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For our latest cooking contest, we choose five recipes to try from five different vegan...
For our latest cooking contest, we choose five recipes to try from five different vegan and vegetarian cookbooks.
Clouds, chalk, pale hydrangeas on a rainy day. A cool, airy, grayish white.
Mushrooms, coffee with cream, cowboy hats. A warm, round, pale brown.
Cinchona, hard spices, scorched earth, red rock cooling in canyon shadow. A stately, burnt, terra cotta.
Toasted oat milk, buttered biscuits, slow dough-rising. A warm, tan-toned, off-white.
Pressed damask roses, sunrise mesa, ancient bronze coin. A shimmery dusky brown.
Lilacs, chalcedony, violet ice cream. A tender, muted, pastel purple.
Mondrian, Matisse's dancers, the Blue City of Morocco, a brand new ball cap. Ancient, classic, and futuristic. True blue.
Lake pebbles, wet concrete, slate. A medium, clean, classic blue-gray.
Surf wax, salty hair, retro VWs, the sun rising over the Santa Monica Mountains
Tiki drinks, orange groves, suntans, and the sun sinking into the Pacific Ocean.
Grape must, raw amethyst, papal gowns. A confident, grounded, humble purple.
Moonlit lake, beetle shell, wet fir. A dark, frosty, teal.
Opuntia flower, baby chick, banana taffy. A radiant, luminous yellow.
Grass, matcha, baby beech leaves. A fresh, grounding, vegetal green.
Periwinkles, powder blue butterflies, clear summer mornings. A dreamy, milky, atmospheric blue.
Art Deco dawn, cat's nose, parlor sofa, beach dusk. A sanded, present-tense pink.
Desert rocks, glowing bonfire, dusty sunsets. A soft, rusty, lambent orange.
Christmas flowers, holly berries, and winter cardinals. A radiant, luminous, holiday red.
Sand, palomino, créme caramel. A light, delicate, mellow beige.
Wet soil, mahogony wood, coffee beans. A dark, calm, chocolatey brown.
Rose milk, blush, late summer meadowsweet. A gentle, balmy, velvety pink.
Campfire crackle, 70s shag carpet, only for the bold
Because I'm still in love with you I want to see you dance again
Coniferous trees, swiss chard, wet moss. An earthy, bold, forest green.
Deep water, blueberries, night sky. A weighty, natural, navy blue.
We make our plate with a slight upward lip for spill-proof serving and easy stacking.
a piece of tres leches cake,
a few cookies,
a thick slice of buttered sourdough
a turkey sandwich,
a bánh mì,
a slice of lasagna,
tacos al pastor
kebabs with rice,
coq au vin over potatoes,
a burger and fries,
a whole 9" round cake
The bowls in this series are wide slung, have a trimmed foot, and nestle nicely within each other.
(to the brim)
granola with yogurt,
spaghetti alla puttanesca,
daal and rice,
a garden salad,
hummus for a party
Weeknight Serving Bowl
a whole roasted and sliced chicken,
a bag of lemons,
The bowls in this series of have steeper sides, rounded bottoms, and flat feet.
Ice Cream Bowl
two scoops of mint chip,
a carton of figs,
a kitchen sponge
butternut squash soup,
lucky charms with milk,
fully loaded ramen,
a big green salad for one
birthday cake batter,
one dozen apples,
party-size orzo salad
While there’s many delicious ways to enjoy gourmet, tinned sardines, we recommend serving atop Triscuits with mustard á la Prune—it will not disappoint.
Shell Fork -
Ventrusca Tuna in Olive Oil -
White Oak Cutting Board -
$45 - $180
Carolina Flake Salt -
$17 - $18
Bourbon Barrel Smoked