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


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.







{All images by Lisa Wong Jackson}


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

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

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 }


Fringe and Fettle

by Joanna on May 20, 2015


Soft and playful, these ceramics by Fringe and Fettle are a sweet addition to any kitchen. Potter Joanna Buyert started making pieces about two years ago, quitting her day job and squirreling away in the north woods of Wisconsin to simply create.

She let go of the idea of making something that would sell and instead focused on making pieces that spoke to her. While in Wisconsin, she spent six months creating pots and honing her simple and functional style. Currently, Buyert works out of a  Minnesota studio that she shares with other potters.

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{ Images via Fringe and Fettle }


Ash and Anchor

by Joanna on May 19, 2015


Craving some pattern? Ash and Anchor is the place for you. From scarves to trays to pillows, these patterned pieces are a bit bohemian, a bit eclectic, and a gorgeous layer to add to any home. The artwork is created in the New York City studio of Nina Pace, and has been since 2011 when she made a departure from her traditional fine arts background. Pace then refocused her work on the highly detailed backgrounds of her paintings, making those the focal point instead. Her highly detailed, bold artwork now adorns many gorgeous pieces, but I’ve got my eyes on the textiles line.

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{ Images via Ash and Anchor }

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soane1During my trip to London last fall, one of the highlights was visiting Sir John Soane’s Museum. The former residence of the distinguished architect has been turned into a museum, filled with art and antiquities. The interiors appear essentially as they did when he passed away in 1837.

Since museum-goers aren’t allowed to take pictures—and I’m not sure when I’ll be in London again—I was thrilled to receive an email with these images: They depict the Soane’s private apartments and model room, both of which open tomorrow. The public now has access to the newly renovated spaces for the first time in over 160 years. If you’re around London or planning a trip there, I highly recommend adding the museum to your itinerary. (And I’ll be so jealous!)

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{ All images ©Gareth Gardner }