It is often said that hundreds of hands touch the tobacco in a premium cigar before it is ready for cutting and lighting.Read more

“This is a pretty spicy dish. For less heat, remove the ribs and seeds from the jalapeño, or just use a little less. Ceylon cinnamon sticks have a shaggy look, similar to thin tree bark. Look for them in Latin American markets or specialty food shops (Walmart stocks them too). If you can’t find Ceylon cinnamon, substitute ¼ teaspoon ground cinnamon. But don’t be tempted to use thick, hard cinnamon sticks (cassia). They won’t grind easily.”Read more

Recipe by Chef Denny Corriveau. Recipe featured in the Dec/Jan 16 issue.Read more