In between long stretches of rainy spring days, we were finally able to squeeze in a leisurely picnic in Central Park this week. We were thrilled to receive a new collection of enamel graniteware from our generous friends at Barn Light Electric. These durable, speckled beauties were perfect to pack up in to our basket and bring along for an afternoon of dining in the park.Read More
Rich with protein and fiber, quinoa is a wonderful alternative to Arborio rice when cooking risotto. We combined it with carrots to make a hearty lunch and were pleased with the results.Read More
We're thrilled to have been asked by the NY Post to shoot and style a collection of recipes from some of our favorite chefs in New York.Read More
Friends of ours recently had the brilliant idea of taking over an entire summer camp upstate for the weekend. They invited some of their favorite New York artists to participate in creating an unforgettable weekend filled with good music, performances, food and crafting.
Our installation was based on "The Three Sisters", which are the staples of the traditional Native American diet made of maize (corn), beans and squash. We became fascinated by the “Three Sisters” because they were planted interdependently: the beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. We’re intrigued by the idea of this natural support system and wanted to make foods based on it to nourish those around us.