In Issue #48 Nov/Dec 2022

Custom holiday cookies by The Sugary Cookie

The holidays are here again. It’s another opportunity to bake cookies, try your hand at a fancy party entrée, try a new cocktail, or bake a French quiche for brunch or dinner. And in addition to the recipes in this issue, we have tons here at ediblenashville.com for anything you might want to make this holiday season. 

Speaking of our recipes and our magazine, everything you find in this magazine has been vetted, “lived” and tested by our staff. You can’t trust every pretty cookie you see to taste good (and be doable at home) so Senior Editor, Ann Walczak spent a morning with Morgan Webber of The Sugary Cookie, documenting how she makes her cookies and trying her hand at decorating. (And yes, tasting.) Senior Writer, William Harwood knows the team behind the My Sauce Lab personally, who just launched 6 sauces, that yes, our staff tried. I’ve been eating the quiche at Killebrew Coffee for more than a year now, and finally got to meet Katie, the chef, who shared her recipe.

We live our stories. We test and photograph our recipes. We are a real magazine dedicated to connecting you, the reader with local food – how to make it and where to eat it. We are not advertising disguised as editorial. 

If you want transparent information and real stories, support Edible. Buy a subscription or farm dinner tickets, and if you have a business, advertise yourself. We are as small as the local small businesses we cover and support. 

We’re just here living our dream.
Happy Holidays. Jill