In December, the Daily Press will be introducing a new quarterly magazine, called Tahlequah Grapevine. We’re excited about this product, and we think you will be, too, once you get a peek at it.

Demographically speaking, the magazine is primarily designed for women, but we hope to offer features men will enjoy, too. It will be sold at designated locations, and will have a limited home delivery.

Without giving away too much too soon, we’ll tell you that the first issue will include pictorials on fashion and local couples, plus features and photos on a local chef and cook, holiday decorating, a beautifully appointed home, and choosing the appropriate wine for the occasion.

We also want to include some holiday dessert recipes from enterprising local cooks, much like we do in the Wednesday edition of the Press. But in our magazine, we’d like to include pictures of those cooks, showing off their freshly-prepared creations!

If you’d like to share your talents with readers, in a full-color “slick” magazine, send them to us at news@tahlequahdailypress. com, with Magazine Recipes in the subject line. Please attach a clear, color, digital photograph, preferably of yourself with your cake, pie, candy or whatever it is you’ve submitted your recipe for.

Please include some information about yourself: your name, how long you’ve lived in Cherokee County, the name of the recipe, how long you’ve been using it, how your family feels about it, and any tips you might have on how to make a successful dish.

It’s important that you ensure the recipe is correct. We won’t be able to make it beforehand, and we don’t want anyone – you or us! – embarrassed if local cooks try to duplicate your recipe and are unable to do so because of incorrect or missing ingredients.

We don’t guarantee we can use everyone’s submissions, but we’ll use as many as we can – and we’ll definitely use the ones that look the most scrumptious!

If you have questions about this project, call Publisher Charlotte Klutts at (918) 456-8833, extension 12.

The deadline is Friday, Oct. 16, so get cooking!