FOOD

We LOVE a gift from the kitchen. If you're under the gun and need to Macgyver something fast…this is your new go to. It's girly and gorgeous and very fancy! 

My obsession with the dining habits of Claude Monet began in college. I feasted again and again on the few English translations available of the notebooks he kept from his home in Giverny. At a time when my cooking skills were constrained by the size of my dorm room hotplate and my wallet, I would dream about the elaborate lunches Monet held promptly at 11:30 each day for guests like Renoir, Cézanne, and Degas. Some of the local ingredients that were mentioned in the notebooks included capons, chickens, berries, cheeses, and wonderful breads. It wasn’t long after that I started...

A GREAT way to mix up your Thanksgiving leftovers!

When red raspberries are in season and at their peak in sweetness, there is no better time to make a jar of raspberry jam.