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Presents for the Kitchen Wall
Elle Décor: HARVEST HARD WALLPAPER BY MARK HEARLD — St. Jude’s Fabrics & Papers
This single color wallpaper, printed in the U.K. with water-based inks and paper from sustained forests, champions itself as one of the six winners in the Elle Décor 2012 British Design Awards. Rolls are available in three color options: blue slate, corn, and chalk white (blue slate pictured here), at 52 centimeters wide by 10 meters long, with design from original linocuts by Mark Hearld. The rolls are sold at $95 each.
Presents for the Kitchen Wall
AHALife: Versailles Wallpaper by Rosa Ruey — Double R Studio
This hand-drawn wallpaper is printed with environmentally friendly ink. Designed by artist Rosa Ruey, the paper is clay-coated with varied trim width. Rolls are untrimmed and unpasted, at 61 centimeters by 68.6 centimeters, priced from $50 per roll. Samples are also available.
Presents for the Kitchen Counter
AHALife: Rose Delivery Service — Ode a la ROSE
Available in packages of four months, eight months, or 12 months, this service delivers bouquets of 21 fresh-cut roses to your door. Available in red, pink, yellow, gold, or white, the roses are hand-tied with raffia, wrapped in rose petal-covered tissue, and hand-delivered in a box. Delivery is limited to the New York City metro area, but can be replicated in similar services near you. Prices start at $360 for the four-month service option.
Presents for the Kitchen Floor
AHALife: Black Marble Rug — Suki Cheema
Measuring 5-by-8-feet, this 100 percent cotton rug provides a bold anchor for your kitchen or dining space, a fresh replacement for the black and white tiled floor. Drawing inspiration from traditional Indonesian prints, this hand-woven rug is a reworked modern and graphic take, priced at $680.
Presents for the Kitchen Counter
AHALife: Elk Casserole Dish — Arthur Court
This handmade Pyrex casserole dish is not only practical, but a bold design statement. Handmade of sand-cast alternative metal, with the Pyrex dish inside, this 21-by-11-by-3-inch dish runs at a cost of $150.
Presents for the Kitchen Counter
AHALife: Cornélius Monkey Tray — Ibride
This "regal monkey" tray, handmade of pressed paper, is both dishwasher safe and wall-art appropriate — making it both decoration and kitchen utility. The tray, measuring 25.6-by-18.5-inches, comes with hooks for hanging (should the recipient desire), and is priced at $194.
Presents for the Kitchen Counter
Presents for the Dining Ceiling
Presents for the Kitchen Counter
One Kings Lane: Rosewood & Silver Box — Carnaby Home
This rectangular rosewood box, detailed with strips of silver-plate running along the top and sides, is perfect for stowing your recipes or tea bags in the kitchen. Sized at 3-by-7.75-by-2.5-inches, this brown and silver box is priced at $165.
Presents for the Dining Space
One Kings Lane: 1940s French Settee — Castle Antiques & Design
This 1940s French settee comes in excellent vintage condition, with intricate carving and newly upholstered seats and back cushions. At 47-by-25-by-37-inches, this wood and striped cream colored seat is priced at $1,675 and requires professional care for cleaning.
Presents for Kitchen Seating
One Kings Lane: French Farmhouse Pillows — Peacock Alley Textiles
This pair of custom double-sided pillows comes with linen-blend covers and down inserts. Colors include brick red, tans, greens, golds, and blues, with the same pattern placement on the front and back. Measuring at 20-by-20-inces, the pillows are dry-clean only and priced at $395.
Presents for Kitchen Hands
Restoration Hardware: French Oak Soap & Lotion Collection
These custom-blended USA soaps and lotions have European fragrance notes that feature herbes de Provence mingled with purple iris, white oak, and smoky wood. Elegant in winter, the hand cream is quick-drying, made from a non-greasy formula with allantoin, a softener for tough skin. Soaps feature cleansing and moisturizing properties, both free of parabens. Sized at 16-ounces each (with other options of 2-ounce and 8-ounce for the hand cream), the lotion and soaps range from $5 to $18.
Presents for the Kitchen Space
Presents for the Kitchen Space
Presents for the Kitchen Counter
AHALife: Giraffe Pattern Salt & Pepper Shakers — Waylande Gregory
These giraffe-patterned salt and pepper shakers are handmade by artisans in Peru with rich matte glazes and accents of 22K gold and platinum. Measuring 3.8-by-2-inches, these shakers are available in red and gray and function as both design elements and practical pieces. These shakers are priced at $135.
Presents for Kitchen Seating
Presents for Kitchen Seating
Restoration Hardware: Luxe Faux Fur Throws
These faux fur blankets come in six different styles: coyote, mink, lynx, artic fox, chinchilla, or sable. Materials vary per style chosen, as well as color. These blankets are machine wash, measure 50-by-60-inches, and are priced at $79.
Presents for the Kitchen Cabinets
Presents for the Kitchen Cabinets
Presents for the Kitchen Counter
The Fancy: Morphik Chip & Dip Bowl — Karim Rashid
This flared chip bowl and round dip bowl are combined into a single serving piece. Designed by Karim Rashid, this piece measures 14-by-12.5-by-3.75-inches, and is made of Morphik’s signature Nambé Alloy. This item is priced at $205.
Presents for the Kitchen Table
Presents for Kitchen Seating
Presents for the Kitchen Cabinets
Etsy: Vintage Blue Canisters — Zees Vintage
These vintage blue canisters have a cottage look and come in large, medium, and small sizes. Ranging from 5-by-4.5-by-14-inches to 7-by-6-by-18.75-inches, they are perfect for storing sugars, teas, or other kitchen odds and ends. Prices vary.
Presents for the Kitchen Cabinets
AHALife: Black Animal Shot Glasses — MollaSpace
These detailed wildlife shot glasses are designed to sit level upside down or propped on their snouts or antlers. Available in elephant, eagle, lion, and reindeer, they come in sets of four and are made of ceramics and pewter. These glasses are priced at $28 for sets of four.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
Every year, the food editors at Martha Stewart Living get to celebrate the holidays twice. First, there's the recipe development and photo shoots in the summer (otherwise known as Christmas in July) then, there's Thanksgiving and the holidays with their families (their other families) like the rest of us. By the time the year is done, they have roasted an enormous amount of turkeys (spatchcocked, upside down, stuffed, unstuffed, turkey breast, you get the picture), but they all agree that a big bird is not the centerpiece of their Thanksgiving celebrations. Like most people, our food editors say the sides are what really make a holiday meal so special. In fact, assistant food editor Riley Wofford once created a Thanksgiving menu that is literally all sides.
When we asked our food brain trust to nominate recipes for a holiday sides Hall of Fame&mdashthe best of the best from 30 years of Martha Stewart Living&mdashthey were understandably enthusiastic and opinionated. That's why when we call this collection "the best," we can emphatically declare that we really mean it. There are gratins (one with cauliflower, chestnuts, and Gruyère and another with potatoes, both sweet and white, and leeks), but there is also stuffing, including a clever take on stuffing inside roasted red onions and a decadent take on stuffing with oysters and brioche. We've also got classic creamed spinach with pearl onions and a few less expected (but absolutely essential) dishes like a colorful julienned salad of carrots and kale or Shredded Brussels Sprouts with Hazelnut Crunch.
And because our food editors are practical and know the importance of prepping ahead, you'll find that their all-time favorites include a mix of recipes that can be made entirely ahead of time as well as ones with elements that are prepped early, then put together at the last moment. Simply put, these side dishes aren't just delicious&mdashthey're sensibly mixed to help a cook keep on schedule with their holiday meal.
Make any of these stellar side dishes to round out your holiday menu, and we promise you'll be met with delicious results.
