The change of seasons is always an opportunity for a palate reset. As a chill in the air sets in, do your tastebuds crave flavors of warmth and richness too? With a large pot of bubbling water on the stove, we’re heating up the kitchen and cooking Butternut Squash Ricotta Gnocchi with Rainbow Chard.
Searching for fabrics with one eye on function and the other eye on style, the hunt led us to Liberty of London’s Tana Lawn cotton. You may have heard of Liberty, but do you know the company’s backstory?
We created this recipe for Chai Oatmeal Crunch that you can make on a Sunday evening and have breakfast ready to go when you wake up on Monday and for a few days afterwards too. If you’re still sleepy while you’re eating, you might convince yourself that someone else made if for you.
We’ve hatched a way to combine embroidery with stationery and stitch our greetings. Challenging us all to stitch outside the embroidery hoop, we have created 3 designs to stitch onto blank greeting cards.
After returning from the farmers market with a generous bag of plums, a friend called to offer some more from the tree in her backyard. Two hours into the picking, she hadn’t made a dent in the crop and wanted to know if we were good for 10 pounds. Who says no to that?
Sometimes the whole truly is greater than the sum of its parts. One dish meals have a way of creating new flavors that you can't arrive at unless all of your ingredients mingle and bring out the best in one another.
Have you heard? Grace had a nip and tuck. No, not that kind! We've trimmed down our regular-sized Grace Apron to offer our petite customers a size that makes them feel more comfortable. It's no secret, we all come in different shapes and sizes. Our Grace Apron is designed to fit most women, but now we offer two options to flatter even more body types.
Orphan Thanksgiving is what we used to call our meal made of collected stragglers during those days when new jobs in a new city kept us all so far from our family nests. We later renamed it the gentler “Friendsgiving,” and have carried the tradition with us to our current home, sharing many meals with our own growing families and new friends.
A grilled pizza’s thin, slightly charred crust is as close to making wood-fired pizza at home as you can get. Better still, it can be a vastly different experience each time you make it, depending on your toppings.
In the spirit of celebrating summer and keeping things simple, we're sharing a template for our T&W Summer House Salad. Who knew you could get so excited about lettuce? But with the range of colors and flavors available at the summer markets, you really can.
We've gone from three seasons of SAD (seasonally affected disorder) to GLAD (giddy, laughing and delighted) now that the sun is back out. We've finally had an opportunity to eat our first outdoor meals and we're not going back inside.
The sensory feast of summer awakens fond memories from our childhoods. Outdoor sights and smells trigger summer camp memories like canoeing across the lake to the boys camp, telling scary stories by the campfire, and making arts & crafts with old school tools and materials.
It's said that the airy meringue topped with whipped cream and fruit was created for the famous Russian ballerina Anna Pavlova during her tour of Australia and New Zealand in the 1920's. Our version skips the eggs in the meringue and omits the heavy cream in the whipped topping, but lacks for neither.
Moving away from heavy roasted dishes and dreaming about some simply assembled meals that we normally share during warmer months, we set out to reexamine the mezze plate from a different viewpoint, using seasonal ingredients.
Get ready to dust off your superhero cape if you haven't worn it lately. Here's a plan to walk through the kitchen door, flip on the oven and get things rolling to enjoy this flavor bomb of Flank Steak with Pomegranate Glaze and Smashed Potatoes. Your dining companions will shower you with praise and they'll never know it was one of the easiest tasks you accomplished today.
A yuzu tree in full blossom cast its fragrant spell on us this summer while we were barreling through a plant nursery looking to pick up something completely unrelated. It led to our most popular recipe.
In case we ever call you "honey," we're not trying to be sassy. It means that you are very precious to us. Recently we learned that it takes 550 bees visiting 2 million flower blossoms to create 1 pound of honey. How's that for precious?
Quilting circles were probably the original social media platform. Plus it allows you to be creative without burning your eyeballs at the computer. There's a reason that traditions like this have been passed down through centuries.
We thought of creating a little stash of hostess gifts to have available when someone graciously invites us over for an impromptu gathering. Regular hosts consistently put others before themselves. So here is a little something to remind them to pamper themselves in return for treating others.
When you were a kid, didn't you wish that the week was flip-flopped and that the weekend was five days long instead? We still wish for that. Who wouldn't mind a few extra days of moving at a slower pace and paying a little more attention to living well.
Ever dine on one of those crazy gastronomic meals with tons of courses? Each course is more complex than the previous, with dessert usually culminating into a work of art. Just when you think you've taken your last rich and unctuous bite of the cheese course, unexpectedly, out come les petites gourmandises.
Good health, happiness and simplicity - that's what we should have wished you for the new year! Ever notice that when something looks simple, it actually takes way more effort to do it? How about reverse engineering simple so that the results only seem like you broke a sweat. That resolution tops our list.
We're looking forward to the luxury that New Year's Day offers us. Definitely no alarm clocks and possibly pajamas all day. Maybe it's a desire to accomplish at least one thing, but going for a walk always feels like a virtuous cause. (In that case, we'll throw a sweater on over our jammies and hope no one notices.)
Musicians do it. Dancers do it. Cooks and bakers do it too. Start with something simple and classic. Add a flourish or a twist. Alter the mood. Create something new that refreshes your appreciation for something that's already done so well.
Paris is a special place for us. Several years ago during a trip to Paris, a seed got planted that would sprout into Thread & Whisk. Sometimes it's just getting on a plane and breaking routine that can put you into a different mindset. Even more so, when the destination is so rooted in tradition, it inspires the two of us to reinterpret, reimagine and explore our own takes on classic form in design and cuisine.
"Nothing contributes so much to tranquilize the mind as a steady purpose - a point on which the soul may fix its intellectual eye." The writer Mary Shelley was onto something when she spoke those words in the 1800s.
Young bakers and cooks are taught to break eggs into a separate container. Like many home cooks also learn, it's easier to pick a few small pieces of broken shells out if you don't have flour and sugar obscuring your view.
Lately, we’ve been waking to the cheerful chirps of morning songbirds, as well as the sound of our old friend the woodpecker who has returned to announce the arrival of spring by rhythmically pecking at our metal chimney cap. It’s as if he hammers out “how was your winter, old mate?” with the cadence of a machine gun. Call him nature’s alarm clock.
"Come quickly, I am tasting the stars," Dom Pérignon called out to his fellow monks after sampling the beginnings of the heavenly effervescence we would come to know as champagne. More than three centuries later, the pop of a champagne cork speaks for itself when you want to attract a crowd. It signals that the party has started.
It’s Thread & Whisk’s favorite day of the year. We couldn’t have invented a better concept than Thanksgiving. Pick a weekday during a dreary month, cook up a ton of amazing food, and invite your friends to enjoy the feast while reflecting and giving thanks. How about that for a brief moment of grace? It’s a whole day devoted to it.