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For a more beautiful holiday table, check out The Flower Recipe Book. Alethea Harampolis and Jill Rizzo of San Francisco's Studio Choo share "ingredient lists"and step-by-step instructions for fantastic arrangements. Read more >
F&W gathers ideas for every part of the meal from some of the most creative entertaining experts we know.
For a more beautiful holiday table, check out The Flower Recipe Book. Alethea Harampolis and Jill Rizzo of San Francisco's Studio Choo share "ingredient lists" and step-by-step instructions for fantastic arrangements. Here, one of their best.
The Fall Harvest Table
2 branches of liquid amber
3 branches of acorns
12 echinacea pods
6 stems of ageratum
5 stems of clematis
5 stems of ornamental grass
1. Secure a floral pin frog into the bottom of a ceramic bowl with floral putty; the stems of the different ingredients will be inserted into the pin frog for stability. Fill the bowl with cool, clean water.
2. Trim and add two hydrangeas so the blooms rest on the rim of the bowl at the front and back. Trim and add two branches of liquid amber so that they arc out on the right and left sides. Trim and add the third hydrangea to the right side.
3. Trim and add an acorn stem to the center of the arrangement on both the front and back sides. Trim and add the remaining stem to the right side of the composition. Trim and cluster small groups of dahlias in the bowl so that the blooms rest on top of the hydrangeas. Turn the heads so they face in slightly different directions.
4. Trim and tuck the echinacea pods between the dahlias on the right side of the bowl. Trim and add three ageratum stems so they cascade over the rim of the bowl on the right side. Repeat on the back side. Trim and add the stems of clematis, clustering three of the blooms between the dahlias on the left side and the remaining two at the back.
5. Finish by adding the stems of ornamental grass to the lower and upper left sides of the arrangement.