New Hampshire Magazine - March 2010

Big Patterns, Bright Colors

The Astors, the Vanderbilts and the Rockefellers — during the early 1900s, they and many others in the smart set used the Mt. Washington Hotel in Bretton Woods as their summer playground. They were drawn there by the elegance of…

Tips From Top Chefs

The centerpiece of the reception is the food — it’s all about quality, flavor and presentation. Executive Chef Steve Stinnett of the Manchester Country Club, and soon his own new restaurant in downtown Manchester, suggests picking a food theme for…

One-of-a-kind Weddings

Make it a family affair ... It has been said that when a bride and groom get married, they don’t just marry each other, they marry families. In the case of Erin and Christopher Duhan, their families married them —…

From the Editor: Welcome

For years, you’ve probably imagined what your wedding would be like, but now you’ve said “yes” and the planning begins in earnest. To create the perfect day, it seems like there are a million decisions to make — what kind…

The Balsams Sugar Cookies

Yield: about 5 dozen (3-inch) cookies This recipe is from Chef Stephen James, certified master baker and executive pastry chef at The Balsams in Dixville Notch. 2 1/4 cups granulated sugar 2 teaspoons salt 1/2 cup shortening 1/2 cup butter…

Pellet Power

Yankee ingenuity is the blending of tradition and innovation to create new classics. When you want to warm an heirloom home in the age of nuclear energy, leave it to ingenious Yankees to figure out how to do it better…

Live. Ski. (Or try.)

Can a 53-year-old “ski virgin” actually learn the ropes of the state’s official sport in a single day? By Rick Broussard Ask anyone in New Hampshire if he or she is a skier and you’ll usually get a pretty definitive…

Beyond the Box

The owner said to the designer of his lakefront mansion — “Impress me.” And so he did. By Leeann Doherty Photos by Roger Wade You’d never suspect what awaits you at the end of the winding gravel country lane in…