HGTV’s design experts share ideas for helping you make the most of your small apartment space.
The world's oldest photography fair is back in New York.
Learn about the exotic chic of Turquerie in this fascinating and beautiful book.
Rankin took portraits of teens and asked them to edit them for social media for his project "Selfie Harm." The results are disturbing.
I’ve entered a new phase in my relationship, something that’s popularly called “ethical non-monogamy.”
This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library
The fair is also reviving the store's beloved restaurant, Fred's.
Françoise Mouly and Genevieve Bormes on Ruth Marten’s “Fountains & Alligators,” a collection of altered nineteenth-century French prints.
Françoise Mouly and Genevieve Bormes on Ruth Marten’s “Fountains & Alligators,” a collection of altered nineteenth-century French prints.
While the school was highly progressive for its time, its female students were at a disadvantage.
Coronation chicken is a creamy chicken salad with raisins tossed in spicy curried mayonnaise for a refreshingly different salad or sandwich filling.
Learn about the exotic chic of Turquerie in this fascinating and beautiful book.
Collection of Barbara Levine / projectb.com I collect vernacular photography including photographic objects and vintage photo statuettes. An American invention from the Depression era, a photo statuette (also known as a “humanette”) was a lifelike figurine made from a photograph laminated onto a wooden cut-out and coa
Alex Eckman-Lawn is a Philadelphia, Pennsylvania-based artist and illustrator. He has worked with bands like Psyopus, Architect, Yakuza, Illogicist, and Harakiri, designing T-shirts and album...
I love cream puffs and I have tried several gluten-free recipes and several tries of my own variations but they did not satisfy my taste buds -- until I tried them with this combination of flour. I left a plateful at my daughter's when she wasn't home and she called me in a panic after she tried one ... "Mom, are these gluten-free?" Ingredients 1/2 cup boiling water 1/4 cup butter 1/2 cup pancake flour mix (find the recipe for the mix here - scroll down to pancake flour mix ) 2 eggs 1/2 pkg of instant vanilla pudding (153 g size pkg) prepared according to pkg instructions whipping cream 1/2 cup - whipped separately and added to pudding- optional Pour 1/2 cup water into a saucepan, add the butter and heat until butter melts and mixture returns to a boil Turn down the heat, then add all at once the 1/2 cup flour and stir vigorously until mixture pulls together and away from the sides of the pot. Remove from heat ... let sit for a minute or two. One at a time add the eggs beating vigorously after each addition until batter is perfectly smooth. Drop by teaspoon onto cookie sheet and bake at 375' for 25 minutes or until golden brown. Remove to cake rake... and let cool. Slice half-way open and fill with a teaspoon of prepared pudding Drizzle melted chocolate over the tops. Variation - Cheese Puffs My granddaughter loves these made like Anneliese's with 1/4 cup grated cheese and 1/2 tsp dry mustard. Follow recipe as above and mix in the dry mustard and the grated cheese after you have added the eggs. (eat plain or with creamed meat filling)
The gift was made to honor the museum's 150th anniversary.
Françoise Mouly and Genevieve Bormes on Ruth Marten’s “Fountains & Alligators,” a collection of altered nineteenth-century French prints.
If you have ever had the pleasure of dining at Neiman Marcus, then you know how wonderful the popovers are when they arrive at your table. The classic strawberry butter that is served along side, just melts on each bite of the crunchy and rich popover. One of the classic starters at Neiman Marcus is the complimentary demitasse cup of handmade chicken consumme with a petite puff pastry bite. The chicken flavor is out of this world and you will surely savor each sip. I first experienced this epitome of luxury at the Rotunda Restaurant which overlooks Union Square in San Francisco. Mr. Stanely Marcus; or better known as “Mr. Stanley” was a greatly respected businessman whose celebrated acumen and promotional intellect defined and shaped the Neiman Marcus company. He was a second generation contributor to the business with his father, Herbert Marcus being the founder of this marquee company in 1907. Neiman Marcus is synonymous for taste, elegance and flair. He encouraged the chefs to be creative and put a modern twist on traditional recipes. Mr. Stanley focused on the customer. A few of the notes that Mr. Stanley left for the forward to the Neiman Marcus cookbook are simply the reasons why this special restaurant is so successful. Here is his list: Customers do not like to wait more than two minutes to be recognized and four minutes to be seated. Customers like prompt service of food; Prompt service of breads, jams, and butter; and the service of a waiter one minute after being seated. The manager should be able to quickly inspect a dining room to see if any food has not been eaten. Offer a small dish newly added to the menu without a charge. Know the customers by name and know their habits and taste preferences. Prompt response to the customer’s eye and head signals, especially when it comes to presenting the check. If you have the opportunity to eat at one of these iconic restaurants at a Neiman Marcus, you will certainly not be disappointed. These popovers take a bit of time to make, but worth every minute - crunchy on the outside and rich on the inside and completely satisfying. Popovers Recipe from Neiman Marcus Cookbook Makes 12 3 1/2 C. milk 4 C. all-purpose flour 1 1/2 t. salt 1 t. baking powder 6 large eggs, at room temperature Pre-heat the oven to 450°F Place the milk in a bowl and microwave on high for 2 minutes, or until warm to the touch. Sift the flour, salt, and baking powder together in a large mixing bowl. Crack the eggs into the work bowl of an electric mixer fitted with a whisk and beat on medium speed for about 3 minutes, until foamy and pale in color. Turn down the mixer to low and add the warm milk. Gradually add the flour mixture and beat on medium speed for about 2 minutes. Turn the machine off and let the batter rest for 1 hour at room temperature. Spray a popover tin generously with nonstick spray. Fill the popover cups almost to the top with the batter and place the popover tin on a cookie sheet. Transfer to the oven and bake for 15 minutes. Turn down the oven temperature to 375°F and bake for 30 to 35 minutes longer, until the popovers are a deep golden brown on the outside and airy on the inside. Turn out the popovers and serve hot with strawberry butter. Note: The key to making great popovers is having the eggs and milk warm before mixing. It is also important to let the batter sit for an hour before baking it. Popovers do not freeze well, and pre-made batter has a tendency not to work properly the next day. Strawberry butter (optional) 3/4 C. Strawberry Preserves 1/2 C. Butter Place the butter in the work bowl of an electric mixer and beat on high until light and fluffy. Add the preserves and beat until well combined. To serve, spoon or pipe the flavored butter into 2-tablespoon ramekins or onto side plates. Note: Keep refrigerated in an airtight container. This spread will last for two to three days. Recipes from the Neiman Marcus Cookbook by Kevin Garvin
Pin It Christmas is just around the corner, and tasty goodies have suddenly sprung up everywhere around here! First I baked up these piz...
Bubble & squeak should be on everyone's radar come Christmas time – it's a great way of using up leftover mash, sprouts and cabbage
I couldn't stop going back for more.
