Hello from New York, my darlings! It's been a crazy couple of weeks, and with Thanksgiving fast approaching, it doesn't look like things will be calming down any time soon. I hope all of you are relaxing today before jumping into preparations for what I'm sure will be magnificent holiday feasts. (Or, if you are not American, just plain relaxing!)
The first item in this week's Treasury is some
fashion-inspired brainstorming from Coco & Kelley. Her Thanksgiving table will take its cue from current trends in the fashion world, including the use of rich navies, refreshing grays and tulle, tulle, tulle! A nice break from the traditional orange and red, don't you think?
Next up, in preparation for the holiday baking season,
Serious Eats brings us a look at the best (and worst) apples for baking. My personal favorite - Gala - comes out on top. I can personally confirm that an apple pie made with Gala apples (and by yours truly) was a massive hit at my office potluck this week. Trade in your Granny Smiths, but don't forget to compensate by using a bit less sugar in your filling.
And, finally, just because it looks insanely delicious, I bring you
this recipe for churros and spiced chocolate bisque (Can anyone say
Prague hot chocolate?) from Cannellé et Vanille. Don't you just want to dive right in? Well, make sure there's room, because I think you're probably not alone.
The first item in this week's Treasury is some fashion-inspired brainstorming from Coco & Kelley. Her Thanksgiving table will take its cue from current trends in the fashion world, including the use of rich navies, refreshing grays and tulle, tulle, tulle! A nice break from the traditional orange and red, don't you think?
Next up, in preparation for the holiday baking season, Serious Eats brings us a look at the best (and worst) apples for baking. My personal favorite - Gala - comes out on top. I can personally confirm that an apple pie made with Gala apples (and by yours truly) was a massive hit at my office potluck this week. Trade in your Granny Smiths, but don't forget to compensate by using a bit less sugar in your filling.
And, finally, just because it looks insanely delicious, I bring you this recipe for churros and spiced chocolate bisque (Can anyone say Prague hot chocolate?) from Cannellé et Vanille. Don't you just want to dive right in? Well, make sure there's room, because I think you're probably not alone.
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