Elle Decor

‘Ripe for the Picking’

I’ve been waiting until Labor Day Weekend to post this Daniel Boulud crab-and-corn custard recipe—it’s perfect for an end of  summer meal.

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J.W. ANDERSON

Pierce Hobo large suede shoulder bag

J.W. ANDERSON

High-neck pleated crepe de Chine jacket

AURÉLIE BIDERMANN

Set of two gold-plated rings

JOSEPH

Cotton-Polio wrap midi skirt

AURÉLIE BIDERMANN

Gold-plated chunky cuff

VANESSA BRUNO

One-shoulder crepe top

DELPOZO

A-line linen mini skirt

LOEWE

Hammock small leather and raffia tote

FRAME

Le Cuffed mid-rise stretch-cotton shorts

MICHAEL KORS COLLECTION

Poplin midi dress

BOTTEGA VENETA

The City Knot shoulder bag

BOTTEGA VENETA

Belted voile midi dress

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To Give

Hostess Gifts

Whether attending a cocktail or a weekend house party, I never arrive empty handed. At this point in the summer we are all offloading vegetables from our gardens, which gave me the idea to add a cookbook and spiralizer to my hostess gift repertoire. Freshly baked pies are always appreciated, and playing cards and cocktail napkins never go out of style.

Pies, Playing cards, Gwyneth Paltrow’s cookbook, Spiralizer, D. Porthault and Tory Burch cocktail napkins.

In Cherry Bombe

Zucchini Spaghetti

Kerry Diamond sent me a SS16 Cherry Bombe, which is devoted to California’s food scene. Since we spend so much time in L.A. with family and friends, issue #7 is a definite keeper and will be my food guide on our next trip to the West Coast. In the meantime, I’m going to attempt to live like a Californian and make this zucchini ‘spaghetti’ salad with kale pesto and arugula flowers. Cherry Bombe profiled chef Amber Rose who shared this recipe from “Nourish”her cookbook with co-authors Sadie Frost and Holly Davidson. We’ve been spiralizing beets, sweet potatoes, butternut squash, as well as loads of zucchini. I sauté the ‘spaghetti’ and add anything that’s around—it’s a great way to eat more vegetables. Recipe below: Continue…

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Food

Running Out For Bread

Quite simply, this post is about running out for bread. Not just any bread mind you, She Wolf Bakery sprouted rye. My husband brings a loaf home twice a week from an open market near his office, but with the holiday weekend, we won’t have any left by Tuesday morning. So, my daughter and I went to Marlow & Daughters in Brooklyn to stock up. When in Williamsburg on a Saturday, Smorgasburg is a must. After eating an embarrassing amount of good food, we came home and walked 5 miles…

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Food

Salad Days

I co-hosted a benefit dinner last evening and my fellow hostess served salmon. Tapped to make the salad, I considered a number of recipes before deciding upon baby romaine tossed with goat cheese, golden raisins, toasted sliced almonds, and a balsamic vinaigrette—it was a huge hit. The process of narrowing down to just these four ingredients got me thinking about the infinite number of possible combinations. This summer I’m going to expand my salad repertoire.

Image © Domino summer issue

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Food

Picnic Perfect

This cheeseboard, from the blog Half Baked Harvest, makes for the perfect post as we head into Memorial Day weekend. I love the grilled fruit and pickled balsamic strawberries—yum!

On My Mind

Food Rut

Rye bread? check, spring mix salad? check, milk? chicken? broccoli? check, check, check…  Sadly, I go to the market almost daily and always end up buying the same things. Yesterday, when the swordfish looked iffy I remembered this salad in Domino and bought shrimp instead. Shrimp is ridiculously easy to cook, so why don’t I buy it more often? Because it’s not on my mental grocery list, a list that is overdue for a shake-up.

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Hostess Gifts

Mouth

Mouth.com

My husband (the foodie in the family) introduced me to his friend’s site MOUTH three years ago when it first launched. Mouth sources American-made indie food products and puts together amazing gift collections. Not only are the products scrumptious, but the brand’s ethos is well worth supporting. These are great hostess gifts, especially when sent in advance.

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Fave Re-Run

Fall Fare

© WSJ. Magazine

© WSJ. Magazine

We are experiencing exceptional fall weather, so I pulled out this post from a few years ago:

I’m a New Englander at heart and fall is one of my favorite seasons because it’s so glorious in the Northeast.  A long hike and a picnic of cheeses, fruit, and wine is in order this weekend.

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Food

The Beetlebung Farm Cookbook

To me, Martha’s Vineyard is home. We’ve had a house on the same bluff since 1888. As a kid, we’d move up in June and back Labor Day. Three months of beach, biking, and great food. My mother still goes for the entire season.

One of the most beautiful farms on the island is Beetlebung in Chilmark. Farmer and chef Chris Fischer, a 12th generation Vineyarder, just put out a cookbook packed with recipes inspired by his family’s farm— the perfect summer hostess gift.

Images © Beetlebung Farm’s Instagram feed.

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