It was quite a thrill to have our home featured in the Modern House Journal this month. Over coffee and cookies we spent the morning talking about how I moved from building homes to Building Feasts and discussed everything from modern design and architecture to furniture and of course food. Just click on the title to read the article and have a little peek into our home and my last major design project.
Ever stumble across something that you have no idea how you ever lived without? Happens a little too often for me, but these glasses from Crane Cookware (known mainly for their outstanding collection of pots and pans,) are an absolute must have. Not only do they stack perfectly (useful when space is at a premium), but they elevate every drinking experience. Perfect for anything from water to smoothies to cocktails, these durable yet delicate beauties are my favourite kitchen purchase of the season. The next item on my Crane wishlist is their limited edition Inge Sempe designed griddle pan (but you need to email them directly. It is that coveted). Swoon.
New Seasonal Fruit
While we are about to wave goodbye to summer and all its soft peach glory, rest assured we can console ourselves in the knowledge that every day will bring a new best comfort fruit. Figs, plums, and finally some tasty apples and pears are available in abundance for gorging ourselves and baking endless cakes, breads, galettes, baked treats and pots of jam with abandon. Weep no more for the end of summer. Eat cake.
It is rare to find a Jewish Cookbook that rivals Claudia Roden’s. But Joyce Goldstein’s The New Mediterranean Jewish Table has landed in my lap just in time for the month of Jewish Holidays starting in a few weeks. This wonderful collection of recipes is collected from the Sephardi community from North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. Seasonal dishes illustrate how each community embraces their local ingredients and the recipes are reminiscent more of the food currently found at the hippest Middle Eastern restaurants of the moment than the traditional Ashkenazi Chicken and Matzo Ball Soup. Inspiring for anyone interested in the food of the region. And if you are at our next Supper Club, or my Rosh Hashanah table this year, you may find a recipe or two from this book.