The Preservation Kitchen

Paul Virant goes through a year of pickles, preserves and aigre-doux

From Paul Virant, chef-owner of the Chicago area’s Vie and Perennial Virant, comes a collection of recipes and techniques geared towards foods with a long shelf life. “The Preservation Kitchen” traces the Michelin-starred chef’s mission to dish out local and seasonal meals, offering instructions on proper canning techniques, full meal recipes and seasonal advice for pickled vegetables and fruit jams. The vibrantly photographed kitchen companion …

DesignMarch: Meaningful Kitchenwares

Three items that add new value to Icelandic dining

From model Elettra Wiedemann’s Goodness pop-up restaurant at Hotel Natura to the recently-developed products showcased around Reykjavik, new ways to work with food was at the forefront of Icelandic design at this year’s DesignMarch fair. Young designers are tapping into their surreal natural environment, creating new cuisines or updating classic kitchen wares to express modern opinions on nutrition. Below are three clever items that weave …

Plymouth Gin

Design Bridge redesigns the bottle, bringing back a touch of heritage

Next time you reach for Plymouth Gin, you’ll notice their newly redesigned bottle. A welcomed transformation from the tall, square-shaped vessel with a navy blue and silver color scheme to a rounded antique-style shape and distinctive oval label—the trademark Mayflower stamp remains—the new bottle still houses the same gin made in the same single Victorian copper still since 1793. When Pernod Ricard asked Design Bridge …