An unused fireplace niche in the bedroom adds a sense of charm. Stock it with firewood, cut to fit neatly inside, for a graphic, modern design. Design and photography by Andrew Sidford
Like Sauvignon Blanc, Grüner Veltliner, (typically from Austria), refreshes with similar tart citrus flavors and a light, herbaceous quality. It is incredibly food-friendly, thanks to high acidity and a peppery zip on the palate. Try it with fiery curry or as a revitalizing foil for fatty foods like fried chicken. We like the vivid, tangy lime and green apple notes in Lois Grüner Veltliner 2012, ($15, at liquor stores).
You're either a photo person or you're not. Photo people feel very sentimental and have a hard time giving up the pictures on their walls and tables.
Exactly, and narrative is really important to me. I believe that rooms should tell a visual story, and wallpaper is one layer, along with furniture and art. The house is a 1920's Colonial, and the client was very open to trying new things to freshen it up. She collects Scandinavian furniture and already had those creamy white Gustavian chairs in the dining room.
Toast to love and another year of happiness with these bite-sized truffles that pair perfectly with a chute of champagne.
With walls and ceiling painted Benjamin Moore's Winter White (used throughout the house), the voluminous great room of this California home"looks like the skeleton of a whale," designer Myra Hoefer says.
Here's a straightforward strategy for giving a room cohesive style without making it look too vanilla: Restrict the furnishings' color palette to tans, taupes, and other pale, earthy hues. Take this sitting room, where throwback pieces—a tufted Chesterfield sofa here, a dial-up-style phone there—mingle with warm yet light wood tones for a traditional but informal look.
This is the quintessential beef stew. Jacques Pépin’s mother served it at her restaurant, Le Pélican, where she made it with tougher cuts of meat. Jacques likes the flatiron—a long, narrow cut that’s extremely lean but becomes tender and stays moist. He doesn’t use stock, demiglace or even water in his stew, relying on robust red wine for the deep-flavored sauce.
