There are excellent cookware and bakeware staples out there that everyone knows and loves—and has in their cupboard, for good reason. But a little further down the aisle, some other beautiful pots, pans, and more await. Here is a roundup of five must-have, stylish cookware companies who offer intriguing shapes, colors, and functionality.
The Coated Pan, a modern take on the nonstick, has a 5-ply copper core and a stainless steel alloy coating made without lead, cadmium, or PFOAs. It also comes in two gorgeous colors—Dune and Mineral.
This newcomer has been making waves for its affordable, high-quality pans, knives, tableware, and bakeware. The porcelain bakeware by chef Nancy Silverton is particularly fetching, made in the Loire Valley using a “secret recipe”.
A particularly simple and elegant set of cookware from Canada, with a focus on durability (and the inherent sustainability it affords) and non-toxic materials. (The colors are pretty dreamy, too.)
Based in France and founded in 1974, the company began with its now famous cocotte, a veritable kitchen workhorse. They have since expanded, offering some unusual shapes and particularly deep and rich colors.
The Always Pan is a 10-in-1 cookware system that ssautés, fries, roasts, boils, bakes, braises, sears, strains, serves, stores. Add the Perfect Pot, an 8-in-1 family-sized, stovetop-to-oven nonstick pot, and you’re pretty much set.
In the world of Dune, mélange or “the spice” is the most important commodity in the universe. Whether or not you’re a self-proclaimed “sci-fi geek” like mixologist Winston Greene of Tonic Santa Fe, one sip of this drink and you’ll fall in love. This recipe is an homage to Frank Herbert’s intricately imagined otherworld. His Sands of Arrakis Dune Cocktail is a clever potion of whiskey, blood orange coulis, fino sherry, and bay leaf bitters. Like the planet Arrakis itself, the cocktail glass is dusted generously with blended Spice Melange. It’s literally out of this world.
Perhaps you’ll settle in with one or two of these to watch the follow-up sequel Dune: Part 2. This second part stars Timothy Chalamet, Zendaya, Dave Bautista, Florence Pugh, Javier Bardem, and more. Or perhaps you’d prefer something dark and sisterly, like our Bene Gesserit cocktail?
What is Dune About?
Dune, a sci-fi film based on Frank Herbert’s classic novel, transports viewers to the harsh and desolate planet Arrakis, also known as Dune. The story follows Paul Atreides, a young noble whose family is rules Arrakis, a planet full of giant sandworms and the precious resource known as “spice.” The film takes us through Paul’s navigation of the treacherous political landscape and harsh environment.
To all the green thumbs out there just itching to get into the garden: pazienza! There are still weeks to go before nighttime temperature get high enough to let tender young plants live. However, it’s never too early for growing your own windowsill greens and sprouts. They’re easy, delicious, and a refreshing glimpse of the season ahead. Here’s how to grow them, and how to use them once grown:
Growing Windowsill Greens
Start with a shallow, watertight container with a lid.
Add a very thin layer of dirt, preferably a rich potting soil that will stay moist.
Choose any sort of herb or vegetable to grow your windowsill greens, but spread them evenly across the dirt.
After sewing and watering, put the lid on for two full days and place on a sunny sill.
Starting on day three, water every day or two.
When the sprouts are almost two inches high, it’s harvest time! Gently rinse off the dirt and use in salads and sandwiches, and as an oh-so-fresh garnish on soups, chilis, tacos and everything else.
Looking for Other Ways to Consume Microgreens?
Photo by Lettuce Ladies LLC
Buying microgreens from the store or growing them on your windowsill gifts you fresh sprouts for days but there’s another way to get all the nutrition and green goodness in a more long-lasting form. The Lettuce Ladies LLC create a Green Gold Microgreen Series of small jars full of microgreen powders. The freeze-drying process lets you add a Superfood mix, Broccoli, or Kale powder to your popcorn, pasta sauces, dressings, and more. You could even add it into dishes like mac and cheese to get your picky kids eating greener too.
Each jar contains vitamin A, vitamin C, potassium, and antioxidants to make sure you get your daily dose of each.
Story and Styling by Anna Franklin Photography by Dave Bryce
We love Cinco de Mayo for many reasons but one of your absolute favorites is the margarita. There’s something special about drinking a margarita. The tangy lime juice that hits your tongue along with a burst of earthy, robust tequila is simply decadent. Maybe it’s the sweet and tart combo that captures us, or the fact that tequila gives us the “warm and fuzzies.” Either way, we look forward to a margarita when we’re celebrating.
In honor of Cinco de Mayo, several members of the extended TABLE family recall their favorite margaritas.
Our Cinco de Mayo Margarita Stories
Keith Recker, Editor-in-Chief
The most unforgettable margarita I ever tasted came out of a slushy machine at Caramba!, a 1980s psuedo-Mexican restaurant on Broadway just south of Astor Place in Manhattan. Because it was adjacent to the then-motherlode of record stores, Tower Records, I passed by the place many times. Tricked out in neon and Miami Vice colors, it was the height of punk-pop boom-boom 80s chic. Because “zero-based budgeting” was my rule in those days, meaning my budget was zero, I did not enter.
The Legendary Caramba! Margarita
In 1986, however, a work colleague who had a map of NYC bars encoded in her hypothalamus said that Caramba! had the best margaritas and the best happy hour crowd. Proof of this, she told our little group at the office, was the fact that halfway through a second round, her best friend stood up, emptied her glass into a stranger’s shopping bag filled with brand new cashmere sweaters, and left. While I suspected that this tale was more of a reason to stay away than to go, I was young. I had not reached the required quota of stupid mistakes. We went.
The first margarita was tart, very, very cold, and obviously heavy with booze. So heavy that I think some serious science went into its making. Oppenheimer must have engineered it right after he worked on the ghostwriter facharbeiten. Am I making it sound anything less than delicious? Then I am leading you astray. It was fantastic. So fantastic that a second one seemed like the best idea anyone had ever had. I remember the second round arriving… six huge icy cups, a couple of them overflowing onto the bar. Six neon colored straws. Six tiny wedges of fresh lime.
The Legendary After-effects of a Caramba! Margarita
I do not remember drinking mine. However, I recall waking up at 1:45 a.m., alone in Brooklyn on the F train, 16 stops farther than I needed to go. I found my way to the other side of the station to catch a train heading in the other direction. I arrived home two hours later. Caramba! and I never saw each other again. Not long after, the Universe removed all temptation to try again because Caramba! closed its doors.
Alex Hanna, Advisor
I love margaritas! I’ll drink them just about anywhere. From the big old bowls of overly sweet party concoctions, you might find in the Midwest to the smaller shot-glass-sized, extremely tart ones you find throughout Mexico. But for my money the best margaritas in the world are right here in Santa Fe, New Mexico. And no one does it better than the tourist mecca of The Shed and its more locals’ friendly sister restaurant La Choza. I get their Silver Coin version on the rocks with salt. It has the exact balance of tart and sweet as well as smooth and boozy that I like. Pair with their perfect guacamole for lunch and plan on cancelling the rest of your afternoon.
I recall a perfect margarita imbibed under the perfect circumstances at the One and Only Palmilla in Mexico. I was seated at Breeze, their outdoor bar/cafe right on the Pacific shore. Perfect sunset. Delicious margarita. Wonderful, warming memory to hold on in the mind on February 22. (Is it ok to ask why National Margarita Day is in February?)
Julia Platt Leonard, Regional Editor
My first proper margarita (I won’t count the all-you-can-drink frozen margarita brunch I had in NYC in the late 80s…) was at historic El Farol in Santa Fe. The memory is slightly blurry, shall we say, but I remember the tang of lime, the lick of salt, and warm hug of tequila. That and a live band, some questionable dancing, and an alarm that went off far too early the next morning.
Stephanie Cravotta, Director of Digital Advertising
The ultimate margarita lies in the delectable balance of tartness and a perfectly salted rim, making every sip an absolute delight. You can find me at Round Corner Cantina (now Esquina Cantina) in Pittsburgh enjoying a girls night out or mixing up margarita recipes at home for the family.
Sean Collier, TABLE Arts & Cultural Editor/Shady Ave Editor-in-Chief
Unfortunately, tequila doesn’t agree with me. This dates back to college, when one friend had a bottle of very cheap tequila and another had a flavor of Gatorade the approximate color of the Teenage Mutant Ninja Turtles. We thought we had come up with a formula for an inexpensive dorm-room margarita; we had actually come up with a formula for feeling very bad for the next three days. Regrettably, that was pretty much it for me and margaritas. (Although I do enjoy the song Margarita by the Traveling Wilburys.)
Kylie Thomas, Online Editor
While I personally can just barely stand the taste of tequila, I do have a recent memory where a margarita somehow ended up in my hand. I had gone to visit my cousin (who is like my brother) in Philadelphia after my mom’s passing. The plan was to have this trip as a chance to relax and get my mind off things. So, last minute, we bought tickets to go see The All-American Rejects and the Jonas Brothers the night I got into town. After a subway ride, long walk, and a ferry ride, we made it to the amphitheater. My plan in this situation was to get the souvenir cup with a spiked vodka lemonade and discounts on refills.
After the first opener went on, I had finished my drink and my cousin had offered to go get me another. So of course I took advantage and told him to get me ANYTHING but a margarita. Well, he comes back, I take a sip out of my cup and immediately realize he was not entirely listening and now I have a cup full of a $20 margarita. I am the last person to waste away a drink so I bucked up, held my breath, and chugged that thing down as quickly as I could. Oddly enough, it wasn’t as bad as I thought it would be. Needless to say though, as a person who doesn’t drink tequila, one margarita was more than enough to get me dancing to songs IN BETWEEN sets.
Celebrate Cinco de Mayo with These Margarita Recipes
Looking to celebrate Cinco de Mayo yourself? Mix up one (or all) of our signature margarita recipes and sip the night away.
Aged tequila, grapefruit juice, lime juice, and elderflower liqueur make up the delicious golden liquid of our Marigold Margarita. It’s a little earthy, a little tangy, and packs a punch thanks to the 1414 ArteNOM Reposado Tequila.
A blast of refreshment and a little bit of tartness hit you in every sip of our Prickly Pear Margarita. We recommend using unaged agave or Blanco tequilas for their clear and crisp finish.
Albuquerque restaurant Campo shares their perfect recipe for a margarita with citrus and floral notes that complement each other well. In the Campo Lavender Margarita, orange liqueur, lemon, and lime juice cut through the lavender simple syrup while still letting the tequila take the spotlight.
Cool down with this tropical take on a margarita. The Pineapple Habanero Margarita uses Cimarron Reposado, pineapple juice, lime juice, and a homemade habanero simple syrup that you can use in other recipes besides this one.
For our zodiac cocktail series, the margarita had to be the perfect match for compassionate Cancer thanks to its ability to bring people together. This Margarita recipe is a classic, simple one that’s a staple to have in your cocktail recipe wheelhouse.
While it isn’t fall during National Margarita Day, you’re going to want to save this recipe for when the apple cider is flowing. Our Apple Cider Margarita is a little sweet with a backing of mulling spices like cinnamon, cloves, allspice, and nutmeg. Just be sure not to forget the cinnamon sugar rim!
Tangy cranberry makes a margarita just as delicious in the wintertime as it is in the summer. Simply sugar your rim and then fill with a combination of fresh fruit juices, orange liqueur, and tequila. Not to mention you can really have fun with the presentation of this Cranberry Margarita.
Sometimes you just need something different in your margarita and guava is just exotic enough to try. Spicy rimming salts cover the edge of a glass full of your favorite tequila, fresh lime juice, Grand Marnier, and guava juice. Keep the tropical party going all evening long with this recipe.
Here’s a non-alcoholic version for all those wishing to enjoy the flavors of a margarita without the headache afterwards. Fresh orange and spicy agave syrup combine with an alcohol-free tequila in this delicious and lively Spicy Orange NA-rgarita.
While catching up with Chef Roger Li on a soggy, chilly Friday phone call, he reveals he’s diving into a warming bowl of ramen. As someone who grew up in the restaurant industry, being in the midst of delicious, freshly-made food is simply the norm for him. In fact, one of his fondest childhood memories involves sitting around the table to make dumplings with his family.
From Philadelphia to Pittsburgh
Li grew up in Philadelphia where, in the 1980s, his parents owned a Chinese restaurant. The bus dropped him off right out front, and he describes having a “typical Chinese American upbringing” where his parents worked 15 to 16 hours a day. “There wasn’t much babysitting,” he says.
Yet Li loved being at the eatery and slowly grew more interested in the scene, starting by chopping onions and broccoli. (His brother had the opposite feeling about being there.) The venue served American-Chinese food, with dishes like General Tso’s chicken, adapting Asian fare in a way that appealed to Western palates. Li’s profession path began here—cooking, eating and progressing along roles from being a dishwasher to learning how to make sushi.
Li first moved to Pittsburgh to follow an opportunity with New Moon Fusion Restaurant on the North Shore. When opening his first restaurant at the age of 26, he thought, “Let’s try it out.” He learned many lessons along the way. He jokes that opening on a game day led him to believe the neighborhood was a “gold mine,” and would always be that packed.
Inspiration From Home
Most concepts he’s opened are the first of their kind in Pittsburgh, and all restaurants started as pop-ups. That way, folks have already become familiar and excited with his unique offerings by the time he opens a permanent brick-and-mortar location. “This gives the opportunity to work out recipes––and to figure out whether this is a thing or a fad,” he says. “Then I’m ready to roll.”
Chef Roger Li deploys Cantonese home recipes from his grandmother and mother, as well as their work ethic of long hours, at his venues. While so many businesses sadly didn’t emerge on the other side of the pandemic, this talented powerhouse currently has four thriving venues in Lawrenceville, a neighborhood where he’s witnessed tremendous change since his arrival. He feels that the food scene in Pittsburgh, where it’s slightly easier to open a restaurant, features so many talented chefs who thankfully have chosen to stay put.
Bringing Global Flavors to Pittsburgh
His Japanese-style pub Umami Izakaya opened seven years ago; for six years, Nanban has been serving ramen, Asian-style fried chicken and empanadas, and The Parlor Dim Sum—a popular hub for dim sum, Cantonese BBQ, and wok-fried dishes––has been open for a year, in the same location where Ki Ramen operated for six years. Then there’s decade-old Allegheny Wine Mixer, which specializes in wines from different regions around the globe, but also draws in regulars with its cocktails and killer charcuterie.
Li’s style of cooking takes him back to his roots, yet he’s the first to admit it’s not traditional Cantonese. He simply creates from what he sees. He finds that the biggest challenge of opening a business that serves dishes from another culture revolves around preparing fare based on his individual style, while also navigating assumptions and predictions from others. There’s a delicate balance between how he wants to present the concept, he shares, “but I also need to fulfill expectations of guests’ own interpretations.”
Ironically, the only pushback he’s received has come from visitors from China and Hong Kong who deem his dishes “not traditional enough.” He has to explain he can’t get the same ingredients here. Plus, he says, “It’s my version of Cantonese food.” This version was much appreciated indeed by the diners sitting around a long table at TABLE Studios in Shadyside, moving from Chopped Salad to Cantonese Roast Duck Egg Rolls and Steamed Fluke. Each course was accompanied by a Suntory cocktail, with the evening winding to a lovely close with a nightcap of Legent bourbon.
Always Moving Forward
Most of Chef Roger Li’s menu concepts change up every quarter, or sometimes twice a year. He dedicates three or four days a week to ingredient shopping, typically assigning one day to each venue, and he tries to eat at each of his restaurants once a week too. Li can’t pick a favorite, but is especially proud of the sushi at Umami. He points out the quality of their fish and the fact they’ve used nearly the same rice recipes for eight years now. (Every time he eats there he tries to see if it’s changed. To his delight, it’s remained consistent.) He also commends Parlor’s customized wok station, and the noodles they make in-house, with broth simmered for 24 hours.
In pursuing this path, Li says, “I kind of owed it to my family.” While both grandmothers and his mother are no longer with us (his mom died when he was only 15 years old), he stays connected to them through his work, which brings deep satisfaction.
“I try to bring back memories through food,” he says. “To me, food brings people together either from family reunions, traditions, or events. And hopefully, my food brings a little joy to guests when they dine at my establishments with their loved ones.”
Story by Corinne Whiting / Photography by Laura Petrilla / Event Design by Star Laliberte / Mixology by Kait Fellers / Sponsored by The House of Suntory
Pork shoulder is a great cut because it has the right meat-to-fat ratio for a flavorful braised dish. If you can find a whole shoulder, use it to minimize the work, or use already-cut pieces as an option. This dish highlights Korean flavors in a simple kimchi-based braising liquid. This recipe can be made in two stages to accommodate your schedule. You can cook the pork shoulder days ahead and finish the braising on the day it is intended to be served. Its optional accompaniment of spicy tteokbokki (rice cakes) contrasts with and balances the richness. You could also make simple white rice instead.
Braised Pork Shoulder & Kimchi Soup with Spicy Tteokbokki Recipe
INGREDIENTS
1 cup gochujang
1/4 cup sesame oil
2 tbsp Worcestershire sauce
1/2 cup sweet soy
1 tbsp fresh ginger, minced
1 tbsp fresh garlic, minced
2 tbsp persimmon vinegar or apple cider vinegar
1 tbsp kosher salt
1 tsp ground black pepper
4 lb whole pork shoulder
2 qt meat or vegetable stock
4 cups kimchi, rough chopped
Fresh dill, sour cream, scallions, toasted sesame seeds for garnish
INSTRUCTIONS
Make the marinade ahead by combining all the ingredients except the pork shoulder and braising. Set aside 1/2 cup of the marinade if making the rice cake side dish.
Marinate by evenly spreading the mix on the pork; cover with plastic in a bowl and refrigerate overnight.
Preheat oven to 375 degrees. In a large braising pan, bake pork shoulder covered in foil for 2 hours. Let cool before refrigerating if you will finish the braise on a later day.
Otherwise, remove pan from the oven and add stock and kimchi around the pork; cover without foil and braise for another hour.
Serve while still hot and with garnishes and side dish.
Note: If replacing the rice cakes with plain white rice, cook the rice and add the marinade after or omit if preferred plain.
Spicy Tteokbokki
2 cups Korean rice cakes, ready-to-cook.
1/2 cup reserved pork marinade
Toasted sesame seeds for garnish
Use ready-to-cook or dried. Rice cakes will need special instructions to prepare before cooking, so check the instructions on the packaging. At the end of the previous recipe there is a note to add a sauce as the liquid reduces and the rice cakes are close to done; add the marinade that was made ahead to save time.
Cucumber Salad with Sushi Vinegar & Fresh Dill
Use one package of Kirby cucumbers or seedless cucumbers. Add enough sushi vinegar to marinate the cucumbers for at least 5-10 minutes. Top with fresh dill.
Story, Recipe and Styling by Rafe Vencio / Photography by Dave Bryce
When Drake comes to town, you have to make it an event…almost like a tailgate for the king of R&B and pop. When you head to see Drake in concert at PPG Paints Arena this weekend, pre-game for the show with cocktails inspired by the beloved singer. One of our cocktails heals your pain. One nods to Drake’s birthday. One represents the singer himself. Try just one and you’ll be in the perfect mood for a night of his iconic music.
Much like Drake’s heart-wrenching lyrics, our PainKiller Cocktail is here to mend you when you’re down. With your favorite rum, pineapple, orange, and coconut flavors, this tropical drink is great accompanied by heartbreaking, sad hits like, Redemption, Liability, and Doing It Wrong.
Drake’s birthday birthday is October 24, making him a Scorpio. We just had to pick a drink based on his fiery sign and magnetic personality. The Scorched Earth cocktail is based on a negroni and uses Montelobos mezcal, Cynar, Campari, and dashes of orange bitters. This drink is a little strong and prickly, like most Scorpios, but that’s just because of the passion and loyalty that infuse their souls. Not to mention, Drake loves tequila, so the adjacency of smoky mezcal is the perfect touch.
Who has more rizz than Drake? From his time on Degrassi, to his current musical stardom, you can’t help but gaze in wonder at his talent and charisma. This Gin Fizz with Rizz may seem a little simple but that’s till you get a full mouth of fizz and flavorful lemon. Plus you can experiment with different kinds of botanical gins that carry notes of lavender or rose or cardamon for an extra waft of romance and sensuality.
Root vegetables, with their unique flavors and intricate textures, have been a staple in kitchens since the dawn of time. From the orange hues and crunchiness of carrots to the deep purples and earthy sweetness of beets, these versatile vegetables offer plenty of nutrient-dense culinary possibilities. Whether roasted to caramelized perfection, mashed into creamy purees, or made into vibrant salads, root vegetables allow you to enhance your longstanding dinner favorites or create new, exciting meals. Discover the endless possibilities of these treats from the Earth with some of our favorite root vegetable recipes. Whether you’re looking to use potatoes, carrots, beets, sweet potatoes, or onion, we’ve got the perfect recipe to get you started.
Beets are actually at their best late in the winter season, when they’ve had time to accumulate the natural sugars and earthy flavors they’re so famous for. With this Roasted Beet Salad recipe, you can bring out all their virtues with a quick roasting session, and a drizzle of delicious vinaigrette.
Crispy bacon, crunchy farm-fresh carrots, and coated in a sweet maple-glaze… Do we have your attention? Our Maple-Glazed Bacon-Wrapped Carrots elevate your basic veggie recipe with a beloved maple bacon flavor. Serve it as a side along with a roasted pork loin or on its own for a yummy appetizer.
Start with thick slices of sweet potato drizzled with butter and baking spices. Roast for a half hour in the oven. What do you get? Our delicious Sweet Potato Stacks, a side dish with savory undertones, a bit of natural sweetness, and an herbaceous aroma that can’t be beat.
Potato latkes are a favorite for breakfast or lunch but what if we told you that there’s a way to make them even tastier? Instead of potatoes, use shredded carrots and beets for a bit of earthy sweetness, crisped to perfection. Plus, get adventurous with the garnishes like capers and hard boiled eggs.
If you’re looking for a farm-to-table winter soup, try our Caramelized Fennel, Onion and Pea Soup! Warm spices come together with fresh fennel, onion, and frozen peas to make this recipe as simple as possible. Cuddle up on the couch with a bowl of our soup on the next winter weather day you’re stuck at home.
You have to try roasted radishes to appreciate their goodness. The roasting process brings out a sweetness in the radishes that is unexpected but delightful. Garlic scapes complement the Roasted Radishes but you can use garlic and shallots to get the same effect.
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!
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!
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.
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.
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.
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.
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.
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.
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 Windowso 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.
