Friday, April 29, 2016

Couscous cooked in chicken broth is mixed with parsley, garbanzo beans and topped with almond slices as part of a Mediterranean dinner prepared by Kelli Burkholder King on Tuesday, March 25, at her home in Goshen. See the story at (Sarah Welliver/Flavor 574)
Introducing Flavor 574

Posted on March 31, 2014 at 12:19 p.m.

Today (Monday, March 31), we launch the brand new, your new source for what to eat, drink and make as we celebrate all that makes life in our region delicious.

From this day on, we'll be bringing you the stories behind the local restaurants and food producers who keep our bellies full, sharing recipes and inspiration for all you deliciously passionate home cooks and raising our glasses to those who are driving innovation in the realm of beer, wine and spirits.

We want to celebrate the food and drink culture that makes our region truly special, and we want you to be a part of that celebration. So talk to us! Leave a comment on this story letting us know what you want to see us doing and covering in the community.

And as you explore our website in the coming days, weeks, months, don’t be shy! If you find a story you like, share it with a friend or on social media. If you try a recipe and make a modification you’re happy with, tell your fellow readers about it in the comments. We’ll have Pinterest boards you can participate in, recipe contests to challenge your creativity and lots of other opportunities to connect with your fellow foodies.

Be sure to check out our restaurant guide for places to eat and drink around town—we’re adding new listings every day. (Email us if you see your favorite missing.) And our event calendar collects food related events in the area, from festivals to cooking classes to benefit dinners. (Add your own event here.)

But that’s not all.

This June, we’ll be releasing the first edition of our quarterly digital magazine, which you can read on your iPad, Kindle or Android tablet. It’ll bring even more beautiful visuals, inspiring stories and seasonal recipes than what you’ll find online — and be a lot of fun to read and interact with.

Meanwhile, keep an eye out at your favorite shops and restaurants for copies of our themed guides, like the Flavor 574 Outdoor Dining Guide (coming in a few weeks), collecting the best spots to dine al fresco in our area.

Subscribing to our email newsletters is a great way to get the latest Flavor 574 stories delivered straight to your inbox. You can choose digests for Eat, Drink or Make, or get a little of everything with Full Flavor.

Following us on Facebook, Twitter and/or Pinterest are also fantastic ways to stay connected and interact with your fellow readers and Flavor 574 contributors.

We can’t wait to become a part of your community and create something delicious together. So as our friend Marshall King would say, “Let’s eat!”