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The Infernal Blossom
	Make your own dandelion wine. Westfall Winery in Montague, NJ, tells you how. Come to a wine-making workshop under the guidance of a pro, or learn in our four-part series. Read the article published on April 26, 2004

On the Wild Side
	The Black Forest Inn in Byram, New Jersey, serves pheasant in season and venison every day. Both are farm raised. Raymond Santiago, chef for 21 years at the Inn, says the birds are raised for tenderness. The meat is relaxed and the birds are younger. "The hen is much better to eat. They're less restless." Read the article published on January 01, 2004

Not Quite Like the Pilgrims
	What was on the menu for the First Thanksgiving beside turkey? According to tradition, the bounties of the harvest the Indians shared with the Pilgrims included squash. Almost four hundred years later, Executive Chef Fortunato Nicotra of Felidia, one of Manhattan's top rated Italian restaurants, carves out new taste frontiers for squash. Read the article published on November 01, 2003

Please DO Eat The Flowers
	Gorgeous isn’t sufficient for the original multi–tasker, Nature; she also makes many of her flowers incredibly edible. Take hibiscus. Michael Thoms, Nordstrom regional restaurant manager, uses the mild citrus flavor of the petals for Sun Tea. Read the article published on July 01, 2003

best hikes with dogs - new jersey guide book

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