Anh-Minh

Issue20_Cover-loresWe’ve reached another milestone release here—the big 2-0! We’re busy getting Issue No. 20/Summer 2015 shipped out to subscribers and stores as quickly as possible. The theme for our latest edition is “Print & Pattern,” and it includes some stunning homes (like the one gracing the cover, shot by Laure Joliet), as well as an array of talented artists and designers. Oh, and you definitely don’t want to miss the travel story on Lisbon. We can’t stop daydreaming about the beautiful tiles found all over the capital city of Portugal.

This is just a sampling of the content we have in store for you with Issue No. 20. We hope you enjoy the magazine once it does land in your mailbox or on your local stockist’s shelves.

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melanieabrantesYou’ve seen them in magazines and on blogs: an assemblage of beautifully crafted everyday items that when arranged just right, make for an exquisite display in a home. Personally, I’ve been considering starting a collection of wooden spoons, but I just haven’t come across the spoon to kick off my new collection.

Well, thanks to Melanie Abrantes spoon-carving kit, I can actually make that spoon myself. Which is kind of exciting to think about, and may be just the thing to get my collection going. The kit includes a hardwood spoon blank (you choose from poplar, cherry, walnut, or mahogany), a Japanese spoon gouge, a Mikikicha carving knife, handwritten instructions (charming!) … and even a band-aid (ha). Oakland-based Abrantes also sells individual blanks—perfect if you get hooked on the craft and want to make an entire collection. (That’s probably going to be me.)

I’m also super tempted to snap up one of Abrantes’ great designs, like her wood-and-cork candlesticks or cork bowl with rope handles.

melanieabrantes_kit melanieabrantes_blanks melanieabrantes_spoon

{ Images via Melanie Abrantes }

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The Greenbrier

by Anh-Minh on July 6, 2015

greenbrier7While I’m not a golf fanatic, I do occasionally follow the sport, and this past weekend marked The Greenbrier Classic, an annual tournament held at the West Virginia resort. Some people are drawn to The Greenbrier for its golf and tennis amenities … and others, like me, to its decor, which can be traced back to Dorothy Draper. The noted interior designer “left the hotel with a bold new personality, using color and oversized patterns to paint a picture that reflected the luxury of space, elegance, and sense of history in every detail.” (You can read more about her firm’s relationship with the resort here.)

The aesthetic might not work with the architecture of my own home, but I would love to spend a long weekend in one of these rooms and admire the talents of Draper as well as her protégé, Carleton Varney.

greenbrier_top greenbrier_middle greenbrier_bottom    { Photos via The Greenbrier }

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Greek Yogurt Ice Cream

by Anh-Minh on July 3, 2015

greek_ice_creamA heat wave hit the Bay Area this week, and I basically woke up every morning seriously considering eating ice cream for breakfast. My go-to when the temperatures soar is the Greek Yogurt Ice Cream that San Francisco dessert-maker extraordinaire Caitlin Freeman shared in Issue No. 1 of Anthology. It’s super easy, delicious, and refreshing. I love it with a pile of plump berries or slices of perfectly ripened stone fruit, but for this weekend’s Fourth of July celebrations, I’m thinking of serving it with Melina Hammer’s Blueberry-Peach Crisp that we posted last week.

Greek Yogurt Ice Cream

Makes 4 cups, to serve 6

  • 1 cup half-and-half
  • 1 cup sugar
  • 2 cups whole-milk plain Greek yogurt

Combine the half-and-half and sugar in a heavy-bottom saucepan and warm over medium heat until sugar is dissolved, stirring about 3 minutes. Be careful to not let it come to a simmer. Pour into a small mixing bowl and press plastic wrap directly onto the surface of the mixture. Refrigerate at least 2 hours and up to 1 day.

In the bowl of a mixer fitted with a paddle attachment, beat yogurt on medium until smooth and creamy. With the mixer running, slowly pour in the cold half-and-half mixture, scraping down the sides of the bowl midway through, mixing approximately 2 minutes until combined. Freeze according to the instructions on your ice-cream maker.

{ Photo by Thayer Allyson Gowdy for Anthology Magazine. Recipe by Caitlin Freeman. }

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Blueberry-Peach Crisp

by Anh-Minh on June 26, 2015

crisp05

What better way to celebrate the first weekend of summer than to make Melina Hammer‘s delicious blueberry-peach crisp? (And maybe make it again for a Fourth of July get-together the following weekend!) — Anh-Minh

Last week I harvested the most plump, sweet-tart blueberries at a friend’s farm. I knew I needed to do something special with them. It’s no coincidence that peach season has arrived—thank you, Mother Nature, for this genius timing! And so, with these two delightfully contrasting sets of texture, color, and flavor, I decided to make a crisp.

This is the time of year where I hardly actually cook if I can help it. The local produce is incredible, and the southern heat and humidity has officially set in. Yes, this recipe asks that you turn the oven on. But the only “labor” is grating some ginger and working butter into a few dry ingredients with your fingers, and then you can walk away. No involved pie crust. No whipped egg whites. Nada. And the results are pretty bodacious.

Feast your eyes on—and then make!—this jammy dessert with its fantastic crunchy crust. I swear it’ll bring you back for seconds, maybe even thirds. With enough time to bask in the heat of summer’s glory.

Blueberry-Peach Crisp

Serves 8

for the fruit

  • 3-4 lbs tree-ripened peaches (I tried to find organic and it was impossible—see if you have better luck!)
  • 4 cups organic blueberries
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 cup brown sugar
  • 1 tbsp all purpose flour
  • pinch kosher salt

for the crisp

  • 1 1/2 cups rolled oats
  • 1/2 packed cup brown sugar
  • 3/4 cup all purpose flour
  • 1 1/2 sticks pastured butter, cubed and freezer-cold
  • 3/4 tsp cinnamon
  • 2 tsp fresh ginger, grated
  • pinch salt

PLUS: vanilla custard ice cream, for serving

  1. In a large bowl, combine all dry ingredients and stir with a fork to incorporate. Add ginger and butter to mixture and work butter into dry ingredients with your fingers, until pea-sized crumbs remain. Refrigerate.
  2. Preheat oven to 375°F. Stir together lemon juice, brown sugar, zest, flour, and salt. Add fruit and toss to combine.
  3. Pour fruit mixture into a large baking dish and then spoon oat mixture to cover. Bake until crisp is golden and juices bubble, about 50 minutes. Allow to cool on a wire rack for at least 20 minutes.
  4. Great served warm, room temp, and even cold. This fruity number is excellent all by itself and of course is amazing topped with ice cream. This crisp is so virtuous you could even eat it for breakfast!

crisp01 crisp02 crisp03 crisp04 crisp06 crisp07 crisp10{ Recipes and Photos by Melina Hammer for Anthology Magazine }

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