“The idea for the magazine Kinfolk,” Nathan Williams writes in his introduction to The Kinfolk Table, “was born in the course of trying to describe those evenings spent with friends when the hours pass effortlessly, conversation flows naturally, cooking is participatory, and the evening ends with a satisfying sense of accomplishment.” We’ve been huge fans of Kinfolk ever since its inception—not just because of its stunning imagery and down-to-earth writing, but because of this laid back, communal philosophy towards entertaining. Throughout the pages of Kinfolk magazine, it is apparent that the lifestyle being espoused is not one of lofty, exclusive soirees, but of calm, familial gatherings, one where easiness and enjoyment are key. The Kinfolk Table, the cookbook that accompanies Williams’ quarterly lifestyle journal, seems the natural extension of this entertaining philosophy. Within its pages, numerous cooks, artisans, and craftspeople share their own recipes for delicious food and beautifully simple gatherings—a warm antidote to overly-fussy and antiquated ideas of entertaining.
Skull Garland DIY: We crafted these charming hanging garlands using Paper Source’s Sugar Skull Gift Wrap, Rhombus Black Paper, and Raised Grey Floral Paper . Skulls were cut out according to the pattern and circles were cut from the other papers. The cutouts were then attached, back-to-back, to black and white twine with a glue stick.
Recipe development is just another creative outlet — my tools are ingredients and I’m inspired to showcase them in new, memorable ways that make people happier and healthier. The ride is different for everyone as we all come to the table with different illness, history, habits, traditions, and emotional attachments to food. I’m simply dedicated to providing tools that help people become accountable for their own health, no matter where they land on the diet spectrum.
One of those firms in particular was my ultimate, but infamous for culturally being “a sweatshop.” I spent years working until 11pm, sometimes 2am, under tremendous pressure on incredible projects. That schedule plus poor eating habits eventually caught up with me. Simply, I got sick.
Thomas Keller Bouchon Bakery Cookbook: I went through a serious sad gir phase two years ago where I would take the subway to Columbus Square and eat Bouchon baked goods at the Time Warner Center. By myself. Every week. I thought it was pretty sad at the time, but now I’m thinking that was a pretty great way to spend my weekend days. Could be worse than eating a cupcake and watching people rush by with fancy bags and coats
The Craft of Baking by Karen DeMasco and Mindy Fox (Clarkson Potter). [TOP IMAGE ABOVE] I was so looking forward to this book, a collection of recipes which are a bit less common than you’d normally find in American baking books– recipes like like Lamington cupcakes, pine nut tart with rosemary cream, nut and cherry nougat. As a whole, the collection of recipes is elegant- definitely a notch above average. You’d make a great statement if you served one of these recipes to your friends. And although I had a bit of difficulty with the Ultimate Chocolate Brownies (The cooking time didn’t work out for me?), my shortcoming has been like a challenge to me, which has made me want to come back and try more recipes in the book, maybe toward Christmas when I usually try to bake up five to ten different baked goods and give little boxes of mixed goodies to friends as gifts (You always want unique things people haven’t tried before in those gift boxes). For people who like to experiment with different flavors and adapt recipes for different types of desserts, you’ll appreciate the notes after each recipe which offer tips on how to do just that! In sharp contrast with Baking Unplugged, there are plenty of pictures in this book of the final recipes up close, so you can compare and see how your efforts measure up! While the recipes are generally quite easy to execute, this is definitely the type of book for the person who believes that a tiny bit more effort can produce great desserts.
Spending my time with someone who works in cookbook writing and testing has made me look at books in a whole new way. My own experience with books made me appreciate the hard work that goes into the organization, but to see first-hand how much testing and skill goes into each recipe makes me have a whole new level of respect for cookbook authors. We’ve been so fortunate to see some gorgeous books come across our desk at work lately, so I thought I’d share some of my personal favorites that I plan to be cooking from over the holiday break. I tend to lean heavily on sweets, so many of these are dessert books (not sure if I should apologize or celebrate that fact) which I hope will still work for everyone. If not, we’ve got an in-depth post coming up tomorrow about a great new recipe book that celebrates the savory as much as the sweet. Happy cooking!
After our summer break and Labor Day, Julia will be here on DS sharing a week of healthy lunch ideas inspired by her cookbook, and we’ll be doing a very special giveaway you won’t want to miss. Until then, you can pre-order (and get a free tote bag, pictured below!) and check out Julia’s book right here –and say “hi” in person on her book tour in September! Until then, have a great weekend! xo, grace
Late February marks the time of year when winter’s charms begin to wear out. Sweaters and scarves, once donned excitedly, are now put on begrudgingly. Snow, which once seemed magical as it fell to the ground, is now just an unwelcome reminder that cold days still lie ahead. While one might prefer to simply hibernate until spring arrives, there are things one can do to shake up the midwinter doldrums. You can, for instance, go winter camping! Or, if going out isn’t your thing, take the excitement indoors with a dinner party! Dinner parties are excellent cold-weather diversions — they bring your favorite people together in an intimate setting full of warmth, laughter and that winter-weather essential:
Above image: We fashioned a tiny Eiffel Tower out of a single piece of copper wire. Bend a length of copper wire so there are about 4 inches on one side. Twist at the bend about three-quarters of the way down. Twist the longer side of the wire upward from the bottom, curve it across to the other leg and twist back down. Cut off any excess. Red striped dinnerware set from West Elm Market.