Saimi Bergmann

hile Elizabeth Joseph was growing up, her family poked fun at her addiction to Facebook.

What do you get for the connoisseur on your Christmas gift list? Wine is always appreciated — but which one to choose? We asked several local experts to suggest bottles available for less than $25.

As children, we loved sugar cookies, cut into fun shapes, frosted and sprinkled. But as we grew up, we often opted for more sophisticated cookies, such as macaroons, madeleines and meringues.

Asking a chef to choose a favorite recipe is a bit like asking a parent to pick a favorite child. So we started with an easier task for Ken Bucholtz: Pick a favorite spice or herb.

One day Larry Brake just decided to start digging in his yard, unsure of what he would create. His ever-growing project turned out to be his own peaceful

Stir and serve with dippers such as pretzels, strawberries, apple slices or bananas. Or pour into popsicle molds and freeze. If you don’t have plastic molds, use a small Dixie cup. Pour half full and partially freeze. Push in a wood stick and fill cup the rest of the way. Freeze.

A looming chemistry exam and two toddlers at your knee — what’s a mom to do? Head out for a latte. April Criss sips from a bright orange, bowl-size cup of coffee as she reads from notes and a textbook, while in the next room, her children play happily.

From teaching math and nutrition — to just getting your kids to clean their plate, much can be learned by getting your kids into the kitchen.

The Station in Brewster, which Miller bought five years ago, is tucked into a corner of the Wandle House, a building on the National Register of Historic Places. After eating, visitors can wander through the part of the building that houses the Brewster and Sugar Creek Historical Society & Museum.

Running a successful restaurant takes hard work, high standards, grueling hours, bursts of creativity and a dedication to customer service. Not surprisingly, many close after fewer than two years in business, so it’s cause for celebration when a locally owned eatery thrives. Such is the case with many of the restaurants featured in the early months of About magazine.