August 2008
Features
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The Unfrench BakeriesThink all great bakeries are French? Think again. Or better yet, visit these bakeries for a taste of what other countries have to offer. |
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Some Like It RawCool, raw treats for the dog days of summer |
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Raising The BarWestchester’s hardest working mixologists raid kitchen, pantry, and field. |
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10 Must-Have WinesStock up now... a wine lover’s duty is to be prepared. |
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Blabbing With Mr. BabboJulia Sexton asks the James Beard Foundation Restaurateur of the Year Joe Bastianich about his restaurants in Manhattan, his life in Greenwich, and his new venture in Port Chester. |
Web Exclusives
Web OnlyArchive » |
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Best of Westchester Party Pics 2008 by Corporate Audio Visual |
Departments
Editor's MemoArchive » |
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My Favorite Meal - Ever |
InboxArchive » |
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Letters To The Editor |
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Talk of the CountyArchive » |
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Ask The ExpertWhile we were in the cat position at a recent yoga class, our instruc-tor said that we were gently massaging our belly organs and, at other points, ridding toxins from our spines. We wondered, is... |
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Many Happy ReturnsGood news (for a change)! Retail customer service is alive and well in Westchester. |
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A Sharp MinorEleven-year-old Alice Burla tickles the ivories around the world, but calls Hastings home. |
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Beyond the BeyondA handy survival guide for packing up your college freshman |
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Top 5: Mark MarianiGreen-thumb guru Mark Mariani on the most gotta-have-’em gardening tools |
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Metro-North Manners“Training” fellow commuters on “Public Transportation Etiquette 101” |
Beauty & StyleArchive » |
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Time(less) PiecesWatches have come a long way, dude. High-tech, stylish, innovative, today’s timepieces are…cool. |
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Things We Love |
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Fall Fashion ForecastLynn Puro, owner of March women’s clothing boutique in Briarcliff Manor, on what’s in store this fall |
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A Seamless TransitionHot? Cool? In between? We asked Westchester style mavens to recommend terrific transitional pieces that you can wear now right through autumn. |
ProfileArchive » |
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The Most Powerful Man in Westchester? |
DiningArchive » |
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Eatiquette: Dining Out Dos and Don’tsDon’t be a boor. Learn the essential nonverbal cues that will best help you get great service. |
Amuse BoucheArchive » |
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Plum CrazyPlump, plentiful, and delicious, plums are wonderfully versatile. |
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Grand Gelato |
What a Tomato...Dish |
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More Than Marsala: The Rise of Sicilian Wines |
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Gin-eration RisingIs Gin Poised to Become the New Vodka? |
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Restaurant ReviewsArchive » |
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Tried-and-True Dining: Crabtree's Kittle HouseChappaqua’s landmark restaurant is still the place for fine meals in a down-home dining room. |
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Mima Vinoteca; Mezzo Buono: Mimo Vinoteca Kitchen & Wine BarMima breaks hearts with great wine, a great space, a great menu—and iffy execution. |
Real EstateArchive » |
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The Giant Next DoorBehemoth homes rising up amid noisy dozers and dirty dumpsters have many “McMad” at oversized, out-of-place McMansions. |
Culture, Etc.Archive » |
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This Month's Highlights |
High NoteArchive » |
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Live From New YorkAfter 34 years, Bob Funking and Bill Stutler of the Westchester Broadway Theatre know well the dangers of live theater. |
Final SayArchive » |
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Off Air & On the RecordNews 12 TV Anchorman Brian Conybeare |
Arts & EntertainmentArchive » |
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Four Questions For... John ScofieldJazz Musician John Scofield |
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In the Current issue
Archive » Restaurant Reviews |
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Tried-and-True Dining: Crabtree's Kittle HouseChappaqua’s landmark restaurant is still the place for fine meals in a down-home dining room. |
Archive » High Note |
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Live From New YorkAfter 34 years, Bob Funking and Bill Stutler of the Westchester Broadway Theatre know well the dangers of live theater. |
