Food for Thought: With the launch of her cookbook, this Northwest Arkansas blogger continues to inspire togetherness through milestones large and small
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Creative Mixology
Shaken or Stirred: Cozy up with a cocktail made with Fox Trail Distillery’s coffee liqueur
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Picture-Perfect Pastries
Berry Good: We talk learning to cook, food photography, and summer galettes with Savya Kuncham Ramesh of Wickedly Whisked
Scrolling through the mouth-watering images on Savya Kuncham Ramesh’s Instagram feed (@wickedlywhisked), you’d never guess she’s not a baker by trade. As an industrial engineer, Savya hadn’t even tried her hand at cooking until it was entirely necessary. “I lived in India until I was 22, and I had never entered the kitchen—like, never,” she laughs. “I decided to do my masters in the United States, and before I moved, my mom was so worried because she knew I loved to eat, but didn’t know how to cook!”
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The Sweetest Thing
Homemade ice cream is a staple of summertime get-togethers. Here, our editor shares the story behind her family’s tropical take on the chilly treat
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Cooked to Order
Breakfast is the most important meal of the day for the father-daughter duo behind Hillcrest Little Bakery
Little Rock locals who have frequented Hillcrest in the past year may have noticed the transformation of a small, nondescript residence near Markham Street into a bustling neighborhood bakery. That’s thanks to Scott Loye and his daughter, Zara Schmidt, who celebrated the opening of Hillcrest Little Bakery earlier this year.
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All Fired Up
Fresh, seasonal ingredients and innovative methods are the recipe for success at Bentonville’s Oven & Tap
Luke Wetzel and Mollie Mullis, owners of Oven & Tap
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The Dessert Table
Homemade gingerbread and peppermint sticks are as much a part of the holiday season as Christmas carols and presents under the tree—that’s why we asked three Arkansas foodies to share their recipes for delicious holiday treats. From tried-and-true cookies to tiramisu, here are five ideas for your own table
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Taste Test
A plant-based chef who grew up in a barbecue restaurant shares his take on a vegan lifestyle along with an easy weeknight dish
Michael Qandah of Happy Bear Cooking didn’t grow up going to the garden to get dinner. Rather, he came of age in his family’s Benton barbecue restaurant, Smokey Joe’s. “I started bussing tables early on and then got more and more responsibility—by high school I was working there three or four nights a week,” he recalls. As he grew older, his love for meat continued when he began a career as a butcher. “Food just makes sense to me,” Michael says.
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In the Dough
‘Tis the season for apples, pears, pecans and—oh, yes—pie. In Northwest Arkansas, a Los Angeles-born baker shows us how she’s creating a sweet life with plenty of pastries to please
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Grazing Boards Galore
Stephanie Bryant of The Blonde Kitchen shows us how to get on board with the latest trend in hors d’oeuvres
Snack boards, picky platters, or the more traditional charcuterie board—whatever you call these boards loaded with bite-size edibles, they are popping up everywhere. As the owner of The Blonde Kitchen, Stephanie Bryant assembles about 20 boards per week for her clients in Northwest Arkansas. “I love the idea of small, handheld bites. The board becomes a centerpiece at a gathering—people can hang out around it, and they are really pretty, too,” she says.
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