When summer gives us rain instead of sunshine, bring a little warmth to the kitchen. ☔️
Nothing brightens a gloomy day quite like the comforting aroma of something delicious baking in the oven. The ATELIER bakeware collection turns every recipe into a beautiful moment—from a golden apricot clafoutis to a rustic fruit tart, straight from oven to table.
Beautifully crafted in white Limoges porcelain, ATELIER is made for slow, cozy afternoons, rainy-day baking and sharing
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Crisp apples, a cozy kitchen, and serveware that does the work for you. 🍎✨ Because when your pieces already look this polished, there’s no need to overthink the rest. With a luminous gold beaded rim and porcelain made for everyday use, it’s as practical as it is beautiful—ready for the oven, the table, and straight into the dishwasher after. So tell us—what’s baking this weekend?
With our step-by-step recipe, you’ll become a bread-baking pro in no time.
Sieglinde D’Elia was born in Landshut, Germany, and emigrated to the United States in the 50s. Here, she met her husband François, a Frenchman of Italian family, at an English evening class. She moved to Italy in the 70s and lived there for 17 years, and eventually moved back to the U.S. in the late 80s.
Her cuisine is versatile and completely intuitive, and abounds in Italian recipes for her savory dishes, and German ones for her desserts. She has a home-based...
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Cody D Boring was born and raised in Maryville, TN. He developed his interest into the culinary world by learning about growing and cooking with fresh vegetables and wild game alongside his parents. He graduated from William Blount High School with Culinary Arts Honors and continued this path at The Culinary Institute at the University of Tennessee. Cody studied under Executive Chef Peter Glander from Ruby Tuesday where he is currently working. He enjoys ...
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March 7, Monday, 6:00 p.m. Southern Spring Flavors Cody Boring, $48.00
Using the fresh in season ingredients. On the menu: A Spring green salad including arugula and spinach with a homemade vinaigrette; Backcountry shrimp and grits including locally sourced grits, spicy andouille sausage, fresh shrimp, and farm to table vegetables; For dessert a Fresh Strawberry cobbler with ...
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