Northshore Magazine (Digital)

Last year’s holiday season feels like a world away, when Zoom and FaceTime were our only options for visiting with extended family and friends, attending Midnight Mass, or worshipping at a service during Hanukkah. This year, I am grateful we can once

EDITOR Nancy E. Berry PUBLISHER Christopher E. McIntosh CREATIVE DIRECTOR Ryan Jolley CONTRIBUTING WRITERS Alexandra Pecci, Victoria Abbott Riccardi, Sarah Shemkus, Sasha Vliet CONTRIBUTING FOOD EDITOR Jeanne O’Brien Coffey CONTRIBUTING PHOTOGRAPHERS

Alexandra Pecci grew up on the North Shore and writes about its people and places. Her travel, food, and lifestyle stories appear in Rachael Ray Every Day and the Washington Post. An illustrator from Haverhill, Chloe Reynolds graduated from Massachus

With plenty of high-quality chowders to choose from in town and on the North Shore, it’s a risky claim to make, but we are going to go for it. The chowder at B&B Fish Marblehead just might be the best one in town. Topped with applewood smoked oyster

For a thoughtfully selected collection of home goods, collectibles, vintage, found, and new items, step into The Spotted Hound on Washington Street, for shopping that will inspire, intrigue, and be the conversation piece at family dinners and gatheri

This lovely town event is on this year, although with social distancing and masking policies in place. From December 2 through December 5, Marblehead will shine with holiday cheer, festive spirit, and celebration. This lively event will feature conce

Approximately 30 cookies 3 cups sliced blanched almonds⅔ cup rapadura sugar (organic whole cane sugar)¼ teaspoon sea salt2 fresh egg whites½ teaspoon fair-trade pure vanilla extractblackberry or other fruit jam 1. Preheat oven to 350F. 2. In a food p

Makes approximately 2 dozen cookies 2 cups whole skin-on almonds2 sticks unsalted butter¾ cup powdered sugar (plus more for dusting)1 teaspoon pure vanilla extract4 cups cake flour1 tablespoon baking powderPinch of saltRosewater (transferred to a sma

Makes about 60 cookies 2 cups granulated sugar1 stick salted butter1 15-ounce container whole milcheese1 teaspoon each: pure vanilla and lemon extract2 large eggs4 ¼ cups all-purpose flour2 tablespoons baking powder 2 cups confectioners sugar5 tables

All That Glitters, page 54 BESTY FROST, 4 Market St., Ipswich, 617-548-8038, betsyfrostdesign.com; J MODE, 17 Front St., Salem, 978-744-7007, jmodefashions.com; SOLEAMOUR, 8 Main St., Andover, 978-409-1541, soleamour.com; WHEAT, 8 Inn St., Newburypor