve alongside a dipping bowl of homemade aioli.

For the garlic aioli:

  1. Grate or smash the garlic and add to the bowl of a food processor with lemon juice or vinegar. Pulse until emulsified, then add whole egg and egg yolk. Blend until frothy.
  2. With the processor running, add a quarter of the oil a few drops at a time. When mixture begins to thicken, you can add the oil in a thin but steady stream.
  3. When the oil is incorporated and the aioli is thick, taste it and adjust with an additional squeeze of lemon juice or vinegar and a pinch or two of salt and a sprinkle of black pepper.

Recipe by Anna Franklin
Photography by Dave Bryce

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16 Zucchini Recipes to Put Your Produce to Use

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A zucchini tart on a white background, garnished with flowers

Sautéed zucchini, roasted zucchini, zucchini bread, the options are endless when it comes to deciding what recipe to make use of your zucchinis. With so many recipes and so little time, we’ve complied a list to make your zucchini breakfast, lunch, and dinner searches a breeze. Try selections like our Easy Zucchini Tart, Savory Zucchini Crepe Cake, or Spiral-Cut Zucchini Summer Salad for ways to unlock the underlying flavors of this summer ingredient.

Zucchini Recipes for Breakfast, Lunch, and Dinner

Savory Zucchini Muffins

a tray of zucchini muffins sit on a table with a stick of butter nearby.

Whether you need a grab and go breakfast option or a dish to take to the family cookout, these Savory Zucchini Muffins satisfy any hunger cravings. You can even substitute the chicken stuffing mix and chicken soup for vegan stuffing and veggie soup and add plant-based butter to customize this dish to your diet.

Spiral-Cut Zucchini Summer Salad

An aerial shot of a colorful summer salad on a yellow plate sitting on wooden slates purple in color and surrounded by flowers and herbs. Summer Salad Recipe

The fresh produce in this Spiral-Cut Zucchini Summer Salad helps create the perfect, energizing lunch recipe. Not to mention, the spiralized zucchini adds a different texture than the usual slices you see in salads.

Thai-Inspired Zucchini Noodles

A plate of Thai inspired zucchini noodle stir fry

If you haven’t had a chance to try “zoodles” (zucchini noodles) then now is the time! This Thai-Inspired Zucchini Noodles recipe is a healthy pasta with a kick. The zoodles soak in the Thai-style sauce that’s a little sweet, a little hot, and a lot delicious.

Brooke’s Zucchini Bread

zucchini bread sits on a green plate, a few slices are cut from the front of the bread.

Everyone needs an essential Zucchini Bread recipe that’s great to make for bake sales or to take for lunch. Combine this dense bread with your favorite type of butter or jam or even eat it plain for a snack in between meals.

Roasted Sheet Pan Veggies with Spicy Glaze

A sheet pan of roasted vegggies like corn and zucchini sits on a table next to a small bowl of spicy glaze with the spoon outside of it.

Why have zucchini by itself when you can mix it in with other vegetables like yellow squash, okra, cherry tomatoes, and corn? These Roasted Sheet Pan Veggies are a great side for any dinner. Plus, with only one pan needed, it’s an easy recipe to prepare. Though we must admit it is the Spicy Glaze that makes this recipe such a hit.

“Secret Weapon” Easy Zucchini Tart

A zucchini tart on a white background, garnished with flowers

If you want to impress your guests with a visually stunning recipe then this Easy Zucchini Tart is for you. The spirals of green create an intriguing design that only further proves its excellence by tasting. While it looks complicated, the preparation is actually simple with a list of under 10 ingredients.

Grilled Zucchini with Tahini Yogurt Sauce and Corn Relish

a plate of grilled zucchini in a yogurt sauce adn with a corn relish sits on a green plate witha. fork full above it.

Ditch the basics of stuffed zucchini and instead give Grilled Zucchini a try. This recipe uses a Tahini Yogurt Sauce that’s tangy and brings out the natural flavors of the zucchini. Finish it off with a Corn Relish (either store-bought or made from home) and your nutritious lunch for the day is set.

Magical Zucchini Pasta Sauce

a bowl of tortellini pasta with Zucchini Pasta Sauce

We touched on zucchini noodles earlier in this list but what about a Zucchini Pasta Sauce? You could choose to combine this sauce with your zoodles or use another variety of your choosing. Either way this sauce provides a savory, herbaceous base for a dinner favorite.

Simple Double Chocolate Zucchini Bread

Chocolate bread on a white background

This dessert take on zucchini bread is excellent for chocolate lovers and those with sweet tooth. With the addition of cocoa powder and chocolate chips, our Double Chocolate Zucchini Bread is a fun way to add some vegetables into your dessert choice. We even add a little bit of espresso powder to complement the decadence of the chocolate.

Zucchini Soup

An aerial shot of a green Zucchini Soup drizzled with oil and garnished with zoodles. Zucchini Soup reicpe

When the late summer temperatures start to drop, this Zucchini Soup fulfills those waiting for the fall soup season. The best part is all you need is a blender to help you create a smooth, creamy base of green goodness. Feel free to top with zoodles or other savory garnishes like herbs or olive oil.

Savory Zucchini Crepe Cake

An aerial view of a Savory Zucchini Crepe Cake on a black plate with a slice cut out of it. The slice sits on a smaller green plate to the right.

While this Savory Zucchini Crepe Cake is not your typical dessert cake, it is a layered crepe appetizer packed with cheese and the flavors of zucchini. Add some bacon lardons on top and you’ve created a veggie “cake” that even the kids will be reaching for.

Roasted Salmon with Sautéed Spinach and Zucchini

A roasted salmon sits on a bed of spinach, zucchini, and dill relish.

The next time you go to make salmon, be sure to include a zucchini accompaniment that dresses up your protein with a slighty-sweet profile. This Roasted Salmon sits on a bed of sautéed spinach, chopped zucchini, and a dill relish that makes use of fresh tomatoes.

Bánh Mì-Inspired Grilled Zucchini Sandwiches

Three baguette sandwiches with grilled zucchini and other veggies sit on a wood cutting board beside sauces and toppings.

A hearty zucchini sandwich is just what you need for a healthy and energizing lunch. With a Bánh Mì inspiration, these sandwiches layer quick-pickled carrots, cucumbers, radishes, and jalapeños with zucchini, cilantro, hot sauce, and mayo.

Baked Zucchini Fritters with Oregano and Mint

A bowl full of zucchini fritters sits on a table with a fork in the background.

Frying veggies is always going to make them more succulent. These Baked Zucchini Fritters use feta, eggs, scallions, oregano, and mint to ensure plenty of flavor in every bite. Serve them alongside Greek yogurt as a cooling dip.

Scarpaccia (Italian Zucchini Tart)

A lower angle of square slices of Scarpaccia with a knife near the bottom and olive oil near the top.

Scarpaccia just means a rustic Italian tart which we make our own by topping with thin slices of zucchini, zucchini blossoms, spring onions, and thyme. The best part is it does not take a pro to make such a simple and delicious Italian Zucchini Tart recipe.

Greek Zucchini Fritters (Kolokythokeftedes)

A plate of Greek Zucchini fritters with a hefty dish of yogurt sauce with capers

A traditional Greek appetizer, Kolokythokeftedes essentially translates to zucchini meatball. They’re crispy on the outside and utterly soft on the inside. Plus you’ll learn to make a caper-yogurt sauce with a bit of orange blossom water for extra flavor.

Story by Kylie Thomas

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Your Full Moon in Aquarius Horoscope for August 2025

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A full moon sits above the ocean rolling into the August sands as the sun sets.

The Full Moon for August 2025 falls in Aquarius, the water-bearer, an image known for distributing water in his urn from the vast celestial river constellation Eridanus. This August 22 Full Moon is where things are likely to be dispersed and disseminated. It’s one of the more dynamic Full Moons we’ll see this year outside of eclipse season. And while the chart carries real tension, especially around accountability, there’s also a clear opening: something new (and beautiful) is beginning to take shape.

The Full Moon in Aquarius

This month’s Full Moon falls in the sign of Aquarius, a sign relating to human systems, shared structures, and the ways we live together at scale. Aquarius is ruled by Saturn and associated with engineering, infrastructure, and collective intelligence. It’s a social sign; its focus is on populations, histories, and ideas that hold groups together. When the Moon is full here, matters related to civic life, public sentiment, and structural realities often surface.

Every Full Moon involves an opposition – the Sun and Moon on opposite sides of the Earth, the Moon fully illuminated by the light it reflects. This moment of maximum visibility often coincides with a turning point, and that symbolic meaning sharpens when other oppositions are active. In this case, the Full Moon takes place alongside a tight Mars–Saturn opposition, forming a pair of tense axes that cut across the sky. We’ll explore that further, but the signature is clear: something is being tested, measured, or brought to account.

Though Saturn is not especially well placed at the moment, its sign Aquarius still speaks to progress and people. This sign is associated with ingenuity that responds to constraint, and with solutions that arise from the pressures of shared life. The tone of this lunation may be more serious than most, but for that same reason it is teeming with opportunity for bringing things back into good order. For those engaging with matters of community, process, or social cohesion, the conditions are even more active.

A Standoff Between Saturn and Mars…

This Full Moon arrives with one of the hardest classical aspects in astrology: Mars in exact opposition to Saturn. These are the two planets traditionally associated with pressure, conflict, and hardship. When they face off, the result is rarely subtle. This is a pattern of strain, visible in both people and systems. Force meets resistance, movement stalls, and limits are subject to challenge and breach.

Though some version of this aspect occurs roughly every six months, it doesn’t land this sharply every full Moon. But when it does, the effects are usually clear before they culminate. In the weeks ahead, watch for strong displays of control, escalating frustration, or sharpened divisions. Polarization is common, especially between action and authority. People may test limits, or become them. This is a time to observe how force and discipline interact.

If this cycle touches your chart, the themes will already be in motion. Mars–Saturn dynamics build slowly, surface through confrontation, but they do resolve over time. The next major shift arrives in April 2026, when the two planets meet again.

…and the Kiss Between Venus and Jupiter

Beyond the heavy initial tone of this lunation, Venus makes a bright and welcome conjunction with Jupiter – a moment of sweetness and opportunity for many. These are the two planets associated with pleasure, joy, and expansion. When they join forces, the atmosphere lightens. Generosity moves more easily, and connections open up.

This meeting takes place in Cancer, a sign tied to nourishment, protection, and belonging. The emphasis leans domestic, but its implications travel further. At the collective level, this configuration supports easing in foreign relations and trade agreements, as Cancer is associated with foreign trade conducted over water and through ports. In the U.S., we may see movement on tariffs or international treaties where alignment had stalled.

In personal life, this is a signature of openheartedness. Desires may grow louder, as will appetites for affection, comfort, beauty, and meaning. There’s warmth here, but with that comes risk of excess in the ‘good life’. Jupiter amplifies whatever it touches, and Venus in this placement may not always know when to stop. Still, for many, this aspect brings a needed reminder: we need room for joy in our lives. Enjoy the moment, even if it doesn’t linger.

An End to the Mercury Retrograde

Within days of the Full Moon, Mercury turns direct, clearing a path that’s felt delayed or tangled. What was hard to see may come into clearer view, and plans that felt provisional can begin to firm up. Plans should be easier to act on now, and the pace of decision-making will likely pick up.

The Moon Passing Through the Stars of the Dolphin, Delphinus

This month’s full Moon appears amidst the stars of Delphinus, a small but storied constellation long associated with playfulness, music, and sudden rescue. The Dolphin’s image has charmed astrologers and mythographers alike: a swift, joyful creature, known for its intelligence and its bonds with humankind. But as with many things drawn from the sea, the surface gloss can distract from something deeper.

Who is Delphinus?

In myth, Delphinus appears as the savior of Arion, a musician thrown overboard by sailors and carried to safety on the dolphin’s back. In another story, it’s Delphinus who persuades Amphitrite to marry Poseidon – a matchmaker of the deep, rewarded by the gods with a place among the stars. These motifs echo with themes of helpful intercession, mediation, and persuasion. The Dolphin delivers, convinces, even charms. It acts on behalf of others, and seems to take pleasure in bringing relief to the hearts of others.

But classical authors didn’t limit their view to charm. Delphinus was also said to describe those with “double intentions” – faces that smiled while withholding their true motives. Cheerful on the outside, sharp on the inside. This is the Dolphin as a performer: one who entertains, disarms, or redirects attention when stakes are high. Under this symbolism, delight and duplicity often intermingle, ramping up potential for being misdirected.

The question isn’t whether help is truly being given. It’s whether that help is cleanly given, or if some part of it conceals a private aim. The coming weeks may show smiling faces doing serious work behind the scenes – and that work may be strategic. In some situations, the outcome may matter more than the motive. But where the terms of alliance are loose or shifting, some offers of help may take the form of the Dolphin: eager, persuasive, and not entirely transparent.

Seasonal Horoscope Guidance: Middle of Summer

August brings us through the heart of summer – a season defined by heat, dryness, and movement. The days are long, the light intense, and the pace of life can feel both exciting and overfull. This is when summer’s qualities reach their peak: plans accelerate, responsibilities pile up, and the push toward visibility and action grows stronger. That can be invigorating, but we all know the downside: energy and focus depletion.

The body responds to seasonal shifts, even when we don’t notice. As heat accumulates, moisture diminishes – not only in the air, but in our systems too. The result is a tendency toward dryness: digestion becomes more sensitive, sleep can grow lighter, and irritability may surface more easily. We’re looking to stay engaged without tipping into burnout. In this season, more isn’t always better. What’s needed is focus, pacing, and the right kind of fuel.

Fire Signs (Aries, Leo, Sagittarius)

Summer matches your natural rhythm, and that can be both a blessing and a trap. You thrive on heat and intensity, but this time of year can tempt you to overdo it. Irritability, dryness, or fatigue may follow periods of nonstop activity. Aim to slow your mornings and protect your afternoons. Take a little extra time for shade and stillness. Cooked vegetables, lightly dressed grains, and cooling herbs like mint or rose help anchor your system. Hydrate proactively, especially when you’re exerting energy. Rest is easier when you don’t wait until you’re empty.

Earth Signs (Taurus, Virgo, Capricorn)

This season’s dryness combines with your grounded nature to harden routines and tighten focus, sometimes too much. Summer needs more flexibility than you usually prefer, and that can be a good thing. Try introducing variety without losing your established rhythm: a different walking route, a new flavor, a shared meal outdoors. Digestion for true earth types should be more sensitive now, so avoid cold or heavy foods. Lightly spiced meals and warm grains bring a bit of balance. You don’t need to overhaul everything, just stay open enough to let the season move through you.

Air Signs (Gemini, Libra, Aquarius)

This season energizes ours minds, but it often scatters attention. For Gemini and Libra specifically, the warmth and motion of summer amplify quick thinking, but they can also wear down reserves (which Aquarius has bit more of, inherently). When days feel overfull, give shape to your time with simple rituals: regular meals, brief walks, and firm boundaries around screen use. Grounding foods like root vegetables, beans, and warm grains help bring the mind back to the body. Plan some quiet evenings to yourself. Protect your edges so your center can stay steady.

Water Signs (Cancer, Scorpio, Pisces)

Dryness affects you more than most. Summer’s pace can stir emotional reactivity, sleep disruption, or a sense of being overstimulated. Your system thrives on rhythm and replenishment. Stick to steady meals – nothing too raw or cold – and be generous with fluids. Warm teas, soups, and simple stews help regulate digestion and mood. Early mornings and late evenings offer the gentlest windows for movement. Avoid rushing or overcommitting, but do keep yourself social for the emotional moisture this season needs.

Sabian Symbol for 16° Aquarius: A Watchdog Standing Guard, Protecting His Master and His Possessions

This is a degree concerned with guardianship: the act of watching, waiting, and holding the line. The image centers on protection, but not protection in the abstract. This is physical, situated, and responsive. A dog, stationed at the edge of home or perimeter, senses change before it arrives. It listens for movement. It’s there to react – and sometimes, to warn before threat is fully visible.

Fear also finds its place here. Not always rational, not always named, but present in the atmosphere: the sense that something could be taken, that exposure comes with risk. Suspicion travels easily in times like these, especially when the body stays in a heightened state. Paranoia is a version of protection, just one that’s lost its bearings. And jealousy often emerges from the same root – the fear that what we care about may be slipping beyond reach.

The Mars–Saturn opposition in this Full Moon chart lends further weight to these themes. Pressure builds. Defenses rise. Responses come with force or finality. The pace may feel compressed, but it’s not directionless. Each movement now carries consequence. These are the conditions under which alertness becomes its own kind of narrative, and where the sound of a bark (or a dogwhistle!) can change the rhythm of a day.

Your August 2025 Full Moon Horoscope

Here’s what this full Moon may bring into view for each sign, especially around pressure, support, and something new beginning to take shape.

Aries

You might be feeling the brunt of the Mars–Saturn opposition more than most, dear Aries. If frustrations are peaking, try not to take the bait. This full Moon favors pulling back a little, tending to private things, and spending time with the people who give you a sense of meaning. If you can create space for quiet or low-stakes companionship, you’ll find something nourishing there. Not everything has to be solved this week, some things just need air.

Taurus

This full Moon highlights support from behind the scenes – people with resources, influence, or insight who are genuinely interested in your success. Keep an eye on the professional landscape, Taurus, where a bit of competition may be emerging. But there’s room for multiple paths forward right now. Your mind will be your ally: sharpen your message, stay consistent in what you say and how you say it. That steadiness of tone will unlock doors and bring key opportunities into reach.

Gemini

This full Moon brings some of the most fortunate financial indicators you’ve seen in a while. Gains are possible – through work, through smart investing, or through new opportunities that arise quickly. There’s momentum in your professional life, and romance looks bright too, with chances to meet new people and enjoy lighter, easier connections. Just keep an eye on your limits. The chart points to overload as a risk coming into this full Moon, both at work and at home, so go easy.

Cancer

Of all the signs, yours may have the sweetest full Moon this month. With Venus and Jupiter coming together on your ascendant, this is a time of ease, attraction, and soft openings. New relationships can begin now – with people, with ideas, with places. There’s a strong hint here of new travel or study, or the decision to step toward something unfamiliar. It’s natural to feel cautious, but this chart rewards your trust. Say yes, and keep your friends close so you can share the joy of what’s ahead.

Leo

This is a social full Moon for you, Leo, bringing chances to reconnect with friends or meet new people who feel like easy company. It’s also a good moment to revisit personal goals that have been waiting in the wings – things that matter to you but haven’t had your focus. Around the house, basic upkeep could use attention, especially anything involving leaks or wear. Financially, take a cautious approach for now. Larger moves should make more sense later in the fall.

Virgo

This full Moon brings the Mars–Saturn opposition across your first and seventh houses, highlighting tension between your own priorities and those of a close partner or ally. It may feel like you’re not quite on the same page. But this is a passing phase, not a permanent condition, so keep steady. In other areas, the chart shows meaningful progress, especially in friendship or a long-standing personal goal. If the timing is right, it could also be smart to review your investment plans.

Libra

Excellent indications of career developments this month, with signs that familiar faces close to home may offer just the kind of lift you need. It’s a good time to reconnect with those in your immediate environment who bring out the best in you – and to recognize that progress doesn’t always come from far afield. That said, there’s a gentle caution here: overindulgence or slipping out of routine could dull your edge. Try to enjoy the comforts on offer without losing sight of your longer game.

Scorpio

If you’ve been thinking about travel, study, or starting something that stretches your worldview, this full Moon backs you. It’s an excellent time to book that international trip, begin a language course, or pursue advanced studies. Some tension may linger in your personal life – more friction than you’d like – but the skies offer smoother roads in career and partnership. Those areas hold real potential for the month ahead, and focusing your efforts there could yield both clarity and support for the other things going on in life.

Sagittarius

The South Node sits on your midheaven this full Moon, and your career ruler Mercury is nearly motionless before turning direct, a setup that calls for real care in what you say and do. This isn’t a time for shortcuts or offhand comments. Even small lapses in judgment could ripple further than you’d expect, especially in professional settings. You’re known for speaking freely, but now’s the time to pause and weigh your words. What you avoid now, you won’t have to clean up later.

Capricorn

This full Moon brings one of the clearest signals all year that others are showing up for you – in love, in work, and in general goodwill. The Venus–Jupiter conjunction still building on your descendant shows promise in relationships of all kinds, with easy developments taking shape. That said, your own thoughts may be more strained than the world around you. Don’t retreat. This is a time to stay engaged, make commitments, and move things forward.

Aquarius

Romantic matters get a boost under this full Moon, whether you’re seeking new connection or strengthening an existing bond. If life has felt off-rhythm lately, that phase should settle soon – expect more steady pacing after Labor Day. Hold back from overextending yourself at work this month, especially with eclipse season coming up in September. Instead, pour your energy into creative efforts or small upgrades around the house. These are the places where your time will be best spent.

Pisces

This full Moon brings the Mars–Saturn opposition to the angles of your chart, which often signals events in the world around you needing your attention – even if you’re not directly involved. You may find yourself managing things on behalf of others, or stepping in to keep something on track. Still, the outlook is bright. There are strong indicators of romantic movement, especially if things have been quiet for a while. It’s also a great time for writing and professional growth.

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 
Photo Courtesy of filmplusdigital

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5 Things Every Virgo Should Have on Their Bar Cart

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A tall glass with a cucumber slice garnish sits beside a jar full of cucumber slices, all on a white table top.

Virgo season marks a shift in tempo. The air dries, the light flattens, and the brightness of summer gives way to something more selective. This is the time for sorting, for sharpening, for choosing what carries forward. Virgo carries the image of the angel, and with it, a role as caretaker and arranger. The impulse here is to bring things into order – to organize, to give things a better sense of purpose and place.

This bar cart follows that instinct. Each item belongs for a reason. Spirits are lighter, but impactful. Syrups are fresh, herbs are trimmed, and glasses are chosen for what they offer the hand as much as the eye. The overall tone stays refined: clear glass, green stems, linen surfaces. Nothing clutters, nothing insists.

The imagery of Virgo favors muted palettes with moments of contrast – an herbal edge, a mineral snap, a citrus thread that straightens the posture. These are drinks for presence, for care, for cooling the system without dulling the senses. An experience begins before the first pour. Virgo gets the essentials right, and in the smallest detail, something precise and brilliant takes shape.

Here’s a drink to get you started. It’s a classic Gin and Tonic with a perfectly chosen gin, a slice of perfectly ripe Cara Cara orange, and a single spring of rosemary. Not too much. Not too showy. Very Virgo.

Craft Gin and Tonic with Gin Mare

An Italian gin and tonic with an orange slice on a white background

What to Fill Virgo’s Bar Cart With

Herbaceous Bitters or Tinctures

Focused, botanical, and measured in drops.

Bitters suit Virgo’s style – precise, botanical, and measured. They reward the senses slowly, one drop at a time. The aim here is to bring definition, to shape the drink’s finish and guide it to a chosen destination. Just a few dashes can sharpen a citrus pour, lift a dry sherry, or add structure to a soda and syrup combination.

Look for profiles that echo Virgo’s temperament, like celery, cardamom, lemon balm, chamomile. Many come in small bottles with glass droppers, or in precise dasher caps that reinforce the tone of care. Whether you reach for classic aromatic bitters or something built from whole herbs, roots, or citrus peels, the emphasis should stay on balance and finish.

Bitters adjust direction with precision. A single addition can lengthen a drink’s finish, temper a sweet syrup, or bring a lifted edge to something still. Their intensity lives in small amounts, which makes their use feel deliberate. Even in a short build, they allow for modulation. Each dash becomes part of the structure, not just the flavor.

A few brands – like Honest John Bitters – make excellent bitters samplers that allow for variation across the seasons. You might keep just two or three, but know how each one lands. That kind of familiarity is Virgo’s strength. The smallest adjustment, well-placed, can change the shape of the entire drink.

Our Three French Hens cocktail employs cardamom bitters to release a subtle but structuring layer of flavor into its wondeful confluence of Citadelle French Gin, Yellow Chartreuse, and Domain de Canton Ginger Liqueur.  

Three French Hens

A yellow French cocktail staged in a coupe glass and garnished with a feather

Cucumber, Fennel, or Basil Syrup

Cooling, herbal, and designed to hold its shape.

Virgo’s temperament favors ingredients that stay close to the ground – clean, astringent, and finely textured. Syrups made from cucumber, fennel, or basil add hydration with a pop of something distinct. Cucumber cools and freshens easily. Fennel carries a dry, rootlike sweetness. Basil brings an herbal lift that moves through the drink slowly.

These can be made at home by simmering equal parts water and sugar, then steeping the ingredient while warm. But several well-composed versions are available, often with lower sugar content and a dry finish. Monin’s cucumber syrup is reliably clean. Royal Rose makes a strawberry fennel syrup that adds tone without weight. The lemon basil syrup from 18.21 Bitters offers sharpness with just enough lift to finish a spritz or tea-based pour.

Serve with soda, dry vermouth, or a cold oolong. Each of these builds well over ice, especially in a tall, narrow glass. Garnish with a basil leaf, cucumber peel, or a thin wedge of underripe pear.

The overall effect should feel taut and settled. These syrups shape the drink without carrying it, and that balance between presence and restraint is Virgo’s specialty.

Our Easy Cucumber Spritz fits perfectly into the cooling, mildly astringent profile that’s perfect for Virgo.

Easy Cucumber Spritz

A tall glass with a cucumber slice garnish sits beside a jar full of cucumber slices, all on a white table top.

White Vermouth or Dry Sherry

Low-proof, mineral-forward, and composed by design.

Earth signs often do best with lower-alcohol drinks that feel composed in the glass and balanced in the body. Virgo in particular benefits from drinks that cool, settle, and leave the system clear. White vermouth and dry sherry offer this kind of structure. Their texture is lean, their impact gentle, and their strength arrives gradually.

Dolin’s Bianco offers floral tones with a crisp finish. Mancino’s Secco balances herbs and citrus peel with dryness that suits a cooler palate. A dry Manzanilla or Fino sherry, like those from Lustau, adds salinity and lift, especially when served cold in a narrow glass. Each of these carries its own texture and tempo. Choose one or two and become familiar with how they land.

These pours work well on their own or stretched with sparkling water. A single cube can help settle the temperature. For garnish, consider a lemon twist, a chilled grape, or a sliver of celery. Keep the volume small, and let the proportions guide the taste.

Muddled Garnish Bowl: Pear, Lemon Peel, Celery Leaf

Quiet fruit, green lift, and textural contrast.

Virgo values preparation that leaves nothing to chance. A small garnish bowl, made with care and stored chilled, offers just that – a way to introduce flavor in its proper measure. Think of this as a pre-service step: fruit sliced thin, herbs trimmed, and everything ready to be muddled lightly or added at the glass.

Pear works especially well early in the season. When just under ripe, it brings crisp texture and gentle weight. A wedge can be pressed directly into the base of the glass to round the edges of a syrup or vermouth. Lemon peel adds brightness and finish when muddled or floated. Celery leaf offers a green, dry lift, especially in long builds, as found in The Birdie.

Each ingredient contributes something textural and aromatic without overtaking the drink. They hold up in sparkling water, tea-based pours, or fortified wines served cold. Choose only what you’ll use that day, and store the rest upright in cool water or wrapped in a damp cloth. Try these YA JU Ceramic Bowls and with Lid Gold Basket Trays as an option.

Minimalist Glassware

Clear lines, muted tones, and precision in form.

A well-proportioned glass shapes the drink before it reaches the palate. Narrow coupes, small goblets, and tall, straight-sided highballs bring structure to the experience – and naturally guide both pacing and portion.

Glassware from brands like Bormioli Rocco offers this kind of clean utility. Their “Inalto” and “Ypsilon” lines include footed stems and carafes with a fine rim and subtle curve. These glasses are easy to stack, simple to rinse, and light enough to feel responsive in the hand.

Muted tones or clear fluting can add variation without breaking the overall mood. A pale green tint or satin stem gives just enough contrast. Choose three or four shapes that work across builds: something tall for ice-forward drinks, something small for vermouth or tea, and one quiet wildcard you reach for by feel.

The glass should hold its place without calling attention to itself. That’s what Virgo excels at – setting the container so the contents can tell their own story.

A Note on Storage

The bar cart should reflect Virgo’s preference that nothing be excessive or idle. What’s used most often stays within reach. Syrups are labeled and chilled. Tools stand upright. Garnishes are trimmed, washed, and ready to serve.

Glassware can sit in quiet alignment: a narrow row, a stacked pair, a shallow tray that fits the base just right. Store citrus in a cloth-lined bowl, and herbs upright in a glass with a little water. A paring knife, a board, and a cloth should all be close by. These are the tools that make the offering seamless. Feel free to pull back if something doesn’t feel necessary. The Virgo cart holds only what’s essential and lets the rest fall away.

Horoscope Author

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk. He even hosts the World Astrology Summit. A conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.com • skyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves 

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Southern Cookbook Recipes from Ronni Lundy

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Four southern recipes sit on a picnic table from salad to dessert.

With the preponderance of recipes available at the click of a Google search, I’m a firm believer that cookbooks must be more than just recipes these days. They must be special enough to merit holding in one’s hands, to warrant flipping through its pages. When HelloFresh beckons, cookbooks must teach something and stand for something. They should invite the reader into another world. One cookbook that exemplifies my rather extreme metrics is Victuals: An Appalachian Journey, with Recipes by Ronni Lundy.

A brown sugar pie sits on a table with other southern dishes.

Victuals: An Appalachian Journey, with Recipes

I first discovered the hardback book, appropriately, while in the mountain town of Asheville, North Carolina. The book itself, with its cover of mountain ridges, a linen texture and a photo of buttermilk soup with potatoes and country ham, felt special. Its pages revealed a true journey into the author’s home region, Appalachia.

Famed southerner Emmylou Harris accurately reviewed the photos of misty mountains, weathered farmers and shuck beans mid stringing. Featured are salt-heavy dishes as “a marvelous travelogue and history of an under-appreciated and often misrepresented part of America, its people and culture.”

Additionally, the cookbook reads like a storybook of prodigal chefs who returned to small towns to make bacon-wilted greens as their grandmothers did. It tells of the bakers and meat curers, of Irish immigrants, and Lundi paints the landscape with sensory mastery. As Lundi references, “stars pouring down from hilltops” and “the sound of a train passing by broke through the deep velvet.”

A picnic table full of classic southern recipes like pie, soup, rolls, etc.

It’s a book of respect and deep connections, which prompted featured Chef Ian Boden to muse, “That’s Appalachia, isn’t it? That seating everyone at the table? That sense everyone can share?”

I was raised by Midwesterners, with similar values, which is why my table felt like the right place for sharing this book. Hospitality is the heart of my dining room, and by extension, it’s the heart of a cookbook club. Gathering over food is a chance to collectively try new recipes, exchange stories, and forge connections.

A cornbread soup sits in a bowl on a black table.

Bringing Victuals to Life: Menu and Local Partners

To bring Victuals to life, I called on Wise County Biscuits for their buttery, flaky authenticity. Founded by husband-wife duo James Wolfe and Lena Laskaris, the biscuit-based offerings are inspired by the Appalachian home-cooking of James’s Grandma Sallie. She taught him that breakfast was the most important meal of the day, and afternoons were dedicated to stringing beans, shucking corn, and picking greens. You can find WCB at local farmers’ markets. At the market, just look for the long line of loyal customers and start debating whether you want pimento cheese, greens or both?

An amber bottle of corn whiskey on a picnic table with flowers.

A culinary journey of Appalachia was an appropriate time to share a special bottle of whiskey I saved from a trip to West Virginia. Tucked away in a hollow of Rich Mountain, Still Hollow Spirits come from two gents with Appalachian roots dating to 1790. They distill whiskey with water from their natural spring and home-grown, heirloom corn.

A woman eats from a plate at a dining table.

Honoring Appalachian Sustainability

Importantly, Victuals is steeped in the sustainability of the region. In that spirit, transform leftover beet greens, carrots, greens and radish. The ingredients work into a Southern-inspired side of braised greens.

A table with a salad on it and a mauve wall in the background.
  • Pimento Cheese & Crostini
  • Heirloom Tomato Salad with Cornbread Croutons
  • John Fleer’s Buttermilk Cornbread Soup with Cornbread Croutons & Dill (serve hot or chilled)
  • Wise County Biscuits
  • Real Cornbread
  • Skillet Fried Chicken & Milk Gravy
  • Buttermilk Cucumber Salad
  • English Pea Salad with Cream Dressing
  • Roasted Root Vegetable Salad with Bacon & Orange Sorghum Vinegar
  • Buttermilk Brown Sugar Pie & Still Hollow Corn Whiskey

Southern Cookbook Recipes from Ronni Lundy

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A cornbread soup sits in a bowl on a black table.

John Fleer’s Buttermilk Cornbread Soup


  • Author: Quelcy Kogel, Adapted from Victuals
  • Yield: Serves 4

Description

Use that leftover cornbread atop a creamy and savory soup. 


Ingredients

Scale
  • Peanut oil
  • 1/3 cup chopped leeks, white parts only
  • 1/3 cup chopped celery
  • 1/4 tsp minced garlic
  • 2 1/4 cups chicken broth, plus extra if needed to thin the soup
  • 1/2 cup crumbled day-old cornbread
  • 1 cup whole buttermilk
  • 3 tbsp heavy cream
  • Salt and freshly ground black pepper


Instructions

  1. Set a medium soup pot or Dutch oven over medium heat, and add enough peanut oil to coat the bottom.
  2. Add the leeks and celery, and reduce the heat to medium-low; sweat, stirring often, for about 5 minutes, or until the vegetables become lightly translucent without coloring.
  3. Add the garlic and cook for another minute; then add the chicken broth and cornbread.
  4. Bring to a low simmer, and let simmer for 15 minutes.
  5. Remove from the heat.
  6. Combine the buttermilk and heavy cream in a large bowl.
  7. Gradually pour in the hot broth mixture, stirring constantly.
  8. Puree the soup in a blender or with an immersion blender until smooth.
  9. Taste, and season with salt and pepper as needed. If the soup is too thick for your liking, add a touch of broth.
  10. Return the soup to the pot; cook over low heat just until warmed through, or serve chilled.
  11. Serve with a little crumbled cornbread on top and fresh dill.
  12. Garnish with cornbread crumbs or cornbread crouton and fresh dill.
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A brown sugar pie sits on a table with other southern dishes.

Buttermilk Brown Sugar Pie


  • Author: Quelcy Kogel, Adapted from Victuals

Description

Sweetness in every bite on top of a melty crust. 


Ingredients

Scale
  • Single 9-inch unbaked pie crust
  • 1 1/2 cups (packed) light brown sugar
  • 1/4 cup very finely ground cornmeal (see note)
  • 1/2 tsp salt
  • 3 large eggs, at room temperature
  • 4 tbsp butter, melted and cooled to room temperature
  • 3/4 cup whole buttermilk, at room temperature
  • 1 tsp vanilla extract


Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the crust in a 9-inch pie pan and refrigerate it while making the filling.
  3. In a medium bowl, combine the brown sugar, cornmeal, and salt.
  4. In a large bowl, beat the eggs until frothy.
  5. Beat in the melted butter.
  6. Add the dry mixture and stir vigorously until the brown sugar is dissolved.
  7. Add the buttermilk and vanilla.
  8. When all is well combined, pour the mixture into the pie crust and bake for 45 minutes, or until the center is set (no longer liquid, but still tender to the touch).
  9. Allow the pie to cool until just barely warm before slicing.

Recipes by Quelcy Kogel, Adapted from Victuals
Story & Styling by Quelcy Kogel
Photography by Erin Kelly

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The Rye Cranhattan

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A glass of Rye Cranhattan on a table with ice, garnished with a cranberry and an orange peel.

The recipe is a take on a traditional cocktail that Five & 20 head distiller Joe Nelson developed. He wanted to capture some of the fruit and spice of fall/winter in his Rye Cranhattan, though we also recommend the drink year-round.

Rye Cranhattan Recipe

Check out Five & 20 yourself, and try their recipe for this cranberry manhattan with rye whiskey.

The Bittermen’s Orange Citrate bitters also keeps things in the Five & 20 family. While the Erie distillery doesn’t produce the bitters, they have put out their line of liqueurs for eight years.

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A glass of Rye Cranhattan on a table with ice, garnished with a cranberry and an orange peel.

The Rye Cranhattan


  • Author: Joe Nelson

Description

A slightly sweeter and fruitier Manhattan. 


Ingredients

Scale


Instructions

  1. Fill a short glass 2/3 with ice. Add all ingredients. Stir.
  2. Garnish with an orange slice and cranberries.

Recipe by Joe Nelson, Five and 20 Spirits and Brewing
Styling by Ana Kelly
Photography by Adam Milliron

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