I want to share a few new images from a recent ceramics story we shot for Martha Stewart Living. We worked on this story with our dear friend Ayesha Patel, who is Editorial Style Director at MSL. She has always had the most exquisite taste. This story grew from our mutual love of ceramics. We have had many coffee dates over the past couple years to mull this idea about. It is so nice to see it come to fruition. We have barely scratched the surface here and could do it all again tomorrow with a whole new group of artists. The group photographed here are strictly american. I hope you are as inspired as we were.

 Check out the story in The June issue for a full list of ceramicists and their sites. 

artist studio. jane herold ceramics.

A couple weeks ago we headed North of the city with some friends for a quick visit to Jane Herold's ceramic studio in Pallisades NY. We were, as always, on the hunt for unusual ceramics and that is exactly what we found in Jane's beautiful wood fired pieces.

You may have seen Jane's work in the Sept issue of Bon Appétit. She makes organic earthy ceramics for the restuarant Aska  and for Kinfolk Studios in Brooklyn. Jane's pieces are both gorgeous and functional. It is clear that she uses the ceramics herself and has carefully culled designs that work. Her ceramics feel good in your hands. I was inspired  by the textures and debris around her studio. I love an inside look at an artist's process and inspirations. 

Jane sells her work through her website and through her annual studio sales which she holds three times a year. Her next sale will be in December. You can always give her a call and pop by her studio which really is only a stone's throw from the city.

upstate. currently obsessed.

It is no secret how much I love the lineUpstate, they have shown up in my last two gift guides. Kalen Kaminski and Astrid Chastka who design the line, are two luminous and inspiring beauties! They recently started a home line, a natural extension of their ridiculously gorgeous shibori dyed pieces. Take a look their complete  fall collection  photographed by another inspiring duo  Paola + Murray . We spent a day shooting some of the new pieces from Upstate's lovely home line at our house (geographically appropriately located) upstate!  

Btw I am obsessed with their blog.

Take a peek.


hand thrown. currently obsessed. cradle to grave.

Lately, I have been obsessed with hand thrown ceramics. I search for them at junk shops and fleas. Every once in a while I come up with a beauty that was lovingly made in the 60's or 70's. It makes me happy to know that it has been used previously and has had a whole other life of it's own. I just returned from a trip to Amsterdam where I saw an old friend and we talked about the idea of "cradle to grave" which is essentially the life cycle of any given thing. In the case of our conversation, it related to products and social responsibility, this is something we think about a lot in our family. When we buy or consume we like to know that what we are buying is something of value and that it will live on beyond us and have that same sort of continuous life cycle. I feel this way about the ceramics of Kasper Würtz. They have a sense of purpose and a utilitarian beauty. Like most hand thrown pieces, Kasper"s ceramics carry the feeling of the maker. Each piece is unique like those one of a kinds I search for at the flea  market.

Here are a few photos of his gorgeous ceramics. I will post some of my other favorite makers in this section called currently obsessed in the next few weeks.

These ceramics are available from a shop in London. The below table is from Ochre and the base is cast of one piece of bronze. Styled by the beautiful and talented Angharad Bailey.

egg. currently obsessed. how to boil an egg.

Spring is upon us even if a windy chill lingers in the air. I love this time of the year. The farmers market is bursting with ramp and spring onion and eggs of all sorts! I love the pullet eggs from the Amish Farmer at the Friday Green Market. They are so sweet and small. I have a soft spot for the newly laying hens that have come through their awkward and gangly teenage stage. This time of the year you will start to see duck eggs and goose eggs and quail eggs. The smaller pullets are perfect for Toad In The Hole, Egg In A Nest, or Egg in The Middle; whatever you may call them. Because of their small size, they sit perfectly in that cut out hole in the bread without running over the sides. We are big eaters of Egg In A Nest as we call them in our house. There is something so right about a buttery fried piece of bread with a perfectly done egg in the middle of it. It is both crunchy and soft and best when generously salted and peppered. We had chickens when I was growing up. We had Arcanas before it was cool. I have to thank my dad for that. He was into off beat breeds, hence the Sicilian Donkeys and Scottish Highlanders. We called our Arcanas Easter egg chickens. We bartered our plethora of eggs with neighbors for things like syrup or meat and gave them to pretty much anyone who happened to walk in the door. Some hens are prolific layers and one can quickly find oneself overrun with eggs!  If you find yourself in this situation or if you just want to celebrate spring's bounty, pick up a copy of Phaidon'sHow To Boil an Egg

It is the new book from Rose Carrarini of Rose Bakery on Rue des Martyrs in Paris and it is all about eggs! It seems deceptively simple but let's face it, the incredible egg is at times challenging and incredibly versatile. Here its secrets are revealed. How To Boil An Egg is gorgeously illustrated by botanical illustrator Fiona Strickland, with hyper real drawings that look like photographs. This is a lovely book filled with simple staples and a few surprises.

llustration Fiona Strickland 

Egg In The Middle 

From How To Boil an Egg

Rose Carrarini

2 slices of bread, preferably whole wheat

2-3 tablespoons olive oil

2 eggs

First stamp a circle from the center of each slice of bread with a 2-inch cookie cutter and reserve.

Heat 2 tablespoons of the oil in a frying pan or skillet over medium heat, add the bread and reserved rounds ('hats') and fry until the undersides are lightly golden.

Turn the bread over, adding more oil if necessary.

Carefully break the eggs and ease them into the holes. (Sometimes I drain off a little of the white, but this is not a rule.)

Reduce the heat and cook until the whites are set and the yolks are beginning to set, but are still soft.

Using a spatula, transfer the slices of bread and eggs to a plate, with their hats over the yolks, and serve.

Now saute up some of that ramp, pea shoots or wild mustard you have kicking around and serve it on the side!