Interview: Thomas Keller

Life lessons, groomed gardens and butter-poached lobster at The French Laundry

When invited to The French Laundry, the answer, without hesitation, is a resounding yes. As a destination restaurant with a long waiting list, you never know when the opportunity will present itself again. American Express recently asked us to check out their By Invitation Only program—mentioning a harvest dinner at the Michelin-starred restaurant as one of their offerings—and we jumped at the chance. I have …

Studio Visit: Erin Considine

The free-spirited jewelry designer and her meticulous approach to craft

Jewelry designer Erin Considine embodies the patience that her handcrafted pieces reflect. From her Williamsburg studio the young Maryland native naturally dyes all of her own fibers before meticulously braiding or weaving them through various metal components, all soldered by her as well. Her wholesome approach is not only inspired aesthetically by the ’70s craft movement, but, she tells us, is also about reclaiming women’s …

Kill the Recipe

Mark Gravel presents a playful guide to radical beanmaking

Mark Gravel is a boss of beans, a leader of legumes, a pioneer of plant-based eating. His new book, “Kill the Recipe: A Cookbook & Visual Guidebook on the Basics of Radical Beanmaking & Plant-based Eating,” introduces beans to at-home chefs while championing the benefits of the food group. Rife with practical information, the book is also gorgeously designed, with hand-written text and hand-drawn images …