Sporks! They’re fun, adorable, petite. Great for serving dessert to a crowd, like this luscious strawberry sorbet with Grand Marnier…
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This most elegant of flowers has, in its many forms, been cherished through the ages.
Its beauty prompted kings to dot their imperial gardens with thousands of bulbs. In the time of the Ottoman Empire, the tulip was revered above all other flowers; it was considered a symbol of abundance, nobility and privilege. And in early-1600s Europe, in the speculative frenzy known as the “Tulip Mania,” great fortunes were made – and sometimes, lost.
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Bring out your gorgeous stem glasses, spoon your favorite dessert in them… and instantly you have a stunning end to your meal!
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The simple beauty of fall fruits has inspired painters for centuries. It takes only one deep look to see why.
Upon arriving home with a basket full of freshly picked apples from my local orchard, all I wanted to do was to photograph them.
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Come summer and fall, it’s not flowers that adorn our home, but vegetables and fruits.
I come back from weekly trips to my local farmers’ market with bagfuls of heirloom tomatoes, peppers, peaches, plums, nectarines – and promptly arrange them in bowls or trays that I scatter around the house.
The vegetables and fruits benefit from a few days of flavor-deepening and the house looks exuberant and colorful – in other words, it’s a win-win for all!
Just the other day, I was leafing through Alice Waters‘ Chez Panisse Vegetables and this passage caught my eye: “Experts say the very best way to ripen [tomatoes] is to pick them off the vine just as their color is starting to change from orange to red, and to keep them inside for four or five days, ideally at 59º to 70ºF. This will maximize their sugar and acid content, which actually decreases if the fruit is left on the vine to finish ripening.”
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