I have an incredible weakness for good jam or marmalade, and every so often, I find that my cabinets and refrigerator have been completely overwhelmed by too many jars that I’ve stashed away. In times like these, jam cookies are my friend.

These pinwheel cookies are a version of a Finnish cookie called joulutorttu. The traditional joulutorttu have prune jam inside, but any thick marmalade or jam will work—not jelly though, as it’s too thin. Here, I’ve also upped the ante in the pastry: rye flour adds a bit more wheat-y oomph, and a dash of caraway seeds on top provide a crunch of spice. I experimented with a combination of different marmalades, ranging from an exotically tropical Meyer lemon-guava to a traditionally British Seville orange to an extra bitter grapefruit. All were delicious, and it goes to show that with a good marmalade or jam on hand, the possibilities, at least cookie-wise, are endless.

Rye and Marmalade Pinwheel Cookies
Makes 12-14 4″ cookies


  • 1½ cups rye flour
  • 1 cup all-purpose flour
  • ¾ tsp salt
  • 1 cup  butter, cold
  • 1 tbsp flavor extract (vanilla, hazelnut, or almond)
  • 7 to 8 tbsp water, cold


  • 1 egg yolk
  • 2 tbsp cream
  • 2 tbsp turbinado sugar
  • ½ cup marmalade
  • 1 tbsp caraway seeds

Note: these cookies are best the day they are made, but the unbaked and unshaped dough can be stored for up to 3 days before use.

  1. For the pastry: Combine the rye flour, all-purpose flour, and salt in a bowl. Using a pastry cutter, cut the cold butter into the flour until the size of small peas. Add the extract and mix briefly. Gradually add the water one tablespoon at a time until the dough holds together when pressed between two fingers. There should still be visible lumps of butter—do not overmix!
  2. Form the dough into a rectangle by kneading very briefly. Wrap in parchment paper or plastic wrap, and chill for at least 1 hour, until firm.
  3. Once the dough is firm, roll it out into a large rectangle, about a ⅓″ thick. Fold the short ends over the middle in thirds to form three layers. Turn the dough by 90° and flip over. Repeat the previous steps twice more: roll to rectangle, fold in short ends, turn dough, and flip. Keep the dough cold as you work–if it begins to soften, return the dough to the refrigerator to chill until firm again. Once the rolling and turns are complete, wrap the dough and refrigerate again, about 30 minutes.
  4. For cookies: Preheat oven to 400°F. Prepare two baking sheets lined with parchment paper. Set aside.
  5. On a lightly-floured surface, roll out the dough until about ⅛″ thick. Cut out 4 x 4″ squares and slit each corner diagonally, ending about halfway to the center, like an “X” through the square without the lines meeting in the center. Or use a pinwheel-shaped cookie cutter. Place the squares on the baking sheets, allowing about 1-inch between each cookie. Return to the refrigerator to chill if the dough has softened.
  6. Whisk to combine the egg yolk and cream. Brush the squares with egg wash, and sprinkle lightly with turbinado sugar. Spoon about a teaspoon of marmalade in the center of each square. Fold a cut corner of the square into the center, pressing the pastry down firmly to make sure the corner sticks. Repeat with alternating corners to finish the pinwheel shape. Sprinkle lightly with caraway seeds.
  7. Bake one sheet at a time for 15 – 18 minutes, until the tops are golden brown. Keep the unbaked cookies chilled. Remove from the oven and let the tray and cookies cool completely on wire racks before removing the cookies.

{Recipe and Photos by Stephanie Shih for Anthology Magazine}


Mother’s Day is exceptionally special for me this year, with a 14-month-old daughter at home. Being a mom myself casts a new light on the holiday, not just with respect to my own daughter, but also to my mother. What was about breakfast in bed and homemade cards when I was a kid now has added depth and sentiment. So I’ve been really looking forward to this new series that’s launching on our site today: Over the next several weeks, leading up to Mother’s Day, we’ll be sharing images from photographer Claudette Carracedo’s The Mother-Daughter Project.

“As photographers, our style and vision create the look and feel of a portrait,” explains Claudette. “The Mother-Daughter Project was a way of exploring how much of our personal history and biases affect a session. The idea was to provide a unified look using a single lighting system and backdrop, as well as a allow the participants to describe their relationship to each other as I photographed them. Ultimately, the goal was to create an authentic image that speaks to the uniqueness of each mother-daughter relationship.”

From Claudette: Two years ago Gaile’s mother, Ebie, was diagnosed with Early Onset Alzheimer’s at the age of 58. Last year Gaile, a talented designer, and her team built a Laneway home for IDSWest. The Laneway home was auctioned off with all proceeds going to the Alzheimer’s Society of BC.

From Claudette: I had the pleasure of photographing Adria’s wedding in 2010 and meeting her first child, Ayla, has been such a delight.

The subjects in Claudette’s photos include mothers and daughters who are current clients and collaborators; friends and family (among them, her own mother); and even classmates she hasn’t seen in over 20 years. I hope you’ll check back every Thursday between now and Mother’s Day for new installments highlighting The Mother-Daughter Project.


Sabatina Leccia Studio

by Alexis on April 16, 2014

I came across the work of Sabatina Leccia and was completely mesmerized. The combination of embroidery, staining, painting, and drawing results in compositions that feel spontaneous and organic. But the level of detail and work involved in all those hand-placed stitches and beads suggests anything but. I reached out to Sabatina to find out more about her process. Her words reflect the organic quality of her pieces: “I am not drawing what I’m going to do before the making in order to be completely free…” Sabatina uses her embroidery—which she views more as painting than a traditional decorative art—as an opportunity to meditate and reflect.

{ Images provided by Sabatina Leccia }


Vibrant Slaw

by Alexis on April 11, 2014

As the weather finally warms—it has been an brutal and never-ending winter for a lot of people—my thoughts wander to bright, juicy, crunchy foods. Though I’ve made rich and indulgent creations a number of times here, I relish in simple, vibrant foods that offer full sensory satisfaction. Including color in your diet is not only beautiful, it is also delicious and healthy! This recipe is simple, with absolutely no cooking to do. Nada.

On a recent day with farmer friends, I was fortunate to be sent home with sharply peppery arugula flowers. I thought the kick of those pretty blooms would make an excellent finish to the colorful slaw I already had planned.

There are two things in this salad-slaw that may not immediately appeal: cabbage and fish sauce. Please humor me, as I would never lead you astray.

I love cabbage, but that is despite its sturdiness. Cabbage is not exotic, but it is cheap, good for you, and can feed a crowd. Using a mandoline renders unwieldy vegetables delicate, even lace-like. The mandoline’s handiwork makes for a stunning presentation, too.

Now, the fish sauce—even the name used to turn me off. However, as my palate has evolved and my adventurousness broadened, I hunger for the roundly savory quality it imparts. Used as an accent rather than a base, fish sauce adds new layers to many dishes—if you’ve heard people dreamily talking about umami, fish sauce is one of the key players in that taste.

Afford yourself patience in the chopping department in prepping this jewel-toned slaw. Not only is the mandoline extremely sharp, but you may find a meditation in the work. If not, have a small glass of wine as you carefully slice and chop. The results will not only be sharp-savory-sweet and umami-rich, but also a visual delight for everyone to whom you serve it.

Vibrant Slaw


  • 2 limes, juiced
  • 2 tbsp sherry vinegar
  • 3-4 tbsp fish sauce
  • 2 tsp brown sugar
  • 6 or so tbsp olive oil
  • freshly cracked black pepper


  • 1/2 head red cabbage
  • 1 red bell pepper
  • 2-3 carrots
  • arugula flowers, or other peppery edible flowers (see note)

Note: If you cannot get these, then a small green chili pepper will do nicely.

  1. In a small bowl, combine all dressing ingredients and whisk vigorously. Taste and adjust seasoning as needed, and set aside.
  2. Using a mandoline or a very sharp knife, slice the cabbage very thinly and place into a mixing bowl. Toss half the dressing in with the cabbage, coating to combine.
  3. Next, thinly slice the bell pepper into a small bowl. Guide a vegetable peeler along the length of each carrot to make long ribbons. Stack the ribbons on top of each other and slice thin rows, then cut across rows into thirds, to make matchsticks. Place carrot matchsticks in a bowl of cold water.
  4. Pick the blossoms and buds from your greens, or trim flowers into bite-sized pieces if using larger blooms like nasturtiums. If you are using a chili pepper instead, set mandoline to the thinnest setting and slice into wafer-thin rings. Put flowers or chili slices into a small bowl.
  5. If you are dining with friends, you can bring the color-filled bowls to the table and allow people to create their own salad-slaw design. Otherwise, place a bit of the cabbage mixture onto dishes, then loop the bell pepper ribbons around, followed by a scatter of the carrot matchsticks. Lastly, add the beautiful flowers. Drizzle a touch more dressing and you are ready for an explosion of flavor and texture. Every bit healthy and a sensory treat, perfect to usher in spring.

{ Images and Recipe by Melina Hammer for Anthology Magazine }


Ashley Le Quere

by Alexis on April 9, 2014

I first spotted the work of Melbourne-based illustrator and surface designer Ashley Le Quere on a wall—several of her patterns have been translated to wallpapers—and wanted to find out more about her. Well, I found plenty more to love in her portfolio. Ashley studied illustration at the University of the West of England and graduated in 2009. While she does work as an illustrator, her real passion is for surface design. Ashley combines traditional media—like watercolor and pen and ink—with digital creations. I especially love the way the scale of her motifs translate. The detail and texture is just as beautiful in smaller scale prints as a floor-to-ceiling application. Many of Ashley’s works are available in her Society6 shop.