Recipe Roundup: Panna Cotta

by Kate on January 29, 2016

anthologymag-blog-food-recipe-roundup-panna-cotta-1I don’t know why, but my sweet tooth has been on a rampage lately! Instead of going for the usual bag of Oreos (or Fig Newtons, my all-time favorite), I decided to use my cravings as an excuse to experiment with some new recipes. I’ve never made custards or panna cottas before, but the Italian “cooked cream” dish seemed like the perfect option for rainy evenings.

Basic panna cotta is nice and simple, which makes it a great blank canvas for many flavors. I’ve rounded up some recipes that contain some of the most intriguing flavors I could find—including matcha, earl grey, cardamom, and grapefruit. No matter what your tastes, I’m sure there will be a panna cotta recipe that appeals. Enjoy!

{Image above: Matcha Panna Cotta & Black Sesame Tartlettes recipe via Butterlust Blog}

anthologymag-blog-food-recipe-roundup-panna-cotta-2{Cardamom Panna Cotta with Honeyed Figs via Bell’Almiento}

anthologymag-blog-food-recipe-roundup-panna-cotta-3{Coconut Panna Cotta recipe via Inspiring The Everyday}

anthologymag-blog-food-recipe-roundup-panna-cotta-4{Classic Panna Cotta recipe from Pretty.Simple.Sweet}

anthologymag-blog-food-recipe-roundup-panna-cotta-5{Earl Grey Panna Cotta Cups via Hummingbird High}

anthologymag-blog-food-recipe-roundup-panna-cotta-6{Grapefruit Possets via Ruby Tuesday}


Chocolate Peppermint Bark

by Kate on January 8, 2016

Image credit: Alanna Taylor Tobin | The Bojon GourmetI know the the holidays are over, but coming off of several weeks of cookies, spiced nuts, mulled wine, I find myself unwilling to let go of festive recipes. It’s just too much fun to bake and share holiday goodies, so why stop so soon?

With that in mind, I think I’m going to spend the upcoming rainy days making a few more winter treats, like this beautiful chocolate peppermint bark. With bittersweet and white chocolate, sea salt, and coconut oil, this recipe is a sophisticated take on traditional peppermint bark. It’s a little salty and a little sweet, with a lovely marbled pattern. You can find the full recipe here.

anthologymag-blog-food-peppermint-bark-2anthologymag-blog-food-peppermint-bark-3anthologymag-blog-food-peppermint-bark-4anthologymag-blog-food-peppermint-bark-5{ All images and full recipe from The Bojon Gourmet }


Issue17_Cover_loresThis is probably the most modern cover we ran during our five years, and it’s the living room of one of my favorite local interior designers: Catherine Kwong. Over the years, I’ve had the pleasure of writing about her work for other publications, but it was a real treat to tour her own place and get to know Catherine a little better.

The pages of Issue No. 17/Fall 2014, which you can purchase in our back issues shop, were filled with people whose work I’ve long admired. Here’s just a few of them …

Conversation: Architect Barbara Bestor showed us around her bright and contemporary Los Angeles home.Issue17-Conv-Bestor-opener Issue17-Conv-Bestor-2

Creative Confections: Chocolate Editions shares recipes for fun and fantastic sweets.

Issue17-Food-Matson-opener Issue17-Food-Matson-spread

Agents of Change: We tour the loft of one of the brothers (Evan Haslegrave) behind the design firm hOmE.


{ Purchase Issue No. 17/Fall 2014 }


Peppermint Hot Chocolate

by Kate on December 14, 2015

anthologymag-blog-drinks-peppermint-hot-chocolate-1If you’ve been looking for something to help you sink into the holiday mood, look no further than this minty, cozy cocktail. The recipe comes from Erin of Earnest Home Co., which is home to some of my favorite wintertime projects. Erin has a knack for creating simple recipes and projects that are destined to become new classics.

This peppermint hot chocolate has a splash of Kahlua and Schnapps for a sweet kick, but the recipe can also be easily adapted to be a non-alcoholic treat. My favorite part is the homemade pink peppermint marshmallows: They are creamy, fluffy and the prettiest pink I’ve ever seen. To find the full recipe, click here.

anthologymag-blog-drinks-peppermint-hot-chocolate-2anthologymag-blog-drinks-peppermint-hot-chocolate-3anthologymag-blog-drinks-peppermint-hot-chocolate-4 { All images and full recipe from Earnest Home Co. }


Recipe Roundup: Figs

by Kate on October 29, 2015

anthologymag-blog-food-reciperoundup-figs-1The weather has turned, the leaves are falling, the nights are getting longer. It’s definitely starting to feel very autumnal in our neck of the woods. Usually I’m so busy this time of year, I never take a moment to stop and look around and before I know it, fall is gone and so is the end of the year. I really want to make a concerted effort to slow down this fall, and savor the season, and I can’t think of a better way to bring me into the present than the sensory delights of fall foods.

These fig recipes are all so inventive; I wouldn’t think to pair figs with goat cheese and caramel, or as a topping for blackberry and pear cake, and I can’t wait to try both. I was struck by the beautiful presentation of these dishes, all piled high with fresh cut figs. It’s an added bonus that figs are extremely nutritious, and I wanted to highlight a few dairy-free and raw recipes as well for those looking to indulge in some healthy sweets. Enjoy, and happy fall!

{Image above: Fig Olive Oil Cake from The Jewels of New York}

anthologymag-blog-food-reciperoundup-figs-2{Blackberry Pear & Walnut Cake with Fig & Lemon Verbena Jam from Twigg Studios}

anthologymag-blog-food-reciperoundup-figs-3{Dairy-Free Salted Honey & Fig ‘Cheesecake’ from A House in the Hills}

OLYMPUS DIGITAL CAMERA{Raw Coconut Fig Slices from Secret Squirrel Food}

anthologymag-blog-food-reciperoundup-figs-5{Fig, Caramel, Goat Cheese & Walnut Tart from Tart Time}

anthologymag-blog-food-reciperoundup-figs-6{Little Honey Mascarpone Cakes With Figs & Pistachios from Twigg Studios}