Photo © John Kernick.
Here’s what you’ll find at event planner Bronson van Wyck’s seasonal pop-up shop, through January 3, inside Manhattan’s Overbey & Dunn design store (19 Christopher St.).
His garlands often feature magnolia leaves—some are gilded and others are flipped over to show the brown underside, a striking contrast to the dark-green leaves.
Bespoke Garlands and Wreaths
For customers who bring measurements, van Wyck’s shop will custom-make wreaths and garlands from magnolia leaves and other stunning foliage to fit individual spaces. From $300.
You can pick out a tree, then have it fitted with lights and hand-painted in amber by van Wyck’s staff. From $1,250.
Tablecloths and napkins, some patterned after the tartan plaid of van Wyck’s mother’s Scottish clan, can be monogrammed in the store while you wait. From $100.
Signature Dressings and Mixers
Van Wyck bottled three kinds of salad dressings (two vinaigrettes and a Caesar) and two mixers (Bloody Mary and margarita) and hired Brooklyn design firm Madwell to create the retro labels. They are available online at vanwyck.net.
© Zubin Schroff
Having an Ashkenazi father and a Sephardic mother means the best of both culinary worlds when celebrating Rosh Hashanah, the Jewish New Year. Read more >>
© Quentin Bacon
During the week before Passover begins, on April 6, observant Jews will prepare for the eight-day holiday by removing every piece of chametz (food with leavening) from their homes. Then panic will start to take over: "Oh, no, there's nothing to eat except matzo. I'm going to the supermarket to buy every product that's ever been marked with a 'Kosher for Passover' label." The result is often a kitchen full of packaged cookies, cakes, chips, gefilte fish and marshmallows (seriously, how did marshmallows ever become part of Passover?).
For a more satisfying and relaxed Passover, without processed foods and artificial ingredients, here are some delicious and unorthodox ways to restock the pantry: Unexpected Passover Food.
© Ingalls Photography
"Most people serve lamb or ham at the Easter meal," says F&W's Tina Ujlaki. "Sure you can have both, but Easter is always on Sunday, and the next day is always a school day, so you don't want to have a very heavy meal that's going to send you straight to bed afterward."
Decisions, decisions. Here, Tina weighs the options so you can plan the perfect menu in F&W's Easter Smackdown: Ham vs. Lamb.
© Stephanie Meyer
Chopped Chicken Liver
Tonight, families around the world will light two candles on the menorah. Celebrate the second night of Hanukkah with Jewish comfort foods like Andrew Zimmern’s family recipe for Chopped Chicken Liver. Though it was traditionally made by Zimmern’s bubbe (grandmother) for the Festival of Lights, the creamy, make-ahead liver spread would be a brilliant addition to any holiday celebration.
© Courtesy of The Spit Bucket
Peaceful Bottle Stopper
So for the last-minute, fly-by-the-seat-of-your-pants, procrastinating oeno-shoppers, here are 10 little (mostly under $20) presents to nab now.
1. Moss Terrarium Bottle ($38)
I’m embracing the terrarium fanaticism that seems to have taken my hometown of Brooklyn. And what better vessel to install a mini world of moss rocks and wee figurines than a wine bottle? Package it with a bottle of earthy, herb-scented wine like a Chinon from the Loire Valley.
2. Skinner and Stevens Wine Bag ($100)
For the cartographer in every wine lover. This new company makes tote bags from maps. Choose a bag with a St. Tropez map and load it up with a couple of Provençal rosés.
3. Peaceful Bottle Stopper ($6)
It’s been such a tumultuous year and these bright wine stoppers are good reminders to seek out peace.
4. Spanish Wine Glasses ($6 each)
I’m as impressed by an elegant wine stem as anyone (these from Zalto are current favorites), but lately, for everyday wines, I’ve been reaching for short glasses like these, inspired by Spanish wine bars. They’re easy to clean, hard to break and are less hazardous next to my computer.
5. Wine Bottle Hats ($15)
Admittedly, if you’re just reaching for knitting needles at this point, you’re a little behind the game, but paired with a warming red, like Barolo, these bottle hats can work as host gifts all winter long.
6. Blind-Tasting Sleeves ($20 for 4)
Perfect for your wine geek friends who like to taste blind, these sleeves come in packs of four—good for parties or studying for sommelier exams.
7. Stemware Savers ($15 for 4)
Who doesn’t love a practical gift? These stemware savers will prevent broken glasses in any dishwasher.
8. Pinot Noir Salt ($7)
This tangy, purple finishing salt is made with Pinot Noir from Adelsheim winery in Oregon.
9. Horse Head Bottle Opener ($14)
Ok, I know this isn’t for wine, but this sturdy bottle opener will liven up any party bar. Pair it with a bottling from Francis Ford Coppola.
10. Handmade Wine Bags ($12)
Made from soft cotton and hemp fabrics, these charming wine satchels from BananaSaurusRex are cheerful and reusable.
© John Kernick
Cranberry Panna Cotta
Tacos: Instead of the typical turkey sandwich, wrap the shredded meat in corn tortillas for tacos and top with any leftover vegetables that make sense to you (like green beans and corn). For a little more flavor or heat, try making one of these salsas to go with them.
Vietnamese-style sandwiches: Banh mi are a great way to use up leftover meat—topped with quick pickles, cilantro and chiles, they’re always super-flavorful. For inspiration, here’s a version that uses chicken.
Lettuce wraps: If you’re trying to cut back on carbs, make an easy turkey salad with an herb-inflected mayonnaise dressing and use Bibb lettuce leaves for wrapping. Or, try a version of these spicy Asian lettuce cups with turkey instead of chicken.
Innovative soups: Use the leftover turkey bones and meat to make a warming Mexican-inspired stew known as posole. You can never go wrong with a classic turkey soup. To make it less straightforward, skip the noodles and add kimchi, tofu and ginger for a Korean flavor. Or make a variation of this soothing Colombian soup.
MASHED POTATOES OR MASHED SWEET POTATOES
Make easy mashed potato cakes with olive oil, and top them with a healthy mushroom ragù. Or top a scoop of mashed potatoes with a runny egg and serve with a batch of garlicky braised kale.
Simple soup: Reheat the mashed potatoes gently while whisking in leftover turkey stock for an easy soup. Garnish with a quick herb salad.
Reinvented condiments: Whisk cranberry sauce with mustard to use as a spread for sandwiches, or blend the cranberry sauce with jalapeños, scallions, cilantro and lime juice to taste to make a salsa for your turkey tacos (see above).
Low-fat dessert: Use the sauce to make easy panna cottas. Instead of making cranberry sauce in Step 1, blend 1/2 cup of prepared cranberry sauce into the buttermilk.
Related: Post-Holiday Detox Recipes
© © Con Poulos
1. Test to see how much oil you really need. Do not fill the pot with oil yet. Using cold water, measure how much liquid should be put in the pot to cover the turkey without overflowing onto the burner.
2. Go outside. Turkey frying should only be done outdoors, on a flat and level surface—not in an enclosed area (like a kitchen or garage) or on a wooden structure (like a deck)! Also, remember that oil is also hard to clean off of concrete. Make sure to clear the area of children, pets and intoxicated relatives.
3. Use a fresh bird, or fully thaw a frozen one. The minute any moisture from the turkey hits hot oil, the oil will start to splatter and can cause a spillover effect, starting a fire.
4. Skip the stuffing. You’ll have to keep the stuffing on the side when frying a turkey. Michael Symon’s stuffing muffins with lemony mushrooms and pine nuts, or butternut squash with corn bread, are fantastic. Also, remember to remove the giblets from the bird’s cavity before frying.
5. Lower the bird slowly into the oil. Do not drop the turkey into the deep-fryer.
6. Do not move the pot. Are you Homer Simpson? Adjusting a vat of hot oil is incredibly dangerous.
7. Stick around. Never leave the turkey unattended. It can only take a moment for something to go wrong.
8. Don’t start drinking until after the oil has cooled. Better to be alert until this bird is cooked.
9. Wait to carve. Let the cooked turkey rest for at least 30 minutes, in order to retain the hot juices.
10. Keep heavy blankets nearby for emergencies. Water will not extinguish an oil fire, it will only spread the ignited oil. A wool blanket will help put out flare-ups.
Related: 30-Minute Thanksgiving Recipes