Dessert in stilettos

December 15, 2011

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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Three apples in the sun

September 29, 2011

Three apples in the sun

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 WatersChez 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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You don’t have to be in Paris to enjoy a simple yet luxurious breakfast. Stroll to your local bakery and get just-out-of-the-oven, flaky croissants. Serve them with creamy sweet butter and your favorite jam. Present this beautiful spread on your best plates, with a cheerful condiment spoon and voilà - Paris has just come to you!

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Roses have a classic beauty about them, but what I love most is to give them a modern twist.

A single rose tucked in a napkin ring brings a touch of sophistication to the table setting, and will make each dinner guest feel special. Plus they’ll have a lovely stem to take home.

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