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Aberdeen Magazine

Lifestyle

Food & Drink

Eat Right, Spend Light

Whimsical and cozy, the Junction invites its guests to stay. Owner Mary Bonen is constantly moving, cooking, and prepping, but... Read more »

November/December 2016
By Aberdeen Magazine


A Taste of France

Owners and high school sweethearts Peri and Alex Malsom began cultivating the dream that would eventually become Cj’s Patisserie many... Read more »

November/December 2016
By Aberdeen Magazine


Global Table Adventures: Hungarian Gulyás Leves

RECIPE COURTESY OF KATE BOMMARITO Note: Authentic Hungarian Gulyás (pronounced GOO- yash) does not resemble the hot dish many Americans... Read more »

January/February 2017
By Aberdeen Magazine


Global Table Adventures: Stuffed Grape Leaves

Let’s face it: travel is expensive. You may long with all your heart to pack up your things and escape... Read more »

January/February 2017
By Aberdeen Magazine


Global Table Adventures: Pholourie

RECIPE COURTESY OF JEHAN POWELL (www.jehancancook.com) As a young girl this was one of my favorite street foods to buy... Read more »

January/February 2017
By Aberdeen Magazine


The French Toast You’ve Never Heard Of

A Taste of Paris, right in your very own kitchen RECIPE COURTESY OF PERI MALSOM Running out of ideas for... Read more »

November/December 2016
By Aberdeen Magazine


Pumpkin Spiced Ice Cream

INGREDIENTS: – 1 cup whole milk – 1/2 cup heavy cream – 2 egg yolks – 1/2 cup plus 1... Read more »

September/October 2016
By Aberdeen Magazine


Pumpkin Spiced Chip Dip

If Pringles can produce a Pumpkin Spice flavored chip, we can invent a dip. INGREDIENTS: – 1 cup sour cream... Read more »

September/October 2016
By Aberdeen Magazine


Pumpkin and Bacon Spiced Cupcakes

If you make one recipe from this issue, it must be these unusual treats! Recipe adapted from chatelaine.com. INGREDIENTS: –... Read more »

By Aberdeen Magazine


Pumpkin Spiced Hot Chocolate

This looked so good we had to try it. If you’re really into healthy eating, you may like it. We... Read more »

September/October 2016
By Aberdeen Magazine


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© 2022 Aberdeen Magazine

© 2022 Aberdeen Magazine