Ceramics by Matthew D. Ward

by Joanna on May 28, 2015

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Brooklyn-based ceramicist and artist Matthew D. Ward creates pieces that feel straightforward in form, but also very mid-century modern and also a bit Scandinavian. Ward is totally self-taught and believes in the daily practice of his art form, something which I wholeheartedly believe has helped to develop his personal style so nicely. In fact, he finds, “that the most reward from artistic endeavors comes from the act of doing.” One can only hope that he keeps producing such gorgeous pieces!

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{ Images via Matthew D. Ward }

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Kendyll Hillegas

by Joanna on May 27, 2015

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Hungry? Well, soon you will be, thanks to these illustrations by Kendyll Hillegas! Naturally, my favorite pieces are the sweets.

Hillegas uses a layered mix of watercolor, colored pencils, and gouache to create these delectable, mouthwatering pieces. Often, the creations evoke a certain memory for her, with a hope that “it’s also approachable since we all have favorite foods and cherished objects.” She does such a great job of capturing the texture of each food that I’m suddenly craving pop-tarts. Funny how that works, huh?

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{ Images via Kendyll Hillegas }

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Twigitecture

by Kate on May 26, 2015

anthology-mag-blog-design-twighouses-1Oh, to sleep amongst the trees! I cannot imagine a more magical way to experience the outdoors. Last year, when we were scouting locations for Issue 17′s Market Report, I looked far and wide for treehouses in the Bay Area and found some real stunners. Ever since then, I’ve been somewhat obsessed with treehouse architecture of all kinds.

I came across this New York Times article from a couple of years ago only recently, but was delighted to learn that there are several examples of “twigitecture,” or humans nests, installed in the Bay Area. The nest at Treebones Resort (pictured below) not only has an amazing view, but probably smells pretty good, too—the creator, Jayson Fann, uses eucalyptus to make his suspended shelters. If you find yourself taking a trip to Northern California, consider booking a stay among the birds.

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anthology-mag-blog-design-twighouses-5 { All images via New York Times }

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I’ve been watching my grandmother and mother cook Korean food in the kitchen all my life. (Though hovering over them like an annoying gnat might be a more apt description for my behavior.) As everything was made from sight and taste, I learned that there would be no written family recipes passed down to me. I would have to learn by observation, taste, and lots of mistakes. Though I adopted their cooking habits, I didn’t realize how difficult it would be to figure out measurements until I wrote a few recipes in Issue No. 9 (“A Fine-Tuned Feast”).

When I found out about Selina Lee from SKYCreatives’ Banchan Workshop, I immediately signed up. It’s not easy finding Korean cooking classes. And more importantly, attendees cook from Selina’s recipes

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Born in Seoul and raised in the San Francisco Bay Area, Selina is a graphic designer with a passion for cooking. At the workshop last weekend, Selina offered six recipes to choose from. The class broke up into pairs, each selecting two dishes to create. My partner and I made Korean Style Meatballs with Glazed Sauce and Sanjuk Kkochi (Korean style kebab). Though I also wanted to make the Korean Chicken Taco with Kimchi Slaw and the Buckwheat Noodle Salad. We were shown an egg technique demo, a Fluffy Rolled Egg, where I learned that I had been making it wrong all these years! After the demo, we tried our hand at making our own rolled egg.

Selina teamed up with Feastly which hosted the event in Berkeley, CA. If you’re in the Bay Area, she will be having another workshop, this time featuring Korean street food, in September in San Francisco.

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{All images by Lisa Wong Jackson}

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Strawberry Jam Tartlets

by Anh-Minh on May 21, 2015

StrawberryJamTartletsIf you’re still figuring out what dessert to make for a Memorial Day get-together, we’ve got just the thing: Melina Hammer‘s Strawberry Jam Tartlets.

The recipe was originally published in Issue No. 19/Spring 2015 of Anthology … but reader Christine contacted us after she noticed that the amount of butter seemed off. And she was right. After some additional testing, we realized that the pastry turns out better with 1/2 cup of butter—rather than the amount (2/3 cup) that was in the published recipe.

Below is an updated version of the Strawberry Jam Tartlets recipe. My mouth is watering just thinking about these!

Strawberry Jam Tartlets

Makes 24 tartlets

PASTRY
1 cup all-purpose flour, plus more for rolling
1/4 cup confectioners’ sugar
1/2 cup cold butter, cubed
1 free range egg
1/4 tsp freshly grated nutmeg
zest of 1 lemon
2-3 tsp heavy cream or whole milk

FILLING
1 10-oz jar strawberry preserves
3 tbsp Grand Marnier, triple sec, or other orange liqueur
confectioners’ sugar for dusting (optional)

1. For the pastry: Place flour and sugar into the bowl of a food processor and pulse to combine. Add the butter and pulse just until the mixture has pea-sized bits throughout. Add the egg, nutmeg, and lemon zest, then pulse just to combine. If the mixture looks crumbly, add cream or milk one teaspoon at a time. Pulse again briefly until the dough comes together, then turn out onto cellophane, pat into a disk, wrap in cellophane, and refrigerate until firm, at least 20 minutes.

2. Preheat oven to 350°F. On a lightly floured surface, roll dough to 1/4″ thickness. Using a fluted cookie cutter about 2-1/2″ in diameter (slightly larger than the holes in a mini-muffin pan), cut rounds. Re-roll any scraps to make more tarts. Gently press the rounds into the mini-muffin pan, so that the fluted edges come up the sides. If the dough becomes too soft to work with, chill it in the refrigerator again before pressing into the molds.

3. For the filling: In a mixing bowl, stir the preserves and liqueur together. Drop a teaspoonful of the mixture into each pastry shell. Bake for 15 minutes or until golden. Allow tarts to cool in the pan for a few minutes, then carefully transfer to a wire rack to cool a few minutes more before serving. Dust with confectioners’ sugar and enjoy!

{ Image and recipe by Melina Hammer }

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