Designing a Fantastical World for 'The Boxtrolls' - NYTimes.com

Designing a Fantastical World for 'The Boxtrolls'

NYT Cooking: Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to achieve the crackly sugar top, but this version offers a simpler (and safer) solution: your oven's broiler. One thing to note: Be sure to let the custard set for several hours in the%2...

Vanilla Crème Brulée

NYT Cooking: Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small propane torch to ac (Favorite Desserts Sugar)

Heaven in a Pie Pan - The Perfect Crust - NYTimes.com....along with recipe for brandies pumpkin and chestnut pie

Heaven in a Pie Pan: The Perfect Crust

Children’s publishers have found a market for board-book versions of “Moby-Dick,” “Sense and Sensibility” and other literary novels.

A secret apartment...in Paris...behind clocks...head exploding with the awesomeness!!

Inside the Production Design of ‘Hugo’

A look at sketches that provide insight into how the production designer Dante Ferretti and his team fashioned the world of Martin Scorsese’s film “Hugo.

One for the Road - For several years, Lisa Fine and Carolina Irving have been quietly perfecting the art of the airy caftan and the peasanty tunic with a fashion line that’s sold mostly at trunk shows and online. Their clothes convey a jet-set life where one flits breezily from Patmos to Punjab. Now Lucky Brand has tapped the duo to do a collection including flowy tops, delicately embroidered jackets and a souk-ready jute-and-leather tote that delivers the pair’s signature style at prices…

Designers Irving and Fine — queens of airy, relaxed fashions — are out with a new Lucky Brand collection.

Robert Lepage’s ‘Rheingold’ Design at the Met Opera - NYTimes.com

Robert Lepage’s ‘Rheingold’ Design at the Met Opera

Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery. Eggs and cracker crumbs will help bind everything together below a drift of spice. (Photo: Grant Cornett for The New York Times)

Cod Cakes

NYT Cooking: Cod cakes are terrific with cod, but can be made with any white-fleshed fish. Poach the fillets in bay-leaf-scented water, then flake the cooled meat into a New Englandish mirepoix of sautéed onions and celery.

The Set and Its Designer, Ming Cho Lee, Take Center Stage - NYTimes.com

The Set and Its Designer, Ming Cho Lee, Take Center Stage

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