With the right timing (guests arrive at golden hour), look (lean into red, white, and rosé), and spread (bottles and bites), your backyard becomes the tasting room of dreams. To keep decision-making to a minimum, we’ve pared it down to the essentials for a smooth setup, a full-bodied evening, and an easy-does-it morning after.
We usually don’t give a mocktail the same thought and care that we give a cocktail. That’s what makes a brand like Seedlip an exciting addition to the bar cart—the nonalcoholic distilled spirits bring nuance to nonalcoholic cocktails. We created three delicious drinks with Seedlip: a Ginger Turmeric Sour (complete with plant-based aquafaba foam top), a Spiced Coffee and Tonic, and a Dirty MartiNO with Rosemary.
Vivian Lui’s new cookbook, Eat California, reads like a scrapbook of the greatest meals eaten while exploring California on some dreamy, extended road trip. Start with her recipes for crispy rice sushi, grain bowls, a hearty green salad, and nut milk panna cotta.
While there is definitely joy that comes from upgrading to a nice linen sheet set or investing in an at-home sauna experience, the journey into adulthood is also about finding out what works and what doesn’t—and growing a little wiser along the way.
The food world (like every other world) has been marked by cultural and political upheaval this year. A global pandemic and a civil rights movement have highlighted industry-wide financial vulnerabilities, workplace toxicity, and an egregious lack of equity in both representation and compensation in many food media outlets.
If you’re looking for practical and nonjudgmental advice about healthy eating: Nutritionist Maya Feller’s voice is both refreshing and reassuring. Her measured, long-term approach provides nutrition education from an anti-bias, patient-centered, culturally sensitive perspective, with real-food-based solutions. Feller shared with us her tips for cultivating healthy habits right now—some quick hacks, product recs, and a few bigger ideas that challenge how we can think about food.
Having more time at home means more time for project cooking. Which does not mean cumbersome or difficult cooking. The best kind of project cooking is a fun activity that you can really sink your teeth into—the kind of stuff you can make a day of. Some of these recipes take a lot of inactive time while you wait for an ingredient to be ready (anything fermented or cured, like kimchi or gravlax), and some might be beyond what you’re up for on a typical weeknight (like making pretzels or marmalade). Others come together more quickly but benefit from busting out the assembly line, making a big batch, and freezing for future meals (like ravioli and dumplings).
Baking with alternative ingredients can be a little intimidating, especially when it comes to gluten-free flours. Fortunately, there are people like Chloé Charlier of LA’s Breadblok. Charlier has mastered the art of gluten-free bread and pastry, and we asked her to give us some tips on how to get started at home—as well as a primer on gluten-free flours.