by Anh-Minh on January 29, 2015

jimbobartI was just going through some photos of my trip to London last fall, and couldn’t help but smile when I came across the above, which was taken in the Jimbobart shop in Shoreditch. Designer James Ward’s line of ceramics, prints, and stationery revolves around his expressive animal drawings. Among them is the underwear- and cape- and mask-clad bear, a life-size version of which graced the store during my visit.

While his work feature a range of animals, some with text some and some without, my favorites always seem to involve cake! A close second: anything that depicts an affinity for cheese. There’s plenty more to see here.

jimbobart_cakeplate jimbobart_deer jimbobart_crackers


Drywell Art

by Anh-Minh on January 28, 2015

drywell_sfI’ll be the first to admit that my kitchen doesn’t have a lot of personality—stainless steel appliances, stone counters, gray backsplash, cherry-wood cabinets. So I like to rotate the art in the space to keep things visually interesting. (My pots and pans aren’t good-looking enough to create some kind of lovely vignette with them!)

Fortunately, there’s enough wall and counter areas for me to display art. I can’t remember how I first discovered San Francisco-based Alyson Thomas’ creations, but I’m sure glad I did. She operates under the moniker Drywell Art, and has an online shop. Thomas describes her work as “quality art for eaters and drinkers.” My favorites are any of the ones that exude a little humor.

drywell_banhmidrywell_rump drywell_bloodymary

{ Images via Drywell Art }



by Anh-Minh on January 26, 2015

dupenny_openerI’ve been in Park City, Utah, the past few days and while I know that the Sundance films are the big draw in town right now, I have to admit: Among the things I’ve been most excited about are the wallpapers at the Lululemon on Main Street. Each of the dressing rooms is lined in a different hand-printed pattern by British illustrator Emily Dupen, a.k.a. Dupenny. I wasn’t previously familiar with her work, so was thrilled to discover the collection.

Dupenny also sells fabrics, art prints, and other decorative accessories—such as lampshades and pillows—with her graphic and, at times, whimsical designs. (That’s 1920s Glamour up there.) And, I’m happy to report, her shop offers worldwide shipping AND now through January 31, all regular-priced merchandise is 25 percent off (with code “fahabulous”).

dupenny_strongmanStrongman (also available in a color version)

 dupenny_splashSplash (also available in a black-and-white version)

dupenny_potionsPotions (also available in a black-and-white version)

{ Images via Dupenny }

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{Online Preview} Issue No. 18

by Anh-Minh on January 23, 2015

Anthology Issue 18 Cover
After our big announcement a few weeks ago, I have a feeling that every new release this year will be bittersweet. We’re just wrapping up the subscription mailing for Issue No. 18/Winter 2015, which is all about color, so it will be arriving soon in mailboxes. (Please note that delivery times vary by location.) Most stores should be receiving their shipments by the end of the month.

In the meantime, we hope you enjoy the online preview that we’ve put together. It highlights just a sampling of the stories in Issue No. 18—there’s plenty more to see in the full print version!

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Aromatic Poached Salmon

by Anh-Minh on January 16, 2015


I spent the holidays eating foods that sure tasted good, but weren’t exactly good for me. (I can’t resist hush puppies and honey butter!) In the aftermath, I’m happy to add more healthy recipes to my repertoire, like the one Melina Hammer is sharing with us today. —Anh-Minh

Here we are again at the beginning of a new year. For many of us (myself included, this time around) we hope to use this fresh start as a way to refine ourselves and get “back on track” bodily and/or spiritually. This task is especially hard for me, who, as a food photographer, wants nothing more than to indulge the delights of my audience, and share whatever makes us all drool. But I’d like to do that while still maintaining some semblance of personal fitness. (Is it even possible??)

This recipe is about elemental eating. It is about pure flavors: simple things made rich by their intrinsic qualities and the flavorful liquid in which they are gently cooked. And the accent of a terrific aioli, which couldn’t be easier to make. Use the freshest ingredients possible, as their quality will be highlighted in this meal.

Having read this column over the months, and if you’ve ever made any of my recipes—the meat pies, the apple flognarde, the panzanella, or any of the rest of them—you know that I’m very much about good eating. So if the images delight you, know that it is for real. Pull up a chair, cut some veggies, and get set to make this warming, soothing, and yes, superb meal.

Aromatic Poached Salmon

Serves 4

for poaching

  • 4 6-oz pieces of the freshest wild salmon you can find (I used sustainably caught King Salmon; Sockeye, Coho, or Keta Salmon are good choices as well)
  • 3-5 Red Bliss potatoes, scrubbed and cut into wedges
  • 4-6 small carrots, scrubbed and halved or quartered
  • 2 shallots, peeled and cut in half
  • 1 leek, white part only, end trimmed, cut into quarters lengthwise and rinsed of any sand (I used wild leeks which are thinner, and so used 5-7 in this preparation)
  • 4 small cipollini onions, peeled
  • 2-3 fresh bay leaves
  • rind and juice from 1 lemon
  • rind and juice from 1 orange
  • 1 tsp kosher salt
  • 1 tsp red pepper flakes
  • 1 tsp peppercorns
  • 2 cups dry white wine
  • 2 cups water
  • 2 cups vegetable stock

for the aioli

  • 1 egg yolk
  • 1 clove garlic, finely grated
  • a pinch of kosher salt
  • juice from 1/2 lemon
  • 1 tbsp salt-packed capers, soaked, rinsed, and chopped
  • good olive oil

Note: Use a pot only large enough to hold the poaching ingredients so that you do not end up with an enormous volume of leftover poaching liquid. That said, the flavorful liquid can be repurposed for soups, and in which to cook beans or rice, etc. (bonus!). Feel free to scale back—or up—the liquids if they do not cover the salmon.

Make the aioli first. Rest a small mixing bowl on tea towel draped over a pot of similar size. This helps the bowl stay put while you use both hands. Whisk together the egg yolk, salt, and garlic. Squeeze in some of the lemon juice and whisk again. In the thinnest stream, drizzle olive oil as you whisk continuously. It will be about 1/4 cup or so that you’ll add. Stop drizzling at intervals to make sure the mixture has emulsified. Keep whisking to emulsify. It should thicken; when ready, the aioli should appear plump. Add chopped capers and whisk again to combine. Cover with plastic wrap and refrigerate until ready to use.

Into the poaching pot, add the stock, wine, water, citrus rinds and juice, bay leaves, pepper flakes, salt, and peppercorns. Bring the mixture to a gentle simmer. Add the potato wedges and shallots, and cook for 3 minutes or so. Add the carrots, leek, and cipollini next. If you were able to find wild leeks, then don’t add them until you add the salmon. They are more delicate and don’t need much time in the hot bath. Allow all to gently simmer for 3 more minutes. Gently add the salmon to the lot, nestling them amidst the other ingredients so that the liquid just covers the fish. Cover and cook for 5-7 minutes. Err on less time in the pot, as you want the salmon to retain its juiciness—medium at most.

To serve, arrange a couple of each the potatoes, shallots, carrots, leeks, and cipollini into wide shallow bowls. Nest the bright, juicy salmon on top and add a spoonful or two of the liquid, along with some freshly cracked pepper. Then, add as much or as little of the aioli as you like. I hungrily dabbed each vegetable and bite of fish into it.

If there are any leftovers, all will keep for one week. Poaching liquid can be frozen; do so in an ice cube tray so you can pull from it only as needed.

Let this New Year be filled with delicious foods which deeply nourish us. Bon Appetit!


{ Images by Melina Hammer for Anthology Magazine }