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The butchers Erika Nakamura (@thebutcherette) and Jocelyn Guest (@joceygu) know how to host a summer barbecue. One of their genius tips for entertaining: Instead of putting out bits of cured meat on a standard wooden slab, make your serving boards out of freshly baked focaccia loaves. It’s an ingenious way to turn a snack table into a conversation piece. Pictured here are pieces of mortadella, soppressata, capicola and salami set atop three stretches of bread. Click the link in our bio for more. Photo by Paul Quitoriano (@_pcq).

The butchers Erika Nakamura (@thebutcherette) and Jocelyn Guest ( Read More

#RoomOfTheDay: At the summer camp turned family retreat in the Connecticut wilderness that the Portuguese designer @AlexandraChampalimaud’s shares with her husband, @BruceSchnitzer, a bunkhouse was adjoined to the theater to create living quarters. Click the link in our bio to explore more of #CampKent. Photographed by Christopher Sturman.

#RoomOfTheDay: At the summer camp turned family retreat in the Co Read More

When building their home in the Cotswolds, the architect @JohnPawson and his wife, the designer Catherine Pawson, wanted to create a place for gathering — a clean, simple setting for sharing intimate meals with friends and family. Their time there doing just that, as well as their ongoing interest in the relationship between architecture and food, led to their new cookbook, “Home Farm Cooking,” out now from Phaidon (@phaidonsnaps), which includes 100 personal recipes, from stir-fried sea bass to Piedmontese roasted peppers, as well as plenty of pictures of the couple’s minimalist yet cozy house. Pictured here is the barn kitchen, the heart of Home Farm; a view into the barn dining room; and ham, cheese and leek scones and broad bean crostini from a spring brunch menu. Photos by Gilbert McCarragher.

When building their home in the Cotswolds, the architect @JohnPaw Read More

The small wooden building at the end of George Kolasa (@gkolasa) and Justin Tarquinio’s (@jtarq) swimming pool on Long Island is as old as the surrounding village of East Hampton, established in 1648. The structure arrived on their property, around six years ago, after being forklifted from a neighboring plot where it was erected in the late 18th or early 19th century as a shed for the Sherrill Dairy Farm. Thirteen feet wide and nine feet deep with vertical pine-plank walls and a shingled roof, it resembles a classic New England saltbox home in miniature, with the requisite patina: The briny Atlantic air has turned the wood gray and cracked the white paint on a pair of casement windows. Click the link in our bio to see inside the cozy retreat. Written by Alice Newell-Hanson (@a_m_n_h), photographed by David Chow (@spuhz).

The small wooden building at the end of George Kolasa (@gkolasa) Read More

“I am trying to master baking croissants. I am failing spectacularly,” wrote the author Roxane Gay (@roxanegay74) in a pre-Covid ode to her KitchenAid stand mixer that ran on Wirecutter. And, like so many others, Gay spent much of last year’s lockdown trying out still more new recipes. Some of these dishes, too, turned out imperfectly (cake pops, brisket), and, in the name of honesty and good humor, she shared various defeats on Instagram. But others, including a traditional coq au vin, were triumphs. Then there were Gay’s standbys, among them Melissa Clark’s chicken Milanese, to which she adds extra fresh basil, as well as dried basil and oregano to taste. It was the first dish Gay ever cooked for her wife, Debbie Millman. Click the link in our bio for the recipe. #TCookingClass

“I am trying to master baking croissants. I am failing spectacu Read More

According to the ancient Chinese philosopher Lao Tzu, “You can mold clay into a vessel, yet it is its emptiness that makes it useful.” It’s a quote that’s been top of mind for Jenn Tardif, of the mindfulness collective @3rdRitual, who spent the past year working with Object & Totem ceramist Julianne Ahn to create a piece that’s “as useful as it is beautiful, even when left empty,” says Tardif. The Egg, as it’s called, is a ceramic vessel modeled after an ostrich egg and inspired by the Japanese tradition of ikebana, or flower-arranging. At five inches tall, it’s perfect for perching atop a bookshelf and features three small holes at the top for displaying flowers, holding incense or hiding small keepsakes. Click the link in our bio for more. Written by Nikki Shaner-Bradford, photo by Jong Hyup. #TList

According to the ancient Chinese philosopher Lao Tzu, “You can Read More

Last September, the chef Jennifer Kim (@jennifer.skim) did something that would have been unthinkable a year prior: Faced with the possibility of an ongoing shutdown as cases of Covid-19 rose in Chicago, and the risk of her staff getting sick, she closed the doors of Passerotto, the successful Italian-inflected Korean restaurant she’d opened in the city’s Andersonville neighborhood in 2018. “We had to make the decision to put people over profits,” she said. But she hardly sat idle. Instead, she began offering ready-made dishes and do-it-yourself meal kits, ordered via a website and prepped by Kim and others in underground kitchens, shared kitchen spaces and even homes around Chicago. Kim christened her new venture @AltEconomy, a name that speaks to her hope for what a reimagined hospitality world might look like following a wider reassessment of how goods and services are exchanged in the food industry. And indeed, she is one of a wave of chefs and hospitality workers who, driven by the pandemic and the lack of a social safety net for restaurant employees, have bypassed the traditional, more service-focused model of fine dining in the past year and begun selling dishes — as well as items like spice blends, baked goods and condiments — to patrons online and through social media, putting their contacts and skills to use to sustain themselves and their communities. Click the link in our bio for Korsha Wilson’s full story on the chefs selling food directly to customers. Photo by Kevin Serna (@kevnserna).

Last September, the chef Jennifer Kim (@jennifer.skim) did someth Read More

#RoomOfTheDay: In this New York apartment, designed by the artist Hiroshi Sugimoto, the kitchen is sheathed in hand-hammered metal and the cabinets have round windows that allude to a ship’s portholes. The Towada stone table and the cane chairs are by Sugimoto’s New Material Research Laboratory in Tokyo. Photograph by @AnthonyCotsifas, styled by Michael Reynolds (@michaelreynoldsnyc).

#RoomOfTheDay: In this New York apartment, designed by the artist Read More

Although the phrase is hardly ever heard in the U.S., ‘les parf Read More