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5 Questions for Lindsey Taylor, Author of “Art in Flower”

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For nearly a decade, designer Lindsey Taylor wrote a monthly column for the Wall Street Journal called Flower School in which she helped readers find a personal connection to flower arranging. Asking readers to find inspiration through a work of art, she helped demystify the process. Her new book, Art in Flower (Monacelli), is both a chronicle of her WSJ pieces and an exploration of her personal ethos.

In researching for her column, Lindsey discovered an exhibition called Art in Bloom, held at the Boston Museum of Fine Arts in 1976. It, too, linked flowers and visual arts, displaying arrangements made by local professional florists and garden club members. It was repeated annually, and later expanding to other museums including the Minneapolis Institute of Art and many others around the country.

Left: Renoir-inspired flower arrangement from Art in Flower. Photo by Stephen Kent Johnson. Right: Pierre-Auguste Renoir (French, 1841–1919). Path Leading through Tall Grass, ca. 1875. Oil on canvas, 23 3/5 × 29 1/10 in. (60 × 74 cm). © 2023 The Art Archive/Alfredo Dagli Orti/ Art Resource, New York. For more on Renoir, click here.

Stephen Treffinger: Where did your inspiration for the book come from?

Lindsey Taylor: I first came up with it as a way to help people find inspiration to make their own arrangements. I would often be asked, “How do you know what flowers to use and put together?” I suggest to beginners that working in a monochromatic way is fun place to start—one color in many types of flowers. But talking a favorite work of art as your shopping guide also pushes you creatively.

Two oil paintings of bright colors sit side by side, the one on the left filled with flowers and the one on the right swirled colors.

Left: Willem de Kooning (American, born the Netherlands, 1904–1997). LaGuardia in a Paper Hat, 1972. Oil on canvas, 55 3/4 × 48 in. (141.6 × 121.9 cm). Private collection, courtesy Galerie Karsten Greve, Cologne, Paris, St. Moritz. © 2023 The Willem de Kooning Foundation/Artists Rights Society (ARS), New York. Right: De Kooning-inspired floral arrangement by Lindsey Taylor. Photo by Stephen Kent Johnson.

ST: How did you make the process of using artworks an inspiration different?

LT: In the past, people would copy, for example, a Dutch master. Usually a painting with a floral arrangement in it. My point was no not make it a copy. and not to choose a work that’s about flowers—but to use it for inspiration and make it your own. Connect with your garden, connect with what’s happening year-round. The seasons are really important. 

Two oil painting sit together, the one on the left of flowers in a dark vase and the one on the right of families playing in the shade of trees.

Left: Gaugin-inspired floral arrangement by Lindsey Taylor. Photo by Stephen Kent Johnson. Right: Paul Gauguin (French, 1848–1903). The Siesta, ca. 1892–94. Oil on canvas, 35 × 45 3/4 in. (88.9 × 116.2 cm). The Metropolitan Museum of Art.


ST: What are some basic guidelines?

LT: There are no rules—its a helpful way to shake off the dust, warm up the creative juices, and get confidence. That said, leaning into a few basic floral techniques is useful. But don’t let the rules constrict your designs and ideas—after all, it is just a flower arrangement. I find them very useful ways to have nature in your home and to study it up close. To me these are like gesture drawings, quick moments of mediative pondering on nature’s wonders and beauty. Never throw out your flowers too quickly. Let them fade and change. There is much beauty in that.

Two oil paintings from Art in Flowers sit side by side one on the left of a Japanese woman with a flower and one on the right of flowers in a vase.

Left: Itō Shinsui (Japanese, 1898–1972). Rain While the Sun is Shining, 1917. Woodblock print, ink and color on paper, 17 3/8 × 12 in. (44.1 × 30.5 cm). Museum of Fine Arts, Boston. Left: Shinsui-inspired floral arrangement by Lindsey Taylor. Photo by Stephen Kent Johnson. 

ST: Talk us through the process.

LT: Each art work leads to different results. But always consider the vessel. Vessels matter and the arrangement and vessel should be a happy marriage—almost become one. Many household items can become a vessel: a pitcher is great, a favorite ceramic bowl, a tea cup. You don’t need a giant collection like mine. If it holds water, great. Even if it doesn’t hold water, you can put something inside that does. 

An oil painting from Art in Flowers sits to the right of a bouquet of flowers based on the image.

Left: Shechet-inspired floral arrangement by Lindsey Taylor. Photo by Stephen Kent Johnson. Right: Arlene Shechet (American, born 1951). Touching Summer, 2020. Glazed ceramic and painted hardwood, 70 × 27 × 31 in. (177.8 × 68.6 × 78.7 cm). © Arlene Shechet, courtesy Pace Gallery; photo Phoebe d’Heurle.

ST: What about keeping your arrangements around longer?

LT: One rule that is a must: change your water regularly and trim the stems when you do. Keeping the water fresh and the stems clean and healthy means a longer-lasting arrangement—and no stinky water. 

Story by Stephen Treffinger 

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Recapping Tile Trends at Cersaie 2023

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Hand painted teal and white tiles sit beneath a simple brown chair and minimalist table.

This year’s Cersaie, the international exhibition of ceramic tile and bathroom furnishings, was its 40th anniversary. The show, which takes place every September in Bologna, Italy, is the place to learn about innovations and trends in the vast (over a million and a half square feet) space, with exhibitors from 28 countries. 

Terrazzo was—as it often is—extremely popular. It was displayed in (mostly) huge slabs (as many tiles now are) meant to cover most of a wall in a single sheet. (Bigger and thinner are innovations that frequently outdo what has come before.) New surfaces look smooth like polished stone or marble but are slip-resistant, so they’re suitable for bathroom and other wet area flooring. There was an alluring finish that looked like wax or perhaps waxed plaster, which had incredible depth and subtly. 

Pattern showed up in exuberant colors, bold geometrics, and hand-painted in playful designs—often in 3D configurations. There was a Mediterranean blue palette, a Southwest earth tones palette, and myriad stone tones that were shown off in exaggerated scale. New technologies allow tiles to have their vein patterns and colors go through the full tile, so they can be cut and still look like real stone. 

Here are some of the major themes seen this year . . . 

A tile pattern of blue palms on a white background.

Palm Azzurro Minimale, from the The Verde Verticale collection by Francesco De Maio, located along Italy’s Amalfi coast.

Exuberant Patterns

There was no shortage of bold pattern, in both geometrics—regular, over-scaled, scattered, or irregular—and florals / botanicals. Many of these echoed fabrics seen in Paris during Maison et Objet last year.

A black and grey textured tile wall sits behind a white table and white plant holder.

Night, from the Twiga collection by Settecento, headquartered near Modena.

Textures: Smooth and 3D

Sometimes it’s simply about an intriguing flat surface that’s been given a character never before seen. At others it’s a more architectural, a three-dimensional approach with raised elements, incised patterns, and shifts in glossiness and reflectivity. 

Hand painted teal and white tiles sit beneath a simple brown chair and minimalist table.

This hand-painted tile floor from the Historic 60s collection at Cerasarda blends motifs from several patterns: Pintadera Verde; Dama 1, 2, and 3; and Cavaliere 1, 2 and 3.

Hand-Painted

With so much innovation and technology involved in the offerings, it’s nice to see that there is a high demand for hand-decoration. Several booths showed off artisans creating the tiles that were displayed nearby.

Dark marble grey stone tiles layer a small room with just a bench in it and light creeping in through the right side doorway.

Del Conca offers a range of fantastic textures and marble-inspired patterns.

Exaggerated Stones

Minerals on steroids had a strong presence, with cross-sections of exaggerated scale creating wild patterns, sometimes reminiscent of a Rorschach test—mirror images meeting at a central axis. 

A dining room is themed with desert rock red tiles with a minimalist brown dining table and chairs in the center of the room.

Ceramiche Refin offers a refined terra cotta look in high performance tile.

I’ve Been to the Desert . . .

One particularly surprising trend was a sort of “Santa Fe, Italian Style”, which was shown in displays bathed in warm colors and Southwest tones. If you’re a little intrigued with the warmth of Peach Fuzz, Pantone’s 2024 Color of the Year, perhaps this sophisticated option is for you.

A white room with patterned black tiles all over the walls and a vanity desk off to the left side with a beige chair and black small table beside it.

Diamond Decor tiles by Zaha Hadid Architects for Ceramiche Atlas Concord disrupt rigorous geographic repetition for added dynamism. 

Black and White

The bold contrast never seems to go out of style. These opposites were definitely attractive, showing up in more—and less—expected versions.

A soft painted tile of pale pink roses lines the wall next to a bed with a light wood headboard.

Romantic from Fondovalle’s Dream collection are rectified porcelain made to look like handcrafted linen.

The Softer Side of Cersaie

Despite a lot of trends that skewed bold, there were plenty of new, romantic, and more ethereal finishes. Some of these patterns include delicate florals and other subtle surfaces.

Story by Stephen Treffinger 

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Dutch Chocolate Cake with Fruit

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An overhead photo of a chocolate cut cut into wedges with berries, on a blue wooden surface.

TABLE Magazine’s Dutch correspondent, Marian Flint, brings us a story of Old World chocolate. The Netherlands is famous for its skill with this most seductive of sweets. Put in on your travel list…for next year?

Just north of Amsterdam, near the Zaan River in Zaandijk, a bustling cacao industry took root in the first half of the 19th century. They would use the windmills in Zaandijk to grind the cacao beans.

Cacao Beans and the Dutch

A large amount of the world’s cacao beans is still processed in this region. Amsterdam is the worlds’ biggest transshipment port for cacao beans. Zaandijk attracts visitors from around the globe. Everyone always remarks about the aroma of chocolate in the air.

That’s why ‘Smells Like Chocolate’ is the name of Ingmar and Kinito’s shop. Here you can find craft chocolates from specialty producers from around the world. They recently visited cacao plantations in Kinito’s native country of Angola, and made chocolate with cocoa beans of Cabinda, which have a unique and delicious flavor. Their goal is to bring this unknown cacao origin to the market. They would like to share some of their recipes and would love to welcome you at Smells Like Chocolate when travel opens up again.

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An overhead photo of a chocolate cut cut into wedges with berries, on a blue wooden surface.

Dutch Chocolate Cake with Fruit


  • Author: Ingmar Niezen
  • Yield: Serves 6-8 1x

Description

Possibly the best chocolate cake you’ll ever have…


Ingredients

Scale
  • Cake tin (springform pan)
  • 6 oz jam
  • 10 oz fresh fruit, lightly pureed
  • Vanilla pod seeds
  • 2.5 oz dark chocolate
  • 9 oz heavy cream
  • 3.5 oz butter, room temperature
  • 9 oz brown caster sugar
  • 2 eggs
  • 8.5 oz flour
  • 1 oz cacao powder
  • 0.3 oz baking powder
  • ½ tsp baking soda
  • Extra fruit, to garnish


Instructions

  1. Preheat oven to 360 degrees. Grease the cake tin and dust with flour.
  2. Mix ¾ of the jam with the pureed fruit and vanilla seeds. Melt the chocolate and stir in the cream.
  3. Whisk the butter and sugar until light and fluffy. Keep whisking while adding the eggs one at the time. Add the chocolate-cream mixture.
  4. Sift the flour, cacao, baking powder and baking soda and add to the mixture.
  5. Put the batter in the cake tin and place in the oven, just under the middle. Bake for one hour.
  6. Heat the rest of the jam. Take cake out of the oven and puncture with little holes. Spread the warm jam on top. Let cool off and garnish with fresh fruit. Dust with cacao powder if you like.

Food Styling and Recipe by Ingmar Niezen
Prop styling by Marian Flint
Photography by Anna de Leeuw

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3 Ways to Style Your Mantle

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A white walled living room pictures a white fireplace between two big round mirrors with a large painting atop the mantle.
Photo courtesy of Living After Midnight

Fireplaces are a natural focal point for whatever room they are found. When there’s no fire going, it’s the mantle that draws most of the attention. But getting it right can be tricky. Throw too many random tchotchkes up there and it starts to look like someone’s grandmother (not yours, of course) has taken residence. Here are three ways to trick out the display. Use them as firm rules, or as just a starting point for your own creativity.

A marble fireplace sits below a brown wood mantle topped with various size candles and plants.
Photo courtesy of Homesthetics

Play with Proportions

Start with a triangle in the center (or slightly off to one side), the peak being a mirror or portrait-oriented photograph. Make sure there is something with a bit of bulk on either side, such as a vase or statue. Then fill in with smaller, less weighty pieces. If you have the space, put a couple of taller items (about half as tall as your anchor) out to the far sides. For an off-center anchor, adjust the weights of the objects, moving some of the mass to the opposing side.

A white mantle sits various blue vases of yellow and green flowers of various shapes and sizes.
Photo courtesy of Avant Garden

Go With a Single Theme: Flowers

Sometimes the greatest drama comes from doing the simplest thing. In this display, a series of similar vases with similar arrangements does the heavy lifting. Vary the heights and sizes of the vases and give some of them a lift with books or wood pedestals. In this case, it’s the repetition and the abundance that’s appealing.

A white walled living room pictures a white fireplace between two big round mirrors with a large painting atop the mantle.
Photo courtesy of Living After Midnight

Explore Your Inner Artist

If you have a collection of bold paintings, color photographs, and prints—go for an all-art arrangement. Again, think of a triangle, starting out with something large as the anchor, then filling in with smaller works to the sides. Layer and fan out as space allows: just don’t block too much of the centerpiece.

Story by Stephen Treffinger

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The Art of Planning a Wedding

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A bride stands in front of an industrial style wall filled with columns in her white wedding dress.

Shortly after meeting on the dating app, Hinge, Lauren Glikes and Paul Weidinger put their first date on hold due to the beginning of the Covid-19 pandemic. 

They lost touch for a few months, but on a whim, Lauren reached back out to Paul and their re-connection was instant. Two years later, Paul proposed while on vacation in Croatia.

A recently married could dances on the dance floor of their wedding with him in a black suit holding her in her white wedding dress and drink in hand.

Planning the Wedding

In 2023, the couple began planning the wedding of their dreams, partnering closely with Alexis Allen of Alexis Allen Consulting to bring it to life.

“When I started working with Lauren, we had one of our first meetings at her beautifully remodeled home,” says Allen. “I learn so much about my clients when I’m invited into one of their most personal spaces – their house! In chatting with her and taking in the décor, I could get a good sense of her general style, and it’s extremely important to me that a client’s wedding or special event is a reflection of them as a whole.”

A bride stands in front of an industrial style wall filled with columns in her white wedding dress.

Together, they decided upon MuseumLab as the ideal venue. “It is such an architecturally interesting space, and the permanent installations add so much character and quirkiness. We wanted a design that felt thoughtfully curated, yet eclectic, at the same time,” says Allen. “With the brick, arches, and wood, we leaned into a European vibe and mixed materials with florals.”

Forming a Theme

Lauren describes the mood board themes as “reclaimed space” and “enchanted garden,” combining brick backdrops with overgrown greenery and woven florals. The end result was a beautiful blend of natural and industrial vibes.

An open stair space with a huge white arching ceiling is decorated in various vines and other greenery.

For the color palette, they paired dusky, muted florals designed by Hens & Chicks with soft blue, mint, and sea foam green shades featured in the table linens and the bridesmaids’ dresses.

The tablescapes were “refined yet interesting – combining the lusciousness of velvet on some tables with a fantastic laser-cut leather linen on others,” says Allen.

A weddings table set up showcases white table cloths, tall skinny white candles, lots of bouquet flowers, and white table settings.

“Alexis and Lauren really came through with the vision. To see what they turned it into was spectacular,” says Paul.

After saying “I do” at the nearby St. Peter church, Lauren and Paul enjoyed a quiet first peek at the finished design before cocktail hour began. “It was a special moment to see how everything came together, just the two of us,” says Lauren. 

The Perfect Schedule

The couple took full advantage of MuseumLab’s three floors to create a progressive party that flowed effortlessly and felt intimate, but never cramped. With cocktail hour on the first floor, dancing on the second, and dinner on the third, “Each space had its own unique feel. I wanted it to be super warm, really, really cozy, and romantic,” says Lauren.

A woman lights candles on a white table with plenty of flowers and candles decorating the table.

To create magical moments, Allen planned the party to the minute. For example, “We carefully timed up the evening to ensure the couple and then their guests could walk into the dining space during sunset,” which cast an ethereal glow over the candlelit gathering.

Delicious food was also a priority and “we were committed to crafting a menu with Big Burrito that was unique and surely not your typical ‘wedding meal,’” says Allen. The restaurant group is one of the couple’s favorites places to dine and the menu did not disappoint.

A white plate holds the dinner at a wedding reception while a person holds the menu in front of the plate.

No Bad JuJu provided music for the absolutely fantastic party. 

“It was honestly the best day of my life,” says Lauren. “People say, ‘Oh, things will always go wrong on your wedding day,’ but literally my biggest complaint was that we were having so much fun dancing that we forgot to cut our wedding cake!”

The newlyweds’ celebration continued with a honeymoon to Southeast Asia, including Singapore, Bali, Vietnam, Cambodia, and Thailand.

Vendors

Venue: MuseumLab 

Planner & Designer: Alexis Allen

Photography: Joey Kennedy

Videography: Wiley Wedding Films

Floral Design: Hens & Chicks

Rentals: All Occasions & Marbella

Linens: Mosaic

Custom Props: Vast Made Studios

Custom Installation: Speedpro North

Lighting Design: Media Quest

Stationer: Watercolor Designs

Catering: Big Burrito

Cake Design & Desserts: Alex Robba

Entertainment: No Bad JuJu

Photo Booth: Moxie Events

Makeup: Marie Miclot

Hair: Jenna DeGol

Story by Nicole Barley / Photography by Joey Kennedy

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Hazelnut Avocado Semi-Freddo

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Hazelnut Avocado Semi-Freddo served on two different bowls, which are placed on pans

It’s Valentine’s Day. We lovers of the aphrodisiac avocado will not give up until we have found a way to use their green goodness in everything. But you don’t have to love them to love the avocado semifreddo. The smooth coolness dotted with surprising caramelized hazelnuts is just the right amount of sweetness to end the meal.

And the person you love will love you for making it.

Hazelnut Avocado Semi-Freddo Recipe

INGREDIENTS

1 tbsp butter
3 tbsp sugar
⅛ tsp cinnamon
Pinch of salt
½ cup roasted hazelnuts, chopped
Cooking spray
1 large avocado
¾ cup sweetened condensed milk
1 tbsp lemon juice
1 ½ cups heavy cream

INSTRUCTIONS

  1. In a nonstick skillet, melt butter over medium-high. Mix sugar, cinnamon, and salt. Add nuts and sugar mixture to the skillet. Stir constantly until sugar browns, 4 to 5 minutes. Set aside to cool.
  2. Coat a loaf pan with cooking spray and line with plastic wrap, leaving at least a 3-inch overhang.
  3. In food processor, puree avocado flesh, condensed milk, lemon juice, and a pinch salt. Whip cream to stiff peaks; fold in avocado puree. Break up cooled hazelnuts if clumped and add them to the avocado mix. Pour into prepared pan. Cover with plastic overhang and freeze until firm, at least 3 hours. Slice in the loaf pan or unmold to a platter and slice.

Recipe and Story by Stephanie Sullivan / Styling by Brittany Spinelli / Photography by Dave Bryce 

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Oyster Shooter

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A look in photo of an etched shooter glass with an oyster on the half shell resting on the top of the glass on a black surface, with another oyster shooter in the background along with a dish of oysters.

Ah… the appeal of the Oyster Shooter. It’s rich micronutrients like copper, manganese, vitamin D, and zinc, as well as the antioxidant properties of the tomato juice and horseradish. This versatile quaff is practically a health shot! But, even better than that, this popular shooter, easily served as an appetizer, part of a seafood spread, or as a sexy nightcap with your partner, is high up on our list of sensual drinks that fall into the aphrodisiac category. We love it so much that we have added it to our Aphrodisiac Board for Two, a perfect treat to share with your partner for Valentine’s Day, or anytime you want to set a romantic, sensual mood.

How Do You Drink an Oyster Shooter? 

The point of an oyster shooter is to tip both the oyster and the liquor back into your mouth at the same time. This might take a little bit of finesse if you’ve never done it before. Hold the Bloody Mary shot and the oyster shooter in the same hand and tilt your head back so you get both the taste of the oyster and the liquor at once.

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A look in photo of an etched shooter glass with an oyster on the half shell resting on the top of the glass on a black surface, with another oyster shooter in the background along with a dish of oysters.

Oyster Shooter


  • Author: Zack Durkin

Description

An erotic drink to end the night with.


Ingredients

Scale
  • 6 oz tomato juice
  • 2 oz vodka
  • 3 tsp prepared horseradish
  • 2 tsp Worcestershire sauce
  • 2 tsp hot sauce (Cholula or similar)
  • About 20 twists of fresh ground black pepper
  • 4 fresh oysters on the half shell


Instructions

  1. Add tomato juice, vodka, horseradish, hot sauce, and black pepper to shaker with ice.
  2. Shake for about 15 seconds.
  3. Pour into your favorite shot glasses.
  4. Enjoy alongside a fresh oyster.

 

Recipe by Zack Durkin
Styling, Photography, and Story by Star Laliberte

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Pickled Asparagus

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An overhead photo of an oval dish with pickled asparagus spears, a glove of garlic, and a bay leaf, on a black surface with sprinkled salt.

The benefits of pickled asparagus go beyond simple vegetable preservation, and the process is really quite easy. In addition to its health benefits, asparagus is a delicious and well-known aphrodisiac! If this list of virtues isn’t a reason to start pickling, we don’t know what is!

Health Benefits of Pickled Asparagus

Why should you take the time to pickle this flowering spring vegetable? Pickled asparagus is a very good source of fiber and probiotics, making it a good choice to promote gut health. It’s also full of antioxidants and vitamin K, contains plenty of vitamin E, is rich in folic acid, and promotes reproductive health.

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An overhead photo of an oval dish with pickled asparagus spears, a glove of garlic, and a bay leaf, on a black surface with sprinkled salt.

Pickled Asparagus


  • Author: Anna Franklin

Description

Healthy, tasty, and…romantic?


Ingredients

Scale
  • 30 asparagus spears
  • 1/3 cup salt
  • 2 quarts water
  • 1 2/3 cups distilled white vinegar
  • 2/3 cup sugar
  • 1 1/2 teaspoons dill seed
  • 2 sprigs fresh dill
  • 1 bay leaf
  • 2 whole garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon mustard seed
  • 1/2 teaspoon chili pepper flakes


Instructions

  1. Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  2. Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.
  3. In a saucepan over medium heat, combine vinegar, sugar, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
  4. Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig, 1 bay leaf, and 2 whole garlic cloves into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  6. Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place.

Recipe and Styling by Anna Franklin
Photography and Story by Star Laliberte

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Best Cookbooks of 2023

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A stack os different color and sized cookbooks fills the frame of the image.
Photo courtesy of Alfred Kenneally

Do you need another cookbook? Of course you do, especially when 2023 was a bumper year for food writing. We’ve picked some of our favorite and best 2023 cookbooks — writing that challenges, nourishes, as well as helps put dinner on the table. Bon appétit! 

Best for the Vegetarian (or Omnivore)

A white cover depicts a face made out of broccoli hair, mushroom nose, and squash smile.

Tenderheart

By Hetty Lui McKinnon

Yes, this is a book about vegetables but it’s also a story of the author’s father – the tenderheart of the title – who rose every morning to go to Sydney’s wholesale fruit and veg market. Divided by vegetable – everything from cabbage to turnips – this is food for both the heart and soul.

A person holds a basket of various colored vegetables like green cabbage, yellow peppers, onions, and red peppers. The image is placed as the cover of best 2023 cookbook, Veg-Table.

Veg-Table

By Nik Sharma

Another buy-me-now, veg-centric book is Veg-Table by one of our favorite food writers, Nik Sharma. Sharma trained as a molecular biologist and he shows as it takes a deep dive into the science of vegetables and how you can tease the most flavor from them. Not only are the recipes stellar (try his Acorn Squash, Kale, and Chilli Miso Sauce recipe), but Sharma also does the sumptuous photography himself. Worthy of a  place on your bookshelf.

A woman holds a fancy white plate of vegetables against a pink and orange background for the best 2023 cookbook, Comfort and Joy.

Comfort and Joy: Irresistible Pleasures from a Vegetarian Kitchen

By Ravinder Bhogal

Born in Kenya to Indian parents, Bhogal is chef/owner of Jikoni in London’s Marylebone. In this, her second cookbook, she turns her eye to vegan and vegetarian fare, taking vegetables from side dishes to pride of plate. Recipes like Roasted Muscat Grapes and Figs with Burrata and Bitter Leaves or Whipped Feta with Confit Tomatoes (which she shares with us here) are a riot of color and favor. 

Best for the (Armchair) Traveller 

A brightly painted oriental yellow bowl sits against a blue patterned background to make the cover of the cookbook.

Invitation to a Banquet: The Story of Chinese Food

By Fuchsia Dunlop

James Beard Award-winning writer Fuchsia Dunlop, was the first Westerner to train as a chef at the Sichuan Higher Institute of Cuisine, and has made China her second home for over thirty years. Not a recipe book but a history of Chinese food told by dish – everything from deceptively simple steamed rice, to the intriguingly-named ‘Catfish Basking in Honors’ – this is the perfect book to tuck into on a cold winter’s day.

A white cover of a 2023 cookbook displays a white plate with various proteins and vegetables on top. The name "Sofreh" is painted across the top left corner.

Sofreh: A Contemporary Approach to Classic Persian Cuisine

By Nasim Alikhani with Theresa Gambacorta

In Farsi, sofreh is the word for the bold, colorful table coverings that serve as a backdrop for Persian feasts. Nasim Alikhani – owner of Sofreh restaurant in Brooklyn – says it also means to ‘sit at the sofreh’ with a table heavily laden with wonderful things to eat and drink. And this, her first cookbook, is filled with just such things from Sour Cherry Rice to Saffron-Marinated Cornish Hens. Food that is as warm and welcoming as the restaurant itself.

A neutral colored cover with lighter spots displays the words on the cover of the Yogurt and Whey cookbook.

Yogurt & Whey: Recipes of an Iranian Immigrant Life

By Homa Dashtaki

Unemployed and mourning the death of her uncle, Dashtaki started making and selling yogurt at her local farmer’s market. What she found was much more: “Yogurt forces you to slow down. It takes a long time for the milk to boil – and even longer time for the milk to cool. And in that time, everything feels better.” A beautifully written ode to Iran where she was born and a guide for readers on how to turn something as simple as milk into something as magical as yogurt.   

Best for the Baker

A red cover of the cookbook The Cookie That Changed My Life by Nancy Silverton.

The Cookie That Changed My Life

By Nancy Silverton with Carolynn Carreño 

What Nancy Silverton doesn’t know about baking – she was original pastry chef at Wolfgang Puck’s Spago and went on to open and run La Brea Bakery – can be measured in teaspoons. Now she’s taken a deep dive into how to create the best of everything baked, from the ultimate Peanut Butter Cookie (the holy grail of the title), to Key Lime Pie.

A cookbook cover for Still We Rise pictures a person in white clothing holding a basket of fresh baked biscuits.

Still We Rise

By Erika Council

If it’s biscuits you’re baking, then Still We Rise is the bible. Council – chef/owner of the Bomb Biscuit Co. in Atlanta, named by the New York Times as one of the top 50 restaurants in the U.S. – knows a thing or two about biscuits. The recipes are as Council says ‘a love letter to the Southern biscuit’. It’s a letter we’d gladly receive. Check out Erika’s recipe for Pull-Apart Biscuits to get a taste.

Best for the Curious Cook

A cookbook cover features a colorful flavor wheel over a dark yellow background.

The Flavor Thesaurus: More Flavors

By Niki Segnit

Sorrel? It’s lovely paired with eggs, cheese, gooseberries and leeks not to mention white beans and of course spinach. How do we know? Because Niki Segnit’s latest is full of plant-led pairings of foods like sorrel, with recipes and ideas for cooks. Not a traditional cookbook but all the better for it. She’s created a color wheel of flavors from ‘sweet woody’ to ‘sour fruity’, then tells you what foods fall in each category, and what they pair with well. The writing is sublime and whether you read  it from cover-to-cover or dip in and out, you’re sure to be inspired. 

A cookbook cover displays shelves filled with kitchen materials like jars of ingredients.

The Secret of Cooking

By Bee Wilson

The secret to cooking isn’t equipment or even ingredients, it’s the cook. Wilson gently takes the reader-cook in hand to share what’s she has learned, including sage advice such as thinking of time in the kitchen as an ingredient, followed by a host of ‘universal cooking sauces’ that can be made and stashed in the fridge or freezer. A book that will transform not only how you cook, but how you think about cooking itself. Try her Magic Pasta recipe to see for yourself. 

A white background cookbook cover is topped with cut out photos of food dishes as well as the author, a woman standing in yellow overalls and a striped shirt.

Start Here: Instructions for Becoming a Better Cook

By Sohla El-Waylly

Cooking with confidence is what Start Here is all about whether you’re after the perfect poached egg, puffy pitas, or pot of steamed rice. We love the ‘What the Hell Happened’ so you can find out why your shortbread was less than stellar. Lots of good recipes to test your new found skills with like Chili-Blistered Egg over Brothy Beans or Creamy Lemon Squares with Brown Butter Crust.

Story by Julia Platt Leonard

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Best Tropical Smoothie Bowl

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An overhead photo of a colorful tropical smoothie bowl with banana, kiwi, passion fruit, berries, and granola over a vibrant purple yogurt blend in a tan bowl with a gold spoon on a tan and light blue wood surface.

The Best Tropical Smoothie Bowl is a beautifully delicious way to incorporate healthy, colorful ingredients into your breakfast routine. It is not only visually pleasing, but also full of the nutrients your body craves. This way, you can enjoy something that’s delicious but also gives you the boost you need to make it through the work day. Use our Best Tropical Smoothie Bowl recipe as a base to create other fun and flavorful smoothie bowls.

What Are Other Flavor Ideas for a Tropical Smoothie Bowl? 

The best part about our Best Tropical Smoothie Bowl is that it can be customized to your liking. While we go with a berry theme, you can change up the flavor of your yogurt, smoothie pack, and even toppings to appeal to what you’re craving. Try it with citrus fruits and a vanilla yogurt base. Though if you’re looking for another way to use other tropical flavors, start with a base of coconut yogurt with fresh mango, pineapple, banana, and shredded coconut. While you’re at it, you can try our Breakfast Smoothie Pops for another way to start your morning off feeling refreshed and ready to go.

Print

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An overhead photo of a colorful tropical smoothie bowl with banana, kiwi, passion fruit, berries, and granola over a vibrant purple yogurt blend in a tan bowl with a gold spoon on a tan and light blue wood surface.

Best Tropical Smoothie Bowl


  • Author: Anna Franklin

Description

Start your morning off with a bright and fruity beginning!


Ingredients

Scale

For the smoothie:

For the garnish:


Instructions

  1. Add all smoothie ingredients to a blender and blend until smooth.
  2. Add to a bowl and garnish with granola, chia seeds, goji berries, and fresh fruit!

Recipe and Styling by Anna Franklin
Photography by Dave Bryce

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