4 Recipes to Enjoy Beyond National Pancake Day

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February 14, 2024

Pumpkin Pancakes topped with Apple Compote served on a plate with a fork with butter, syrup, and a cup of juice on the sides

National Pancake Day was on February 13, but who needs an official day to enjoy a flapjack feast? The thought of a fluffy pancake drizzled in maple syrup and finished with favorite toppings is enough to make our mouths water. Create your own pancake buffet on slow, weekend mornings with the following various recipes that use buttermilk, fruit, and other ingredients to make each serving special. Add one or two of our breakfast sides to ensure the dining table is filled with a delicious spread!

Stack ’em High Pancakes

These pancakes will astound your kiddos when they get out of bed Sunday morning. Our curated recipe allows for the fluffiest, thickest pancakes you can imagine. Stack ’em High on top of each other for a breakfast that looks straight out of a cartoon!

Blueberry Pancakes

A little bit of fruit can elevate your morning meal with an ooey-gooey appeal. The secret to this Blueberry Pancake recipe is milk and vinegar. By letting the two ingredients sit together to create “buttermilk,” you’ll end up with soft, airy pancakes that leave room for plenty of blueberries throughout.

Pumpkin Pancakes

Who can resist savory pumpkins and sweet apples? Especially when combined with your favorite breakfast food. This Pumpkin Pancake recipe gets an added flare when topped with a homemade apple compote. Easy to make and even easier to eat.

Buttermilk Pancakes

Our Buttermilk Pancakes recipe combines all the practices above into the ultimate pancake. Imagine a plate piled high with golden-brown pancakes that are so fluffy they practically float off the table. Raspberries and blueberries add a little flavor and bring freshness and brightness to the party. And let’s not forget the finishing touch — a light dusting of powdered sugar.

Add a Side

The Best Gluten-Free Potato Latkes

Finish off your pancake celebration with a delicious, savory side to compliment those oh-so-sweet flavors. How can you resist crunchy fried potato patties with shallots, onions, and garlic? Add on an accompaniment of apple sauce and sour cream for dipping these Gluten-Free Potato Latkes, and you’ve got your weekend breakfast planned.

Easy Breakfast Bake

Simple and easy preparation makes this Breakfast Bake taste even better. We take all your favorites like eggs, prosciutto, sun-dried tomatoes, pesto, and lots of cheese, and pack it into one single bite. If you thought our pancakes were yummy, just wait till you try them alongside this morning staple.

Story by Kylie Thomas

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Eau de Nil Color in Fashion and Design

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Kylie Thomas

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February 14, 2024

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A lithograph of three heeled shoes stacked on top of each other in greenish colors.

Eau de Nil is a murky, difficult-to-define hue that passes through Gustav Flaubert on its way to Alfred Hitchcock, capturing all types of artists. It’s not often you see a color like this that immediately captures your imagination—or one with such a seriously intriguing backstory. But, so it was with for me with Eau de Nil.

Eau de Nil Color in Fashion and Design

Eau de Nil paint, photos courtesy of Laura Ashley

On a sail last summer, in sweltering 100+ degree heat, along the Nile with Viking, there was a lecture onboard, commissioned by the cruise line, entitled Visions of Ancient Egypt. It was a survey of the way in which Egypt had beguiled of artists and designers throughout history.

L’ÎLE D’YEU, photo courtesy of gheinz

During the talk, I scribbled down a single note: Eau de Nil / Flaubert. Although the author is often mentioned in the same breath as the color, he never officially mentions it in his writings. He did, while in Egypt, sail on a boat named Le Nil, and did mention the Nile’s water, albeit as being quite yellow.

From left to right: Oriental Bird 100% linen fabric in Eau de Nil by GP & J Baker, Samuel Alcock footed compote by Gentle Rattle of China

In the Design World

Eau de Nil (literally, “water of the Nile”) comes in many forms. A less-green celadon, light green, green with tannish undertones, pale green with cool bluish notes. Apparently the term came into fashion in the late 19th century, along with the peak of Egyptomania. “Egypt” the idea became extremely popular, although Flaubert was apparently swept up by the actual place, including its young and female population . . .

Eau-de-nil satin shoe worn by Miss Ada Cavendish as Lady Teazle; beaded shoe; yellowish green shoe. Lithograph, 1900, Edinburgh. Greig, T. Watson (Artist). From The New York Public Library Digital Collections

The color has appeared extensively—and at various times—in fashion, in interior design, in china patterns. There’s even a Lomography (remember that?) page devoted to it. Grace Kelly’s Edith Head dress, worn at the 1955 Oscars, is a classic example of the color’s influence. It is also reported that Hitchcock loved Grace Kelly’s Eau de Nil suit in Rear Window so much that he had it reproduced for Tippi Hedren to wear in The Birds. (Loved… or hated, I have to wonder?)

From left to right: Grace Kelly at the Oscars colorized by klimbims. Screen-capture of Tippi Hedren in The Birds. Screen-capture of Grace Kelly in Rear Window.

To my eye, Eau de Nil is one of those colors that looks calm but is actually quite stormy. It’s a hue that plays the part of a neutral while (barely) concealing an undercurrent of drama.

Story by Stephen Treffinger

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Five Questions with Monelle Totah of Hudson Grace

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Kylie Thomas

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February 14, 2024

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A wood servings tray platter holds a pitcher with various white bowls and silver spoons by Hudson Grace.

Best friends Monelle Totah and Gary McNatton of Hudson Grace opened their first shop in 2012 in San Francisco’s Presidio Heights neighborhood, bringing years of experience in both retail and design with them. Their tableware, serveware, candles, and other entertaining essentials are a perfect mix of expert craftsmanship, vintage design, and a modern sensibility.

We spoke with Monelle to learn more about the business, and to get a preview of the new products coming out for spring.

How did it all begin for Hudson Grace?

My co-founder and I came from years of retail and design experience. Gary was from Gap Inc and the fragrance industry. I was head of design for several brands at Williams Sonoma. At some point you think ‘I want to build my own brand, I want to do it my way’. I approached Gary in 2011 and we opened the Fall of that year.

Our mutual passion for home, entertaining and design made it a great partnership… I think we saw a need for a brand that had the style of the juxtaposition of classic and modern, curated and edited for the consumer to come in and find the perfect assortment of what they need for their home.

Where are your favorite places to travel to find great ideas?

Europe is always a great source of inspiration – the history, the artistry and the authenticity in visiting a 100-year-old factory and combing through the archives, finding amazing silhouettes still relevant and functional for today.

What’s your favorite way to entertain?

I do love to entertain, the more impromptu the better – admittedly easier when you have the right serveware and enough napkins on hand, which I do. Setting the table is the most fun part. I love family style, platters of food, and lots of wine! I read once ‘cooking and love should be done with abandon or not at all’ – I would add entertaining too.

What inspires you most as you’re developing a new product?

I always ask myself would I use this or have it in my home. Many of our products come from pieces I have had for years and which have become my go tos. From linen sheets to the white bowls, I am inspired by what I find while traveling and dining out.

Why recreate a tureen if I find one in a manufacturer’s archive whose owner’s great grandfather designed based on the duomo in Milan – how can you not be unmoved by that!

What are three products in the line you can’t live without?

I truly do have three berry bowls, (I use one for citrus, one for tomatoes and one for berries). I can’t live without a wood serving board for charcuterie, crackers, and cheeses.

Cocktail hour is always important. I need perfect cocktail and wine glasses, and am loving our new white tortoise glass and our everyday wine glass. And of course everyone needs an oversized platter. I use Hudson Grace’s Torino deep oval platter for everything from cracked crab to salads.

Story by Stephen Treffinger / Photography by Hudson Grace

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Artist Brie Ruais Dazzles with Exhibition “Oneness”

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Kylie Thomas

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February 14, 2024

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The work of Brie Ruais' Oneness, a blue and brown swirled clay is smeared in a spiral on the wall of Contemporary Craft with loose stones sitting in the middle.

You could step on a piece of New Mexico-based artist Brie Ruais’ work and break it in a moment. In Oneness, Ruais’ new solo exhibition at upper Lawrenceville’s Contemporary Craft, the ceramicist and textile artist puts a great deal of trust in viewers. She speckles the floors with pebbles and stones and expands her clay pieces off of the walls and into the show space. The whole collection is a gesture of relational trust—ceramic work always exposes how fragile the intimacy of artists and visitors are.

Brie Ruais, In the Space Between the Parcels (Brooklyn Backyard Garden), 2019

Brie Ruais’ Journey to Contemporary Craft

Ruais learned some of her ability to work three-dimensionally from the best given that she worked in artist Sarah Sze’s (of the Guggenheim’s 2023 Timelapse exhibition) studio for ten years. Her Pittsburgh debut, sponsored by the Tomayko Foundation as part of the Tomayko Solo Elevation Series, shows that Ruais’ sense of space, interest in the natural world, and deep understanding of material come together to create a cohesive and thought-provoking show.

Contemporary Craft is a facility that was once a factory for trophies and award plaques and it now offers a wide, naturally lit gallery space for the artists it showcases. The light from the windows at the gallery makes Ruais’ glazes and underglazes shimmer, as it highlights her color palette of sable, beige, blue, and ashy black. Her work invites the viewer to find natural shapes, topography, rivers, even outer space surfaces in it.

“I took a series of trips to the desert and was inspired by the colors, and then I moved to New Mexico because of that inspiration,” Ruais recalled. The only deviations from a southwestern desert color spectrum are a blush-like pink and a deep green in a series inspired by plant life in a garden.

Where paintings often define themselves by the deliberate choices the artist makes, ceramic work has a more organic process. So much of working with clay, like nature itself, is beyond a person’s control. Ruais’ work balances intentionality with a real sense of surrender to the process.

Brie Ruais, Holding on to what is Tumbling, 130lbs (Blue), 2022

The Various Materials of Oneness

One piece in the exhibit called Holding on to what is Tumbling (Blue) (2022), is a swirl of stoneware, glass, hardware, and found rocks. Cracks in the stoneware and fingerprint-like indentations give off a softness, but the swirl culminates in a black shine of glaze.

“I really love the unexpected, alchemical effect that certain kinds of applications have,” Ruais said.

Materials like soda ash and underglaze changed the texture of each surface, and every movement Ruais made with her hands and feet is etched into that texture. “I’m interested in how materials behave, what memories they have, what stories they have,” Ruais said.

Brie Ruais, Topology of a Garden, Northeast, 135 lbs, 2018

Using the Body as Art

A video in the exhibition gives viewers a chance to see Ruais at work, including a visceral nod to performance art when she rolls in a circle of clay naked.

“I’m interested in the object-subject relationship we have with our bodies, and that shows up in my work. You have a body, but you also are a body in the world,” she said. “And I was experimenting with the ways that form could emerge from action with clay. I wanted there to be a true exchange, a relationship between me and the material. I like a lot of performance art from the ‘70s, and the body is a tool. The body is the material. So I scaled up to my body weight in clay.”

The weight in clay of each piece was an important component of Oneness. Ruais considered the weight of an individual, or the weight of two bodies together, and measured out the clay accordingly.

Brie Ruais, Phasing Eclipse of two Celestial Bodies, 2023

Two Become One

For The Phasing Eclipse of Two Bodies, Ruais wanted to explore “how two bodies coming together creates a third space.” That installation sits on Contemporary Craft’s far wall, two black starbursts colliding with each other and an installation of stones and leftover clay from previous pieces on the floor.

“With a solar eclipse, it’s the sun, the moon, and the Earth coming together, but there’s also you as the witness—that’s what I wanted to put the works on the floor to represent,” Ruais said. The black and white of the piece brings to mind Hilma af Klint’s Group IX/SUW, The Swan, No. 1 (1915), another work interested in how seemingly opposite forces can come together to create a whole.

(L) Brie Ruais, Unzipped Line and Circle (Black and White), 400 lbs, 2015 (R) Brie Ruais, Unzipped Line and Circle (Raw Color), 400 lbs, 2015

Human Connection Through Space

Winglike shapes flank the two central starbursts, and Ruais drew inspiration from the idea of intimacy inside of a parenthetical. It’s an achievement in the way it brings you into both the vastness of space and the closeness of physical intimacy.

“The moon is something that’s so close, yet so distant,” Ruais said. “And we all have it in common. I was thinking about this a lot when my mother was dying last year, and had dementia—something or someone can be so close and so far. There’s a presence and an absence.”

The Phasing Eclipse of Two Bodies reveals a quality in Ruais’s work: It’s dazzling, both in the word’s colloquial use to mean beauty and its more literal meaning of something extremely bright and blinding, just as an eclipse is. Ruais’ ceramics work pushes what beauty can be, leaning not on the man-made but instead the overwhelming awe that nature inspires and can border on fear. It manages to be both sublime and comforting. Though lingering your eyes on an eclipse for too long is ill-advised, you’ll find yourself wanting to look at Brie Ruais’ work for a long time.

Contemporary Craft is at 5645 Butler Street. Guided tours of Oneness are available March 2, April 6, and May 4, 11:00 AM – 12:00 PM. Oneness is open until May 4, 2024.

Story by Emma Riva / Photography Courtesy of Contemporary Craft

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Hot Honey Toddy

By

Kylie Thomas

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February 14, 2024

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Two mugs filled with a golden hot honey toddy liquid with a tea bag in each and lemon slice on the rim. They're on a white background surrounded by spices and lemon slices.

Perhaps a toddy could turn that lover with wintery hands and feet into a tiger? Our Hot Honey Toddy is sure to warm you up with ginger tea, rose honey syrup, a splash of lemon juice, and your favorite white rum. You can also swap out teas and ingredients to suit your taste. For example, try a gin toddy with jasmine tea for something floral and calming. You can also pair aged spirits such as bourbon or cognac with cinnamon or black teas. Feel free to adjust the citrus and syrup to your liking, too. If you like less sugar, add less syrup. If you prefer a tart sip, add more citrus. Try some experimenting to create your perfect mixture!

Who Came Up with the Hot Toddy, Anyway?

There’s some debate about where this amazing fall and winter beverage came from. But one theory is that the hot toddy originated in British-controlled India, where its name comes from the Hindi word “taddy,” for a hot drink with fermented palm sap. Others say the hot toddy came from Scotland, where it was first served as medicine for colds and flu. Either way, whoever first decided to put spirits and hot tea together should get some sort of prize. It’s a winning combination for when the temperatures drop and throats start to tickle.

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Hot Honey Toddy

Author: Kaitlin Fellers

Print Recipe

Description

Warm your heart on a cold night!

Ingredients

Scale

1 ½ oz white rum
½ oz lemon juice
¾ oz rose honey syrup*
1 or 2 ginger teabags

Cook Mode Prevent your screen from going dark

Instructions

Pour hot water into a mug of your choice and let sit for about 30 seconds before discarding it. This heats your mug so that your drink will stay warmer longer.
Add rum, juice, and honey to your mug, then top with hot water and drop on 1 or 2 bags of ginger tea, depending on how strong you like your tea.

*For the rose honey syrup: Bring 500 grams of water to a boil and drop in 4-5 bags of Tulsi Rose tea and steep for 5-6 minutes. Remove tea bags and weigh the liquid in the pot. Add an equal weight of honey to your tea and stir until completely dissolve

Story and Recipe by Kaitlin Fellers / Styling by Anna Franklin / Photography by Joey Kennedy

A Summer Dinner Party at Double DD Ranch

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webpubpro

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February 11, 2024

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A woman in a green tank top and cowboy hat picks meat off a skewer at the Double DD Ranch Party.

It’s a rare dinner party where the signature cocktail is the same color as the hair of one of the hostesses. But at the Double DD Ranch-Warming Party, the lavender-hued cocktail felt right at home with hostess Maxine Lapiduss––award-winning standup comic, television comedy writer, and producer––who has hair that bears more than a passing resemblance to a purple jelly bean.

Hosts Maxine Lapiduss and Hillary Carlip.

A Meeting of Creatives

To envision Lapiduss, imagine if Rosalind Russell (in her role in Auntie Mame) and Phyllis Diller had a baby. In fact, in her will, Diller bequeathed her feather boas to Lapiduss, but that’s another story. Lapiduss also worked on classic TV shows that included Ellen, Roseanne, and Dharma & Greg.

Lapiduss’s wife, Hillary Carlip, is no shrinking violet herself. Crowned with hot pink hair––think Harriet the Spy meets Pebbles Flintstone––Carlip is an award-winning memoirist, the author of five books, and a performance and visual artist. Moreover, she is a former professional circus performer: a fire-eating juggler. If that isn’t a shiny enough résumé, she also won The Gong Show—three times!

Guests gathered on the portal of hosts Maxine Lapiduss and Hillary Carlip… minutes after a summer rain, and minutes before a glorious rainbow.

Lapiduss and Carlip are the proud new owners of a 27-acre ranchette, located 18 minutes outside Santa Fe. They named the property the Double DD Ranch, tongue-in-cheek reference to their physical endowments. Urban-ish West Coasters, they had a COVID pandemic-induced epiphany to turn their considerable talents to create a rural-ish space for workshops, events, and wellness retreats.

Making Home at the Ranch

When they saw the property, they immediately responded in unison with one word, bashert, Yiddish for “meant to be.” In other words, a resounding yes! Despite not knowing the difference between a dally and a dewlap, they decided it was the place they were looking for, complete with a picture-postcard Southwestern setting as the backdrop. The options would be as limitless as the sweeping views and the New Mexico sky.

To christen the ranch, they hosted a party with some of their nearest and dearest, a guest list that included a screenwriter, a cowboy, two jewelers, an anthropologist, an artist and an actor. There was also a cannabis dispensary owner, a gossamer-haired toddler, two hunks on horseback and a horse whisperer. Topping off the list was a movie star buffalo named Clyde.

Two neighboring ranchers stopped in for a drink.

Food, Fire, and Fun

When it came to food and drink the brief was clear: it had to be fun, funky, and fire-roasted. For thousands of years, humans have been putting food on sticks and cooking over an open fire. For the Double DD duo, it was dinner on a stick––everything from grilled, skewered prosciutto-wrapped peaches to succulent eggplant and shiitake kabobs with a smoky harissa.

As the sun began to set, veteran Chef Peter O’Brien was in command at the fire pit. O’Brien has been cooking professionally for over 30 years, including stints at Bishop’s Lodge and The Compound and now runs his own catering company. For this bash he produced endless platters of food: chicken skewers with a garlic-parmesan hot sauce; fire-roasted kabocha-carrot-and-beet sticks topped with Swiss chard pesto; curried cauliflower steaks with avocado-yogurt sauce; and of course, soupy cowboy beans cooked in a micaceous clay pot with cheesy jalapeño cornbread on the side.

Cheesy jalapeño cornbread in a skillet. Made by High Mountain Cuisine.

Vibrant Cocktails to Match

To ensure no guest was parched, Caley Shoemaker, co-founder of As Above, So Below Distillery, got into the spirt of the evening literally, setting up a bar on the portal of the barn, looking west toward an apricot-colored sky. She created colorful cocktails that looked like pastel summer dresses, including The Guadalupe, with her house-distilled Sigil Gin, lavender-honey lemonade, topped off with a marigold perched on the tumbler rim like a sun hat. Another festive libation was the Road to Chama, a spiced-peach cocktail served in a Nick & Nora glass and garnished with a candied peach.

Road to Chama, a peach flavored gin cocktail from As Above, So Below.

With cocktails flowing and the aroma of grilled food wafting in the sage-scented air, it was hard to imagine the party getting better. Then, as if sent by Central Casting, two handsome cowboys rode up on Quarter Horses, with an Australian shepherd leading the way. (A guest was overheard to say how nice it is to “live in a place where guests arrive for cocktails on horseback.”) The Mortenson Ranch is next door to the DD, and owner Clint Mortenson was one of the handsome cowboys. The ranch is also home to Clyde the Buffalo, a regular on Yellowstone, Kevin Costner’s blockbuster hit. Clyde has been known to turn up outside Lapiduss’s sliding glass doors. He seems to have a thing for Lapiduss and the feeling is mutual. She quips that if you’ve never had a buffalo arrive at your door to say hello, it’s quite something.

A Sweet Summer Evening

For dessert, O’Brien spit-roasted apples and served them with raclette fondue, with white chocolate and toasted pistachios. And to bring out the kid in the guests, there were frozen treats on yes, you guessed it, sticks, from a pink paleta cart festooned with colorful Mexican paper flowers. To end the evening, guests gathered around the fire pit, sipping hot chocolate garnished with chocolate-dipped marshmallows.

Chef Peter O’Brien’s roasted apples as a wonderful dessert. Made by High Mountain Cuisine.

Bespoke cocktails, an inspired menu cooked over an open fire, and a ranch setting right out of a Hollywood western, created a perfect summer evening in the high desert. Perhaps one of the guests described it best though: the Double DD Ranch has a calming, clearing energy that makes guests feel instantly relaxed. Sitting next to the fire pit, wrapped in a blanket and sipping hot chocolate under a starry sky is nothing less than magical. Lapiduss and Carlip are such welcoming hostesses that people feel as if they have arrived home––a gift for future guests at ranch events. The Double DD Ranch offers breathtaking views, a panoramic setting in which alchemy can unfold. The possibilities are endless.

The Menu

What They Ate

By Chef Peter O’Brien, High Mountain Cuisine

Kabobs roasted over a hardwood fire at Double DD Ranch.

Grilled skewered prosciutto-wrapped peaches
Eggplant & shitake kabobs with smoky tomato harissa
Chicken skewers with garlic-parmesan hot sauce
Fire-roasted kabocha-carrot-and beet sticks with Swiss chard pesto
Curried cauliflower steaks with avocado-yogurt sauce
Soupy cowboy beans
Cheesy jalapeño cornbread
Spit-roasted apples with raclette fondue, white chocolate & toasted pistachios
Paleta (Mexican frozen treats)

Strawberry and kiwi flavored paletas (Mexican frozen treats). Special detail: The tray they are sitting on once belonged to actor Vincent Price. The plates come from Eight Million Gods in Truchas.

What They Drank

By Caley Shoemaker, As Above, So Below Distillery

The Guadalupe

As Above, So Below Sigil Gin with lavender-honey lemonade and a garnish of marigold blossoms.

The Guadalupe, a gin-spiked lemonade cocktail from As Above, So Below.

Road to Chama

As Above, So Below Sigil Gin with Gruet’s Sparkling Sauvage, spiced honey-peach syrup, lemon juice, and the requisite garnish of a candied peach.

The Guest List

Cassidy Freeman and Gigi smile for the camera amongst the table of guests.

Maxine Lapiduss

Award-winning TV comedy writer/show runner, business strategist, and experience curator. The host.

Hillary Carlip

Bestselling author of five books, a digital innovator, and a visual artist with works in permanent museum collections. The host, tambien.

Clint Mortenson

Modern cowboy, trick rider, movie-stunt double, horse trainer, silversmith, and saddle maker. He owns Mortenson Ranch.

Wyatt Mortenson

Lifelong cowboy known for horsemanship, wrangling, stunt work, and acting.

Kobie Jimenez

A new-ish New Mexican working on a ranch riding horses and hanging out with a buffalo named Clyde.

Brian Boyd

Polo player.

Kristin Goodman

Award-winning screenwriter, director, playwright, professional horse trainer and wrangler for film and television.

Eli Goodman

Actor, producer, and co-owner of Best Daze Dispensaries.

Vanessa Vanya

Illustrator and tattoo artist.

Cassidy Freeman

Actress, musician, Mom of toddler Gigi.

Ben Ellsworth

Lifelong athlete, mountain running enthusiast, Wim Hoff Method (WHM) instructor, Dad of Gigi.

Emily Warner

Owner and founder of High Noon General Store.

Adelma Aurora Hnasko

Educational anthropologist, founder of creative residency and retreat space Resolana Farms, and author of a memoir about growing up in rural northern New Mexico.

Mona Van Riper

Jeweler known for intricate belt buckles featuring crowns, fleur-de-lis, hearts, or skulls.

Clyde the Buffalo

Resident of Mortenson Ranch and four-legged actor on the TV series Yellowstone.

Story by Cyndy Tanner / Photography by Tira Howard / Styling by Valerie Levine / Production by Parasol Productions / Food by Chef Peter O’Brien, High Mountain Cuisine / Drinks by Caley Shoemaker, As Above, So Below / Rentals by Summit Party Rentals / Dinnerware by Eight Million Gods / Props by High Noon General Store and Flor del Rio Decorating

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Wonton Noodle-Wrapped Prawn Lettuce Wrap

By

Abdul Rafay

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February 9, 2024

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Mottahedeh's Tobacco Leaf Dinnerware: Prawn and Noodle Lettuce Wrap Dish

Bite into crunchy, fried Wonton Noodle-Wrapped Prawns that make their home in a gorgeous lettuce wrap. Top these beauties with avocados, jalapeños, radishes, cilantro, toasted sesame, cucumbers, microgreens, and sesame ginger dressing. They’re a delicious feast.

Combining our Wonton Noodle-Wrapped Prawn Lettuce Wrap with Dinnerware

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though. Instead, they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, owner of Amboy, stylist, cook, urban farmer, and TABLE contributor.

Mottahedeh’s world-famous Tobacco Leaf design deploys over two dozen colors in its adaptation of a late 18th-century Chinese export-ware pattern. Mildred Mottahedeh, who developed the pattern with dishwasher-safe golden touches, liked it because it has “dash and verve.” Rafael felt the energy too, creating a lively prawn and fried noodle dish that tastes every bit as good as it looks.

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