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marshmAllows CAST IRON COOKING GARLIC FESTIVE FINGER FOOD PANAMA

WINTER 2017

CONTENTS Winter 2017

7 What's Up Sweet Paul 12 My Happy Dish 16 Handmade 20 To Market, To Market 26 Friends Are For... 32 Bookmarked 36 This and That 42 A View with a Room 50 Healthy Appetite 56 Mormor's Kitchen 60 Put a Lid on It 64 Woof

features 70 Hidden Gems 78 Festive Finger Food 88 Pom-Pom Love 98 Garlic 108 Tin and Tinsel 116 When Paul Met Dorie 128 Dark Decadence 136 Cast Iron Cooking

PHOTOGRAPHY BY DIETLIND WOLF

148 A Million Reasons to Return 162 Cheers 164 Pantry Confessions

Gorgeous knitting, crochet & embroidery supplies

WWW.LOOPKNITTING.COM 15 CAMDEN PASSAGE, ISLINGTON â€¢ LONDON, ENGLAND FOLLOW US @SWEETPAULMAGAZINE

Paul Lowe Founder & Editor-In-Chief paul@sweetpaulmag.com Paul Vitale Marketing & Business Development Director paulvitale@sweetpaulmag.com Joline Rivera Creative Director joline@sweetpaulmag.com Nellie Williams Graphic Designer nellie@sweetpaulmag.com Leigh Angel Copy Editor copyeditor@sweetpaulmag.com Advertising Inquiries advertising@sweetpaulmag.com General Inquiries info@sweetpaulmag.com

CONTRIBUTORS James Anthony Alexandra Bingham Lova Blåvarg Susanna Blåvarg Mary Choi Alexandra Grablewski Dorie Greenspan Micheala Hayes Jatta Heinlahti Dorie Herman Johanna Levomäki Minna Lilja Tux Loerzel Michael Marquand china squirrel Lacey Taylor Dietlind Wolf

WHAT'S UP SWEET PAUL

PHOTOGRAPHY BY JAMES ANTHONY

WINTER IS HERE. When I was a kid, winter was my favorite time of the year. Not just because of Christmas, but because I loved snow and everything that came along with cold weather: hot cocoa, a warm fireplace, and cabin life. We had a small cabin up in the woods where we would spend our weeks off from school. It was so cozy: no electricity, no TV, just an old radio. We would read, play games, and just chat. It was truly magical. Well, the outhouse wasn’t magical. It was cold, windy, and kind of scary—especially at night. I’m not sure I could deal with the cabin now. I’m too connected to my phone and everything electronic. Maybe for a day or two, but a week? No! I could start writing my autobiography. It would be called “Still Covered in Glitter.” Whether you are in a cabin in the woods, the city, or the countryside, have a fab Christmas and winter. Stay warm and cozy!

SWEET PAUL'S WINTER PICKS

SWEET PAUL STOCKIST SPOTLIGHT

Scout Coffee Co. San Luis Obispo, California What makes Scout Coffee a sweet spot to visit? At Scout you get the quality of a big city coffee shop with the charm of a family-owned, independent business set in a historic building in the “happiest town in America.” We pay attention to the details and do things the hard way, like making our almond milk and seasonal syrups from scratch. We roast the best coffees from around the world at our roaster, HoneyCo. Coffee. We have our own bakery, a friendly, professional staff, and a well-curated retail shop, where we offer ceramics, tabletop gifts, craft-made chocolate, books, stationery, jewelry, and brewing equipment. We personally designed and built our stores to inspire each person who enters. In our two locations, we chose materials to convey an upbeat atmosphere with soul and a touch of whimsy. It’s hard to leave Scout without a smile on your face! How would our readers spend the rest of the day after visiting the coffee shop? After grabbing goodies at Scout, walk the streets of downtown and pop in to some other inspiring shops, like Len Collective, Ambiance, Moondoggies, Ruby Rose, and Pipsticks. Grab a picnic lunch at SLO Provisions or Old San Luis BBQ and head out for a hike on one of the seven peaks surrounding town or to Montaña De Oro State Park for a scenic drive through the eucalyptus. Take a blanket and a book Spooners Cove and just listen to the waves crash. Watch the sunset at the sand dunes in Pismo Beach, and then head to dinner at Ember in Arroyo Grande for a meal to remember. End the night with a soak at Sycamore Mineral Springs

Jon and Sara Peterson, owners of Scout Coffee

Hide Small Stool by Paper Dahlia

in Avila, hit up Sidecar for craft cocktails, or a nightcap at Luna Red for tapas and live music. SLO has tons of home-share options, and a boutique hotel and bistro, Granada. The Thursday Farmers Market has street food, music, and bountiful produce. There’s so much to see and do here, you need at least a couple days to get the whole picture of this little central coast gem! Where does Sweet Paul find a home in your shop and who takes it home? Sweet Paul sits on our “feature table," right in the heart of our retail section. We have a seasonal approach to the items we carry, and it’s such a good focal point. The beautiful covers always pop! I also keep a store copy for our customers to peruse while they sip their coffee. We have so many makers and creatives here in SLO, that it’s a welcomed purchase for most of our customers. What is your favorite Sweet Paul recipe or craft idea? I have a Scandinavian heritage as well, so I love all the nods to Norway. Food, drinks, entertaining, and crafting are the essence of what we do, so I really love it all! It’s such a treat to flip through the pages of such a beautiful publication. Personal favorites include the recipes for brunch and sweets: Hibiscus Donuts, Vanilla Lavender Canales, Swedish Apple Cake, and holiday crafts. We made variations of the Copper and Greens Wall Hanging last year for both our home and the shops. I cannot wait to see what is in the holiday issue this year.

Bell Jar Thank You Card by Pistols

Sierra Art Print by Fernanda Martinez

Apron with NYC Toile Print

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“Advection” by Ariel Scholten, Seattle, WA. “Foam from Above” by Melanie Shaul, San Francisco, CA.

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Henry Street Studio handmade ceramics platters bowls plates pitchers mugs bottles spoons salt cellars & more

www.henrystreetstudio.com photo by Julia Gartland

my happy dish This dish makes me happy because...

The Great Sage Food + Styling + Photography by Paul Lowe

Years ago I was in Milan during the holidays and was invited by a lovely, older Italian couple for dinner.

I sat in their kitchen drinking red wine from a jam jar while they cooked up this dish that has been a staple in my home ever sinceâ€”no Christmas is complete without it! My hostess told me her secret was adding pepper when she fried the sage, and the smell of sage always reminds me of Christmas.

Spaghetti with Pepper Sage and Parmesan SERVES 4

50 to 60 fresh sage leaves 3/4 cup (11/2 sticks) salted butter fresh black pepper 1 pound dried spaghetti salt 1 cup grated Parmesan 1. Melt the butter in a pan, and add sage and some pepper. Cook until sage starts to become crispy, about a minute or two. 2. Cook the pasta in salted water until al dente. (Al dente means soft but with a little chew in the middle.) 3. Drain and divide into bowls. 4. Top with sage, butter, Parmesan, and some extra pepper.

Handmade Inspiring DIY Projects from Lova

A Star is Born When traveling in Laos earlier this year, I fell in love with the beautiful star-shaped paper lanterns that hung in every tree and window. I knew I had to recreate them for my own window at home. Text + Crafts by Lova Blåvarg. Photography by Susanna Blåvarg

Laotian Paper Star Lantern SUPPLIES:

10 pieces light and flexible wood, like balsa wood (about 3⁄16 inch x 1⁄8 inch x 1 yard) a few sheets of translucent paper wood glue cord with a light bulb socket straight pins utility knife or small saw small clamps scissors ruler 1. Cut 10 of the wood strips into 31-inch-long strips. Make two marks on the strips, 11 inches from each end. Cut five 4-inch-long strips from the leftover pieces. Optionally, use a utility knife to carve the ends of the long sticks into wedges if you want the points of the star to be really pointy. 2. Start with two long strips and two short strips. Glue the two short strips to the 11-inch marks on one long strip. Use straight pins to hold things in place while the glue dries. Then glue the ends of the two short strips to the 11-inch marks on the other long strip, creating a sort of ladder shape. Repeat this process with four more strips. 3. When the glue has dried, starting with one of your two “ladders,” gently

bend the ends of two long strips toward each other to make a triangle. I found it easiest to bend both ends at the same time to prevent your previous work from breaking. Glue the ends together, and clamp them together while the glue dries. Repeat on the other end and then with the other “ladder,” so you have two canoe shapes. 4. With two more long strips and the last short strip, glue the ends of the short strip to the 11-inch marks on the long strips. Glue two of the ends of the canoe shapes together. Keep assembling the star by overlapping with more longer strips until the whole star begins to take form. Make sure to wait for the glue to dry for a couple of minutes between each step, using clamps and pins to keep the drying parts together. 5. Cover the star with paper by cutting rough shapes a little bigger than the triangle- and pentagon-shaped holes. Cover each hole, piece by piece, and then trim off the excess paper using scissors. On top of the star, make smaller triangles for two of the holes so the light bulb cord has a place to go. Wait for the glue to dry and then hang in your favorite window!

RO S É G O E S

I R O O U L S. G ODUCI R T N I

NG GLORIA FERR ER

Brut Rosé

Rich with color and fresh, lively fruit flavors, the new Gloria Ferrer Brut Rosé showcases Pinot Noir from our estate vineyards in Carneros.

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RIA FERRE

R CAVES &

VINEYARD

S, SONOMA

, CA

Rediscover your

Cookbooks

For a 3 month trial enter the code SP17 when you sign up

Learn more at www.eatyourbooks.com FOLLOW US @SWEETPAULMAGAZINE

TO MARKET, TO MARKET Welcome Entertainment "Wabi-Sabi Welcome" isn't your typical cookbook—there are hardly any recipes in it. It is more a book about the joy of getting together and being together. It is all about a new way to entertain: easy-going, unfussy, and stress free. Every page will inspire you to invite friends over. The author, Julie Pointer Adams, is truly speaking my language. I thoroughly recommend it.

Fresh food and finds

DeKalb Market Hall I’m lucky enough to live down the street from Brooklyn's newest food destination, DeKalb Market Hall. It’s one of the largest food halls in the country, with a diverse collection of 40 local food outposts—it even has a Trader Joe's. Some of the highlights include Polish pierogies, German kebabs, and Key lime pies. See you there! dekalbmarkethall.com

In Season

GREEN PLANTAINS

DELICATA SQUASH

Also known as cooking banana, green plantains are very starchy and need to be cooked. Slice and fry for an alternative to french fries.

IN BLOOM

Hypericum Hypericum is such beautiful flower for holiday decorating. It has a woody stem, and red or green berries that scream Christmas—perfect in wreaths or arrangements.I cut mine short and stick them in wet flower foam tucked in small clay pots as centerpieces. Thanks to flowermuse.com

One of the winter squashes. Cut into pieces, drizzle with oil, and bake with salt and pepper. Great in salads or as a side.

ON TREND

Peppers OKRA

CHINESE EGGPLANT

Okra, also known as lady fingers, is actually the edible seed pod of a flowering plant, and is commonly used in Caribbean cooking.

Chinese eggplant is the small and tender sister of the robust dark-purple eggplant we more commonly see. Slice in half and grill with garlic for a perfect side to grilled chicken.

Nothing is hotter (pardon the pun) than chili peppers right now. They come in a wide variety of degrees of heat from mild to lava. Find the one you like the best. I love to roast chilies in the oven. Remove the seeds, chop, and mix with oil, salt, and parsley—makes a great little sauce for everything from fried eggs to steak.

TO MARKET, TO MARKET

THE INGREDIENT

Cured Olives After a trip to Morocco years ago, I discovered cured olives. They were in big barrels at a market and a seller offered me a taste—it was like a little salty flavor bomb in my mouth.

Olive and Parmesan Tart Great in salads, as snacks, or on a tart like this one, olives are the perfect winter treat. SERVES 4–6

all-purpose flour 1 sheet of puff pastry 1 cup cured olives, coarsely chopped 1/2 cup grated Parmesan 1 small red onion, thinly sliced 1/2 teaspoon dried thyme pepper olive oil 1. Preheat oven to 420ºF.

PHOTOGRAPHY BY PAUL LOWE

2. Sprinkle work surface with a little flour, and roll out the puff pastry to double its size. Transfer to a baking tray covered with parchment paper. 3. Top with olives, Parmesan, red onion, thyme, and pepper. 4. Finish off with a drizzle of olive oil. 5. Bake until golden, about 18–20 minutes. 6. Serve with another little drizzle of oil.

22 SWEETPAULMAG.COM SUMMER 2016

TO MARKET, TO MARKET

Recipe Title SERVES

1½ 11⁄3 21⁄3 2²⁄3 2½ 1¼ 1¾ 1⁄3 ½ ¾ ¼ ²⁄3 1⁄8

1½ 11⁄3 2 1⁄3 2²⁄3 2½ 1¼ 1¾ 1 ⁄3 ½ ¾ ¼ ²⁄3 ¹⁄8

Title

Serves

1 20 5 2 2

large sheet of puff pastry a little plain flour small baked beets oz chèvre, crumbled salt & pepper to taste fresh rosemary tablespoons olive oil tablespoons honey

Friends Are For... Getting together to bring out our best

Title here Deck here Food+styling+photography by Paul Lowe

The Vintage Visionary With a career that’s taken him from Miami to Chicago to New York to Europe and back again, this artist-of-all-trades has an unmatched aesthetic as eclectic as his globe-trotting lifestyle. Text by Lacey Taylor. Photography by Paul Lowe SEAN SCHERER HAS ALWAYS HAD AN INTEREST IN BUILDING NEW WORLDS. When he was a kid, it was with building blocks or through the tip of his pencil. After completing his studies at the School of the Art Institute of Chicago and the Independent Study Program of the Whitney Museum of American Art in New York, it was through his paintings, which have been exhibited both in North America and Europe. And after realizing that he wanted to further explore the opportunities within the creative realm, Sean took “a leap of faith” and created his future world by procuring the past as the owner of Kabinett and Kammer, “a contemporary curiosity shop of antiques, natural wonders, and art” in Andes, New York. When Sean isn’t busy traveling around the world in pursuit of vintage bird charts or a taxidermy zebra for the store, he can be found teaching as a Professor at SUNY Oneonta, hosting dinner parties at his antique-filled farmhouse, or drinking a Martini after a hard day’s work in New York City. Being an artist, teacher, entrepreneur, and designer is enough to make anyone feel pulled in every direction, but in the world of Sean Scherer, every creative pursuit works together as parts of a whole. Sean truly is a Renaissance man, and you can bet he has an artifact or two to prove it. Here, Sean dishes with “Sweet Paul” about what’s next for Kabinett and Kammer, his first “find,” and what’s inspiring him these days. How do you think your childhood influenced your art? I grew up in Miami, and I didn’t realize how exotic it was until I left high school to go to school at the Art Institute of Chicago. The colors of the subtropics, and the art deco district of Miami Beach, and the cultural mix has all influenced my work. Since Miami is a fairly new city, the idea of the old was a fairly abstract concept. I guess that’s why my love of antiques was born.

FRIENDS ARE FOR...

Do you remember the first antique you bought? Yes, it was a brass art deco clock. I was 16. I still have it, and it still doesn’t work, but it was the shape and form that attracted me to it. It had an aura of good design. What’s the best creative advice you’ve received? Do what you know.

What’s your secret to happiness? I wish there was a secret I could share, but I think it’s always a work in progress for all of us. Do what you love is key. What’s the album/artist/song you most often reach for when you need to be inspired and why? “Keep on Movin’” by Soul II Soul. It’s just a great album, and it reminds me of a time that I do not think will be repeated in NYC.

How did Kabinett and Kammer start? My friend Brooke Alderson had an antique shop in Andes that I used to visit. She was instrumental in my opening my own store in Andes.

I saw them perform at the Palladium, which is now a NYU dorm.

What’s most important to you, design-wise, in your workspace? Comfort and a sense of inevitability. I want a space to feel like it evolved over time.

What can you be found doing to calm the nerves? Drinking a Martini after a long hard day’s work.

How do you think your taste in antiques has changed over the years? I keep refining my eye and have become braver in my juxtapositions.

Who or what is someone/something you really admire these days that motivates you creatively? Axel Vervoordt is always inspiring. My hero!

What is your favorite “find” to date? A 10-inch-long, 1940s, folding, leather and brass-nail screen. I found it in Helsinki years ago. What’s the weirdest thing you’ve ever found or sold? A taxidermy zebra. When do you feel most creative? When I’m reinstalling the shop and creating dialogues/vignettes with the objects I collect. What is something about you people might not guess? I’m a Jane Austen hopeless romantic.

What’s your dream job? I’m living it.

What’s the theme song to the Life of Sean Scherer? “Sweet Dreams (Are Made of This)” What accomplishment are you most proud of? Reinventing my life and career from being a selling artist to being a professor/ designer and antique dealer, and not being afraid of taking a leap of faith. What’s next for Kabinett and Kammer? A summertime pop up. I’m looking at the southern Mass area. What will you be doing when you’re 70? Traveling, designing, living!

What would your perfect day be like, from start to finish? Waking up in a new city or country and spending the day exploring and meeting people. I love traveling on my own.

FRIENDS ARE FOR...

Carrot and Parsnip Soup with Curry

Turkey Tourtiere

FRIENDS ARE FOR...

Carrot and Parsnip Soup with Curry This soul-warming winter soup stores well and can be made a day or two ahead of serving. SERVES 6

2 tablespoons olive oil 1 large yellow onion, coarsely chopped 1 teaspoon curry powder 2 teaspoons salt 1/2 teaspoon pepper 1 pound carrots, scrubbed clean and cut into 1-inch pieces (you can peel but I don’t) 1 pound parsnips, scrubbed clean and cut into 1-inch pieces parsley leaves for garnish 1 32-ounce box of organic chicken stock 2 cups water 1. Heat olive oil in a large pot or saucepan over medium heat. Add onion, curry powder, salt, and pepper. Cook until onion is translucent, 3–5 minutes. 2. Add carrots, parsnips, stock, and water, and bring to a boil. Reduce to simmer, cover, and cook for about 20 minutes or until vegetables are fork tender. 3. In a blender, puree soup in small batches, filling less than halfway; then transfer puree back into pot over low heat to keep warm until serving. 4. Garnish with a few parsley leaves and serve.

Turkey Tourtière This recipe is even more delicious when made a day before serving, giving all the spices to a chance to meld and the flavor to become more intense. Just reheat before serving. SERVES 6

2 tablespoons olive oil 1 large yellow onion, chopped 2 or more garlic cloves, chopped 2 pounds organic ground turkey (not all white) ½ teaspoon ground sage 1 teaspoon ground cloves 1 teaspoon salt ¼ teaspoon ground pepper 3 medium Yukon gold potatoes boiled and mashed (I don’t bother to peel since this is a rustic pie) ½ cups boiling water 2 pastry crusts 1 egg yolk 2 teaspoons water tomato ketchup 1. Heat olive oil in a large sauté pan over medium heat. Add onion and garlic, and sauté, stirring every few minutes. 2. Add ground turkey and spices, and cook, stirring occasionally, to almost brown. 3. Add boiling water. Cover and lower heat to a simmer. Cook for 30–45 minutes, until turkey is done. 4. Stir in mashed potatoes and let cool. 5. Line a glass pie dish with pastry crust. 6. Fill pastry with meat and potato filling, and top with remaining pastry crust. I always add a sprinkle of salt/pepper and cloves over the whole pie before adding the top crust so every slice has a bit extra! 7. Crimp edges of pastry together, and cut four 1-inch vents in top of pie. 8. Whisk together egg yolk and water to make and egg wash. Brush entire crust with egg wash.

Learn more about Sean Scherer and the world of Kabinett and Kammer at kabinettandkammer.com

9. Bake at 350ºF degrees for 30–40 minutes or until crust is a golden brown and the turkey mixture is bubbling through the crust vents. 10. Let cool about 20 minutes before serving. Slice and serve with ketchup!

Bookmarked Books we're loving this winter

LE CREUSET COOKBOOK by Le Creuset, $35 PARTY FOOD: MINI HORS D'OEUVRES, FAMILY-STYLE SETTINGS, PLATED DISHES, BUFFET SPREADS, BAR CARTS by Peter Callahan, $35 THE JUHU BEACH CLUB COOKBOOK: INDIAN SPICE, OAKLAND SOUL by Preeti Mistry and Sarah Henry, $30 BEEKMAN 1802: A SEAT AT THE TABLE: RECIPES TO NOURISH YOUR FAMILY, FRIENDS, AND COMMUNITY by Brent Ridge and Josh Kilmer-Purcell, $30 THE WHOLEFOOD PANTRY: CHANGE THE WAY YOU COOK WITH 175 RECIPES FOR HEALTHY HOMEMADE ESSENTIALS by Amber Rose, $30 PRESERVATION PANTRY: MODERN CANNING FROM ROOT TO TOP & STEM TO CORE by Sarah Marshall, $25 THE FLEXIBLE VEGETARIAN: FLEXITARIAN RECIPES TO COOK WITH OR WITHOUT MEAT AND FISH by Jo Pratt, $35 THE ATLAS OF BEAUTY: WOMEN OF THE WORLD IN 500 PORTRAITS by Mihaela Noroc, $30 COMING TO MY SENSES: THE MAKING OF A COUNTERCULTURE COOK by Alice Waters, $27 SMORGASBORD: THE ART OF SWEDISH BREADS AND SAVORY TREATS by Johanna Kindvall, $18 CARVE: A SIMPLE GUIDE TO WHITTLING by Melanie Abrantes, $16

A DV E R T I S I N G F E AT U R E

Mix textured elements such as a unique fabric with a nice print and natural wood vessels.

Surprise your guests with smaller floral moments throughout the table and a few lidded jars or vessels filled with sweets for after dinner.

Limit your color palette to three important tones like we did here with the blue, yellow, and white.

Make it personal by adding a place card with hand calligraphy and a printed menu for each guest.

A DV E R T I S I N G F E AT U R E

Anatomy of a place setting Setting a beautiful table is like putting together the perfect outfit. Start with the basics: color, form, and texture. Use the season and setting to help inspire your color palette. Define your style by choosing forms such as modern, eclectic, or whimsical. Finally, layer textural elements to add depth and interest to the setting.

A deep, saturated color in the linen, such as this beautiful blue tone, adds instant drama to your table.

Available in 5 colors! Black, White, Grey, Navy, and Red

The Colorscapes collection features organic motifs subtlely interpreted as a tone-on-tone surface decoration. The entire collection is available in place setting components, as well as extensive accessories, to mix and match in your own curated dinnerware collection. Colorscapes offers 3 textures (Swirl, Dune, and Snow) and 5 colors (Black, White, Grey, Navy, and Red), all of which are perfect together or on their own. Featured: WoW (White-on-White) Swirl, and GoG (Grey-on-Grey) Swirl.

Layer your place settings with subtle tone for the first course plate and a clean neutral for the base plate.

noritakechina.com

THIS & THAT Sweet Paul's picks of the season

Ceramics trays with leather handles, $275, Cast bronze spoon, $185, dbohome.com

Rainbow Swing Chair, $298, michelevarian.com

Gray Marble Ceramics Bowl, $175, simonpearce.com

New Candle Series from Village Common, $35, thevillagecommon.com

Brass and Wood Coffee Scoops, Facture Goods, $40, facturegoods.com/shop

Vintage Guatemalan Huipil Pillows, $200-$250, meridianny.com

Rainbow and Star Leather Pillows, $175, michelevarian.com

Ceramics and Silk Tassels, All Roads Design, from $65, allroadsdesign.com

Tibula 18" (stool or side table) in ebonized red oak $1000, materiadesigns.com

THIS & THAT

Easy Carbonara There are many ways to make pasta carbonara, but this is the way I do it, and it comes out delicious every time. Carbonara is such an easy, fast, and filling dish to make, especially in hectic holiday months. SERVES 4

6 egg yolks (I use organic eggs) 3 tablespoons olive oil 1 cup grated Parmesan, plus more for serving salt and pepper 1 pound cooked warm pasta (I used spaghetti) 1/2 cup crumbled, crispy bacon 1. In a bowl mix 2 egg yolks, oil, Parmesan, a little salt, and lots of pepper. 2. Place the freshly cooked pasta in a bowl. Add the sauce, and mix well. 3. Place the pasta in bowls, and top with bacon. 4. Place an egg yolk on top of each portion and sprinkle with Parmesan and pepper. The warm pasta will â€œcookâ€? the egg and make it into the most delicious sauce.

“I try to make collections for children sophisticated in a way that also speaks to adults…” -Genevieve Gorder

Weâ€™ve collaborated with designer Genevieve Gorder to bring you an exclusive collection overflowing with her signature style. With astrological accents, global patterns, and perfectly playful touches, this unreal lineup is everything kids (and grownups) have been dreaming of.

landofnod.com â€˘ #landofnod

A View with a Room Welcome to Scribnerâ€™s, transformed from a drab 1960s lodge into a fab, modern mountain getaway with something for everyone. And of course, there will be cake. Cake Recipe by Mary Choi Text + Photography by Paul Lowe

THE NEWLY RENOVATED SCRIBNER’S CATSKILL LODGE MAKES ME VERY HAPPY. With its comfy, dog-friendly accommodations and spectacular views, it reminds me of the chic ski lodges in Norway where I grew up. Scribner’s sits at the threshold of Hunter, New York, on a hilltop overlooking a beautiful landscape. I was there in early fall and the colors alone were breathtaking. The lodge was built in the 1960s and taken over by Marc Chodock and Glennon Travis in 2016. In their words, they “wanted to create a refuge for the city creative who craves a stylish, inspirational getaway.” And they sure got that right. Waking up in one of the comfy beds and drawing the curtain is like living in a movie—simply stunning. You can go for walks, take a swim in the heated pool, relax by the fireplace, and enjoy a meal or just cocktails at the Prospect restaurant. Helmed by Chef Joseph Buenconsejo, the restaurant draws from local flavors and ingredients. My favorite was the simple smoked cottage cheese served with the best melon I ever tasted. And then came the desserts. Pastry Chef Mary Choi is the brains behind Prospect’s delicious desserts. The last meal of our stay consisted of five different desserts lovingly made by Mary, and each one was better than last. My favorites are her bread pudding with birthday cake ice cream and the Sweet Potato and Chiffon Cake. Mary was kind enough to share her cake recipe for all of you to enjoy. Thanks, Mary!

and bake until light brown for about 20 minutes or until cake tester comes out clean. 10. Let cool completely. For sweet potato filling

1. In a medium pot, combine heavy cream, milk, sugar, and butter. Heat until butter is melted and sugar is dissolved. 2. Pour mixture into a blender with the boiled sweet potato and blend until smooth; set aside in refrigerator to cool. For cinnamon syrup

In a small pot, combine all ingredients until sugar is dissolved; set aside in refrigerator to cool. For whipped cream

Sweet Potato and Chiffon Cake

For chiffon

SERVES 6

1. Preheat oven to 325°F.

FOR CHIFFON:

2. Grease two 6-inch round cake pans with butter or spray with cooking spray.

2 ounces butter 1 ⁄3 cup milk 6 whole eggs, separated ½ cup and ¾ cup sugar, amounts separated 2 cups cake flour FOR SWEET POTATO FILLING:

1 cup heavy cream 1 cup milk 1 ⁄3 cup sugar 3 ounces butter 3 cups boiled sweet potato FOR CINNAMON SYRUP:

1 cup sugar 1 cup water 2 tablespoons cinnamon FOR WHIPPED CREAM:

2 cups heavy cream 4 tablespoons powdered sugar

3. In a small pot, heat up milk and butter together until butter is completely melted; set aside to cool but not harden. 4. In the bowl of a stand-up mixer with a whip attachment, whip egg whites and ½ cup of sugar until soft peak stage is reached, then set aside in another clean large bowl. 5. Use the same bowl of a stand-up mixer to whip the yolks and ¾ cup sugar until yolks are pale, yellow, and fluffy. 6. Gently fold the egg yolk mixture into the egg white mixture. 7. Sift cake flour into the egg mixture while folding. 8. Add cooled milk and butter into mixture gently. 9. Pour the batter into both pans evenly

In the bowl of a stand-up mixture with a whip attachment, whip cream while gradually adding sugar until stiff peaks are achieved. For assembly

1. Cut the tops of the cakes off, then cut again in half across for 4 layers of cake. 2. Brush cinnamon syrup on each layer generously. 3. Spread sweet potato filling on three of the layers. 4. Stack each layer carefully. 5. Finish with whipped cream as the frosting. 6. Sift powdered sugar on top of cake and refrigerate until ready to serve! Optional decoration

1. Break up cake scraps and toast in oven until crunchy. 2. In a food processor, pulse the scraps until they are coarse crumbs. 3. Cover the entire cake with the cake crumbs.

The Perfect Gift. To Give or To Get! Sweet Paul Eat & Make

Charming recipes + Kitchen Crafts You Will Love Available at Amazon, Barnes & Noble, and IndieBound

Design Changes Everything.

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Healthy Appetite On my plate this season

Delightfully light These are some of the healthy winter dishes I go to when I want to cut down on carbs. Food + Styling + Photography by Paul Lowe

Roasted Beet and Orange Salad

Warm Mushroom and Lemon Salad with Chili-Baked Eggplant

HEALTHY APPETITE

Roasted Carrots and Farro Salad with Ricotta and Char

HEALTHY APPETITE

Roasted Beet and Orange Salad A delicious salad on its own, it really shines as a side with roasted chicken. SERVES 4

3 large golden beets 3 large red beets 3 tablespoons olive oil 2 oranges, peeled and segments cut out 1 small red onion, thinly sliced 1 small bunch of fresh parsley olive oil sherry vinegar sea salt 1. Preheat oven to 380°F. 2. Peel the beets, and place in an ovenproof dish. 3. Drizzle with oil and bake until tender, takes about 30–45 min, depending on size of beets. 4. Take them out and allow to cool a little. 5. Slice the beets and divide on plates with orange, red onion, and parsley. 6. Drizzle with olive oil and sherry vinegar, and sprinkle with flaky sea salt.

Roasted Cabbage with Parmesan

3. Heat 3 tablespoons of olive oil in a large pan, and add the mushrooms. Cook them until they start to brown.

4. While the carrots are roasting, place the farro in a bowl and add water. Let it soak for 20 minutes.

4. Add garlic, salt, and pepper. Cook until golden.

5. Heat the oil in a pan, and add farro and red onion. Season with salt and pepper. Add carrots and stir until warm.

5. Add lemon zest, parsley, and red onion. Toss well and divide on 4 plates.

Warm Mushroom and Lemon Salad with Chili-Baked Eggplant

6. Top with eggplant, and a drizzle of olive oil.

Mushroom and lemon go really well together, and I love using Chinese eggplant for this dish, but you can totally use the regular kind.

Roasted Carrots and Farro Salad with Ricotta and Char

SERVES 4

4 Chinese eggplants, cut in half, lengthwise 7 tablespoons olive oil, divided salt chili flakes 2 pounds mixed mushrooms, cleaned, larger ones cut in half 2 garlic cloves, thinly sliced pepper grated zest of 1 lemon 2 tablespoons chopped parsley 1 small red onion, finely diced

I love making this dish. The ricotta becomes a sauce as you mix in the farro. It pairs well with any protein, like my favorite char, but it also makes magic of turkey leftovers. SERVES 4

10 small carrots, washed really well 2 tablespoons olive oil 3 cups farro 1 small red onion, finely diced 2 tablespoons olive oil salt and pepper 1 cup ricotta cooked salmon or char

1. Preheat oven to 380°F.

2. Place the eggplant in an ovenproof dish and drizzle with 3 tablespoons of olive oil. Top with salt and chili flakes. Bake until soft, about 20 minutes.

2. Place the unpeeled carrots in an ovenproof dish and drizzle with oil.

3. Roast until tender, about 25 minutes. Take out and cut into chunks.

6. Divide ricotta on 4 plates and top with the farro salad and char.

Roasted Cabbage with Parmesan This is a great way to serve cabbage to people who think they don’t like cabbage. Tender, savory, and served warm or cold, it’s a fab side dish at almost any meal. SERVES 4

1 small head of cabbage 4 tablespoons olive oil salt and pepper 1 cup grated Parmesan 1. Preheat oven to 380°F. 2. Cut the cabbage into small wedges, and place them in an ovenproof dish. 3. Drizzle with olive oil and season with salt and pepper. 4. Cover with foil and bake for 15 minutes. 5. Remove the foil, and add half of the Parmesan. Bake for another 20 minutes. 6. Remove from oven, and add the rest of the Parmesan.

MORMOR'S KITCHEN Carrying on my Grandma's cooking

What She Did for Love One of our favorite holiday dishes to eat was Mormor’s least favorite dish to make—but she made it for us anyway. Food + Styling + Photography by Paul Lowe

AS YOU KNOW BY NOW, my Mormor loved to cook, and she loved to make just about everything—with one exception. She was not into making the Norwegian specialty, lefse, which is best described as a potato flatbread or crepe. Lefse is eaten either plain, with butter, sugar, and cinnamon, or smeared with sweet mustard and filled with pieces of pork belly. It was always a staple on our Christmas day breakfast buffet. My dad’s all-time favorite was and is still pork-belly-and-mustard-stuffed lefse, and he would start begging Mormor in November to make them for him. She would say, “No, make it yourself.” I still don’t know why she didn’t like making them. They are quite easy, so what was the problem? All I know is, every year she would fill the kitchen with swearing and cigarette smoke between sips of sherry while making them. We just left her alone! But once they were done, the kitchen was filled with sunshine again. I loved tasting the lefse fresh off the griddle, warm with just a little sugar on top. And my dad would always look at her lovingly while eating his beloved lefse with pork belly.

Mormor’s Potato Lefse These taste best when they are freshly made. You will need a ricer and a griddle. There are special lefse griddles available, but a pancake griddle works fine—it just has to be really hot. MAKES ABOUT 20

.5 pounds russet potatoes 2 1/2 cup butter 1 ⁄3 cup heavy cream 1 tablespoon salt 1 tablespoon sugar 21/2 cups all-purpose flour 1. Peel the potatoes, and then boil until tender. 2. Run the hot potatoes through a ricer into a large bowl. 3. Mix in butter, cream, salt, and sugar. Cool mixture in the refrigerator. 4. Add flour and work it in well. (Return the dough to the refrigerator if you are not making the lefse right away.) FOLLOW US @SWEETPAULMAGAZINE

5. Roll the dough into walnut-sized balls with your hands. Then, with a rolling pin, roll balls into thin disks between two clean towels, dusted with a little flour. 6. Cook on a 400°F-griddle until golden brown on each side. Store wrapped in a damp towel until ready to eat. Serve with a smear of butter and a sprinkle of sugar and cinnamon.

introducing a new publication from

Celebrating the sweet moments in life

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Sweet Paul Eat & Make “Sweet Paul has been inspiring my family and I for years with his stylish take on crafts and food. Paul’s Nordic roots and New York taste shine in the delicious and distinctive dishes he has created in Sweet Paul Eat Make.”—Tyler Florence

Available at Amazon, Barnes & Noble, and IndieBound FOLLOW US @SWEETPAULMAGAZINE

PUT A LID ON IT! The essential guide to canning and preserving

Pillows of Goodness Give your holiday cocoa a little zing with this zesty marshmallow recipe Food + Styling by Michaela Hayes Photography by Paul Lowe

PICKLES AND MARSHMALLOWS? Am I pregnant, you might ask? No, just looking for a holiday-appropriate way to use up some leftover pickling liquid and, of course, making marshmallows was my first thought. As a food stylist, I’ve made marshmallows a couple of times for photo shoots, but never for the sheer fun of it. So I started deconstructing various marshmallow recipes to see what makes them tick. Marshmallow recipes usually combine sugar, corn syrup, gelatin, and water. What I discovered is that the liquid you add to help create the hot candy syrup can be just about any kind of liquid at all. One of the best and most underappreciated products of pickling is the pickling liquid, which contains much of the flavor and some of the nutrients, and I’m always looking for ways to use it— either from a jar of pickles or preserved fruit. It turns out that the little extra zing of vinegar from a sweet pickling liquid is the perfect accompaniment to the sugary marshmallow. I made three kinds of marshmallows (go high or go home, right?) and flavored them with pickled cherry and pickled beet liquid, pickled blueberry liquid, and citrus syrup. These little pillows of goodness are out of this world, and in a whole different league than their store-bought cousins. Good enough as a treat by themselves, covering the marshmallows with chocolate takes them to an irresistible new level. Happy holidays!

Tangy Marshmallows YIELDS ABOUT 3 DOZEN SQUARES

2 cups powdered sugar, sifted and divided 21/4 ounce packets of gelatin 1 ⁄3 cup water 1 cup granulated sugar ²⁄3 cup corn syrup 1 ⁄3 cup flavoring liquid (sweet pickling liquid or syrup) ¹⁄8 teaspoon salt 11/4 teaspoons vanilla extract food coloring (optional) 1/2 pound good quality chocolate (optional) FOLLOW US @SWEETPAULMAGAZINE

1. Spray a 9-inch square baking pan with nonstick cooking spray and dust generously with powdered sugar. 2. In the bowl of a stand mixer, sprinkle gelatin over the water to soften. 3. In a medium pot, heat granulated sugar, corn syrup, flavoring liquid, and salt over low heat until dissolved together. 4. Turn heat to medium and cook, swirling the pot occasionally, until the mixture reaches 240˚F on a candy thermometer. 5. Working quickly, remove pan from heat and with mixer on low speed, pour a stream of hot syrup into the gelatin. Increase the speed of the mixer to high, add vanilla, and beat until the mixture is very thick, 10 to 15 minutes. Add optional food coloring to boost colors. 6. Scrape mixture into prepared pan and smooth with a damp spatula. Sprinkle

generously with powdered sugar and press into pan with your fingers. 7. Let the marshmallows stand at room temperature until firm, about 2 hours. 8. Pull the marshmallow block from the pan onto a surface dusted with powdered sugar. 9. Using a pizza wheel, cut the marshmallow into 1-inch wide strips and then into squares. 10. Roll the squares in more powdered sugar and store in an airtight container. Or freeze marshmallows for an hour, temper chocolate, and dip the cold marshmallows into chocolate and dry on a rack. 11. Store uncoated marshmallows in an airtight container for up to a month. Chocolate-coated marshmallows should be eaten within a few days.

noritakechina.com

Woof

Dogs have favorite things too! Chicken Treats

Every Good Dog Deserves Treats Fun holiday treat bags to make for all the good dogs in your life. Food + Styling + Photography by Paul Lowe

The perfect holiday gift for all the dog lovers in your life. And It’s so easy. Using your home printer, you can customize holiday gifts for everyone in your animal family. This one’s for Charlie. MAKES ABOUT 60 SMALL TREATS

11/2 cup whole-wheat flour 1 cup wheat germ 1 egg 1/2 cup chicken broth 1. Mix all the ingredients in a bowl until you have a smooth dough. 2. Roll out the dough on a lightly floured surface until its 1/4-inch thick. 3. Use cookie cutters to make small bite-size treats. 4. Bake at 350ºF for about 30–40 minutes. The biscuits should be completely dry. If they are not, bake them for a little longer. 5. Allow to cool, and store in a sealed box.

Gift Wrap SUPPLIES: photo print out scissors cellophane bags paper glue ribbons 1. Print and cut out photo of the dog. 2. Glue photo to the bag using paper glue. Allow to dry. 3. Fill bags with treats, and tie with a ribbon.

FETCH

Quirky finds for you and your best pal

Rambo Collar and Leeche, from $45, prunkhund.com

SWEET PAWS

Doing our best for our most loyal companions

Dog Bowl and Dog treat Container, from $64 prunkhund.de

Special Needs Dogs: All Love, No Pity This Florida-based fostering organization wants to create a space for all the “poor babies” to be treated like can-do pups Text by Dorie Herman LOVEYLOAVES is a special needs dog rescue that began in 2010 when Founder/ Executive Chairman Cheri Wells’ dog had his leg amputated. Through that experience, Wells and her husband, Ward, learned that many special needs dogs are surrendered to shelters or euthanized due to their conditions. Since its founding, LoveyLoaves has helped hundreds of animals nationwide find forever homes that can meet their needs. It is a common misconception that special needs animals have low or no quality of life, but those who love them know it is quite the opposite. Wells says, “Every single event we go to we hear, “Oh, you poor baby.” That’s why we have a shirt with Sassy [our mascot] on it that says, “Who you calling poor baby?”. LoveyLoaves relies entirely on in-home fostering to run its rescue, but their dream is to open a sanctuary near their central Florida base. Wells says, “We pull dogs from shelters, take in strays, as well as owner surrenders. We can only take dogs with certain disabilities as qualified fosters are available, so we rely heavily on our fosters. We need that sanctuary. And funding, of course.” Wells says 50% of their job is educating people about what they do and why. “If we can help a frazzled homeowner learn how to take care of their dog when [the dog] needs them the most so they choose to keep their family member, that’s a win for us!” If you would like to learn more, make a donation, or become a special needs foster, email Cheri@loveyloaves.org or visit loveyloaves.org.

Leather Harness $128, houndcollection.com

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Find fresh & faux T R E E S , festive wreaths, botanical bunches & our entire holiday collection at SHOP TERRAIN.COM

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Winter PHOTOGRAPHY BY DIETLINDWOLF

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GEMS

Alexandra Binghamâ€™s creativity is inspired by the beauty of her grandfather's rock and mineral collection, which she adds to, and the story each pieces tells.

Photography + Crafts + Styling by Alexandra Bingham

Festive

Finger Food

Thanksgiving Sliders with Rum Cranberry Relish

You all know I love a cocktail party, and no party is complete without fabulous food. Iâ€™m obsessed with anything bite-sized, so here are my best amuse-bouche for this winter. Cheers!

Food + Styling + Photography by Paul Lowe Butter Dipped Radishes

Forest Gingerbread Cake with Pom-Pom Bunting

PomPom Love Making pom-poms just got a whole lot more fun! china squirrel shows us the art of making pom-poms for the holiday season.

For step-by-step images of the Pom-Pom Forest Animals (shown here), go to sweetpaulmag.com

Recipe + Crafts + Styling + Photography by china squirrel

Garlic

Food + Styling + Photography by Paul Lowe

Life without garlic would be a much duller world. Not only is garlic good for you, but it makes so much food taste delicious and inviting. Here are some of my favorite recipes starring garlic.

Tin and Tinsel Our Dietlind Wolf was inspired by the bright colors of Christmas in Mexico to create these festive decorations that incorporate natural elements with her unmistakable style. Styling + Crafts + Photography by Dietlind Wolf

Dorie wh en pau l m e t

Sweet Paul and Queen of Cookies Dorie Greenspan share a glass of milk and a chewy, chocolatey conversation about food, Paris, and everyoneâ€™s favorite crumbly confection.

Christmas Spice Cookies

Recipes by Dorie Greenspan Food Styling by Tux Loerzel Styling by Paul Lowe Photography by Alexandra Grablewski

dark decadence holidays are a time of indulgent giving, and these decadent cakes, cheeses, and truffles will sweeten the long, cold winter for you and the ones you love. Photography by Johanna LevomĂ¤ki. Food by Jatta Heinlahti. Styling by Minna Lilja

Blueberry Licorice Layer Cake

CAST IRON COOKING Iâ€™ll never forget the stack of cast iron pans and skillets my Mormor had when I was growing up. She always said food tastes better cooked in cast iron, and I think she is right! These cast-iron cookware recipes are the best from my collection, and I hope you love them as much as I do.

Food + Styling + Photography by Paul Lowe Thanks to Lodge Cast Iron for the beautiful cookware.

Roasted Chicken in Milk with Lemons

“12 hours ago we were in New York,”

my friend explains to a Spanish tourist as we all stare at a small waterfall. The air is wet, and there’s a freshness to it. It’s the type of smell they try to put into laundry detergent, but it’s never quite right. The rainforest smells like it’s alive. I have to ponder that statement for a moment before realizing that we were, in fact, in New York only 12 hours earlier and it seems impossible. We took an overnight flight to Panama City and then flew north to Boquete. We found a cheap hotel in town and met some other travelers who told us how much there was to see. “Let’s just go on a hike right now! We can sleep tonight,” I insisted. My friends obliged. The mountains are as green and lush as I had hoped, and it feels like the perfect introduction to the country. The half-day hike turns out to be a challenging one considering we’re running on very little sleep. That evening, we get back into town, hungry and weary, and visit the closest bar where the evening greets us with sangria, veggie burgers, and red rum margaritas—the local specialty. We sleep for 12 hours and wake up a little more alive and ready for the week ahead. In the morning, we manage to get a driver in town to take us to the local swimming hole, Los Cangilones De Gualaca. We’re surprised to find that our driver, John, speaks perfect English with no accent. After some prodding we learn that he was in fact born in Panama but went to high school in Tennessee. He’s still close with his American host family, and they visit him in Boquete every year. He had the option to stay in the U.S. but decided to come back to Panama.

“I wouldn’t trade this life. I go hiking almost every day. I have a house on a big plot of land where I farm. Almost everything grows on my property.” This quickly turns into a guessing game. “Avocados?” “Yes.” “Tomatoes?” “Of course.” John’s story is not uncommon. We meet Panamanian surfers, hikers, cab drivers, and the like who went to school in Ohio or Kentucky or California and had the option to stay. When I ask why they came back, they’ll often just gesture to

Over the course of the next week we tour the country as aggressively as we can while still trying to sufficiently decompress. We travel south to Santa Catalina, a sleepy beach town on the Pacific ocean. Santa Catalina is everything you want a beach town to be, with a handful of modest hotels, bungalow rentals, and a few small beach-side restaurants, but not a single resort. The restaurants and guesthouses in Santa Catalina are run by both Panamanian people and European and Australian expats who want to live somewhere cheap where they can surf

Panama City. In the city we wander through the historic district, admiring the colorful old-world architecture. The streets are gritty and buzzing with energy, and the country suddenly feels a lot less remote. Panama City is a beautiful mixture of old and new architecture with colorful graffiti murals, stone monuments, small open-air markets, public gardens, and probably a record number of urban palm trees. On our final day in the country we walk a few miles and visit the rainforests on the edge of town, where we hike to the top of the park and view the skyscrapers of

the mountains or the beach or the palm trees and I respond, “Yeah, ok, I get it.” We get to Los Cangilones De Gualaca, and it’s packed. I don’t see a single tourist outside of our little group. It’s clearly the local hangout. The landscape is made up of red volcanic rock formations with a river of fresh water running through. Kids are diving off the edges of the rocks into the water—it’s a steep drop. Some backflip from the top or climb up the side of the rocks from underneath and fall backwards into the river. A couple of kids hang off the cliffs by their feet. The site has a free-spirited atmosphere that feels unique to Panama. After the swim, we visit an organic coffee farm outside of town. Wandering through the grounds, there are rows of coffee plants sprouting beans of varying shades of green and red. The rows of coffee plants are surrounded by avocado trees, brightly colored flowers, and cactus plants next to several bright orange stucco houses. Huge wooden beds of picked coffee beans lay out to dry in between the crops. It’s explained to us that this method is more environmentally friendly than what commercial farms do. Usually the beans are washed many times over before drying to remove the outer layers of the bean. Drying the beans slowly requires significantly less water but it takes longer and that’s ok. “We’ve got time,” according to the heavily tattooed hipster expat girl showing us the grounds. This should be Panama’s motto.

or scuba dive during the day. We often see the owners of our hotel, an Australian man and a German woman, coming in from surfing or just laying out in the sun. The town itself is just a small collection of houses with a few dive shops and a couple bars. Kids play in the streets and on the beach with roaming packs of stray dogs while people swim or lay on the beach, drinking one-dollar Panama lagers. The next day we take a boat trip to Coiba Island for snorkeling. Coiba is actually a small collection of islands surrounded miles of ocean in every direction. The land is protected, so the islands themselves are just sand and palm trees—they look like every postcard you’ve ever seen of a tropical island. We take the boat from island to island and occasionally dive into the calm waters next to the reef. We find collections of colorful fish, sea turtles, and stingrays so close I can almost touch them. After snorkeling we walk back to our bungalow, tired and slightly sun burned, and half jokingly come up with ways we could move here like all the other expats on the island. We pass a combination coffee shop/law office, which, while hilarious on its face, prompts contemplation on the ways we could live here and keep our respective occupations. One last swim in the ocean, more one-dollar beer, and a spaghetti dinner before packing our bags. The next morning we catch a bus in town and take another long and bumpy ride to

downtown Panama through the foliage of the forest. Even the most concentrated part of the country is so close to so much nature. That’s Panama’s charm. Worn out from our final hike, we decide to take a cab back into town before heading to the airport. A conversation starts up between us and the driver as we start complaining about leaving Panama for a bitterly cold east coast winter when our driver chimes in. “United States? I went to school in the United States.” We get to talking and inevitably ask why he came back. We didn’t need to ask because we know the answer. He looks out the window at the rainforest we just hiked out of and gestures toward it. “It’s beautiful here.”

From top to bottom: Local kids diving and swimming at Los Cangilones De Gualaca; Street scene in Boquete; Margarita made with Panamanian red rum.

CHEERS Golden Sage Winter Sage is very much a winter herb, often used with turkey and stuffing. Itâ€™s also delicious in a cocktail with some bourbon and honey. Cheers! Food + Styling + Photography by Paul Lowe

Bourbon & Sage Cocktail This versatile sage syrup can also be used as the base in a fruit salad, perfect for your holiday table. MAKES 4 COCKTAILS

1 cup sugar 1 cup water 10 fresh sage leaves 1 cup bourbon juice from 2 lemons ice lemon peel and fresh sage, for garnish 1. Start with the syrup: Combine sugar and water in a saucepan, and bring to the boil. 2. Reduce heat, and let simmer for 5 minutes. 3. Remove from heat and add sage; let sit 10 minutes. 4. Remove the sage, and allow syrup to cool. 5. To make the cocktails: Divide bourbon, lemon juice, and sage syrup evenly across four glasses filled with ice. 6. Garnish with lemon peel and fresh sage sprigs.

pantry confessions

We asked our favorite reality mom and actress Tori Spelling about inspiration, food, and the perfect Sunday. Where do you live? Los Angeles, California What inspires you? My 5 beautiful children: Liam, Stella, Hattie, Finn, and Baby Beau What do you always have in your fridge? Almond milk, Le Croix sparkling waters, Mott’s applesauce pouches, green grapes, lemonade, string cheese, sliced turkey, turkey hot dogs, burrata, salami, eggs, butter, tomatoes, fruit (seasonal), iceberg lettuce, baby carrots, hummus, celery, broccoli, vanilla and fruit yogurts Any food you don’t like? Cilantro and fennel Coffee or tea? Coffee. Please, I have 5 kids I need it!

Favorite guilty pleasure? Dominos pizza, my own specialty pizza (white creamy garlic sauce, cheddar cheese, feta, black olives, mushrooms, and jalapeños) Necessary luxury? Truffle salt (I must have it in the house at all times) Favorite restaurant? French Laundry in Napa Best everyday meal? Rotisserie chicken, Brussels sprouts with bacon crumbles, and tri-colored baby potatoes roasted with oil and truffle salt

Song/artist that always makes you wanna dance? “Manic Monday” by The Bangles Dream role? To host a lifestyle show where I can do everything I love, like cooking, baking, crafting, and party planning What’s your perfect Sunday? Cuddling in bed with my hubby and five babes, and having a blanket bed picnic and watching a movie Life motto? If you want it, create it!

Cookbook you use all the time? Dean McDermott’s “The Gourmet Dad” of course!