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For the Table: Go Tonal
For a subtle, elegant, yet unexpected setting, we chose black-on-black tableware. Combining the more traditional look of Royal Copenhagen’s fluted plating with the modernity of Mepra’s dark metallic silverware set, we created depth and variation in the monochromatic scheme. We set everything on a linen tablecloth, hand-dyed in a rich shade of coal grey, washed for an organic, vintage texture.
The Lesson Here…
It’s hard to go wrong when you’re only working with one color. But black is our pick for a simple, yet high impact look.
Garment-Dyed Linen Tablecloth $138-$194
Portage Extension Table, $1250
TRNK Tip
If you are in the market for a new dining table, consider an apartment-friendly one with an extendable leaf – an easy way to transition from everyday to entertaining.
We consulted our friends at Bon Appetit and found a few of their recipes that relied on simple, high quality ingredients, all prepared on a baking sheet.
Cumin-and-Coffee Roasted Leg of Lamb
Ingredients
SERVINGS: 6 TO 8
  • 3/4 cup plain whole-milk yogurt
  • 1 tablespoon ground cumin
  • 1 tablespoon (packed) dark brown sugar
  • 1 teaspoon instant espresso powder
  • 1/8 teaspoon ground cloves
  • 1 3 3/4-pound boneless leg of lamb, well-trimmed, butterflied
Preparation
PREP: 10 MIN TOTAL: 45 MIN
  • Position rack in top third of oven and preheat to 475°F. Stir yogurt, cumin, brown sugar, espresso powder, and cloves in small bowl until sugar dissolves. Place lamb, fat side up, on rimmed baking sheet. Sprinkle generously with salt and pepper. Spread 1/3 of yogurt mixture evenly over. Turn lamb over. Sprinkle generously with salt and pepper. Spread evenly with remaining yogurt mixture.
  • Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, about 25 minutes. Transfer to platter. Let rest 10 minutes. Slice thinly and serve.
Read the original on bon appétit
Crunchy Winter-Vegetable Salad
Ingredients
SERVINGS: 8
Croutons
2 tablespoons olive oil, 2 tablespoons unsalted butter, melted, 1 tablespoon thyme leaves, ½ garlic clove, finely grated, 4 cups ½–¾-inch pieces country-style bread, Kosher salt, freshly ground pepper
Dressing And Assembly
  • ½ cup olive oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ garlic clove, grated
  • 2 teaspoons finely chopped fresh tarragon, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 head of Treviso or Chioggia radicchio, leaves coarsely torn
  • 1 large head fennel, very thinly sliced
  • 2 medium golden or red beets, very thinly sliced
  • 8 small white turnips, trimmed, very thinly sliced
  • 8 cups torn lettuce leaves (such as red oak or Little Gem)
  • ½ cup pomegranate seeds
Preparation
Croutons
  • Preheat oven to 350°. Mix oil, butter, thyme, and garlic in a small bowl. Scatter bread on a large rimmed baking sheet and drizzle oil mixture over. Toss, squeezing oil mixture into bread; season with salt and pepper.
  • Bake, tossing occasionally, until croutons are golden brown and crisp, 20–22 minutes. Let cool.

Do Ahead
  • Croutons can be made up to 1 day ahead. Store airtight at room temperature.
Dressing And Assembly
  • Shake oil, vinegar, mustard, and garlic in a jar to combine. Add 2 tsp. tarragon; season dressing with salt and pepper.
  • Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper. 

  • Toss in croutons and pomegranate seeds and serve topped with more tarragon.

Do Ahead
  • Dressing can be made 3 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.
Read the original on bon appétit
Roasted Carrots and Parsnips with White Balsamic
Ingredients
SERVINGS: 8 TO 10
  • 2 1/4 pounds medium parsnips, trimmed, peeled, cut into 3×1/2-inch sticks
  • 1 1/2 pounds medium carrots, trimmed, peeled, cut into 3×1/2-inch sticks
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
Preparation
PREP: 40 MIN TOTAL: 1 MIN
  • Preheat oven to 425°F. Combine parsnips and carrots on large rimmed baking sheet. Add oil and remaining ingredients; toss to coat. Spread in even layer on baking sheet. Roast until vegetables are tender and brown around edges, stirring occasionally, about 50 minutes to 1 hour. DO AHEAD Can be made 1 day ahead. Cool. Cover and chill. Let stand at room temperature 1 hour, then rewarm in 400°F oven for 15 minutes.
Read the original on bon appétit
Roasted Potatoes with Fresh Herbs
Ingredients
SERVINGS: 8
  • 5 large garlic cloves, peeled
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 3 pounds large fingerling potatoes, halved lengthwise
  • Coarse kosher salt
  • Chopped fresh Italian parsley (for garnish)
Preparation
TIME: 20 MIN
  • Preheat oven to 375°F. Using garlic press, squeeze garlic into large bowl. Whisk in oil and herbs. Add potatoes; toss to coat.
  • Spread potatoes in single layer on large rimmed baking sheet. Sprinkle generously with coarse salt and freshly ground black pepper. Roast until tender and brown, stirring occasionally, about 1 hour 15 minutes.
  • Place potatoes in bowl; top with parsley.
Read the original on bon appétit
Handcrafted Italian Cheese Knife Set, $144
TRNK Tip
For a quick and decadent dessert solution, opt for a cheese plate over baked goods. Select a variety of fine cheeses, paired with seasonal fruit, dried fruit, nuts and sliced bread. No cooking required.
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For Entertaining: Surprise Them
Unexpected novelties provide the perfect finishing touches to a delicious evening with friends. Surprise your guests with a few fancy fixtures and a couple of awe-worthy tricks.
Wine Breather Carafe $75
Stainless Steel Champagne Sabre $150
Images by Victor Chen & Tariq Dixon
Videos by Victor Chen
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