Cherry Bombe is a cool new magazine that “celebrate(s) women and food, those who make it, grow it, serve it, sell it, style it, enjoy it and everything in between”. Co-founded by KiC style setter Kerry Diamond and fellow Harper’s Bazaar alum, Claudia Wu, Cherry Bombe is a welcome and modern take on food-focused publications.
It’s pretty fabulous that model Karlie Kloss is baking cookies on both the front and back covers of the debut issue, but my favorite spread, the ‘last call’, has Sofia Coppola reminiscing on her favorite cocktail, the French 75 which is served at the Bar Hemingway in the Ritz Paris. The LV clutch looks yummy too.
To subscribe, visit cherrybombe.com
Contrast-trim shearling jacket
Perry patent leather pumps
Nate aviator-style tortoiseshell sunglasses
Fair Isle cashmere and wool-blend vest
Anita cotton-blend velvet top
Cantwell double-breasted cashmere coat
T-bar quilted-suede loafer
Cooking is not my forte, yet I am becoming more and more interested in food. We grow a lot in our garden and I gave my husband a share in a local farm as a Christmas present. We will get a box of organic vegetables each week June-October.
But I think I need to go back to the basics and “How to Boil an Egg” seems like a good place to start.
I picked up “Harvest to Heat” last spring and it was my husband’s go-to cookbook last summer. Great recipes and stunning photographs.
And for my foodie friends who travel, “Where Chefs Eat” will make the perfect hostess gift.
My family is obsessed with Doughnut Plant. We each have our favorite flavor ( Tres Leches for yours truly) and eagerly test-drive every new concoction they dream up. We even celebrated Valentine’s Day with heart shaped doughnuts– much better than chocolates or flowers in my book.
Ina Garten’s roasted turkey roulade
Once again it is the day before Thanksgiving and I am the designated cook. I am a terrible cook (no one will contradict me on this) and yet I alway end up shopping for and making Thanksgiving dinner.
Last year I was inspired to make Ina Garten’s stuffed turkey breast and made the mistake of buying the largest breast possible (leftovers anyone?). It looked hideous before it was cooked and was borderline inedible when it was done.
Last weekend my oldest daughter came home from boarding school and announced she is a vegetarian thanks to the film Food inc. and my younger one is a pasta-tarian at best. Not wanting to cook a full turkey where 80% will go to waste, I have bravely decided to try the above recipe again.
You would think Americans were all serving our last meal ever by the crowd at Whole Foods yesterday. But I made my way and bought 2 very small organic free-range boneless (ridiculously expensive) turkey breasts. And who knows, I may get it right this time.
I am not a foodie and even less of a cook but Eataly sends me! On the corner of Fifth Avenue and 23rd Street, it is a phenomenal emporium of Italian food. Although it can be insanely crowded, Eataly is worth the trip.