Check out this dining guide provided by the Downtown Association of Jefferson City, MO. Let us know in the comments which one is your favorite! Courtesy of the Downtown Assoc.
Following a tradition that goes back even before Prohibition in the ‘20s and ‘30s, Dave Huffman began making moonshine in high school, long before legal craft distilleries were exploding in the U.S. Back then, it was something fun to do with friends, but today as the owner and distiller of Ozark...
Danish Coffee Cake Crescents Shelley Gabert, HER Magazine My mother, Judy Bochard, is a great cook and baker, which spoiled me for life. As I grew up, I learned that sadly not all mothers have this gift. Living far away from home, I always looked forward to returning to California, Missouri for the holidays...
Angela, an advertising representative and part of the creative team here at the magazine, made these Pumpkin Walnut Protein Bars to eat as a quick, nutritious breakfast. Perfect for fall, these bars are filling and taste especially great paired with a cup of coffee! INGREDIENTS: 1 can pumpkin puree 2 eggs...
Throw an unforgettable Halloween party this October with decorations that you can create yourself. HER designers Kate Johnson and Leah Beane made subtly spooky accents guaranteed to make an impression. Ghostly Luminaries Adding lighting accents is key to creating an ambiance at any party. Use posterboard...
Before Prohibition, Missouri was ranked as the second largest wine producing state in the country. Currently the Missouri Wine and Grape Board recognizes 128 wineries in Missouri – we profile these adventurous and patient souls called to growing grapes and winemaking. Dale Hollow While winemaking and storytelling...
A Q&A with HER’s Shelley Gabert and Diane Kochilas, a food columnist, restaurant critic and author of 18 cookbooks on Greek cuisine. What is the essence of Greek food? Diane Kochilas: Simplicity, seasonality, robust flavors, herbs and great raw ingredients. Most of the Greek families here...
In Greek and Roman mythology, the gods ate ambrosia made with honey and milk and drank nectar to be immortal. Regular mortals also enjoyed the sweet treats – and they still do. A major staple in Greece, honey is the star of the thick, sugary syrup that’s poured over baklava and binds the filo dough...
In Greece, eating is an art and a sacred time for family and friends. Even more than the food, it’s the Greek spirit, love of family and gathering around the table for long lunches and dinners. A meal often begins with a handful of marinated Kalamata olives and ends with fresh fruit or sweets drenched...
