Last summer, it felt like everyone was trying to get their hands on the limited-edition Owala FreeSip from Joanna Gaines' Hearth & Hand with Magnolia collection at Target. The muted, earthy colorways quickly sold out, becoming one of the season's most sought-after lifestyle buys thanks to their combination of elevated design and everyday practicality.

With another summer of extreme heat already gripping much of the US, staying hydrated is once again top of mind – and Joanna Gaines' coveted collaboration has returned at exactly the right moment, complete with a handful of fresh seasonal colorways. They are the perfect dorm-room essentials.

While the exclusive Hearth & Hand bottles remain available only through Target, shoppers looking for the same cult-favorite Owala FreeSip design can also find the brand's classic bottles on Amazon, where many are currently discounted, in a range of vibrant new summer shades. I used mine alongside my Brita Elite Water Filter Pitcher to ensure I am never without water. Yes, I do try to drink 2 litres a day.

Why Everyone Loves Owala Bottles

The Owala FreeSip has developed something of a cult following, and it's easy to see why. Its patented dual-function lid lets you either sip through the built-in straw or tilt the bottle back to drink from the wide-mouth opening, all while keeping the spout protected beneath a leakproof lid. Double-wall insulation keeps drinks cold for hours, while the comfortable carry loop makes it ideal for everything from commuting to beach days and long walks.

Of course, it's the design that continues to win me over. While Joanna Gaines is known for her signature earthy, neutral palette, the new summer collection embraces brighter, more vibrant hues that feel fresh, playful, and perfect for the season. It's a subtle departure from her usual aesthetic, but one that still feels thoughtfully curated.

The bottles look just as at home on a desk or bedside table as they do tucked into a beach bag or gym tote. They're proof that an everyday essential can be both practical and beautiful – after all, if you're carrying a water bottle everywhere, it might as well double as an accessory.

There Are Even Bigger Owala Savings for Prime Day

If you're less concerned about the Hearth & Hand collaboration and simply want an Owala bottle for less, it's also worth checking Amazon's Prime Day deals. Several classic Owala FreeSip bottles – including some of the brand's newest summer colorways – have been discounted more heavily than the collaboration styles, making it one of the best times of year to invest in the viral water bottle.

Given how quickly Joanna Gaines' collection sold through last year, I wouldn't be surprised if history repeated itself. If you've been waiting for another chance to buy one – or regretted missing out the first time around – I'd shop sooner rather than later.

Shop the Hearth & Hand with Magnolia Collection

Shop Owala Water Bottles on Amazon

Love curated shopping ideas, expert advice, and inspiring decor trends? Sign up for our newsletter and get the latest features delivered straight to your inbox.

There's something so nostalgic about a picnic – packing a basket full of food, grabbing an old blanket, and heading outdoors to find a sunny spot to sprawl out. Picnics don't have to be polished, overly luxurious events; instead, they're carefree, laid-back, and simple affairs – an aesthetic that Joanna Gaines perfectly captures with her brand-new picnic collection at Magnolia.

A heritage-inspired picnic basket sets the scene for this collection, which is filled with all sorts of picnic essentials that'll make you feel like Julie Andrews in The Sound of Music, about to embark on a picnic in the Austrian countryside. More nostalgic touches appear as well, including gingham-printed napkins, a grounding floral pillow, and a scallop-rimmed pitcher that's perfect for serving sweet tea on a hot summer day.

A sense of familiarity radiates through the collection, thanks to Joanna Gaines' signature, vintage-inspired aesthetic. Sure to become nostalgic pieces, you'll want to reuse these pieces summer after summer.

No matter where you decide to picnic this season – the beach, the mountains, or even your own backyard – Magnolia's picnic collection can help you create a scene that's as nostalgic as summer itself. Carefree summer picnicking awaits you below.

Shop Magnolia's Picnic Collection

Joanna Gaines' picnic collection can help you create a picnic scene that feels straight out of a storybook – not overly fussy, but calm, considered, and comforting. And if you want to add more chic pieces to your outdoor hosting setup, we know just where you should buy outdoor-friendly tableware and outdoor glassware too.

Love beautiful design ideas, expert advice, and inspiring decor trends? Sign up for our newsletter and get the latest features delivered straight to your inbox.

Interior designer Shea McGee is fluent in the language of rooms – the flow, light, and casually elevated styling that she’s known for as the co-founder of Studio McGee. Her new cookbook, then, is less of a departure than it first appears. In Around The Table: Tables and Traditions For Gathering, available on Amazon, McGee approaches food the way she approaches a living space: with an eye toward how it feels to be there, how people gather, linger, and, ideally, help themselves to seconds.

She begins her cookbook with a line that disarms: 'I am an interior designer, not a professionally trained chef.' It’s a teaser for her ultimate thesis: That the recipes are only one part of the offering, and the real subject is the moment they create.

'I’m not just thinking about flavors – I’m thinking about color, texture, height, composition, and how the whole scene comes together,' she says. The table, in her hands, becomes an extension of the room – another surface to layer, edit, and bring into balance. A platter of salmon scattered with citrus and herbs is treated with the same care as a console styled with books and objects. 'The table is just another room to me. And food is just another form of design.'

The book is organized by season, a structure that feels intuitive once you hear her describe it. 'My whole approach to gathering is shaped by how I’m experiencing the season,' she says. 'What produce is in season, what the light looks like outside, whether we're eating around the fire pit or out on the patio with the doors open.' To McGee, spring is light and bright, summer relaxed and a little improvisational, fall layered and candlelit, winter pared back to soup, bread, and closeness. It is a way of cooking that pays attention to mood as much as ingredients.

Late spring, which happens to be when her book was released this year, is her favorite time to host. 'After a long winter, we’re all coming out of our shells – there is a sense of possibility as everything comes to life,' she says. The menus, she insists, 'almost build themselves,' guided by fresh herbs, crisp vegetables, and whatever looks good at the market that morning. There is a pleasing lack of overthinking in that approach, a confidence that the season will carry you.

Though her focus is always on beauty, her idea of the perfect spring party food is sneakily pragmatic. 'To me, the best party food is essentially a portable salad – it should look beautiful, taste interesting, and require almost no effort to eat,' she says. Skewers of blackberry and Gouda, smashed tzatziki cucumbers, whipped ricotta piped onto croissant crostini – each one designed to feel generous without demanding much from the host or the guest.

That ethos extends to the way she sets a table: Bring the outside in, use what you have, and let things be a little imperfect. A few bud vases with flowers clipped from the yard, rumpled linens, a woven element to break up the ceramics – small gestures that add up to something memorable.

There is, throughout the book, a sense that hospitality is less about performance and more about attention. McGee describes a last-minute visit from a friend with a kind of ease that feels aspirational in the best way: a board assembled from whatever is in the fridge, a quick crostini, conversation unfolding in the kitchen. 'Thoughtfulness, not perfection, is always the goal,' she says.

A designer writing a cookbook makes perfect sense when you consider the end goal of any gathering: Never the dish itself, but the room it creates around it.

Blackberry Gouda Skewers

'Color and texture are top of mind when creating a menu. These skewers have a contrast of dark and light hues with a pleasant, toasty crunch from coarse salt and walnuts. It’s essentially a portable salad, easy to eat and transport, whether I’m at the beach, hosting a barbecue, or sneaking a few into lunchboxes.'

Ingredients

• 1 pound peeled, seeded, and diced honeydew melon
• 5 ounces Gouda cheese
• 32 (4 3/4-inch) bamboo skewers
• 5 ounces spring mix
• 1 pint blackberries
• ½ cup walnuts
• Balsamic glaze, for serving
• Coarse grey French salt, for serving

Directions

1. Dice the honeydew into 1-inch cubes. Next, chop the Gouda into ½-inch cubes.

2. Assemble by layering a piece of honeydew, pinch of spring mix, cube of Gouda, blackberry, another pinch of spring mix, and another piece of honeydew on a skewer. Place in an airtight container or cover in plastic wrap, then refrigerate until ready to serve.

3. Meanwhile, toast the walnuts in a small nonstick skillet over medium heat for 5 to 7 minutes until fragrant. Finely chop.

4. Stack the skewers in an airtight container for easy storage and transport. To serve, set the skewers on a platter and drizzle with balsamic glaze, then sprinkle with the toasted walnuts and French salt. Alternatively, let guests dress the skewers on their own.

Tzatziki Cucumbers

'Thanks to a punchy dill vinaigrette and creamy yogurt base, these tzatziki-inspired cucumbers are cool, crunchy, and packed with flavor. With just a few ingredients and simple prep, this dish delivers the refreshing bite of tzatziki in an engaging, deconstructed form.'

Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon toasted sesame seeds
• ½ teaspoon granulated sugar
• ¾ teaspoon kosher salt, divided
• ¼ cup fresh dill, packed
• 1 garlic clove
• 1 lemon
• 2 English cucumbers
• ¾ cup plain whole-milk Greek yogurt

Directions

1. In a large bowl, make the vinaigrette by whisking together the oil, sesame seeds, sugar, and ½ teaspoon salt. Chop the dill, grate or finely mince the garlic, and zest and juice the lemon. Add the dill, garlic, lemon zest, and lemon juice to the oil and whisk to combine.

2. Cut the cucumbers into thirds crosswise, then smash each piece with the side of the knife or a mallet. Roughly chop the smashed cucumbers and add them to the vinaigrette. Stir to combine.

3. Add the remaining ¼ teaspoon salt to the yogurt and stir to combine. Spread the yogurt over the bottom of a serving platter or shallow bowl. Spoon the cucumbers on top of the yogurt. Pour any remaining vinaigrette over the top and serve.

Whipped Ricotta Crostini

'These crostini are a simple, elegant appetizer that feeds a crowd. Using croissants in place of a typical baguette yields a supremely buttery toast that delicately shatters beneath each bite of cloud-like ricotta. For a little extra color, finish with flaky salt and a sprinkle of dried edible flowers.'

Ingredients

• 3 ¾ cups (30 ounces) ricotta
• ½ cup heavy cream
• 1 teaspoon kosher salt
• 3 to 4 large croissants
• 2 tablespoons extra-virgin olive oil
• Flaky salt, for serving
• Dried edible flowers, for serving (optional)

Directions

1. To the bowl of a stand mixer fitted with a whisk attachment, add the ricotta, heavy cream, and salt. Whip on medium-high speed, scraping the sides of the bowl occasionally, for 3 to 4 minutes. The mixture will be light and fluffy.

2. Transfer the whipped ricotta to a piping bag or gallon storage bag and refrigerate for at least 1 hour, or up to overnight.

3. Preheat the oven to 375 degrees and slice the croissants into ¼-inch slices, just like you would a loaf of bread, to yield about 10 slices per croissant. Nestle the slices onto a parchment-lined sheet pan in a single layer, using two sheets if needed.

4. Brush the croissants on both sides with the oil, then transfer to the oven and bake for 7 to 8 minutes. Flip the croissants, then bake for another 5 to 6 minutes until they are deeply toasted and crisp. Set aside to cool completely.

5. When ready to assemble, cut the tip of the bag to create a ¼-inch opening. Pipe the whipped ricotta onto each crostini in a squiggle motion, then sprinkle with flaky salt and dried flowers (if using). Serve immediately.

Menu of the Moment is a monthly Homes & Gardens feature which taps into a seasonal cookery mindset or food trend, with a selection of recipes inspired by the calendar or zeitgeist, and an interview with the cook, chef or recipe book author about the story behind them, and what brings them joy about cooking seasonally and for the moment.

Taking a packed lunch to work, on days out, or for longer car journeys no longer needs to result in soggy sandwiches or salads. I’m swapping baggies and plastic food containers for a sleek, durable, non-toxic, compartmentalised one.

The $35.99 HOMEKOL Stainless Steel Bento Lunch Box from Amazon has internal silicone lids, which are non-toxic, to keep contents from mixing in the separate areas.

It’s also dishwasher-safe, freezer-safe, and leak-resistant, making it a versatile companion for your non-toxic cookware.

Why Stainless Steel Lunch Boxes Are the Superior Choice

I've been on a mission to create a non-toxic home for the last two years, and slowly replacing everything that poses a risk. I have also been working to be more sustainable at home, which means investing in items that are durable and will last longer than a lightweight or cheap alternative.

While this stainless steel item has less bulk than you might expect, it doesn’t mean less functionality or an inferior sturdy design. It's built to last with snug construction and stainless steel screws holding the lid to the box instead of the usual plastic hinges you might find.

The silicone separators that cover each compartment, alongside the BPA-free plastic viewing windows in the lid, are food safe and come apart for full cleaning and drying.

That is vital for avoiding any hidden mould from forming underneath the silicone areas when cleaning up after each use.

Whilst the item is not insulated, you can pop some cool packs (I like the small Cool Cooler reusable ice packs from Amazon for their compact size) under, beside, or on top of food to keep your lunch cool for around 2-4 hours.

I have been using a larger thermo-insulated cooler bag for my lunches on days in the office or for days out, in fact, but it’s large, cumbersome, and needs multiple food containers inside.

This stainless steel option is exactly what I need to pack the various elements of my lunch and slip it into my handbag, rather than having to carry an additional bag around. It also looks chic and modern, which makes it feel grown-up. If you're thinking of it for your children's lunches, there are four fun silicone colorways to pick from.

What Shoppers Say

Suitable for grown-ups and school lunches, shoppers rate how durable this product is, love that it has no microplastics, and are pleased that the internal silicone seal really keeps the contents of the compartment separate.

One shopper who awarded it five out of five stars says, ‘This is the perfect lunchbox. Stainless so no microplastics. The top has the seal, so I can pack juicy food and not worry. And thankfully, it is removable, so you can truly get it clean (as opposed to the plastic counterparts of this type of product). It has held up incredibly well in the dishwasher. My little one can open and close it himself!’

Another rated its durability and quality, giving it five stars, too. They explain, ‘Great and sturdy. You pay a little more for this one, but you get what you pay for, as the handles don’t crack and fall off, and the hinges are reinforced with steel screws.’

What to Shop

While you may have one of the best non-toxic air fryers, or have made sure your coffee is clear of BPA plastic and forever chemicals with one of the top non-toxic coffee makers, it can be easy to lean into affordable convenience for your everyday food storage or packed lunch needs.

However, these items can often have hidden chemicals that leach into your food and pose a health risk in the long run. Here, I’ve curated safe, useful food containers to have in your kitchen, pantry, and when on the move.

All prices were correct at the time of publication.

You can also switch to beeswax instead of plastic wrap, but it's not just your kitchen and lunches that need nasty chemicals cleared out. Learn the key non-toxic gardening swaps to make this year.

Love the latest product news and helpful shopping advice? Sign up for our newsletter and get the latest features delivered straight to your inbox.

Here’s a family secret I didn’t learn until I was grown: my mother didn’t like red sauce. This is a woman who married into an Italian family in the 1950s (the first non-Italian to do so on my father’s side) and still cooked like her mother-in-law expected her to: She simmered tomato sauce at least once a week, fed a table full of hungry people, kept the traditions moving forward… and never once announced that she wasn’t crazy about the very thing we all considered sacred. When she finally admitted it, I laughed so hard I nearly fell over! Not because it was outrageous, but because it was so her: Cooking as a form of love.

The good news is, not every pasta dish in the Italian-American tradition involves the long-simmered Sunday Sauce. In fact, plenty of pasta nights in my family have been hurried affairs: I walk in the door, drop my bag, and put a pot of water on to boil before I’ve even decided what I’m making. When my two sons were teenagers, this was how I kept the household stitched together on weeknights. That’s the quiet genius of what I call 'sauced and tossed' pasta – the kind of dish where the noodles cook in a big pot while the sauce comes together in a shallow pan. Then everything meets at the last moment, glossy and delicious, like it was always meant to be that way.

The Sanctity of Italian Traditions

When I travel in Italy, I hear a lot of rules about how things must be done: guanciale, not bacon; this cheese, not that one; this shape of pasta, not that one. I respect tradition deeply – I’ve spent much of my life learning it and writing about it – but the Italian-American way comes with a particular kind of liberation. We made do. We had to. And out of that necessity came an instinct that I treasure: the assurance that there is almost always a meal within grasp in twenty minutes.

Take, for example, the classic 'midnight pasta' – spaghetti with garlic and olive oil – as proof. Aglio e olio is pantry cooking at its most elegant: garlic, olive oil, salt, heat, and noodles. That’s it. It’s also endlessly versatile with whatever you have on hand: chopped sun-dried tomatoes, capers, a shower of parsley, a squeeze of lemon. Old-timers from big Italian families remember it as a meatless Friday-night staple, sometimes made with anchovies – a briny, savory boost that turns simplicity into depth. It’s universal and it’s deeply personal, because it becomes your version the minute you make it.

And here’s the thing people forget: the quickest pasta dishes often require the most technique. Not chef-y technique, but the kind of technique that is born through years of tasting and repetition.

Three Rules for Perfect Pasta

My cardinal rule is to salt the water right before I drop the pasta. I do that for a simple reason: Because I never want to forget this step, and because I salt aggressively – 'salty like the sea,' as a cook I once worked with used to say. That salt is how flavor gets into a benign noodle – a good handful, not a timid pinch.

The second rule: Cook the pasta a little under, about two minutes before the package tells you it’s done. In 'sauced and tossed,' the pasta finishes in the sauce – and that final minute is where the alchemy happens. The noodles absorb flavor. The sauce thickens and clings. Everything fuses.

And yes, reserve pasta water. You don’t need it, but that starchy water creates a silkiness that coats noodles in a way plain water can’t. Italian-American cooking is filled with these so-called 'scraps' that are actually superpowers: bean liquid, mushroom-soaking liquid, the last spoonful of brine from a jar of peppers. No frugal housewife would waste them – and neither should you.

Making Food Taste Good With What you Have

This brings me to shopping, which I consider part of the pleasure. A well-stocked pantry is not about being precious. It’s about being prepared. I always keep a long noodle and a 'macaroni' shape on hand, plus canned tomatoes, tuna, anchovies, chickpeas, olive oil, garlic, and something in the allium family – onion or shallot. If you have those, you can improvise your way to dinner. Add a cup of peas from the freezer. Grate a carrot into a sauce. Roast peppers you forgot you had. And always think of acids as interchangeable: lemon juice, a splash of vinegar, the liquid from jarred peppers.

I also think it’s worth buying good dried pasta when you can. It’s marginally more expensive, but the difference is real. I like pasta made in Italy; De Cecco is a favorite. That said, affordability is a core part of the Italian-American legacy – making food taste good with what you have. I never want anyone to think they can’t cook because the premium brand isn’t in the cart.

The Art of Crafting Memorable Meals

Which brings me to my mother. After her red sauce confession, I built her a pasta that spoke her love language: lemons. I infuse cream with strips of lemon peel, use the juice to brighten the sauce, and then – in the most frugal, satisfying flourish – I drop those squeezed peels into the pasta water to perfume the noodles. Every part used. Nothing wasted.

When it comes time to serve, I try to make even the simplest pasta feel intentional. While the noodles cook, I set the pasta bowls near the stove to warm. I plate from the kitchen – not a big communal bowl – and then I bring garnishes to the table: black pepper, red pepper, salt, grated cheese, or (my favorite) golden breadcrumbs made from stale bread, toasted in olive oil and garlic. Sometimes I add lemon zest. Sometimes an anchovy. Sometimes a little cheese when there isn’t enough for a full shower. Crunch turns a fast dinner into something you remember.

A 'sauced and tossed' pasta is not just dinner. It’s a way of saying: I can feed you, right now, with what we have. And some nights, that’s the most loving thing you can offer.

Sauced and Tossed Pasta Recipes

These are three of my favorite recipes to cook for loved ones, from the 'sauced and tossed' chapter of my book Mother Sauce (Artisan Books, available at Amazon).

Creamy Lemon Spaghetti

You won’t find this recipe anywhere in the canon of classic Italian American pasta dishes. Instead, it honors my mother, Rose, the Canadian wife of my Italian father. Visiting the lemon groves of Ravello in the Campagna region of southern Italy was one of her cherished travel memories. I spent much of my adult cooking life trying to delight her, lemon-wise, with the same passion she used to bring our Italian legacy to our childhood dinner table.

Ingredients (serves 4-6)

• 2 lemons, preferably Meyer lemons
• 1 pound (455 g) spaghetti or other long noodles
• 1 cup (240 ml) heavy cream
• 1 sprig fresh basil, plus basil leaves for garnish
• 6 tablespoons (85 g) unsalted butter
• 1 teaspoon kosher salt, or more to taste
• ½ cup (50 g) grated Parmesan cheese, plus more for serving
• Freshly ground black pepper

Method

• Use a vegetable peeler to peel the zest from the lemons in strips into a bowl and set aside. Squeeze 1/4 cup (60 ml) of juice from the lemons and reserve both the rinds and the juice.
• Fill a large pot with water, add the lemon rinds, and bring to a boil. Salt the water generously, add the spaghetti, and cook for 2 minutes shy of the package instructions; the noodles should be slightly soft with a firm chew to them. Scoop out 1 cup (240 ml) of the pasta water and drain the spaghetti.
• Meanwhile, combine the cream, lemon zest, and basil in a saucepan large enough to hold the pasta and sauce. Bring to a simmer over medium heat and simmer for 2 to 3 minutes, pushing down on the zest with a spoon to release the oils, then remove and discard the zest and basil sprig.
• Slowly whisk the butter into the cream, about 1 tablespoon at a time, until fully emulsified (this is important to the final consistency of the sauce). Add the salt to the sauce, then whisk in ½ cup (120 ml) of the reserved pasta cooking water.
• Add the pasta, along with the cheese and lemon juice, and toss and turn the noodles to fully coat with the sauce and melt the cheese. If necessary, season to taste with more salt and/or stir in additional pasta water to achieve the desired creaminess.
• Serve the pasta immediately in warm serving bowls with more grated cheese and black pepper on top.

Utica Riggies

The Chesterfield restaurant in downtown Utica claims to have invented Riggies; no doubt a cook there used ingredients on hand to create such a memorable concoction that a nickname (from the macaroni shape, rigatoni) was coined for it.

Ingredients (serves 4-6)

• 1½ pounds (680 g) boneless, skinless chicken breasts or thighs, cut onto bite-sized cubes
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra virgin olive oil
• 1 sweet red pepper, cored, seeded, and cut into 1½-inch-wide (4 cm) strips
• 1 onion, chopped (1 cup/100 g)
• 4 small garlic cloves, thinly sliced
• 3 pickled cherry peppers, chopped plus ¼ cup (60 ml) of the pepper brine
• 1 cup (240 ml) white wine
• 1 cup (240 ml) heavy cream
• One 28-ounce (800 g) can whole tomatoes, pulsed to a puree
• 1 pound (455 g) rigatoni
• ½ cup (50 g) grated Romano cheese

Method

• Toss the chicken with a generous amount of salt and black pepper. Heat a large skillet over medium-high heat and swirl in the olive oil. When it glistens, add the chicken, spreading the cubes out to avoid crowding the pan, and sear until golden on all sides, about 6 minutes.
• Remove the chicken to a plate. Add the pepper strips, onions, and garlic to the pan and cook, stirring constantly, until lightly golden, about 4 minutes.
• Return the chicken (with any juices) to the pan and add the cherry peppers, then pour in the brine and wine to deglaze the pan and cook, scraping up the brown bits from the bottom, until the liquid is slightly thickened, 2 to 3 minutes.
• Stir in the cream and tomatoes, reduce the heat to medium-low, and simmer for 20 minutes, or until the sauce has reduced and thickened.
• Bring a large pot of water to a rolling boil. Salt the water, add the pasta, and cook for 2 minutes shy of the package instructions; the pasta should be slightly soft with a firm chew to it.
• Scoop out 1 cup (240 ml) of the cooking water and drain the pasta. Add the reserved cooking water to the sauce, along with the drained pasta, and stir in the grated cheese.
• Cook over medium heat, stirring, for a minute or two, to coat the noodles and finish cooking them in the sauce. Serve hot.
• VAR IATION: Thinly sliced sausages, browned in a skillet until cooked through, can be swapped for the chicken. Some versions of Utica Riggies also include sliced mushrooms, added to the skillet at the same time as the red peppers.

Pasta Alla Norma

The combination of fried and sautéed eggplant brings maximum oomph to this sauce. Its flavors pop when the two distinctly different cooking methods coalesce. The eggplant’s essential taste is sealed within the fried disks with their crispy, caramelized coating, while the spongy, porous texture of the cubed eggplant allows it to absorb the flavors of the other ingredients it is cooked with. The result makes the most of the eggplant’s potential.

Ingredients (serves 4-6)

• 1 medium Italian eggplant
• ¾ cup (180 ml) extra virgin olive oil
• 1 teaspoon kosher salt
• 4 garlic cloves, thinly sliced
• 2 cups (425 g) chopped tomatoes
• 2 sprigs fresh basil, plus basil leaves for garnish
• ¼ teaspoon red pepper flakes
• 2 teaspoons red wine vinegar
• 1 pound (455 g) macaroni, such as rigatoni, penne, or radiatore
• ½ cup (50 g) grated Parmesan cheese
• 1 cup (170 g) grated ricotta salata or 1 cup (100 g) Romano cheese

Method

• Cut 15 to 20 thin slices from the narrow end of the eggplant. Cut the rest into ½-inch (1.25 cm) cubes. Pour half the olive oil into a large skillet and heat over medium-high heat until it’s glistening. Add the eggplant slices and fry, turning once, until a deep golden color on both sides, 6 to 8 minutes.
• Remove the slices to paper towels or a wire rack set over a baking sheet to drain. Sprinkle with ½ teaspoon of the salt on both sides. Add the remaining olive oil to the pan and heat until glistening. Add the cubed eggplant and sauté until lightly golden and soft, about 7 minutes.
• Stir in the garlic and cook for a minute, without browning it. Add the tomatoes, basil sprigs, pepper flakes, and the remaining ½ teaspoon salt and simmer for 10 minutes; add the vinegar in the last couple minutes of cooking.
• Meanwhile, bring a large pot of water to a rolling boil. Generously salt the water, add the pasta, and boil until 2 minutes shy of the package instructions; the pasta should be slightly soft with a firm chew to it.
• Scoop out 1 cup (240 ml) of the cooking water and drain the pasta. Stir the reserved pasta water and the Parmesan into the sauce. Add the pasta to the pan, stir well, and cook for a few minutes to coat the pasta in the sauce.
• Top each serving with some of the fried eggplant, ricotta salata and basil leaves.

A Cook's Legacy is our six-part series with award-winning cookbook author, Lucinda Scala Quinn, exploring the family, food, and cultural memory that inspired her latest cookbook, Mother Sauce, through her beloved culinary voice.

One-Pan Wisdom

When I was a little girl, my grandmother’s lasagna felt like an event before it even hit the table. You smelled it first – hours of slow heat building in the house, curling up the stairs, threading its way into every room. And then you saw it: a pan so heavy it seemed to require ceremony. But the real thrill – the part I still remember as vividly as anything – was the treasure hunt hidden inside each slice.

My grandmother tucked mini meatballs into the layers like little jewels. I would take my fork and quietly excavate, eyes flicking to my brothers’ plates to see if they’d been luckier than me. Did he get two? Did I only get one? It was pure childhood math, performed with total seriousness.

That memory is one reason I dedicated an entire chapter in my book Mother Sauce: Italian American Family Recipes and the Story of the Women Who Created Them (Artisan Books) to what I call 'Layered and Baked. To me, these dishes embody the unmistakable allure of home cooking.

Sure, sautéed onions smell wonderful, but they’re a quick flash of perfume. The oven is different. The oven is a slow build: the kind of scent that you can smell in an apartment building the moment you step off the elevator. It’s pervasive in the best way, like the house is quietly telling you, come in, stay a while.

That aroma became a sort of homing device for me when my boys turned into teenagers – the age when they start orbiting away from you, pulled by the promise of independence and pizza with friends. I noticed that even when they were halfway out the door, a long-cooking dish had a way of stopping them in their tracks. 'See you later,' they’d say – then pause. 'Wait… when is that going to be ready?'

The Delicious Precursor to Casseroles

It’s funny to me that we talk about casseroles as this very American mid-century idea –the bubbling dish, the apron, the oven door shut with a hip. But Italian American kitchens had their own version long before the 1960s put a name to it. Baked ziti and lasagna are, in many ways, the precursors to the American casserole: make-ahead meals that feed a crowd, travel well, reheat beautifully, and stretch ingredients into something greater than the sum of their parts.

And this way of cooking goes back even further. In Italy, when cucina povera was at the forefront because resources were limited and ingenuity was essential, not every home had an oven. Families would assemble dishes and take them to a communal oven, often at a bakery. I always say it was like a car wash: people coming in and out with their pans, queued up to get their baking done. That communal practice cemented something lasting: layered dishes as a practical, communal, deeply human way to cook.

Kitchen Shortcuts That Have Stood the Test of Time

After years of working on my brand Mad Hungry in Martha Stewart’s test kitchen, I became ruthless about steps and ingredients that don’t pull their weight. Home cooking isn’t restaurant cooking. In a restaurant, every cutlet has to be perfect, one at a time, on demand. At home, a meal needs to be delicious and fit into your life.

That’s why I’m always delighted to realize my Italian American ancestors were doing this kind of smart editing long before I gave it a name. Take the recipe for Chicken Parmesan, which I adapted from my grandmother’s. So many recipes insist on the full 'standard breading procedure' (dredge in flour, dip in egg, coat in breadcrumbs) – an assembly line that can make sense for a standalone cutlet, but becomes excessive when the cutlet is going to be baked under Sunday Sauce and cheese.

In my family, the women simply mixed the breadcrumbs with cheese and seasoning and pressed it directly into the cutlet. Straight to the point. Less mess and same satisfying result.

Modernising Traditional Methods

The Italian Oven Fries in this selection are also deceptively simple, and they come straight from the brilliance of another woman in my family: my mother.

My mother was not Italian; she was Scotch-English on one side of her life, and then married into a very Italian household where, in those days, you were expected to cook like your Italian mother-in-law did. She was also an artist, and she had the creativity to take traditional Italian flavors and translate them into a modern, practical form.

She took the seasoning spirit of baked artichokes – Romano, garlic, herbs – and applied it to potatoes. She used the oven instead of frying because she was feeding a crowd and trying to live her life. Those fries became iconic in our family, the kind of thing you forget until you make them again, and everyone loses their mind.

My mom and I went head-to-head for years about the 'dried Italian seasoning.' I’m not a fan of most pre-mixed herb blend – I’d rather list herbs individually in my recipes. But she loved that old-school grocery store mix – a very 1960s staple – and eventually, she won.

Lasagne With Mini Meatballs

And the famous Lasagna with Mini Meatballs from my childhood? Those little meatballs are labor-intensive – there’s no way around it – but they’re also the entire reason the dish lives so vividly in my mind. I like to cook them in sauce, so they stay tender and porous, almost 'naked,' so they can absorb and meld with everything else.

What all of the layered and baked dishes in my book have in common is the magic that happens in the oven. In a well-made lasagna, or chicken Parmesan, or a layered vegetable bake, liquids mingle and then evaporate. Sugars concentrate. Edges caramelize. The top becomes crisp, the middle stays soft and yielding, and the bottom turns crunchy in the most glorious way. Nothing is one-note. It’s bubbling, and melting, and rising, and crisping all at once. It’s the kind of food you never forget.

Ingredients (serves 12)

• For the tomato sauce:
• 3 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• ½ teaspoon red pepper flakes
• Two 28-ounce (800 g) cans whole tomatoes, lightly pulsed in a blender
• 1 teaspoon kosher salt
• 2 sprigs fresh basil (optional)
• 2 tablespoons unsalted butter
• For the meatballs (See recipe on Lucinda's Sunday Sauce column, and roll into about ½ inch in diameter)
• 1 pound (455 g) dried lasagna noodles
• Extra virgin olive oil
• 1¼ cups (285 g) ricotta cheese, drained if not thick
• 1 pound (455 g) mozzarella, grated
• 1 cup (100 g) grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 large egg
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Method

• For the tomato sauce:
• Heat a medium saucepan over medium heat and swirl in the olive oil.
• Add the garlic and pepper flakes and stir constantly for about 30 seconds, just long enough to release the garlic’s fragrance and transform it slightly from its raw state; don’t let it cook to golden.
• Raise the heat to high and stir in the tomatoes and salt. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.
• In the last 5 minutes of cooking, add the basil sprig, if using, then remove it before serving. Swirl in the butter
• For the meatballs (See recipe on Lucinda's Sunday Sauce column, and roll into about ½ inch in diameter)
• For the lasagne:
• Bring the tomato sauce to a boil in a large pot. One by one, stir the raw meatballs into the sauce and cook for 20 minutes. Remove from the heat and cover to keep warm.
• Meanwhile, bring a large pot of water to a rolling boil and salt it generously (you will have to cook the noodles in batches unless you have an extra-large pot). Fill a large bowl with cold water and stir in a glug of olive oil.
• If using dried noodles, cook according to the package instructions and transfer to the bowl of water. Remove the noodles from the cold water and pat dry. Lay them flat on a baking sheet, separated by parchment paper or plastic wrap.
• Combine the ricotta, ½ cup (225 g) of the grated mozzarella, half of the Parmesan, the parsley, egg, salt, and pepper in a medium bowl and stir together.
• Preheat the oven to 350°F (175°C).
• To assemble the lasagna, spread 1 cup (245 g) of the tomato sauce over the bottom of an oiled 9-by-13-inch (23 by 33 cm) baking dish. Overlap one quarter of the noodles over the sauce to cover the pan bottom.
• Spread a third of the cooked meatballs over the noodles and spoon over another 1 cup (225 g) sauce. Overlap another quarter of the noodles on top. Dollop all the ricotta mixture on top of the noodles and flatten it with the back of a spoon to make an even layer. Overlap another quarter of noodles on top.
• Spread over the second third of meatballs and 1 cup (225 g) sauce. Cover with the remaining noodles. Pour 2 cups (450 g) of the sauce to cover. Scatter the remaining meatballs on top. Scatter the remaining mozzarella over the top. Sprinkle with the remaining Parmesan cheese and drizzle with olive oil.
• Bake uncovered for 40 to 45 minutes, until the lasagna is bubbling all over and lightly golden on top. Let rest for at least 20 to 30 minutes before slicing. Serve with plenty of grated cheese and the remaining tomato sauce at the table.

A Cook's Legacy is our six-part series with award-winning cookbook author, Lucinda Scala Quinn, exploring the family, food, and cultural memory that inspired her latest cookbook, Mother Sauce, through her beloved culinary voice.

In the depths of winter, when it's dark, cold and gray outside, all I want to eat is comfort food, which requires just a few kitchen staples. One of the best Dutch ovens is an absolute essential for one-pot dishes such as casseroles, soup recipes, and bakes.

Investing in the best can be costly (although the highest quality pieces and heirloom brands should last a lifetime), but if you're looking for more of a quick-fix seasonal solution, I've found just the thing – IKEA's VARDAGEN pot with lid.

There's a lot to love about this pot. For starters, it's made from enamelled cast iron, which is wonderful for heat distribution and retention, making for even cooking, while the lid keeps the steam in the pot to keep your roasts succulent.

The IKEA VARDAGEN pot is also available in a sleek black colorway and is suitable for all cooktops, including induction. It’s oven-safe too, making it a versatile addition to any kitchen.

The enamelled cast iron requires no specialist care – a welcome bonus, given the upkeep often associated with the best cast iron cookware – so keeping it in great condition is refreshingly low effort. The only drawback is that it’s not dishwasher-safe, but for the price, that feels like a very small compromise.

I'm also a big fan of the blue-grey color as it fits well in both modern and traditional kitchen setups, plus it feels just as luxe as some of Le Creuset's classic shades (if you're as indecisive as me our guide on how to choose a Le Creuset shade according to your birth month could help).

While you really can't beat a Le Creuset or Lodge Dutch oven for performance and longevity (many last decades and can be passed down through generations), IKEA's version comes with a 15-year limited warranty, so if you work out what it will cost you per use, we're taking a few cents. I don't know about you, but I'm sold.

Shop More Cookware for Cozy Winter Dishes

Looking for more affordable, yet stylish cookware? We recently wrote about IKEA's KLIPPFISK cookware range, which includes a Scandi-inspired Saute pan, frying pan, and lidded pots for stylish winter cooking.

London-born New Yorker, and mother of three, Nell Diamond, founded her fashion and lifestyle brand, Hill House Home, to bring joy to her everyday rituals. Her collections are designed with both timeless style and luxurious comfort in mind, including her iconic 'nap dress' – a day dress that's comfortable enough to nap in. For this month's My Life in 10, we asked Hill House Home's Nell to share the pieces, places, and pastimes that help her slow down, take stock, and live beautifully.

1. A Good Book

As a child I constantly had my nose in a book. Not much has changed – I still love to get lost in a good piece of fiction. My favourite author is Zadie Smith – White Teeth (Amazon) is one of my all-time picks – but I also love to find recommendations on social media.

2. Catching a Show

One of the best parts of living in New York is access to great theatre. My husband and I love an early dinner before we race across 7th Avenue for a show. One of my favourite plays this year was Oh, Mary! at the Lucille Lortel Theater. It's now showing at the Lyceum Theater.

3. High-Tech Skincare

In recent years, I’ve really struggled with hormonal acne, so recently, on the advice of my aesthetician, I’ve been double-cleansing my face every morning and sunscreen. I've also been using a high-frequency wand by Nuderma (Amazon), which feels very high-tech.

4. The Best Bagels

I ate the best meal of my life after giving birth to my twins, Willow and Sebastian. Hours after delivery, one of my best friends sent a huge bag of food from the iconic New York institution, Russ & Daughters. The first bite of that sesame bagel – still warm – with cream cheese, lox, tomato, and onion. Pure joy.

5. Bows Everywhere

I put bows on everything. I used to save the ribbon from gifts to use as a hair band, but now we make our own bows, and I have hundreds stashed everywhere for hair emergencies. My current favorite is this Belle Bow Barrette from Hill House's new English Daisy collection.

6. Interior Design Stores

I always look to interiors for design inspiration for my fashion line. I love rifling through fabrics and eyeing furniture for hours. Some of my favourite homewares shops in New York include John Derian, Nickey Kehoe and Pierre Frey.

7. The Power of Makeup

I've loved makeup for as long as I can remember. My very first piece was a purple lipstick bought at MAC on the Kings Road in London, and it was my most prized possession. These days, when I know I've got a busy day or a stressful event, I pop on a bit of glitter liner and feel ready to take on the world.

8. Nantucket Summers

My Dad’s side of the family live year-round on Nantucket Island, a small whaling town in Massachusetts 30 miles out to sea. I’ve spent every summer there since I was born. Watching my own children walk the same cobblestone streets as I did at their age is so special.

9. The Beyoncé Effect

Beyoncé’s music is a balm for even the trickiest of days. When I’m in serious need of motivation, I pull up a video of her 2018 'Homecoming' Coachella Performance and sing along.

10. Playtime in the City

Living with three young children in downtown New York City can be challenging, but the Hudson River Park playgrounds really make it all work. It’s surreal to watch them play so happily against the iconic backdrop of skyscrapers.

Shop Nell's Essentials for Living Well

My Life in 10 is a series of interviews with tastemakers in the world of design and hosting that reveal their essential rules, rituals, and objects for beautiful living – from entertaining essentials they can't host without, to inspirational travel destinations and treasured pieces from their homes – to help you to live beautifully, too.

When winter really takes hold, we crave warming dishes that comfort and nourish from within. These soup recipes are bold, fragrant, and delicious, whether you're cooking for one or a crowd, plus they're perfect to make in batches.

Fennel and Bean Soup

Delicate and fragrant, this fennel and bean soup recipe is the lightest supper, while the cannellini beans add structure and creaminess. Serve with some crispy, grilled sourdough and lashings of melted butter.

Chicken Noodle Soup with Gingered Broth

A hefty hit of ginger and lemongrass packs a zesty punch in this light chicken noodle soup, which is wonderfully soothing if you're feeling in need of a boost during the long winter months. You can pre-prep the broth and freeze to save time if you're batch cooking, too.

Pumpkin and Apple Soup

Hearty and satisfying, this flavorful pumpkin and apple soup is served with a crisp hazelnut brittle for a welcome crunch. You'll make this from fall through spring.

Thai Butternut Squash Soup

With gently warming Asian spices and creamy coconut milk, this elegant Thai butternut squash soup is smooth, and simple yet bursting with flavor. Top with restaurant-style garnishes for a final flourish.

Winter Veg and Spelt Soup

This minestrone-style winter veg and spelt soup is positively packed with goodness from seasonal vegetables and iron-packed kale to grains and pulses for an easy, yet filling and flavorsome supper.

Four Allium Soup

For an indulgent twist on French onion soup, try this version, which calls for not one but four alliums – onions, shallots, leeks and garlic – and is topped with crusty bread and melted Manchego cheese. Rustic and delicious.

Going on a health-kick for the New Year? Try skipping the gluten and serving up these soups with some freshly baked gluten-free bread courtesy of mindful baker Aran Goyoaga.

The attention you give the alliums – a full house of sweet onions, shallots, leeks and garlic in this case – as they slowly soften and caramelize is the key to this comforting, richly flavored twist on one of the most classic soup recipes.

Ingredients (Serves 4)

• 3 tbsp (40g) unsalted butter
• 1 tbsp olive oil
• 1⅓ lb (600g) sweet onions, peeled, halved and thinly sliced (the OXO Good Grips Mandoline from Amazon is perfect for the job)
• 10½ oz (300g) banana shallots, peeled, halved and thinly sliced
• 2 leeks, trimmed and thinly sliced (white and pale green parts only)
• Salt and freshly ground black pepper
• 1 tsp superfine sugar
• 4 garlic cloves, peeled and thinly sliced
• 2 tbsp all-purpose flour
• 1 cup (250ml) dry white wine
• 5 cups (1.2 liters) hot fresh beef stock or broth
• 4 slices French bread
• 3½ oz (100g) Manchego cheese, finely grated
• 1 tsp fresh thyme leaves

Method

• Melt the butter and olive oil in a large, heavy-bottomed lidded saucepan (our Cookware Editor loves the Our Place Titanium Always Pan Pro). Add the onions, shallots, and leeks with a pinch of salt, partially cover, and cook gently for about 30 minutes, stirring occasionally, until very soft and barely colored.
• Sprinkle with the superfine sugar and cook uncovered for about 20 minutes, until the liquid has evaporated and the onions and leeks begin to caramelize to a rich, golden color. You may need to slightly increase the heat to encourage this; they should be extremely sweet and tender. Stir in the garlic and cook for 5 minutes more.
• Add the flour, stirring well. Increase the heat and gradually add the wine and stock, stirring as you go. Bring to a boil, partially cover, and simmer for 20 minutes. Season to taste.
• To serve, toast the bread lightly on both sides under the broiler. Divide the soup between heatproof bowls (like these classic French onion soup bowls) and place a slice of toast on top of each. Sprinkle with the grated cheese and half the thyme, then broil until melted and bubbling. Scatter over the remaining thyme and serve, taking care as the bowls will be very hot.

Keep up the rustic French theme and serve this delicious soup with Gluten-free baker, Aran Goyoaga's Rosemary Fougasse.

This is one of the most versatile soup recipes. To make a vegetarian version, simply leave out the bacon and serve with a Parmesan-style vegetarian cheese. You could also replace the salsa verde with store-bought fresh pesto, if you prefer (ensuring it's made with vegetarian Parmesan-style cheese), too, if you are cooking for non-meat eaters.

Ingredients (Serves 4)

• 2 garlic cloves, peeled and finely chopped
• 1 celery stalk, diced
• 1 carrot, peeled and diced
• 1 parsnip, peeled and diced
• 1 onion, peeled and diced
• 6 slices smoked bacon, diced (omit for vegetarians)
• 2 tablespoons olive oil
• 1¾ cups (600 ml) vegetable stock, plus more if needed
• ⅔ cup (120g) pearled spelt
• 5 ounces (150g) lacinato kale), shredded
• Salt and freshly ground black pepper
• 1½ cups/14-oz can (400g) chopped tomatoes
• 1½ cups/14-oz can (400g) cranberry beans, drained
• For the Salsa Verde
• 2 tablespoons salted capers, rinsed
• 1 garlic clove, peeled
• Large bunch flat-leaf parsley, stems removed
• 1 tablespoon red wine vinegar
• 7 tablespoons (100ml) extra-virgin olive oil

Method

• In one of the best Dutch ovens or saucepan, gently sauté the garlic, celery, carrot, parsnip, onion and bacon (if using) in the olive oil for 10 minutes, keeping the heat low and stirring until the vegetables begin to soften.
• Stir in the chopped tomatoes, cranberry beans and spelt, followed by the vegetable stock. Bring to a boil, then reduce to a simmer and cook for about 25 minutes, until the beans begin to break down and thicken the soup.
• Stir in the kale and simmer for 5 minutes, adding more stock or water if the soup seems too thick. Season to taste with salt and black pepper.
• To make the salsa verde, finely chop or blend the capers, garlic, and parsley together (the Braun Multiquick 9 was highly rated for its value and versatility by our Kitchen Appliances editor in our best blenders guide). Transfer to a bowl, add the red wine vinegar and plenty of freshly ground black pepper, then stir in the olive oil to make a thick sauce.
• Serve the soup in deep bowls (like these Kaloh stoneware bowls from West Elm), with the salsa verde (or pesto) spooned over the top.

For another hearty veg-based soup, try our pumpkin and apple soup recipe, which is served with hazelnut brittle for added bite.

The toppings make this one of our favorite soup recipes for hosting, but you can pick which ones you use. Crispy fried shallots are available in Asian shops and some grocery stores, but you can either omit or fry your own if you can’t find them.

Ingredients (Serves 4-6)

• 1 lb 7 oz (650 g) peeled, deseeded and diced butternut squash
• 2 tbsp groundnut or sunflower oil
• 4 small Thai shallots or 2 normal shallots, sliced
• Thumb-sized piece of fresh ginger, peeled and finely sliced
• 2 lemongrass sticks, trimmed and sliced
• 2 red chillies
  • 1 deseeded and roughly chopped
  • 1 finely sliced
• 2 garlic cloves
• 1⅔ cups (400 ml) light coconut milk
• 1⅔ cups (400 ml) vegetable stock
• Light soy sauce, to taste
• Ground black pepper
• Lime juice, to taste
• To serve
  • Handful cashews, toasted and crushed
  • Small handful coriander sprigs
  • 2 tbsp crispy fried shallots

Method

• Preheat the oven to 400°F (200°C)
• Toss the squash with the oil, shallots, ginger, lemongrass, roughly chopped chilli and garlic cloves in a roasting tin (like this Hexclad non-stick roasting pan from Amazon which is one of our Cookware Editor's best roasting pan picks). Cover tightly with foil and roast for 1 hour, until very tender.
• Tip half of the squash mixture into one of the best blenders with the coconut milk and blitz until very smooth. Pour into a large saucepan.
• Blitz the remaining squash mixture with the vegetable stock. Add this to the first batch in the pan and stir well.
• Put the pan over a low heat and gently bring to the boil, stirring often. Simmer gently for 5 minutes, then season to taste with soy sauce, black pepper and lime juice.
• Divide the soup between warmed bowls (these Mori matte black soup bowls from CB2 will make the vibrant orange soup the star) and scatter with the toasted cashews, coriander sprigs, sliced chilli and crispy fried shallots (if using) just before eating.

If you like soups with Asian flavours, try this zingy Chicken and Noodle Soup with a Gingered Broth. It's a lighter but equally flavorful option.

At this time of year, hearty soup recipes come into their own. This will keep covered in the fridge for a few days, so is a welcome standby when you don’t have the time or the inclination to cook.

Ingredients (Serves 6-8)

• Half a small pumpkin or butternut squash, about (about 1½ lb or 700g), peeled and roughly chopped into 2-inch (5 cm) chunks
• 2 red onions, peeled and quartered
• 4 apples, peeled, cored and chopped into small chunks (use a tool like this OXO Good Grips apple corer from Amazon)
• 3 sticks celery, chopped into small chunks
• 6 cloves garlic
• Olive oil, to drizzle
• Salt and freshly ground black pepper
• Leaves of ½ medium bunch thyme
• 4¼ cups (1 litre) good-quality chicken stock
• For the brittle
• 1 tsp fennel seeds
• 1 tbsp olive oil
• 1 cup (200 g) superfine sugar
• ½ cup (50g) hazelnuts, crushed
• ½ tsp chilli flakes
• 2 tsp sea salt

Method

• Preheat the oven to 400°F / 200°C. Put the pumpkin in one of the best roasting pans with the onions, apples, and celery. Bash the garlic cloves in their skins and add to the tin. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
• Meanwhile, make the brittle. In a large dry frying pan, toast the fennel seeds for 30 seconds, then roughly bash with a pestle and mortar (like this Priority Chef pestle and mortar from Amazon) . Lightly oil a large sheet of baking paper and set aside.
• Put the sugar and 2 tbsp water in the frying pan over a medium heat. Stay with the pan while it bubbles and swirl it around now and then. After about 10 minutes, the sugar will start to turn into a thick golden caramel.
• Once this happens, tip it onto the oiled paper. Sprinkle over the fennel seeds, hazelnuts, chilli and sea salt, and set aside to harden.
• After the vegetables have roasted for 20 minutes, toss them together well and add the thyme leaves. Return to the oven to roast for a further 20 minutes.
• Once the vegetables are cooked and golden, transfer to a large saucepan over a medium heat. Add the stock and blend with a hand blender until smooth and heated through.
• Smash the brittle and serve the soup with pieces of brittle on top.

Looking for more comforting dishes to ward off the winter chill? Try these slow cooker ideas, and read our guide to getting ahead with meal prepping.

A soothing, simple, and quick soup recipe that makes a wonderfully warming supper on a chilly evening or for when you need a little pick-me-up.

Ingredients (Serves 4)

• 2½ pints or 6 cups (1.4 litres) good chicken stock, preferably fresh
• 2½ inch (6cm) piece ginger root, peeled and sliced into fine matchsticks
• 3 sticks lemongrass, trimmed and finely sliced
• 1 carrot, sliced into coins or matchsticks
• 1 red chilli, finely sliced
• 1 tsp caster sugar
• 1 tbsp soy sauce, plus extra to serve
• 2 tsp oyster sauce
• 3 nests fine egg noodles
• 2 large skinless, boneless chicken breasts, sliced into thin strips
• TO SERVE
• Handful of bean sprouts
• 1 lime, sliced into wedges

Method

• In a large saucepan, simmer the stock, half the ginger and half the lemongrass for 20 minutes.
• Add the remaining ginger and lemongrass, the carrot and chilli, and simmer for 5 minutes.
• Season with the sugar, soy sauce and oyster sauce. Add the noodles and simmer for 1 minute, then add the chicken and poach gently for 3 minutes or so, until the noodles and chicken are cooked.
• Ladle into bowls and serve with bean sprouts, lime wedges and soy sauce, to season to taste at the table.

If you like fragrant broths like this, try this fennel and cannellini bean soup recipe, with soft herbs – perfect served with crispy grilled sourdough.

In this monthly Homes & Gardens feature, discover curated collections of seasonal recipes you’ll want to cook right now, alongside inspiration from culinary pros on finding joy in the kitchen – whether you’re cooking from scratch, feeding your family, or hosting a crowd.

From cozy winter soups and stews to fresh, vibrant summer dishes, plus celebratory menus for holidays and special occasions, Menu of the Moment has you covered all year long.

You’ll also find thoughtful insights and practical advice from home cooks, chefs, and cookbook authors who share a passion for food in all its forms – embracing cooking for the moment, from mindful gluten-free baking and delectable al fresco supper to creative fridge-foraging for easy family dinners.

Each month, we interview a different designer or tastemaker for Homes & Gardens' My Life in 10 feature, which delves into the treasured and collected pieces, rules and rituals for living joyfully, as well as destinations, near and far, that feel meaningful and comforting to them.

Each of their 10 personal choices offers a window into how they live stylishly, whether it's a relaxing wellbeing routine, a comforting dish, a hosting essential that they can't entertain without, or a mindful pastime.

We also ask what sparks their creativity to help bring you ideas and inspiration for living beautifully.

I’ve tested hundreds of pots and pans while writing my guide on how to choose the best cookware, which features Le Creuset at the top. It has long been one of the most recognizable cookware brands in the world. I received my first Le Creuset pot when I graduated from cooking school. It was a gift from my mother, who received hers as a wedding present in the ’90s.

So, when the brand unveiled the Le Creuset Modern Heritage collection to mark its 100th anniversary, I wasn’t sure how to feel. The new style leans retro-meets-modern, and as a long-time fan of Le Creuset’s traditional look, I was keen to see whether the update was purely an aesthetic moment – or a genuine improvement in cooking performance.

I reached out to the brand, and they sent me a Modern Heritage Round Braiser to test. Long story short: I’m now converted.

Le Creuset Modern Heritage Round Braiser: Specifications

Design & First Impressions

The Le Creuset Modern Heritage collection leans into a minimalist mid-century design, with stainless steel handles, domed lids, wide side handles, and soft, rounded edges. I chose a classic cream colorway (Brioche) and was absolutely blown away when I unboxed the dish; the people in the kitchen with me were cooing over it, too.

One of the most welcome upgrades is the enlarged stainless steel lid handle and the generously sized, tilted side handles. They’re thick, spacious, and easy to grip – even when wearing bulky oven gloves!

These small but thoughtful changes make lifting the lid or carrying a hot, heavy pot feel far more secure, reducing the risk of spills, drops, or burns. Le Creuset has also done away with the ridged lid, opting instead for a smooth, modern finish that feels cleaner and more contemporary.

As ever, each Le Creuset Modern Heritage piece is cast in sand, coated with porcelain enamel for durability, and fired for heat resistance. This collection is no exception: it feels sturdy, heirloom-quality, and genuinely beautiful to look at.

Cooking Performance

For testing, I turned to my go-to recipe when testing the best Dutch ovens: my mom’s chicken casserole. I started by rendering the chicken skin in the Le Creuset Modern Heritage braiser until beautifully crisp and golden (see the photo below). I could comfortably fit four chicken thighs without crowding the pan.

After removing the chicken, I sautéed onions, carrots, celery, and garlic in butter. Everything slid easily around the pan, with no sticking or burning, and softened to a perfect golden texture.

Next, I added wild rice, stock, herbs, and returned the chicken to the pot before placing the retro lid on top. The handles felt sturdy and secure as I lifted the braiser into the oven. I baked for 45 minutes, removing the lid for the final 10 to get a crispy finish. It was also easy grab the domed stainless steel handle with my oven gloves (much easier than it is with the traditional knob).

The casserole emerged with crispy rice edges and perfectly tender chicken. It’s exactly the performance I expect from the brand; the Le Creuset Modern Heritage design delivers without compromise.

Cleaning, Storage & Maintenance

Thanks to the spacious, smooth design of the Le Creuset Modern Heritage braiser, I found cleaning refreshingly easy. Food residue doesn’t get trapped on the lid, as there are no ridges or knobs. The stainless steel elements do benefit from a quick wipe or light polish to keep them looking smart, but the slightly brushed finish helps minimize fingerprints. Le Creuset really has thought of everything here.

The dish is apparently dishwasher-safe, but after cooking, I simply rinsed everything in warm, soapy water,then wiped away any crispy rice bits with my trusty silicone dish scrubber (Amazon). I left it to air-dry on the counter before remembering that it's better to hand-dry cast iron to avoid rust. Our cleaning experts have written a guide on how to clean every type of cookware, which comes in handy.

In terms of storage, the wide tilted handles did make things less ergonomic in my cupboards. The lid fit neatly without chipping around the rim, though – something I’ve noticed on cheaper cast iron pieces, such as the Lodge Dutch oven I tested in November – so I wasn't feeling too precious about it getting scratched or damaged in my drawers.

How Does it Compare?

I compared the Le Creuset Modern Heritage braiser with my mom's Signature Le Creuset Dutch oven, which is over 30 years old. The design has changed ever so slightly since then, with the brand switching from black plastic knobs to metal ones and creating glossier, more refined colorways.

I own one of the most recent colorways, the Signature Dutch oven in Thyme (though I didn’t have it in my test kitchen to compare), and while I love it, I actually preferred the Modern Heritage dish for its practical handles and mid-century modern style. In terms of price, both the Signature and Modern Heritage designs cost the same, so it's really just down to personal preference at the end of the day.

My only hesitation is longevity of the range: I do wonder how long Le Creuset will keep the Modern Heritage collection in production (as it was a 100th anniversary launch) and whether it will be possible to build a full set over time. I’d also love to see the brand explore something like Staub’s stackable set, since storage isn’t always practical. That said, with such beautiful and statement designs, you’ll likely want to keep the Le Creuset Modern Heritage pieces out on display or in open shelving anyway.

Should You Buy It?

If you love to cook, appreciate thoughtful design upgrades, and want cookware that performs beautifully, the Le Creuset Modern Heritage collection is well worth the investment. From the braiser I tested to the matching Dutch oven and baking dish, the collection really makes a statement and is a joy to cook with. Then again, I should never have doubted Le Creuset.

How We Test Cookware at Homes & Gardens

The best cookware has to tick all the boxes: versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about the testing process behind how we test cookware at Homes & Gardens, including how long we test each piece for and specifically which recipes we trial.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.

I’ve always had a thing for beautiful kitchen and pantry storage – there’s something genuinely satisfying about finding pieces that are both practical and elevate the look of your home.

In my farmhouse kitchen, where every item feels like it should be as stylish as it is functional, I’m constantly on the hunt for good kitchen storage for my breakfast bar that hits that sweet spot: timeless, neutral, and a little bit luxurious. That’s why I couldn’t resist ALDI’s decorative stoneware canisters.

With their soft, earthy tones and smooth wooden lids, these canisters have that premium, curated feel that instantly makes a kitchen look more polished. Pantone predicts pale creams and off-whites as one of the biggest color trends this year, making these pieces a wonderfully on-trend addition to any space. They could easily sit in a designer showroom or a Joanna Gaines–inspired Magnolia kitchen, yet they remain accessible, affordable, and surprisingly versatile. Each piece – whether for coffee, sugar, or flour – is as stylish as it is practical.

The understated design allows them to blend seamlessly into open shelving, kitchen islands, or countertops, bringing a sense of cohesion and calm to the space. Even the little details, like the perfectly sized wooden lids, feel thoughtful – this is pantry storage that looks intentional rather than purely functional.

What makes them especially irresistible is how premium they look for such an affordable price. At just $9.99 each, these ALDI canisters feel far more expensive than they are. The neutral palette ensures they will complement any kitchen style – from crisp, minimalist schemes to cozy, farmhouse-inspired interiors – while the elegant silhouettes give an instant sense of sophistication.

Beyond looks, they’re incredibly practical too. The sizes are perfect for everyday staples, and they stack together beautifully, creating a visually pleasing arrangement that makes your kitchen feel curated and organised. Suddenly, everyday tasks – scooping flour for baking or measuring sugar for coffee – feel like a small luxury.

I expect these stoneware canisters to sell out fast. They strike that rare balance of being both beautiful and functional, with a design that elevates your kitchen without costing a fortune. I’m adding all three – coffee, sugar, and flour – to my kitchen immediately, and I can’t wait to see how they transform the space. For anyone who loves stylish, practical kitchen storage, these are exactly the kind of pieces to grab while they’re still available.

Shop Pantry Storage

If you don’t have an ALDI nearby but love the look of these stoneware canisters, I’ve rounded up a few equally stylish alternatives to help you achieve the same warm, elevated feel in your kitchen.

The holidays tend to expose every weak spot in your kitchen setup, and in my house, coffee is always the first pressure point. You might own the best coffee maker for yourself, but when you have guests around, you'll find someone wants a strong filter brew, someone else wants a latte, and nobody wants to wait.

Enter the Ninja Prestige DualBrew System (sold as the Ninja Espresso & Coffee Barista System in the US). At its core, this machine is about ease and flexibility. It brews drip coffee into a glass carafe and keeps it warm with a smart, adjustable hotplate. Switch modes, and it produces quick espresso from the original Nespresso capsules in around two minutes, with the option to foam milk for lattes and cappuccinos.

I wouldn’t say the results are barista-level (you’ll want to look at the best espresso machines for that), but it’s consistently smooth, quick, easy to use, and great for a family of coffee drinkers with different tastes. Here’s what I uncovered during two weeks of testing over the holidays.

Design

I tested the Ninja Prestige DualBrew System in our UK test kitchen, then I took it back to my family’s home to test over the holidays. The UK and US designs differ very slightly, but the performance and functionality are nearly identical.

Out of the box, the machine isn’t huge, but it does have a presence on the counter. It’s not suave or sophisticated like an Italian-style espresso maker. It's more about functionality than aesthetics.

I found the controls intuitive, with clearly labeled buttons for drip coffee and espresso modes, and handy instructions taped to different elements. There’s a water tank at the back that slots in and out easily. At the side, you'll find the milk frother and measuring spoons. Finally, light-up controls that let you select the style of coffee you want to make.

On the drip coffee side, there’s a space for the glass carafe (which has a black plastic lid) and a hotplate to keep the coffee warm. There’s also a removable drip tray that makes it easy to switch between carafe and mug brewing.

On the espresso side, you can slot original-style Nespresso capsules (made by any brand of your choice) into the top, select your brew style, push the start button, and coffee pours straight out into your mug. You can adjust the height of the ledge depending on whether you're brewing an espresso, lungo, ristretto, or iced coffee.

Brewing Performance

For what it lacks in suave style, the Ninja Prestige DualBrew makes up for in functionality. On the drip side, it offers three coffee brew styles (Classic, Rich, and Over Ice) and can fill anything from a full 12-cup carafe to a single mug for yourself. Every cup I drank was balanced, hot, and never watered down or bitter.

I used the hotplate a lot to keep the coffee warm throughout the morning, so you can sip at your own pace instead of rushing through it. It has smart functions like Delay Brew, which helps you pre-program your morning coffee the night before.

I’m not the biggest Nespresso coffee drinker, but I like that you can pick up the pods at the grocery store and experiment with different flavors (the Rosso Café Holiday blends from Amazon were my go-to for the testing).

You can choose three espresso brew styles (Espresso, Lungo, and Over Ice). Every day, I popped in the capsule, and the 19-bar pressure system poured a smooth shot in little over 60 seconds. I’ve tested the best Nespresso machines, and none of them were as quick as this.

Another bonus that sets this Ninja coffee maker above a regular Nespresso machine is that it has a fold-away milk frother. It slides out from the side of the machine, avoiding the counter clutter of a separate appliance (see the photo below).

However, it's not perfect. You have to microwave the milk first before you can froth it and turn your espresso into a latte or cappuccino. I also found that the milk was very foamy and not that smooth to taste; I much prefer the quality from a proper milk steamer.

How Does it Compare?

Compared to traditional drip coffee makers, the Ninja Prestige DualBrew offers far more flexibility – but it doesn’t veer into gimmicks or sacrifice on quality for drip coffee lovers. It is certainly deserving of a place in our guide to the best drip coffee makers of 2026.

If you are cautious about the materials in your coffee maker, you might want to consider one of the best non-toxic coffee makers instead. I did notice black plastic on the lid of the glass carafe. Options like the stainless steel Aarke coffee maker if you are more cautious about material transparency.

If you are properly into espresso but still looking for ease, I’d consider the Ninja Luxe Café Pro instead. It is still quick and automated, but delivers a more authentic experience with a portafilter and freshly ground beans.

Our Verdict: Should You Buy it?

For me, the ease of use is one of the Ninja Prestige's strongest selling points. Switching between drip and espresso is almost effortless: choose your mode, select the size, and go. This is very well-suited to a family household where tastes vary, and patience is limited.

It’s not trying to replace a dedicated espresso setup or appeal to coffee purists. Instead, it excels at what most people actually want: reliably strong coffee, fast brewing times, and a calm start to the day. I loved testing it.

How We Test Coffee Makers

At Homes & Gardens, our product tests are standardized across each machine so that we can compare all of the products against each other, without bias. We’ve developed a barista-approved process for trialling coffee makes; you can read more behind-the-scenes detail on our dedicated page: how we test coffee makers.

This year, I’ve resolved to eat healthier breakfasts – protein-packed plates of baked eggs, sautéed greens, maybe a little smoked salmon. It’s the kind of routine Gwyneth Paltrow calls a 'boyfriend breakfast.'

This is how the Lancaster Cast Iron Skillet No. 4 (available at retailers like Amazon) ended up in my kitchen. I’ve tested all the major cast iron brands for the Homes & Gardens guide to best cast iron cookware, so I wanted to try this USA-made vintage design for comparison.

I tested the smallest skillet in the Lancaster range during the first week of January 2026. I found it perfectly sized for fried egg breakfasts and side dishes. It’s a small upgrade that makes breakfast time a joy. Free from forever chemicals, too, I now consider the brand some of the best non-toxic cookware you can buy.

Specifications

First Impressions & Design

The first thing you notice is how light it feels for cast iron. Lancaster’s thinner walls mean it heats quickly and evenly, which is ideal for breakfast cooking when you don’t want to wait around for too long.

The interior is pre-seasoned and polished to a smooth finish, which is great for just unboxing and cooking straight away. I immediately noticed the pour spouts, too; very practical if you plan to make sauces in the pan.

One thing to note is that the no.4 skillet is small. I think it's perfectly sized for one or two portions: think crispy fried eggs, sautéed spinach, or a small skillet frittata. If you want to feed a family or have bigger breakfasts/meal prep in mind, Lancaster Cast Iron produces skillets of all different sizes – you should choose a size 8 or above.

Cooking Performance

As a cookware editor, I know that in order to cook and eat well, it's essential to select the best cookware materials for your health. Personally, I reach for pans that are naturally non-toxic and safe to use on high heat without leaching chemicals.

I tested the Lancaster Cast Iron Pan on my induction stove, as well as in a high-heat oven for baked frittatas and cookies. Here are the notes from my test kitchen.

• Fried eggs: the skillet fits about two eggs comfortably. They cooked evenly with gently crisped edges, releasing nicely from the smooth, pre-seasoned surface with the help of my stainless steel spatula.
• Scrambled eggs: a portion for one worked well; the eggs bubbled evenly across the pan, demonstrating even heating. I used low heat to create a creamy, gently cooked dish.
• Frittata: This was my favorite breakfast of the week. I cooked a small frittata for two, with cheese, courgettes, and tomatoes. The veggies cooked evenly with golden edges, and the frittata was baked in the oven for just 10 minutes. The pan was easy to lift in and out of the oven; it was lightweight and comfortable to handle. There was a little sticky mess left in the pan after slicing, but it cleaned up well (more on that in the section below).
• Chicken sausages: proteins browned beautifully and evenly in the Lancaster Cast Iron Pan, though you can only fit a couple at a time in the no.4 model.
• Skillet cookie: Not a healthy breakfast, but I couldn't resist trying a cast-iron dessert. I used chickpea flour, and it baked with a crisp edge and tender centre. I was pleased with the skillet’s versatility, and I enjoyed the small dessert, but larger cookies would require a bigger pan.

Cleaning, Storage & Maintenance

This isn’t a 'wipe-and-you’re-done' pan – and I think it’s important to say that honestly. I got a little frittata stuck to the base (see above), and while it did clean up without too much effort, it wasn’t quite as seamless as some other premium pans I’ve tested.

Soapy warm water, gentle scraping with chain mail, and a quick re-season sorted it. I did notice that the sticking lessened and clean-up got easier throughout the week. That's how it works with cast-iron pans; they get better with use.

After cleaning, you need to carefully dry the pan to avoid rust (we have a guide on how to clean every type of cookware material, if you need more guidance). For storage, the small skillet fits into any drawer or cupboard. It also looks really charming hanging above the stove (there is a loop in the handle for this exact reason!)

How Does it Compare?

Compared to the Lodge Chef Collection Skillet review I wrote in November, the Lancaster Cast Iron Skillet is noticeably smoother and lighter. It feels more refined and responsive, especially for eggs. However, it is much more expensive. You can get a medium -sized Lodge skillet for under $30, but the mini Lancaster pan I tested costs over $100.

I also reviewed the Field Company skillet last year, which is Lancaster Cast Iron’s closest rival. In my opinion, they are pretty neck and neck – especially to the untrained eye. In my chef tests, the Field Company pan edged ahead on easy cleanup (there was practically zero mess left in the pan on the frittata test), but both pans shine in their smooth, vintage feel and the fact that they are crafted in the USA. If you can’t choose between the two brands, I’d probably just pick whichever is more affordable (look out for the sales).

Should You Buy It?

The Lancaster Cast Iron skillet is smooth, durable, lightweight, and thoughtfully made. It’s ideal if you cook a lot of healthy breakfasts, value non-toxic cookware, and want a small pan that heats fast and feels beautiful to use. If you want more versatility or you need to feed a crowd, I'd definitely size up.

How We Test Cookware

The best cookware has to tick all the boxes: versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about the testing process behind how we test cookware at Homes & Gardens, including how long we test each piece for and specifically which recipes we trial.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.

I test cookware for a living, and over the past year, my kitchen cupboards quietly filled with around 30 pans. Moving into a tiny new city kitchen forced me to rethink. I needed to cut down, keeping only the most versatile high-performers for an effective clutter-free space.

So when a stackable set from Staub arrived for testing, just before my move, I was thrilled. If you are wondering how to choose the best cookware for a small space, this clever design is a big win. It combines low-stick, cast-iron, non-toxic cookware (I chose the fry pan, braiser, and cocotte) with a nesting design that saves cupboard space without compromising performance.

I tested the three-piece Staub Stackable Set on everything from delicate omelettes to chicken casserole. Aside from one extra-large non-stick wok I adore for weekly stir-fries, it’s now the only cookware I see myself using for the foreseeable future.

Staub Stackable Set: Specifications

Design & First Impressions

The Staub Stackable Set is designed for kitchens where space is at a premium. In the three-piece set, there's a 24 cm cocotte, sauté pan, and frying pan – and you can add a griddle with the four-piece set.

Each piece nests neatly, with a single universal lid that fits them all. Protective bumpers prevent scratches, so the pans stack safely, keeping cupboards and countertops clear and tidy. The glossy, majolique exterior wouldn’t look out of place in an open kitchen cabinet either; it is chic and nice to display.

Made in France from thick, enamelled cast iron, these pans feel built to last a lifetime (not just a stint in a small apartment!). The best cast iron cookware is known for distributing heat evenly and retaining it for longer, which is ideal for searing, browning, and slow-cooked dishes.

Cooking Performance

In my kitchen, I cook mostly fried egg breakfasts and family dinners, like pastas, risottos, and casseroles. This set handles all of my favorites beautifully.

First, the frying pan: it is small but well proportioned for two to three servings and handled everything I threw at it: fried eggs, French omelettes, sautéed vegetables, all cooked evenly, with no sticking or staining. It is as good as the best non-stick fry pans; I liked that I could use it without fear of chipping or flaking coatings.

The sauté pan is a little deeper, which works nicely for sauces, risottos, pastas, etc. I noticed the heat retention of the cast iron keeps cooking consistent, so sauces and braises bubble evenly from edge to edge.

I braised my mum’s classic chicken casserole, then everything emerged perfectly cooked – deep flavors, tender chicken, and crispy rice edges. I quickly sautéed garlic prawns in the frying pan, then added them on top, too. The slightly rough enamel surface gives food a beautiful golden texture on protein.

What I love most is the universal lid that fits onto each pan in the set. Staub lids are renowned for their interior spikes, which drip condensation back onto the food, so stews, casseroles, and braises remain moist and not dried out.

I also loved the large cocotte, which transitions seamlessly from stovetop to oven, making it exceptionally versatile and space-saving. The same design is already featured in my guide to the best Dutch ovens. One note for stir-fry lovers: none of the pans are spacious enough to toss a proper stir-fry. If that’s a regular recipe in your weekly rotation, you will probably want a separate wok (I'm a fan of the HexClad one).

Cleaning & Maintenance

Storage is the name of the game with this stackable set. They nest easily and neatly, like Russian dolls, so you don’t waste space, and your cupboards stay clutter-free.

If you’re a fan of dishwasher-safe pans, these are hand-wash recommended, but rest assured: they only require a quick rinse to get clean. I used soapy water and a soft sponge; I wouldn't use anything too harsh. The hard-wearing black enamel interior is naturally thick and non-staining, but the. brand still recommends wooden or silicone utensils (personally, I use the Supoon I got from Amazon for pretty everything).

I left the pans on the side to dry before remembering you need to hand-dry cast iron cookware to prevent rust. Luckily, Staub uses a triple-layer enamel, so you don’t need to season your pans with oil. We have a guide on how to clean and care for every type of ccookware, if you need more guidance.

How Does it Compare?

I haven’t seen many options on the market like Staub’s stackable set, apart from Joseph Joseph’s non-stick nesting pans from Amazon. Our Living editor, Martha, wrote about these back in November – she got them for a similar reason to me, as she was moving into a small flat.

Personally, I prefer Staub’s stackable cast iron – it feels like an heirloom set, designed to be used, loved, and passed down for decades. The price tag is a little higher, but they will travel well with you throughout life (unlike non-stick coatings, which tend to last only 2-3 years).

I also compared Staub to Le Creuset. In the picture above, you’ll see the Dutch oven my mom has owned for 30 years. I personally prefer Staub for the dark, textured enamel (easier to keep looking clean and gets better textures on meat). You can also see that the three stacked pans are not much taller than one Le Creuset Dutch oven, which is handy.

Should You Buy It?

If you live in a small kitchen, love clutter-free spaces, or simply enjoy beautifully engineered cookware, the Staub Stackable Set is hard to beat. It’s versatile, reliable, and space-saving – exactly the kind of set that makes cooking feel effortless rather than a chore. And under $600, I think it's actually quite a good value. The only thing you might want to add is a spacious wok for stir-fries.

How We Test Cookware

The best cookware has to tick all the boxes: versatility, manageable weight, safe materials, brilliant cooking performance, and, crucially, ease of cleaning.

You can read more details about the testing process behind how we test cookware at Homes & Gardens, including how long we test each piece for and specifically which recipes we trial.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, from Mindful Chef to Deliciously Ella, I do have exacting standards.

During the winter months, when the air is crisp and the days shorter, Aran Goyoaga retreats to her kitchen. The baker, photographer, and James Beard–nominated author has long been known for her soulful, poetic approach to gluten-free baking. Her new book, The Art of Gluten-Free Bread (Amazon), is exactly what is needed for the New Year and season of slow rituals.

The Evolution of a Family Baking Tradition

'This is the book I wish I had fifteen years ago when I stopped eating gluten,' she says. 'It’s the culmination of years of testing, learning, and refining.' Goyoaga grew up in the Basque Country in Northern Spain, where her grandparents owned a bakery and lived in the flat above the shop, so she spent her after-school hours doing homework surrounded by brioche and shortbreads. So, it’s no surprise that, when Goyoaga turned to baking to widen her own gluten-free options, she was determined to reimagine gluten-free baking as an evolution of her family traditions, not a compromise.

Celebrating a World Beyond Wheat

'The biggest misconception,' she explains, 'is that gluten-free bread has to be dense or flavorless or made with filler ingredients. It doesn’t have to be that way.' Instead, she approaches each recipe with balance and intention, blending whole grains and light starches to create structure and depth. 'People forget that wheat flour itself is mostly starch,' she says. 'In gluten-free baking, it’s about finding the right balance between whole grains and starches to achieve the texture you want.'

What emerges is a collection of loaves that are as nourishing as they are beautiful –breads that celebrate the vast world beyond wheat. 'Flours like sorghum, millet, brown rice, teff, and buckwheat each have their own character and aroma,' Goyoaga explains. 'When you bake with these, you’re expanding your palate.' Many of the breads in her book, she adds, are higher in nutrients and fiber than traditional loaves – and often easier to make. 'Because gluten-free doughs don’t rely on kneading, you simply mix, ferment, and bake. There’s something very freeing about that.'

Baking Fosters Connection

In The Art of Gluten-Free Bread, and in her on-demand gluten-free baking classes, Goyoaga goes beyond bread and explores an entire world of baking. It extends to classic cookies, buns, crackers, and all the comforting essentials you’d expect to find in a well-stocked bakery, like the one she grew up above – perfect to make as a nourishing and thoughtful gift for a gluten-free friend.

For Goyoaga, fall and winter are the natural seasons for baking. 'I’m a homebody,' she says. 'I look forward to this time – lighting the best candles, cozying up with blankets, making a fire, and filling the house with the smell of bread.' The act of baking itself becomes its own reward: 'Working with your hands, nurturing a starter, or sharing a loaf with a neighbor are grounding, creative acts. They bring you back to yourself and foster connection. There’s a deep sense of gratitude in that.'

Embrace the Pared-Back Process

Her pared-back philosophy extends beyond ingredients to the tools she keeps in her kitchen. 'I don’t like clutter, and I find it wasteful to fill a kitchen with single-use tools,' she says (learn how to declutter a kitchen in 5 simple steps). 'I’d rather invest in a few well-made pieces that last a lifetime – a great chef’s knife, (our Kitchen editor is a fan of the HexClad knives), a sturdy metal loaf pan, the best stand mixer, a heavy cake pan, a good rolling pin.' For her, the point isn’t just minimalism – it’s awareness. 'When you pare back, you learn what really matters. You understand why you’re using a tool, what it’s made of, and how it serves you.'

There’s also a quiet mindfulness to her process, a pace that feels increasingly rare. 'Baking is absolutely an antidote to the pace of modern life,' Goyoaga reflects. 'It asks you to slow down, to focus, to use your hands. In a world that’s so fast and digital, baking gives us a chance to make something real, beautiful, nourishing – and to share it.'

Let Practice Become Ritual

For those new to gluten-free baking, her advice is simple: start with intention. 'Read the introductions to my books,' she says. 'Learn the flours, use a kitchen scale, follow the recipes exactly at first. Repetition leads to intuition. The more you bake, the more you’ll understand how the dough should look and feel.'

In other words: let practice become ritual, and ritual become joy. 'Bread is emotional,' she says softly. 'It connects us to family, to community, to memory. Being able to bake a loaf that feels and tastes like bread again can be incredibly moving.'

Olive and Rosemary Fougasses

Grabbing a loaf of olive fougasse – a crispy and chewy bread in the shape of a grain of wheat, originally from Provence – was always on the top of the to-do list anytime we traveled across the border to France when I was a kid. A loaf doesn’t quite describe this bread; it’s more like a light olive oil–tinged stalk. The best way to eat it is to break off pieces, finishing the whole thing while silently walking along cobblestone streets – this is how I remember it.

The bread has a crispy crust with a chewy bite and nice air pockets and is a close cousin to focaccia. The most important thing for achieving a crispy exterior is to preheat your oven for a good half hour or even longer. Give the oven a chance to get really hot by preheating it to 500°F (260°C), then lowering it to 450°F (230°C) when the bread goes in. You can even skip the sheet pan and bake the bread directly on a pizza stone.

Ingredients (makes 2 large fougasses)

• 2 teaspoons (8 g) active dry yeast
• 475 grams water, heated to 105°F (41°C)
• 12 grams granulated sugar
• 20 grams psyllium husk powder
• 150 grams tapioca starch 150 grams potato starch 150 grams sorghum flour, plus more for dusting
• Leaves from 2 rosemary sprigs, finely chopped
• 2 teaspoons (8 g) kosher salt 25 grams extra-virgin olive oil, plus more for brushing
• 70 grams pitted Kalamata or green olives, chopped
• Flaky sea salt, for sprinkling Freshly ground black pepper, for sprinkling
• 15 grams sesame seeds

Method

• Make the yeast-psyllium mixture. Sprinkle the yeast into a medium bowl. Add the water and sugar and whisk until dissolved. Let the mixture sit until frothy, about 10 minutes. Whisk in the psyllium vigorously until smooth. Let it gel for 5 minutes.
• Make the dough. In a stand mixer, stir together the tapioca starch, potato starch, sorghum flour, rosemary, salt, and yeast-psyllium mixture. Snap on the dough hook and begin mixing on medium speed. Add the olive oil and continue mixing until you have a smooth dough. It will look dry initially, but it should come together in 2 to 3 minutes. Add the olives and mix until they are thoroughly spread through the dough. The dough should feel moist and a little sticky but hold together nicely.
• Proof the dough. Brush a large bowl with some olive oil and transfer the dough into it. Turn the dough around to coat in oil and shape into a ball. Cover the bowl and let it ferment until doubled in size, about 45 minutes.
• Preheat the oven. Position a rack in the bottom third of the oven and preheat the oven to 500°F (260°C).
• Shape the fougasses. Lightly dust a work surface with some sorghum flour. Transfer the dough to the surface. Using your fingertips, press down on the dough to gently stretch it into a round that is 1/4 to 1/2 inch (6 mm to 1.3 cm) thick. You can use a rolling pin if preferred, but be careful not to tear the dough. Using a bench knife or knife, vertically cut the dough in half. You should have two half-moons. Place one piece of dough on a sheet pan and the other on a second pan. Cut a center slash in the middle of each half-moon without cutting through the ends, then cut three slashes on each side. Gently pull apart the slashes so there is a nice opening in between. Again, be careful not to tear the dough. If you simply cut the slash but don’t separate the dough enough, it will end up baking together and not give you a nice opening in the fougasse. The dough can easily tear because it doesn’t have a lot of elasticity, so work gently.
• Bake the fougasses. Loosely cover one pan with plastic wrap and refrigerate it while you bake the other. Brush the top of the fougasse with olive oil and sprinkle with flaky salt, black pepper, and half of the sesame seeds. Place the pan in the oven and reduce the oven temperature to 450°F (230°C). Bake for 25 to 30 minutes, until golden brown. Brush the second fougasse with olive oil, sprinkle with flaky salt, black pepper, and the remaining sesame seeds and bake for 25 to 30 minutes, until golden brown.
• Cool the fougasses. Slide the fougasse loaves onto wire racks to cool for at least 30 minutes before cutting into them. They are best eaten the same day.

Rosemary Focaccia

My favorite focaccia has a very thin, slightly crispy, golden crust with a soft open crumb. This is achieved with a high-hydration dough that includes a lot of olive oil and millet flour to give the dough that golden color. This focaccia works really well for sandwiches when you cut it in half horizontally; a combination of mortadella, arugula, and almond aioli is my favorite.

If you have ever worked with gluten-containing focaccia dough, you might expect this dough to be very bubbly and might even be tempted to aggressively dimple the dough with your fingers before it goes in the oven. This dough will not create those large air pockets, so try to be gentle with the dimpling. I don’t recommend adding any heavy toppings like a bunch of tomatoes, because they can weigh down the dough while baking and compress the crumb.

If you don’t have a 9-inch (23 cm) square pan, you can use a 9-by-13-inch (23 by 33 cm) pan, but only stretch the dough to a 9-inch (23 cm) square.

Ingredients (makes one 9-inch focaccia)

• FOR THE SPONGE
• 175 grams sorghum flour 45 grams millet flour
• 10 grams active dry yeast 280 grams water, heated to 105°F (41°C)
• FOR THE DOUGH
• 170 grams water, at room temperature
• 35 grams extra-virgin olive oil, plus more for drizzling
• 10 grams apple cider vinegar 20 grams psyllium husk powder
• 160 grams tapioca starch 90 grams potato starch
• 15 grams granulated sugar
• 21/2 teaspoons (10 g) kosher salt
• FOR TOPPING
• Fresh rosemary leaves Fresh thyme leaves
• Flaky sea salt, for sprinkling Freshly ground black pepper

Method

• Make the sponge. In a medium bowl, stir together the sorghum flour, millet flour, and yeast. Pour in the water and whisk until smooth. Cover with a kitchen towel and proof until the sponge rises up creating a dome and it has a mousse-like texture, about 45 minutes.
• Make the dough. Add the water, olive oil, and vinegar to the bowl with the sponge and whisk together. Whisk in the psyllium and let it gel for 5 minutes. In a stand mixer, stir together the tapioca starch, potato starch, sugar, and salt. Add the gelled sponge mixture. Snap on the dough hook and mix on medium speed until the dough comes together and is smooth, 3 to 4 minutes. Transfer the dough to a work surface and knead it a few times to smooth out the surface.
• Proof the dough. Drizzle the bottom of a 9-inch (23 cm) square pan with 2 to 3 tablespoons of olive oil. Place the dough inside the pan and flatten it with your hands until it nearly reaches the edges and is about ¾ inch (2 cm) deep. Using your fingers, dimple the surface of the dough, making deep indentations. Cover the pan with a kitchen towel and proof until nearly doubled in size, 45 minutes to 1 hour.
• Preheat the oven. Position a rack in the bottom third of the oven and preheat the oven to 425°F (220°C).
• Top and bake the focaccia. Drizzle the top of the focaccia with more olive oil. Gently dimple the top of the focaccia with your fingertips. Sprinkle with rosemary, thyme, flaky salt, and black pepper. Bake the focaccia for 45 to 50 minutes, until the surface is a deep golden brown. If the surface becomes too dark after 35 minutes, tent it with aluminum foil. Drizzle the focaccia with a bit of olive oil for extra shine when it comes out of the oven.
• Cool the focaccia. Let the focaccia cool in the pan for 10 minutes, then slide it onto a wire rack to cool completely before cutting. It is best eaten the same day.
• VARIATION: Focaccia Crackers
• Thinly slice any leftover focaccia. Arrange the slices on a sheet pan in a single layer. Bake at 300°F (150°C) until dry and crispy, about 20 minutes. Transfer to a wire rack to cool. Store the focaccia crackers in an airtight container for up to a week. Serve with dips and cheeses.

Menu of the Moment is a monthly Homes & Gardens feature which taps into a seasonal cookery mindset or food trend, with a selection of recipes inspired by the calendar or zeitgeist, and an interview with the cook, chef or recipe book author about the story behind them, and what brings them joy about cooking seasonally and for the moment.

As a kitchen editor and trained cook, I test hundreds of appliances every year – from frying pans to juicers – and 2025 was no different. Some gadgets looked good on paper but didn’t live up to the hype, while others quickly became heroes I continue to reach for day after day.

These 10 products stood out because they’re genuinely useful and make day-to-day life in the kitchen easier. From the best cookware that makes feeding the family a cinch, to cleaner air fryers that crisp food without questionable coatings (the best non-toxic air fryers), these are the tools I personally trust – and you can too.

Consider this your shortlist for 2026. And if you want a pro tip, peek our edit of the January sales – some of my favorite items often have the best deals right now.

If I had to pick just one 'Desert Island' item, it would be tricky (it was hard enough to compile ten), but there are two drinks machines that saved me so much time and effort that I couldn’t part with them.

First, the Ninja Luxe Café Pro from SharkNinja. As someone who tests coffee machines for a living, this is the one that simplified my mornings. It makes consistently good lattes, so I’ve stopped buying takeout. Then there’s the SMEG Soda Maker, from Crate & Barrel, which I initially thought would be a nice-to-have but now use almost daily, quietly replacing my seltzer habit.

Top 10 Most Useful Kitchen Products I Tested in 2025

Below you'll find my top ten-rated products out of the hundreds I tested in 2025. If you want to read more in-depth testing detail, I have also linked the full reviews for each product.

These ten products made my kitchen life in 2025 so much easier, and I still reach for them every week. From clever stackable cookware to the best juicers, each one is genuinely useful (no gimmicks allowed in my kitchen!)

If you’ve been inspired to do a kitchenware refresh, I can also explain which food prep appliance you need – and how to choose the best non-toxic kitchen appliances for prepping and cooking well in the new year.

Thanks to a career spanning the worlds of fashion magazines, the red carpet, and now running her own interiors brand, Louise is a true maven of style from wardrobe to home. So, what she doesn't know about upcoming design trends probably isn't worth knowing. From working for glossy fashion titles, such as Vogue, Glamour, and InStyle, Louise moved from the UK to Los Angeles in 2009 to work in front of the television camera on shows including MTV’s makeover show Plain Jane, and as a red-carpet correspondent at the Oscars, Golden Globes, and Emmys for NBC's Access Hollywood.

It was there that she met her husband, the TV director Mackenzie Hunkin, while working on shows like TLC's Style by Jury, before the couple decided to return to the UK in 2019. Now based in London with their two young daughters, the British designer Louise Roe has taken her great taste, honed while covering fashion’s front rows for more than a decade, and turned it into an elegant, timeless and nostalgic, yet modern homewares collection called Sharland England, named after her great grandmother, launched in late 2021.

From bamboo armchairs to rattan decorating ideas, like aperitivo side tables, to embroidered table linens and curvaceous terracotta jugs, Louise has drawn on historical references, childhood memories, and artisans using age-old techniques to create pieces with a sense of relaxed luxury and classic timelessness.

Here, she shares how she stays grounded and calm, juggling the busy life of a self-funded entrepreneur, wife and mother.

Homes & Gardens: What Does Home Mean to You?

Louise Roe: My style is very much informed by having grown up in the English countryside, where our home was filled with antique chintz, rattan, cane and antique wooden furniture. I have tried to bring the same warmth, tradition and nostalgia evoked by those pieces into my own home. Pieces aged with time, upholstered ottomans in classic ticking stripes, and shelves lined with books (their spines creased from being read to death), bring depth, character and soul to a room. So do colours derived from nature, like the Edward Bulmer shade of reddish-brown Sang de Boeuf that’s on our living room walls – it's also where my desk is – that makes me feel enveloped in an elegant coziness. It makes home feel like somewhere I can shut the door and leave the craziness of the world behind.

Homes & Gardens: How Would You Describe Your Style at Home?

Louise Roe: We don't have an open-plan house, but you can see at least one other room from wherever you're standing, so the colours complement each other as you move around. Browns, different shades of green – from Farrow & Ball Lichen in the bedroom to a darker racing green in Mackenzie’s study – all colours that you see in nature, but were also used historically. If you live in an older house, it feels right when they go on the wall. I love wallpaper too, especially in bathrooms, because they're playful, like Veere Grenny's coral-inspired Folly for Schumacher (Wallpaper Warehouse) and Living Quarters’ pretty prints. I am a maximalist, and I err towards a layered look where I'm quite happy to have print next to print, next to print.

Homes & Gardens: What Inspired You to Start Sharland England?

Louise Roe: After we moved back to the UK, I wanted to shift gears in terms of doing something more creative but on a smaller scale, but I couldn't quite put my finger on what that was, so this was a wonderful project to focus on, especially during lockdown. The idea to make rattan furniture came to me like a bolt of lightning, inspired by my great grandmother, Marjorie Sharland, whose beautiful furniture, from rattan and cane chairs to beautifully patinaed desks, had surrounded me as a child.

Homes & Gardens: Why Were You Particularly Drawn to Designing With Rattan?

Louise Roe: Marjorie had lived in Buenos Aires, and my mother describes her as a very magnetic character with a beautiful home and a real flair for decorating and entertaining. Slowly the idea came together because I am obsessed with rattan as a material – it's timeless, charming and elegant but also informal and it is also very romantic. When I think of rattan, I think of the glamour of the 1920s Riviera, where I imagine writers like F Scott Fitzgerald and Hemingway drank absinthe out of beautiful glasses while lying on a rattan lounger in someone's garden.

Homes & Gardens: Do You Have Any Rituals For Starting and Ending the Day?

Louise Roe: I start every morning early, enjoying a cup of tea at my desk before everyone else wakes up. It's quiet and I feel creatively productive at that time of day. In the evening, I keep a massage roller (like this one from Amazon) under the bed to stretch out and soothe all my muscles before going to sleep.

Homes & Gardens: How Do You Create a Sense of Calm During Your Day?

Louise Roe: To distinguish between the end of the working day and family time, I light a candle, put on some chilled jazz and pour a glass of wine. I have an essential oil that I'll put on my wrists, which I then breathe deeply in; I do four-two-four breathwork with the girls, too. My youngest calls it ‘slide’ breathing – she says ‘your breath goes up the slide and then waits at the top and then it goes down the slide again'. But then I think a glass of red wine also does the trick.

Homes & Gardens: What About Your Skincare and Selfcare Routine?

Louise Roe: Sheet masks and under-eye patches by 111Skin are brilliant – I put them on and then do something like watch a movie and forget about them. It has to be easy, otherwise I won’t do it. I add a spoonful of Wild Nutrition’s collagen powder to an ORS electrolyte drink (Amazon) – incredible for hydration – and I find magnesium in the evening very calming. I try not to overdo it on supplements, I’d rather eat oily fish, fresh vegetables and pulses to get the goodness that way and I do reformer Pilates for an hour once or twice a week.

Homes & Gardens: How Do You Juggle Being an Entrepreneur With the Demands of Family and Relationships?

Louise Roe: If I have a great morning, feeling like everything is in balance, I have to accept that by the afternoon it might all be falling apart, but that’s OK because that’s life. My first and forever priority is always family, so if things like my social life or working out fall off the radar, that's fine, too. I try to spend one-on-one time with the girls – even if it’s just grabbing a hot chocolate after school – and with my parents, too; I have breakfast with my Dad once a month, when we talk about absolutely everything; and go on special outings with my mum to concerts at the Royal Albert Hall or an exhibition. And if I’m lucky to grab a quick walk and a coffee with my friends, these are often more precious moments to me than going out with them for a big dinner somewhere fancy.

Homes & Gardens: What Makes You So Good at Taking Risks – From Moving to LA to Work in the Cut-Throat World of Television in Your Twenties to Starting Your Own Business in Your Forties?

Louise Roe: My dad is an entrepreneur, and I remember when I was only about eleven, he said I’d have my own business one day. I didn’t agree but he was right. I have that drive to work for myself, and while it's scary, I enjoy it. There's an adrenaline rush, where the highs are higher and the lows are probably lower, but I would never swap it.

Homes & Gardens: What Are Your Feelings About Ageing?

Louise Roe: I get such a buzz from my business – keeping my mind active and my body on as top form as possible is far more important to me than trying to look like I’m still 25. I now approach things like exercise not out of vanity but longevity – I want to be the most active granny I can be when that day eventually comes.

Homes & Gardens: Where Do You Look For Creative Inspiration?

Louise Roe: Something that helps me switch off and dream is reading through old, usually out-of-print interiors books. I hunt them down on Etsy, eBay, car boot sales. It’s great because I’m not looking at a screen and I’m also not looking at a picture I've seen on Pinterest or Instagram.

Homes & Gardens: Tell Us About Your Recent Collaboration With Crate & Barrel’s Crate & Kids?

Louise Roe: Sharland England for Crate & Kids launched in October, and I’ve designed everything from beds, drawers, and chairs to throws, rugs, and curtains. It was a real joy, partly inspired by a sweet little set of vintage Brambly Hedge children’s books (at Amazon) I found, which follow the lives of little mice who live inside trees, but with the most gorgeous interiors you’ve ever seen. It shares the same charm as the aesthetic and feeling I’ve tried to give Sharland England, and I wanted it to be of good quality, so that the pieces last. You could easily take the Crate & Kids Crosby desk with its faux bamboo legs from childhood to university.

Homes & Gardens: What is Your Biggest Luxury?

Louise Roe: It's time. If you gave me a day where I wasn't allowed to work, I'd probably spend a good chunk of it on my own going to a gallery or a National Trust house I haven't yet visited. To just mooch around without being rushed would be a true luxury to me.

Louise's Essentials For a Calm and Balanced Life

This interview is part of the My Ritual series from Homes & Gardens, which explores the ways that leading tastemakers find calm and connection in their busy lives. Part of our wellbeing and sanctuary content, you'll find plenty of tips and nuggets of wisdom as well as product recommendations to help you create your own daily wellness rituals, for a healthy body and calm mind.

Christmas, in all its sparkling glory, has come and gone. The decorations are down, the mince pies are eaten, and suddenly the shops are filled with post-holiday chaos. Everywhere you look, bargains are calling, emails pinging with discounts, and the thrill of sales is in full swing.

Among all the sales happening right now, the one that has truly caught my eye is The White Company sale. The White Company towels have a reputation for being outstanding, and unlike so many things that fail to live up to the hype, these genuinely do. I wouldn’t dream of buying any other brand, and having owned my own sets, I can vouch that they are worth every penny.

Their thickness and softness mean they dry quickly and feel cosy on the skin, which is exactly what you need when trying to start the year on a calm, ordered note. They also come in classic shades that blend effortlessly with any bathroom, making everything feel a little more polished without much effort.

I opt for the Classic Hydrocotton towels, which are pretty hard to beat, but these are my other favourite picks on The White Company site at the moment, each towel as deliciously soft as the next.

I’m definitely stocking up now. These towels are usually quite expensive, so catching them in the sale feels like too good an opportunity to miss. I like having a few extra sets on hand, ready to rotate so they last longer, or for when guests stay over. It’s the kind of small change that makes everyday life feel a bit more organised and enjoyable, and after the chaos of Christmas, I’m all for anything that helps me start the year on the right foot.

As I work my way through post-Christmas decluttering, I’ve noticed how satisfying it is to replace the things that have been hanging around for far too long. There’s something very satisfying about swapping out tired old towels for a few of these perfectly fluffy White Company ones. It feels like a small victory, a way to start the year with a bathroom that actually makes me smile every time I step in.

I’ve also started thinking about how these choices affect my routines. Using something that genuinely feels good transforms ordinary moments into deliberate acts of care. After the clutter and chaos of the festive season, focusing on the things that truly add value makes the post-holiday reset feel purposeful, and these towels are exactly the kind of practical upgrade that delivers both comfort and lasting satisfaction.

My favorite week of the year is the ‘lost days’ in between Christmas and New Year, where you never really know what day it is, no matter how often you are reminded. It’s a time for lazing about, reading, napping, and basically doing not much at all. I enjoy being a homebody around this time, and I very easily get into the rhythm of wake, walk, read, nap, maybe cook, and then wonder what I’m going to do for New Year’s Eve. (No, I still don’t know, but it will involve Champagne and some stylish New Year's Eve decor ideas).

Time to Pause and Reset

I avoid hardcore New Year’s resolutions – any unrealistic expectations of fitness, diet, goals all go out the window in a fit of rebellion the minute we hit the last week of January, so no juice-a-thons for me. I’d rather use this time as a pause, a week to consider the year to come and start my new weekly Moleskine diary (Amazon) (I’m old school). I consider how I’d like to evolve, and I try to add one clean-up chore (too many are overwhelming). This year I’m considering either purging the wardrobe (how many holey misshapen tee-shirts can you have?!) or organizing the garage – I’m leaning toward the latter.

Switch to Lighter Dishes

Foodwise, after the gorging of the holiday season, I’m happy to return to simple, good-ish-for-you dishes. I never begin a diet in January, but I do crave a lighter touch. It’s easier to lean into that while I’m in Australia post-holiday (see my last column on my rules for a relaxing Christmas wherever you are) – having fled the snowy, windy North Fork and NYC – because it’s summer and the food is so fresh, with lots of Mediterranean and Asian influences. When I’m back in colder climates for January and February, that lighter touch shows up as cozy comfort food done gently: hearty vegetable-based soups and broths, bright winter salads, simple tomato-based curries bursting with flavor, roast meats, and chilis.

This is also when I start batch-cooking again – simply doubling everything and freezing it. This style of cooking gets me through most of the winter months. I love comfort food, but at this stage, my gut just isn’t happy with super-rich dishes anymore, so I save those for dinner parties or restaurant treats. Simple vegetable dishes, especially with Middle Eastern or Persian flavours, lift my mood the most.

A Favorite Recipe, Many Ways

One of these recipes that has sustained me for years is Ottolenghi's Hot Charred Cherry Tomatoes with Cold Yoghurt from the cookbook Simple by Yotam Ottolenghi (Amazon). I’ve cooked this so often that my friends think I invented it, and I’m always asked to share it. It's heavy in my rotation because it’s all the good things: A main dish that’s quick to prep, uses just one pan, and is layered with those OMG-its-so-good gutsy flavours you just want more of. The magic of this dish is in the serving, when the bursting, charred, hot tomatoes contrast with the cold yogurt. I have adapted this recipe in so many ways, but I always double the base tomato recipe. Load up sheet pans, cook, cool and freeze flat in Zip Lock bags or plastic containers for later. I’ve also turned it into a base for baked eggs for breakfast, into soups and stews, but sometimes I just have it on toast as a snack.

Hot Charred Cherry Tomatoes with Cold Yogurt (serves 4-6)

I know this recipe by heart, and adapt it in many ways. Sometimes I add a teaspoon of fennel seeds or a grating of fresh ginger, always thyme sprigs, and I add the grated zest lemon directly into the pan rather than the yogurt. Sometimes I just roast the tomatoes for 20 to 25 minutes until bubbling and a little browned, other times I do as Ottolenghi does, and broil / grill for five to eight minutes to blister the skins.

I serve it as a main course for a mezze style appetiser with pita or sometimes as a side – it is great with grilled beef, roast lamb, pan-roasted chicken thighs, and a green salad.

• Heat oven to 400°F / 200°C. Toss 500g cherry tomatoes with 2-3 tablespoons extra virgin olive oil ,1 tablespoon each cumin and fennel seeds, 3–4 garlic cloves flattened with the back of a knife and sliced finely.
• Add a strip of peeled lemon zest and finely grate the remainder and add to the dish with thyme and oregano sprigs, a pinch of chili flakes to taste, a pinch of sugar and season with sea salt, and a good grind of black pepper..
• Roast 20–25 minutes until bubbling and lightly browned. For blistered skins, grill/broil for an additional 5–8 minutes.
• Spread plain full-fat Greek yogurt (about 1 cup/240 ml) on a chilled serving dish and spoon the hot tomatoes and juices over the cold yogurt, scatter with fresh oregano leaves, a few extra lemon strips, and drizzle with olive oil.

Kitchen Must-Haves For the New Year

For many of my friends, a New Year’s 'resolution' looks less like a complete life overhaul and more like a thoughtful kitchen refresh – specifically, clearing out tired plastics and cooking with better, longer-lasting utensils made from non-toxic materials. If you’re thinking about resetting your kitchen this year, these are a few must-have pieces I truly can’t cook without. They’re the kinds of everyday essentials that make meals feel better from the start, replacing disposable or questionable tools with things designed to last.

With that, I hope yours is the celebration you want it to be. I'll be soaking up the sun in Australia with family and friends. Looking forward to a new year of eating, dining, gardening, and homebodying. Follow along for more food, style, and other adventures @Anna_Last on Insta and more in my newsletter Bread & Gravy. Cheers!

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.

There’s nothing more satisfying than cooking in top-rated cookware – the kind that makes breakfast eggs slide out seamlessly, or sears date-night steak to perfection.

But not all pans are created equally. As the Kitchen Appliances Editor at Homes & Gardens, I’m on a mission to help you choose the best cookware. I test everything from everyday skillets to saucepans (and I only review the best non-toxic cookware) so you can cook confidently, safely, and efficiently.

Having trained at a professional cookery school and worked as a food writer and recipe editor for some of the world's leading recipe companies, I do have exacting standards. Here’s a sneak peek into how we test cookware, step by step.

Research

As with all the products we test at Homes & Gardens, the process begins with market research. I want to test all the most popular brands that clamor for your attention with glossy marketing and beautiful aesthetics to see if they live up to the hype (think: stylish newcomer Our Place vs traditional yet expensive, Le Creuset).

I also try to test lesser-known, up-and-coming brands – and less-trendy options, like Lodge cast iron, for example. The best cookware isn't all about big names and good looks – performance is key.

Design & Materials

Materials set the stage for what's to come. Stainless steel, cast iron, ceramic, non-stick, and enameled cast iron each have their pros and cons – and will dictate how we test cookware.

First off: I only test the best non-toxic cookware, and I pay careful attention to coatings – no one wants chemicals leaching into their recipes.

Stainless steel is brilliant for building a fond when browning chicken thighs, while the best cast iron cookware retains heat for oven-finished dishes with crispy edges. Enamel-coated Dutch ovens are my go-to for slow-cooked stews or bubbling bolognese, while the best non-stick fry pans are essential when it comes to tricky, sticky ingredients, like tofu or halloumi.

Once the pan arrives in my kitchen, I'm looking for a solid, evenly weighted pan – as that usually indicates good-quality construction. I also inspect rivets, handles, and edges (I'll explain more about this in the cooking and cleaning tests). Finally, I step back and assess the aesthetics – a beautiful piece of cookware can also make a design statement on your stove, and inspire you to cook.

Ergonomics

A brilliant frying pan or the best roasting pan should feel good in your hands. If it’s too heavy, it’s exhausting to transfer from stovetop to oven; too light, and it won’t retain heat evenly.

As I'm cooking, I'm always looking for balance and comfort. Handles should be sturdy, stay cool, and give you confidence when you’re swirling a pan full of olive oil and onions – or lifting a huge holiday turkey out of the oven.

Cooking Performance

As a cook, this is my favorite part of how we test cookware. I'm looking for a pan that can handle all kinds of ingredients without a hiccup.

For frying pans, skillets, and Dutch ovens, I always start with simple sautéed onions. This can reveal all kinds of issues, like sticking, burning, or uneven browning, which indicate poor heat conduction. This can become instantly apparent when testing the best induction pans, for example.

Next, I sizzle or roast meat, like chicken thighs or steak, to see if the cookware can get a beautiful golden sear and leave fond in the pan for building flavorful sauces and gravies. This is my favorite test; I'm looking out for that all-important Maillard reaction.

After that, I like to test notoriously sticky or delicate recipes, including: tofu, white fish, sticky cheese like halloumi or paneer, steak, and fried eggs. I assess how these work in the pan and the mess they leave afterwards – because no one wants to scrub endlessly after dinner.

Finally, whilst I'm cooking, I gently test enamel or non-stick surfaces with a wooden or silicone spatula (I'm obsessed with my Supoon, from Amazon) – top-quality surfaces should resist scratching and maintain smoothness over time.

Versatility

During my long-term testing, I check whether a pan can handle multiple cooking methods: searing, frying, sautéing, braising, and oven-baking.

Not all pans are made for versatility, and that's okay, but a multi-tasking pan can really save space in the kitchen and become indispensable for everyday meals. One of the best pans I've tested recently –the Caraway Stainless Steel Sauté Pan – stepped up for all my favorite recipes, from searing chicken thighs, simmering pasta sauces, and finishing dishes in the oven.

To test whether pans survive direct oven heat, I first check the instruction manual – then I go for stove-to-oven dishes like frittatas or braised meat. Ideally, the handles should withstand high temperatures, and any coatings shouldn’t warp, discolor, flake, or crack.

Cleaning & Maintenance

Cleaning cookware is a huge part of my testing. A pan can cook beautifully, but if it becomes a scrubbing nightmare, it quickly loses appeal.

Cleaning and maintenance depend on the cookware material (we've recently written a guide: How to clean and care for every type of cookware). Cast iron needs regular seasoning to maintain its natural non-stick layer, while non-stick and enamel-coated pans usually need gentle hand-washing to avoid chipping, which is useful to know, as that may put some shoppers off.

I've found that hybrid pans, like the HexClad Fry Pan, can easily be refreshed with a baking soda and hot water mixture, restoring their performance after sticky or burnt-on foods, which is really handy. Cleaning stainless steel is easier than most people think – it's one of the hardiest choices and can often survive the dishwasher, but also benefits from frequent polishing to retain its shine.

Whatever the material, I look for thoughtful details like flush rivets, which prevent onions or curry sauce from hiding in corners – and some brands include cleaning accessories and handy manuals, which always scores extra points with me.

Durability and Value for Money

Longevity is one of the most important criteria when testing cookware. Over the years, I’ve tested countless pots and pans, and I know firsthand that a pan can look perfect straight out of the box but quickly lose its shine, start sticking, and ruin your ingredients. That’s why I plan for at least one month of real-world testing before a pan earns my recommendation.

The initial price isn’t everything; a durable, well-constructed pan is a better investment than a cheap pan that fails after a few months.

The Final Verdict

At the end of testing, I'll write up my cookware review and score the piece a rating out of five. I'll summarize my final verdict, listing all the pros and cons, and explain which type of cook it will suit best.

Five-star ratings are rare; a perfect piece of cookware has to tick all the boxes: versatility, manageable weight, brilliant cooking performance, ease of cleaning, and, crucially, value for money. You can see all the winners in our guide to the best cookware.

Meet the Woman Behind Houses & Parties

Rebecca Gardner founded her interior and events design company, Houses & Parties, a decade ago, before opening her online store in the same name, selling luxury 'unnecessaries for memorable occasions' in 2020. What she doesn't know about creating incredible dinner party themes and sparkling cocktail parties isn't worth knowing.

In her book, A Screaming Blast: Exceptional Entertaining (Rizzoli at Amazon), Rebecca shares the story of how her passion for parties came about: 'As a girl, I would spend an entire year designing my own birthday party,' she explains. 'My mother was a willing accomplice. One year, I had a fashion show-themed party for all my little girlfriends, and the driveway became a runway, a glamorous local newscaster was the MC, and I was the bride at the end – shining in white polyester.'

Today, of course, Rebecca's events are far more refined, but not without the fun and excess. She does not do anything by halves – in fact she describes herself as 'a professional exaggerator'. Rebecca's 'more the merrier' motto sums up her approach to party planning, and this applies to everything from the guest list and the food to the decor. Her joyfully maximalist events, from 300-person weddings to intimate gatherings, are a melting pot of excitement, frivolity, and most of all, fun, with plenty of surprises thrown in for good measure (think inflatable out-of-this-world entrances to miniature zebra ornaments peeking from under the floral displays). 'I wanted to bring elements that make for a raucous good time to a market that was already full of beautiful tabletops,' Rebecca explains.

Here she reveals the secrets to her abundant and expressionist aesthetic and how to host a party that ensures everyone has a 'screaming blast.'

Pop Art Plates, Luxe Linens and Over-sized Tablecloths

'My party ethos applies to all events, and honestly, I think that any time that we gather, even if it's for a simple Sunday lunch with people you love, it's a party,' shares Rebecca. In her book, Rebecca reveals her tried and trusted resources for the best in the industry – a little black book of sorts – from where to buy amazing marzipan fruit (Fortnum&Mason) to the most beautiful double-face satin ribbon.

'Right now, my favorite plates are the Lexington plates by Haviland and Parlon (at Gracious Style). They're modern and have a thick Chartreuse rim with a little gold edge,' shares Rebecca. She says that they look 'almost like Pop Art on their own' but also work well mixed with something more formal. And while this acidic greenish yellow may not seem like an obvious choice for a party, Rebecca explains 'chartreuse is a twisted color. It's what I call a dirty pastel – a weird and unexpected color – you can mix it with pretty much anything you have and make it fresh.'

When it comes to glassware, the Latticino tumblers by glassblower, Tracy Glover, at Houses & Parties are a favorite of Rebecca's. 'She makes two styles – the tumbler and a goblet – and I have them in all different colours as they're fun to mix and match,' she explains.

'And nothing says "I don't care" like a paper napkin,' exclaims Rebecca. 'Great table linen should be important to everyone – it's paramount.' She favors beautiful appliquéd linens. 'We also have our own Houses & Parties linens that are made in Madeira in shoppable collections, so you can buy a party, soup to nuts,' Rebecca explains. 'And I also love those French-style linen napkins with chunky monograms that you see at the fairs.' These embroidered napkins from H&M Home capture the look perfectly. In fact, she's thought of everything for the discerning party host, including tablecloths which are big enough to cover a long table setting, and even hide the unsightly legs. 'They cover all sins,' she says.

An Abundance of Simple But Delicious Food to Surprise and Delight

When it comes to the food, Rebecca is realistic about what is achievable, particularly when catering for a large group. 'Even if you have the most established, experienced caterer, they're never going to be able to serve a meal to a lot of people as if it's a restaurant, so, please don't serve Dover sole,' she says.

For Rebecca, it's about quality food that's manageable on a large scale and just giving your guests something good to eat, such as family-style dishes that don't have to be served piping hot. 'I love anything Ottolenghi (try the recipes from his Essential Ottolenghi Book Set from Amazon), so when I'm planning a menu for a party that's not in a restaurant, his recipes are really easy for anyone to make, as long as you have all those spices lined up, like a mad scientist – once you get your science station together, the craft of the cooking is quite approachable,' she adds. 'The recipes are substantial and delicious and sophisticated in flavour, but not hard to create.'

And this elevated simplicity extends into dessert, too. 'It's so fun to have little nibbles or friandise,' she says. 'There's a Parisian chocolatier called La Mer de Famille, which has the most wonderful novelty candies, beautifully packaged. So even if you just serve coffee and chocolates, you have a fabulous dessert.' And her hack if you're serving cake? 'The best cake is a grocery store cake. I like to mush in some fabulous candies, like the ones from Marchesi 1824, to make it feel like a party piece.'

Set the Tone and Don't Forget the Lagniappe (the Little Extras)

Another mantra of Rebecca's is 'low light, strong drinks.' Candlelight is a non-negotiable, 'but I avoid scent like the plague,' she says. 'If you're serving food, that's the only thing you want to be able to smell'. She likes to mix a variety of tall candlesticks and short votives, 'so you have flattering light at all heights. I dim the lights, like a panther's cave,' she adds.

Rebecca studied at Savannah College of Art and Design, before going on to work there, creating events and designing interiors, which is when she started collaborating with artists and artisans to commission specialist pieces – something that she brings into her work today. 'A real signature of Houses & Parties is that we make things that no one else has,' explains Rebecca. 'We work with our clients to create little worlds, just for them.'

The last thing Rebecca does is to add lagniappe (pronounced Lanyap) – a Cajun word meaning 'a little something extra' – the finishing touches and flourishes that really make her parties stand out from the crowd. 'This could be teeny little ceramic insects peeking through flower blossoms. It could be some of our Houses & Parties hand-marbled party crackers, which are full of crazy party tricks and prompts, like: 'do your best Mick Jagger impression, or giant diamond earrings and tulle opera gloves.'

Another example of lagniappe could be really beautiful, wrapped candies, just scattered on the table as if Santa dropped them there, or fortune cookies. 'Any little surprise that you can tuck onto the table'.

When questioned on what she wants her guests to feel at one of her parties, Rebecca concludes, 'I want them to know that this 24 inches was created just for them, with book ends for conversation, that they're meant to have fun – put on those diamond earrings, open their party crackers, drink a lot of wine and enjoy themselves,' which I think sums up her lively spirit of fun, wonderfully.

Essential Buys for a Screaming Blast of a Party

In our Entertaining, Styled series, we spotlight tastemakers known for their effortless hosting style. Each feature opens the doors to their rituals of getting party-ready – from the linens they lay to the music that sets the mood and the finishing touches they swear by – with resources from their little black books of expertly-sourced designers and brands, so you can recreate the look at home.

With the holiday nearly upon us, we're all thinking of ways to elevate our hosting game this year. From planning your Christmas day menu to your Christmas table decor ideas, the countdown is on. If your home will take center stage for hosting a large group of family and friends, or you're opting for a more intimate gathering this year, ensure that you're organized for the days ahead with this expert advice. Here's how to have a very merry (and well-planned) Christmas.

Create an Inviting Atmosphere

Creating a sense of warmth and ambiance for the festivities with ensure everyone feels, calm, merry and ready to enjoy the holiday as well as creating a welcoming home-from-home for your guests. 'Holiday hosting should feel as warm and memorable as the gathering itself,' says interior designer Erica McLain, founder of McLain by Design Interiors. 'I like to think of my space as an experience that starts from the moment guests walk in the door.'

1. Make Your Entrance Feel Welcoming

Don't forget to think about your front door when hosting guests this festive season. Since it's the first interaction guests will have upon entering your home, adorning it with a festive Christmas wreath creates a welcoming entrance that says 'come on in.'

'Don't miss the opportunity to make an impression right from the start,' says Jenny Weiss, founder and director at Hill House Interiors. 'Greet your guests with a festive flourish – a beautiful wreath hung on the front door is the perfect way to set the tone for your styling.'

'Wreaths can be personalized to suit every taste, from a traditional mix of cinnamon and orange slices with lush foliage to an exuberant display of layered baubles and ribbons – anything is possible. The smell of pine and mistletoe is key to bring that scent of Christmas throughout, hence why we love to integrate foliage, right from the entry. Our top tip is to weave twinkling lights throughout the wreath; battery-operated lights are easy to use and add a magical touch.' Festive Doormats (like this fun Let's Get Spritzed doormat from Anthropologie) and slippers for guests to put on when they arrive will all add to the welcoming atmosphere.

2. Create a Cozy Feel With Lighting

When hosting guests during the holidays, lighting is key. Ambient lighting creates a relaxed and intimate feel. 'Lighting acts as an effortless, atmospheric backdrop to hosting and should be a core consideration in your festive season planning,' says Mara Rypacek Miller, founder of Industville. 'Small changes can make maximum impact – look to change bulbs to warmer tones with lower Kelvins in order to nurture seasonal wellbeing.'

'Setting the mood rests entirely on the lighting you choose,' agrees interior designer Matthew Williamson. 'Forget about using one main lighting source in favor of illuminating a few lamps around a kitchen for a more interesting, flattering lighting scheme.'

'If there is ever a time to experiment with lighting, it’s the holidays,' says suggests Denver-based interior designer Nadia Watts. 'Simply adding a strand of white twinkle lights (like these Battery Operated Fairy String Lights from Walmart) can make your entire space feel more festive. Dim your overhead lights and focus on layered lighting. Add candles, luminaires, and strands of holiday lights in unexpected places.'

3. Add Candles for Ambiance

When hosting throughout the holiday season, candles are one of the easiest and most effective ways to create a cozy and welcoming feel for your guests. Whether that's with taper candles (like these Christmas taper candles from Target) on your dining table or pillar candles in the living room, candles are the finishing touch to ensure a welcoming home.

'Candlesticks are a stylish and budget-friendly way to enhance your holiday decor,' says Interior designer Darla Bankston May, founder of Houston-based Bankston May Associates. 'They bring a touch of elegance and warmth to your space, making them perfect for decorating table settings or mantels. With endless color options, you can select candlesticks that align with your style and decor, adding a festive flair to your home.'

4. Consider Fragrance

A smaller detail that won't fail to create a welcoming vibe is to use seasonal home fragrances. Whether using the best candles or reed diffusers, opting for seasonal scents of spices or pine will ensure your home feels festive from the moment guests walk through the door.

'Something subtle and natural like a cinnamon, cedarwood, or balsam fir can make the space feel even more inviting and cozy without overpowering the senses,' says Erica McLain. 'The goal is to create a space where people feel truly at home, surrounded by beauty that feels effortless and comforting.' Try the Pottery Barn Fireside Cinnamon Scent Collection, which includes candles, tealights, diffusers and potpourri.

5. Set up a Self-Service Bar

Don't forget the welcoming drink for when your guests first arrive – a festive cocktail or hot toddy is a lovely idea to invite them in from the cold with. But once everyone is settled in, it's nice to have a self-serve bar cart or even a mini fridge, which guests can help themselves to and it will save you the job of bartending, too. When it comes to cocktail hour, a kind guest might even pour you a drink to enjoy in the kitchen while you're food prepping.

You may also want to invest in some luxe cocktail essentials, from nick and nora glasses to tumblers, and cocktail shakers to bar tools. 'When the holidays roll around, I always like to make sure that my bar cart and drinks cabinet are fully stocked, not only with a variety of spirits, wines, and garnishes but also with a plethora of glassware,' explains interior designer Kathy Kuo. 'It's so nice to be able to use the proper glass for specific cocktails and wines, and it really does add to the overall festive mood of a gathering when guests can delight in how beautiful your coupe glasses or cut-glass tumblers are.'

Get Your Kitchen Holiday Ready

No room works harder when it comes to hosting season than the kitchen. But as well as the food prepping, the kitchen is often a hub for hosting, too. There are some easy Christmas kitchen countertop decor ideas you can try to give the room a sense of occasion. The kitchen is often a sociable space during the holidays, so it's important to make it feel inviting, but also to ensure that it works practically while you're busy cooking and your guests don't feel 'in the way'.

6. Make Sure You Have Enough Kitchen Essentials

'A well-stocked armory of essentials, easily accessible, can transform hosting from a daunting task to a gracious art.' is how designer Artem Kropovinsky so eloquently puts it. The last thing you want to be doing when hosting is washing up, so ensure you have enough of the best cookware, like roasting pans to accomodate your meet and veg, as well as utensils, to make everything as easy and as seamless as possible.

The same goes for dinnerware. Think about the maximum amount of people you usually host and ensure you have enough plates, bowls, glasses, cups, cutlery, and so on. It may be useful to stock your hosting closet with some good basics (such as this Corelle Dinnerware set in winter frost from Target, which is microwave and dishwasher safe), to cover all bases so you don't run out.

7. Consider How You Use the Space

You'll want to ensure you can move as easily as possible around your kitchen while your guests are in there, too. 'Carving out clear zones for the culinary dance of prepping, cooking, and cleaning can compose a harmonious rhythm,' says Artem. 'Generous seating and surface realms beckon guests to alight, mingle, and partake in the culinary narrative.'

Tempt guests to certain areas that you know will be out of the way, but feel like they are part of the action. And don't just stick to one space, as guests will congregate in one part of the kitchen, which could become awkward. Have a bar set up in one section of the kitchen, and dot food around the rest.

The kitchen island may feel like the perfect space to have guests gather, and you could actually turn it into a curated hosting space for a charcuterie spread, like Designer Bryan Graybill.

8. Choose Serveware That Doubles as Decor

'When preparing to host for the holiday season, I like to first make sure my kitchen is stocked up on rustic wooden serving boards (like this carved edge round wood board from Hearth & Hand with Magnolia at Target), glassware, decanters, and barware, and plenty of scented candles. I also like to place a large stone or ceramic vase of seasonal greenery or foliage on my countertop to add an air of festivity,' advises designer Kathy Kuo.

Having serveware that does the job and looks lovely is something I also rely on when getting my kitchen ready for hosting. Aesthetically pleasing platters, boards, and glasses can do so much of the work for you. Plus, as Kathy suggests, you can make them part of a display that will instantly give your kitchen a relaxed, festive feel.

Plan the Food Prep

You might have your Christmas Day menu sorted, but to ensure everything goes as smoothly as possible on the day, it's important to put in some groundwork. The experts have shared their advice on everything from making sure you don't run out of key ingredients, to keeping things simple, and clever shortcuts to help you along the way.

9. Check Your Supplies

Don't forget the chef prep secrets for holiday meals, to ensure your ingredients are fully stocked and prepared ahead of time, as you don't want to run out of an essential ingredient at a crucial point or when the stores are closed for the holidays.

'Always be sure to go through your panty before you do any shopping, so you’re not buying duplicates of items,' advises Mackenzie Mitchel, Founder At Home With Mackenzie. 'It’s also a good idea to organize your pantry in advance – that way you can find everything you need easily and check the dates of items. There have been several times when I thought I had an ingredient only to realize it had expired, and I had to go back out.'

10. Stick to What you Know

'The biggest mistake I see from hosts is overcomplicating things; the goal isn’t perfection, it’s connection,' says Sakshi Khurana of the luxury home lifestyle brand, dumæ. 'Pare down the menu, let your pieces speak, and focus on creating warmth for your guests. At the end of the day, the best host is one who is confident, having fun, and feeling good in the space they’re entertaining in – because that’s when your guests truly feel at home.'

The same applies to the menu, according to etiquette expert, Maryanne Parker 'One of the most important tips for hosting a successful holiday gathering is this: never experiment with a new recipe on the day of your lunch or dinner party. Even the best home cooks can have a mishap, and the holiday table is not the place to take that risk,' she says.

Chef Dennis Littley agrees: 'Be smart with your menu,' he advises. 'Pick two show-stoppers. For example, a glazed ham and potato gratin, and keep the other dishes simple. Roasted vegetables, a green salad, or a very basic, but well-seasoned side can round out the table without overwhelming you.'

12. Keep Things Cool

With so much extra food to store, from Christmas canapes to desserts and cheeses, organizing your refrigerator can become a game of Jenga. Not to mention all those extra drinks you'll need to keep cool. That's when you need to think outside the box – quite literally.

'Pre-packed coolers are a hosting powerhouse and free up precious refrigerator space,' says Atlanta-based entertaining expert and party planner, Sandy Dostal. 'Fill one with beverages – beer, soda, bottled water, canned cocktails – for quick grab-and-go service. Use another for chilled side dishes, desserts, garnishes, or condiments. And always dedicate one cooler solely to ice – trust me, it becomes liquid gold once beverages start flowing.'

Another idea is to invest in a mini fridge that is stylish enough to be kept in the living room, so guests can help themselves to cold drinks (they might even offer to re-stock it for you when it's running low.)

13. Take Strategic Shortcuts

There's nothing wrong with making life a little easier on yourself when the pressure is on, and there are plenty of kitchen shortcuts that will help save you time and stress.

Mackenzie Mitchel suggests 'Make and freeze pie dough in the dish (wrapped in plastic wrap and then foil) ahead of time – this will store for up to three months.'

Better still, Executive Chef at the Waldorf Astoria, Beverley Hills, Peleg Miron gives you permission to buy elements of your meal in. Not everything has to be made from scratch. 'High-quality store-bought crusts or gravies can elevate efficiency without compromising flavor,' he says.

And, if you're cooking turkey for Christmas day, Mark Jeffers, Culinary Director, Fifth Group Restaurants, suggests a great time saver. 'Spatchcock Your Turkey: Remove the backbone and flatten the bird for even cooking, crispy skin, and freed-up oven space.'

Letting yourself off from doing everything perfectly from scratch is the first step towards feeling more relaxed on the day. If the pros do it, so can you.

14. Nail Your Timings

Managing the cooking times can be one of the trickiest parts of Christmas meal prep, and despite best efforts, it doesn't always go to plan. But you can buy yourself some breathing space.

'Decide what can be made ahead. Cold desserts, chilled apps, doughs, roasted veg and certain mains keep well and save time,' suggests Chef Chrissy Camba, Head Chef at Tovala.'Time your reheats and plan which dishes require the same oven temperatures, in advance, and when each item should go in. Putting the schedule to paper keeps everything moving.'

And, for an absolute failsafe, Karina, Founder of food and lifestyle blog, Goodley Living says 'always plan an extra 30 minutes to an hour buffer if you’re roasting a dish. It tastes better when it’s had time to sit anyway, and it will help to ease peace-of-mind should something be unexpectedly undercooked and you need a little longer.'

Practical Ways to Keep Things Calm and Organized

With a lot more people in the house comes a lot more noise, movement, and stuff. It's important to clear space, so your guests have enough room to stow away their belongings. And don't be afraid to get your guests involved with helpful tasks – the chances are they will be happy to oblige, and it will help you keep things ticking along calmly. Here's how to ensure you keep the chaos to a minimum and the day going smoothly.

15. Do a Dry Run

Even if you've planned out your Christmas table decor ideas to a tee, when it comes to the day, you will want to avoid any unexpected hiccups, so lay everything out in advance to check it all works together and looks as you expected.

'The first thing I do before hosting anything is to pull out every platter I plan to use and do a quick dry run,' says Whitney English, organization expert and author of Organize First, Decorate Second: How to Go From Clutter to Creativity. 'If it’s family-style, I set the dishes right on the table to make sure everything fits – serving pieces, glassware, flatware, all of it. If it’s buffet-style, I mock up the whole spread on the sideboard, down to the serving spoons and trivets. It saves me from the last-minute scramble.'

16. Make Space for Coats, Boots & Bags

Chances are your guests will arrive togged up for the chilly weather, which means bulky coats, chunky boots, hats, scarves, and the rest. It may sound obvious, but making sure you have somewhere to store them is essential to keep your entryway or cloakroom clear and organized. Your entryway may be perfectly organized all year long, but bring on a holiday, or a last-minute family gathering, and it can easily be thrown out of sorts.

Sandy Dostal says 'multiple coat trees are a hosting hack I swear by. Dedicate one to coats, and another to handbags. It keeps your home organized during the event and makes it easy for guests to retrieve their belongings when it’s time to head home.'

Making sure there's somewhere to store shoes, such as a large basket (like this water hyacinth basket from the Container Store), which can look stylish as well as being practical, is a good idea too, for keeping your carpets clean and your entrance uncluttered.

17. Stow Unnecessary Items Away

With more people in the house, there will inevitably be accidents and breakages, but you can avoid that happening by storing away your precious items and anything unnecessary before your guests arrive. One idea is to put them in the boxes that you took your Christmas decorations out of, so they can be wrapped in the same padding, and there's no chance of forgetting where you stored them as you'll do the swap again when the decs come down.

Barbara Brock, professional organizer, home stager, andowner of Barbara Brock Inc., says, 'have an empty tub handy to put unnecessary items, then remove items and put them all in a closet to be edited later.'

Conversely, Maggie Kelly, founder of Organizing CU suggests storing the pieces you need for the festive period in a hosting bin. 'I store all of the dishware, utensils, and other holiday items I only use for the week of Christmas in one easy location.' This also allows you to clearly see what you have and what you might need to stock up on when everything is all in one place.

18. Ask for a Helping Hand

Asking for help as the host can feel a little daunting, and some are quite stubbornly against it. However, saying 'yes' to a kind friend or relative who wants to help you, whether that's laying the table, making an appetizer, or even washing up, can make all the difference.

'Get your guests involved. Assign small, meaningful roles like pouring drinks, arranging a cheese board, or warming rolls,' says Chef Dennis Littley. 'This not only eases your burden but makes people feel part of the celebration.'

19. Plan Ahead for the Cleanup

Amid all the excitement of the day itself, the last thing you'll want to think about is the cleanup, but making your home feel like your own again after the holidays will be worth a little forward planning to make the process so much less arduous – your future self will thank you.

'Make a list of everyday essentials to stock up on – items that often get overlooked but are always needed, says Sandy Dostal, 'think garbage bags, hand soap, dish detergent, disinfecting wipes, paper towels, napkins, toilet paper, foil, a plunger, zip-top bags. Store them all in one central spot so any willing volunteers don't have to hunt down supplies.'

Want to know more about how the hosting pros get ahead? Read our Ultimate Christmas Prep Countdown to help you to stay calm and composed on the day.

The secret to successful Christmas hosting is preparation, so choose dishes that need minimal last-minute work and schedule in some time a day or two before the party. This menu is ideal, and would easily serve eight.

Cook the ham in advance, so you only need to glaze it; if you have freezer space, make a clutch of baked alaskas the day before and keep frozen until needed; bake the Gorgonzola biscuits a few hours ahead, so they need only be topped with extra cheese and quince paste just before serving.

In fact, you’ll find that all of the recipes can be at least partly made in advance, so you’ll be free on the night to indulge in the sloe gin and pomegranate sparklers.

Gorgonzola Crackers with Quince Chutney and Chicory

A flavor-packed but light savory morsel is exactly what is needed as a Christmas day appetizer and these Gorgonzola Crackers with Quince Chutney and Chicory are the perfect bite-sized treats. You could serve them earlier as canapes or plate them up before the main meal.

Beet, Potato and Taleggio Gratin

This Beet, Potato and Taleggio Gratin is like three sides in one, incorporating your potato, seasonal beets and creamy indulgent cheese with crispy breadcrumbs on top. Serve up in generous scoops.

Spiced Red Cabbage with Warm Winter Spices, Juniper and Bay

A festive classic – everyone needs a go-to red cabbage recipe for Christmas, and this one with winter spices, red currant jelly, and red wine vinegar is a failsafe option, which can be prepped in advance.

Christmas Ham with Chilli and Marmalade Glaze

A Christmas ham is the centerpiece around which your Christmas meal is based and this marmalade and chilli glazed ham is a sticky, spicy showstopper. Plus it will make wonderful leftovers as cold cuts for Boxing Day.

Roast Carrot, Mushroom and Chestnut Puff Pies

Vegetarians can often be an afterthought but these Roast Carrot, Mushroom and Chestnut Puff Pies are so delicious that even the meat-eaters will want to try them – just be sure to make enough so there are plenty to go around.

Chocolate Cherry Bombe Alaskas

These decadent Chocolate Cherry Bombe Alaskas will bring real wow-factor to your Christmas Day menu, with a moist chocolate cake, cherry compote, and ice cream center, and soft, blow-torched meringue topping.

Sloe Gin Pomegranate Sparklers

For a festive twist on the classic bellini you can't beat these sloe gin cocktails. With Prosecco and pomegranate seeds they are such a gorgeous color and make a sparkling aperitif to kick off your Christmas day menu.

Welcome guests with this simple sloe gin cocktail; to be honest, any concoction with sparkling wine feels special. This recipe adds sloe gin and fresh pomegranates to Prosecco for a very seasonal tipple that's the perfect start to your Christmas day menu.

Sloe Gin Pomegranate Sparklers

Ingredients (makes 16 or 2 rounds for 8)

• 1 cup (250ml) sloe gin, chilled
• 1 cup (250ml) pomegranate juice, chilled
• 3 tbsp pomegranate arils/seeds
• 1 x 25oz (750 ml) bottle Prosecco or Champagne, chilled

Method

• Put a dash of sloe gin, a dash of pomegranate juice, and a few pomegranate arils into each of eight Champagne glasses (like these Nattie Champagne glasses from Crate & Barrel)
• Slowly top up with Prosecco or Champagne.
• Repeat for a second round.

For more of a winter warmer for Christmas Eve or later in the day, try this whiskey and spice hot toddy – it's a cozy and festive sip for a chilly afternoon.

At this time of year, I host countless dinner parties. Meticulously planning my Christmas table decor, putting out my best wine glasses, and stocking my home bar set-up. And yet, when the night ends, I always find myself at the sink, sleeves rolled up, hand-washing every fragile piece of glassware and tableware that I don't want to risk breaking in the dishwasher.

I’m one of those people who still wash their best dishes by hand, and certainly among the many who save their best stemware for 'special occasions.' Even with the best dishwashers, I can't bear the thought of one careless cycle undoing years of dedicated collecting.

So, when I heard that the redesigned SMEG dishwasher line was created with hosts like me in mind – people who cherish beautiful things and actually use them – I couldn't wait to share the news.

SMEG's WinePro feature has flexible tines that secure each glass in place, so you can place delicate stems into the dishwasher with peace of mind. Even decanters (my George Jensen carafe from Bloomingdale's demands ceremonial hand-washing in my house) have a designated holder in the SMEG dishwasher. They'll sit securely, even on the lower rack, without wobbling.

The rest of the redesign feels equally attuned to the way I like to cook and entertain. I love big, generous meals – the kind that require the best roasting pans, Dutch ovens, and an array of little Le Creuset dishes for sauces, olives, nuts, and herbs. SMEG’s new interior layout shifts and opens to accommodate whatever you've used that day.

The Planetarium Wash System is designed to be effective, yet quiet (so you could even run a cycle while your guests are on their dessert course). At Homes & Gardens, we really value quiet appliances (we've tested the best quiet blenders, for example). There’s something luxurious about an appliance that can do a powerful job, without disruptive noise, too. This dishwasher might just be going straight on my Christmas wishlist.

Suprisingly Dishwasher-Safe Hosting Essentials

From the everyday to the extraordinary, these appliances and tableware pieces make entertaining effortless and elegant, yet each item can withstand a cycle in the dishwasher, especially when it's as gentle as SMEG's new launch.

If this has inspired you to finally bring out your crystal and stemware without worry, we’ve recently covered some luxe cocktail hour essentials, like the timeless Nick & Nora glasses, that pair perfectly with a well-stocked bar and your newly liberated stemware.

Even if you have no intention of making these chocolate cherry bombe alaskas for your Christmas day menu (magnificent and surprisingly easy, though they are), don’t pass the chocolate cake base by. It’s such a light, fudgy cake, perfect with ice cream and chocolate sauce or iced as a birthday cake. If you can’t find morello or sour cherries in syrup, don’t worry, black will do.

Chocolate Cherry Bombe Alaskas

Ingredients

• For the cake
• 2 cups (250g) all-purpose flour
• ½ cup + 2 tbsp (60g) 70% cocoa powder (60g)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup (190g) granulated sugar
• 1 cup (190g) packed dark brown sugar
• 2 eggs, lightly beaten
• ½ cup (125ml) buttermilk
• 1 tsp vanilla extract
• 1 tbsp chocolate extract or brandy
• 9 tbsp (125g) unsalted butter, cubed
• ½ tsp salt
• 8 scoops white chocolate or vanilla ice cream
• For the cherry compote
• 12 oz jar (340g) morello or sour cherries in syrup or 14 oz can (400g) black cherries in light syrup
• 2 tbsp granulated sugar
• 1 vanilla bean, split lengthwise with seeds scraped out
• For the meringue
• 4 egg whites
• ⅔ cup (140g) granulated sugar
• 1 ¼ cups (140g) powdered sugar
• 1 tsp cocoa powder, for dusting

Method

• Pre-heat the oven to 375°F and line a 8 x 12 inch cake pan (like this Nordicware Aluminum cake pan from Amazon) with non-stick baking paper.
• Sift the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder into a large mixing bowl (these Pyrex colored mixing bowls from Amazon have handy lids). Stir in the sugars, mixing everything together evenly.
• In a separate bowl, whisk the eggs, buttermilk, vanilla extract, and chocolate extract or brandy together briefly.
• Place the cubed butter and salt in a saucepan with 1 cup (240ml) water. Set over a medium heat and remove the pan as soon as the water boils. Pour into the dry mixture and begin to stir in with a spatula or large metal spoon, pour in the egg mixture and fold everything together thoroughly.
• Pour into the tin and bake for 25–30 minutes, until risen and springy. Turn out and peel the paper away then leave to cool.
• Meanwhile, put the cherries and their syrup in a saucepan with the sugar and vanilla bean and seeds. Bring to the boil and simmer briskly, stirring occasionally, for about 6 minutes, until the liquid is thick and syrupy. Set aside to cool. Remove the vanilla bean.
• Pre-heat the oven to 430°F. Using a plain round cutter (these biscuit cutters from Amazon are ideal), stamp out 2 ½ inch diameter circles of cake (the remaining cake scraps can be frozen and defrosted to serve with ice cream when needed). Space the cake discs out on a baking tray and top each with a spoonful of cherry compote.
• Using an electric whisk (we like this KitchenAid Hand Whisk from Macy's) – handheld or free-standing – whip the egg whites, salt and granulated sugar together until holding stiff peaks. Sift the powdered sugar over and continue to whisk for 3-4 minutes, until the mixture is very stiff and has a shine to it. Put a scoop of ice cream on top of each cherried cake disc. Using a palette knife (like these frosting cake knives from Amazon), smooth an even coating of meringue over each stack, right down to the baking sheet, making sure there are no gaps at all. The Alaskas can be frozen for up to 24 hours at this point and baked straight from the freezer.
• When you are ready to serve, put the Alaskas in the oven for about 3 minutes, until just browning on top. Alternatively, you can use a powerful blowtorch (like this mini kitchen blow torch from Amazon) to brown the meringue all over. Serve immediately, scooping them onto serving plates with a fish slice. Dust lightly with cocoa powder at the table using a small sieve.

For a different dessert option that's chocolate-free, try Clodagh McKenna's Butterscotch Mousse with Cardamon Biscuits, which is a beautifully creamy and lightly spiced dish.

Hosting Lessons Learned

It's the race to the end of the year, and I’m feeling it. I’ve put the garden in the North Fork to bed, the barn is shut down, and the countdown is on to days in the sun. It’s been freezing in New York, and this year I am heading back to my hometown, Sydney, Australia, for Christmas. It’s my annual voyage, and it always involves prepping to host a house full of people, a big seafood feast, a Kris Kringle present swap, Champagne with crackers and bon bons, possibly a swim in the ocean, some backyard cricket and, of course, a Christmas ham. I will likely make a massive Eton Mess for dessert, which I’ll get the kids to help me with (smashing meringues is very satisfying). And I will eat ham on toast the day after (and the day after that) with all the condiments.

This year, as my siblings and I were planning the holiday feast via group text, I realized we have, unconsciously developed a rhythm for entertaining with a house full of people over the years. Yes, there is still often chaos, but it feels semi-organized, thanks to a few unspoken habits we have developed, as a way to get through holiday hosting (or any hosting), in the most elegant way possible.

The Warmest of Welcomes

If people are staying overnight and coming in late the evening before, I’ll have some cheese and crackers, (I love Murray's Monthly Cheese Club for discovering new and interesting cheeses – a subscription makes a wonderful gift for food lovers, too), a charcuterie spread, or a soup on the stove. Something a little hearty if travel has been far. And obviously some delicious wine. Sometimes the quiet before the chaos is one of the loveliest moments with a smaller group before all arrive.

Room to Unwind

Good hosts know the magic is in the details, especially when it comes to where guests will be sleeping. My mum always has fresh flowers next to the guest bedside tables. Other simple but sometimes forgotten touches are guest towels in the bathroom, a beautifully made bed, space cleared to hang clothes (no one wants to ask for a hanger or fight for space amongst the old coats).

And especially for late-night arrivals and weary travellers, don’t forget a water carafe by the bedside (like this Joss & Main Delaria 2-Piece Carafe and Cup Set) and a lamp turned on at dusk or a candle lit to a lovely glow. Diptyque's Feu de Bois (Bloomingdale's) is perfect, as it has a warm and woody aroma that captures notes of smoky warmth with Lapsang Tea notes to create a unique, slightly mysterious scent that's lovely for cosy spaces.

Morning Meal for a Crowd

Breakfast is personal (Designer Bryan Graybill has some nice ideas for his breakfast ritual), and I use that as a way to treat it casually, especially on Christmas with a full house and a big dinner or activity that day. I set up a breakfast bar the night before in a spot slightly off to the side for people to help themselves: Coffee cups, plates, toaster, condiments, and a spot for pastries, bread, or bagels, and cut fresh fruit (in Australia this time of year it's mangos, cherries, and passionfruit). Sometimes I’ll add a bowl of boiled eggs, some ham, a jar of granola, and a note for where to find what (yogurt, milk, coffee, tea). Freshly heated croissants are always a treat and the easiest on Christmas day (I like Williams Sonoma's Croissants)

While breakfast is happening, I get the serving platters (I'm loving this ribbon serving tray from Atelier Saucier), glasses, and the other table business for dinner out. I may or may not have set the table before – that’s always a good job for the kids.

All-Day Snacking

After breakfast we begin our present-opening ceremony and I set out something moreish that will take us through the rest of the day til the main event: a platter of smoked salmon, sourdough bread, capers, lemon, horseradish sour cream and Champagne served on a silver tray (these decorative trays from Zara Home are ideal). It makes a great brunch, is easy to throw together, and carries everyone through to the main event later in the day. I also do this at any time of the year for weekend guests before we head out for other adventures.

The Big Feast

While our seafood menu of shrimp and oysters feels quintessentially Australian, I maintain it can be applied to any celebration, no matter the time of year or where. It looks dramatic and generous, and there is an ease to it that takes out some of the heavy cooking fuss. Of course, not everyone in the family loves seafood, so we include ham and some delicious sides (always roast or smashed potatoes, greens beans and possibly an Ottolenghi-inspired salad). Each item has its own platter and is placed down the center of the table for the full visual feast effect. What I like about serving seafood in this way is that it can be made in advance for the most part and can be as simple or as complex as we choose to make it. That said, in the cooler part of the hemisphere, where cozy really is called-for, roast beef is a great celebratory dish to prepare in advance, too.

The Group Comes Together

None of this can be done alone, of course, so together my siblings and I loosely decide in advance who is doing what. Someone is assigned to buy and shuck the oysters and de-vein the shrimp, I sometimes make an Italian style seafood salad and my brother might make Singapore Chilli crab. Each year we mix it up. I've cooked calamari on the the grill or in the pan just till it curls, then add a splash of good vinegar. I’ve made an octopus stew with red wine and potatoes, minted shrimp, mussels in white wine, tomato and saffron spiked with fennel. There is always a lot of sourdough with European butter. Salad and sides are divvied up closer to the time (my sister is very good at this), and last year my brother-in-law mastered margaritas, which managed to derail some of the master-cheffing going on. Shockingly, we almost forgot the oysters.

Sweets

For Christmas, it's often some kind of meringue recipe. Often a pavlova, though I've done a Torta di Verona – a rich gluttony of a dessert made with mascarpone, blue berries and Marsaka and Amaretto-soaked Pan d’Oro topped with sugared almonds. One year, we just bought drumstick icecreams – always a hit. And sometimes I will do my Killer Eton Mess served in the largest footed glass bowl I can find. I buy or make massive meringues and then have the kids help me assemble – each is given a job to crush meringues, whip cream or, for the littlest, layer on the strawberries and raspberries. The secret is to keep the meringue pieces large, make the raspberry coulis in advance (I’ve also used store-bought puree or curd) and serve with some lemon cream to cut through all that sweetness. It’s such a drama-queen of a dessert and perfect in its imperfection.

Killer Eton Mess (serves 10-12)

• Macerate the fruit: Slice 1½–2 lbs strawberries and toss with 3-4 tbsp sugar and 2-3 tbsp St-Germain. Set aside until juicy. Add ½ cup pomegranate seeds if using.
• Make the lemon cream: Whip 1¼ quarts heavy cream with 2 tbsp powdered sugar and the juice of ½-1 lemon until stiff peaks form - taste as you go for the right balance.
• Break up 6–8 large meringues (homemade or store-bought), or use a pavlova broken into big, rugged pieces — you’ll need about 6–8 cups in total.
• In a large glass bowl, layer raspberry coulis, lemon cream, meringue pieces, and the macerated strawberries with their juices. Repeat to the top.
• Let it stand for 10 minutes so the meringue softens slightly, then serve generous spoonfuls straight from the bowl.

Hosting, Guesting & Gifting

The holidays sometimes involve more guest-ing than hosting for me – mainly because I am either flying back to Aus or having an orphan Christmas here in the US. Either way, I am often staying with family or friends vs. hosting myself. I love to host – I take pleasure in knowing people are happy and comfortable, setting the scene, adding the little touches to make it special. I love the anticipation of getting ready, but admit to feeling sometimes rather relieved (selfishly) to not be in the hot seat during the holidays. Because of this, I also take my role as a guest seriously, too. To be a good guest is a gift in itself (and gets you invited back). Obvious tips are; not overstaying your welcome, being the right kind of helpful, giving space to the host when needed and bringing something thoughtful and personal as a hostess gift.

Last-Minute Gifting

There are some people who give amazing gifts. They have a gift for the gift and plan it for months, manage to wrap it beautifully, and it's the most thoughtful and delightful moment. I am not that person. I love giving, and I love receiving (to the point my family hide mine up to the day under the tree), but it's usually a last-minute rush. My gifting love language is food. I either make it or find some gorgeous ingredient for ever-generous hosts.

That said, it's not for everyone, so make sure you know your host. I don’t think everyone appreciated my handmade pate or red wine-poached prunes last year. But if they do like to cook, a gorgeous bottle of extra virgin olive oil and a good Sherry vinegar are always appreciated (my go-to is Flamingo Estate's Olive Oil and Fuyu Persimmon Vinegar). When in doubt, a scented candle (Zara Home's set of scented candlestick candles makes me smile – it's so clever) or some lovely bathroom soap is always right (when in doubt, I always give Aesop and the Party in the Greenhouse set is a gorgeous gift).

Napkins, platters, and other table decor, is lovely, but make sure you feel confident with the recipient's taste (white linen napkins, like these embroidered linen cocktail napkins from Zara Home – I might buy them for myself, in fact) are the safest bet, and you can never have too many). Try to avoid flowers without a vase, wine (unless asked), or things they might feel they need to serve then and there. I try to keep it to something they can tuck away and enjoy themselves.

My Personal Selection of Gorgeous Gifts for Hosts & Guests

My recipe for at Eton Mess is the perfect allegory for how to be a good host over the holidays: I know it can be a lot of work to make everything seem effortless, and the holidays can often add another layer of pressure, so plan something that looks better broken and a little messy and have a bit of fun while you’re at it. Wherever you are in this world, may it be merry and bright. Happy Holidays to all and to all a good bite!

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.

An easy side for your Christmas day menu, that's perfect with the marmalade-glazed ham and chestnut puff pies. It can be made in the morning and gently heated through when required.

Spiced Red Cabbage with Juniper and Bay

Ingredients

• 1 small red cabbage
• 2 tbsp (about 1.75 tbsp) butter
• 1 red onion, finely sliced
• 1 tsp juniper berries, lightly crushed
• 1 star anise
• ½ cinnamon stick
• 2 bay leaves
• 1 small quince or eating apple, grated, leaving the core behind
• 4 tbsp red wine vinegar
• 2 tbsp red currant jelly

Method

• Slice the cabbage as finely as possible (this OXO Good Grips Mandoline at Amazon is ideal for the job), discarding the core and any tough pieces of leaf.
• Melt the butter in a pan with a tight-fitting lid (such as the HexClad Deep Saute pan) over a medium heat. Cook the onion, uncovered, for 5 minutes until softened, but not browned.
• Stir in the spices and bay, then add the cabbage, grated quince or apple, red wine vinegar and sugar plus about ⅓ cup + 1 tbsp (100ml) cold water. Stir until thoroughly mixed. Season.
• Bring to the boil, then cover tightly and simmer for about 20 minutes, stirring occasionally, until the cabbage is very tender and the liquid has evaporated. Stir in the red currant jelly, allowing it to melt and glaze the cabbage, then serve.

Looking for more festive sides? Try Clodagh McKenna's Winter Slaw – a beautifully seasonal and bejewelled dish that brings freshness and crunch to the table.

Put this indulgent beet, potato and taleggio gratin together as part of your Christmas day menu on the morning and keep in the fridge until ready to cook. It's a crowd-pleasing side that will keep your guests coming back for more.

Beet, Potato and Taleggio Gratin

Ingredients (Serves 8)

• 1 lb 5 oz medium-sized, waxy potatoes (such as Yukon Gold), very thinly sliced
• 10.5 oz beets, about 3 medium, scrubbed and very thinly sliced
• 3 ½ tbsp (1.75 oz) butter, softened
• 1 clove garlic, finely chopped
• 6 sprigs thyme, leaves only
• 4-5 tbsp fresh breadcrumbs (use one of the best food processors to make them)
• 3.5 oz Taleggio cheese, diced
• 1 oz Parmesan cheese, finely grated
• 1 cup crème fraîche
• 1 cup whole milk

Method

• Bring a large saucepan of water to the boil and add the potato slices to the boiling water. As soon as the water returns to the boil, drain the potatoes. Refresh under cold water. Drain again and spread out on kitchen paper or a clean tea towel to dry.
• Pre-heat the oven to 350°F. Grease a shallow gratin dish (about 12 x 8 inches - like this Le Creuset Heritage stoneware gratin) with 1 tbsp softened butter and sprinkle the garlic and a little thyme over it. Arrange half the potatoes in the bottom of the dish, season with salt and freshly ground pepper.
• Cover with the sliced beets and a little more thyme. Pour half the crème fraîche mixture over. Season generously again and finish off with a final layer of overlapping potatoes and the remaining crème fraîche mixture.
• Combine the breadcrumbs, remaining thyme, diced Taleggio and grated Parmesan (this microplane grater from Amazon is our pick) in a bowl. Sprinkle the breadcrumb mix on top, dot with the remaining butter, and bake for about 1 hour 10 minutes, covering loosely with foil if it looks to be turning too dark, until the gratin becomes crisp and golden brown with the cream bubbling up around the edges.

This indulgent side will be the perfect accompaniment to our marmalade glazed Christmas ham for the main event.

These rustic, little roast carrot, mushroom, and chestnut pies are designed to either accompany the ham for your Christmas day menu, or entirely replace it for vegetarians. Either make the filling a couple of days ahead and assemble the pies on the day, or finish them off the day before, keep them chilled, and reheat in a hot oven when needed.

Roast Carrot, Mushroom and Chestnut Puff Pies

Ingredients (makes 8)

• 3 medium carrots peeled and diced
• 2 tbsp olive oil
• 2 shallots, halved and finely sliced
• 2 tbsp (1 oz) butter
• 4.5 oz small cremini mushrooms (about 1 ½ cups sliced)
• 1 tbsp fresh thyme leaves
• 2 tbsp brandy
• 4.25 oz cooked chestnuts, roughly chopped (about 1 cup)
• 1 oz walnuts, roughly chopped (about ¼ cup)
• A large handful flat-leaf parsley, chopped
• A little all-purpose flour
• 2 x sheets ready-rolled puff pastry
• 1 egg yolk
• 1 tbsp milk
• 1 tsp nigella (black onion) seeds

Method

• Pre-heat the oven to 400°F. Toss the carrots with 1 ½ tablespoons olive oil, spread out on a baking sheet (or one of the best roasting pans) and season well. Roast for 25-30 minutes, until soft and caramelised.
• Gently cook the shallots in half the butter in a large skillet (we like the Lodge Cast Iron Skillet) for 10 minutes until soft, but not coloured. Transfer to a plate and set aside.
• Return the pan to a high-medium heat and add the remaining butter, and olive oil, and the mushrooms. Fry for 2 minutes, then stir in the walnuts, thyme, brandy and chestnuts. Continue to cook for 2 minutes until no liquid remains. Remove from the heat and stir in the carrots and parsley. Season to taste and set aside to cool.
• The filling can be made up to 2 days in advance and kept chilled until needed. Either turn the oven down to 375°F or preheat it to this temperature (if filling has been made in advance).
• On a lightly floured surface, roll out the pastry sheets a little thinner. Stamp out 16 x 3½-inch rounds, 8 per pastry sheet (these round cookie cutters from Amazon are ideal). Space 8 pastry rounds out on two baking sheets, 4 per sheet, and put 2 tablespoons of filling in the centre of each.
• Brush the pastry edges with water (use something like this Cuisinart Bamboo basting brush from Amazon) and top each with the second pastry round, pressing firmly around the edges to exclude any air. Use the tines of a fork to press all around the border, imprinting a pattern and sealing the edges further.
• Combine the egg yolk and milk and brush over the pastries to glaze. Scatter lightly with nigella seeds and bake for 25-30 minutes, until puffed and golden.

Looking for something for the meat-eaters, too? This classic marmalade-glazed Christmas ham is a real show-stopper that will leave plenty for sandwiches on Boxing Day.

Leftovers, some will argue, are the best bit of the Christmas day menu, and this Christmas ham recipe will deliver on the day and beyond – a majestic, clove-studded baked ham with its chilli and marmalade glaze that is actually a cinch to put together. Cook it in the stock a couple of days ahead of time, ready to glaze on the day.

Christmas Ham with Chilli and Marmalade Glaze

Ingredients (serves 8-10 with leftovers)

• For the ham:
• 4 kg gammon joint (about 8.8 lb) uncooked ham on the bone
• 2 tbsp soft dark brown sugar
• 4 whole cloves
• 1 tbsp whole black peppercorns
• 2 bay leaves
• Water to cover (about 2.5 liters/10 ½ cups
• For the glaze:
• 2 tbsp thin-cut marmalade
• 2 tbsp ginger preserves
• 1 red chilli, deseeded & finely sliced
• 1 tbsp soft dark brown sugar
• Large pinch (about ¼ tsp) ground allspice
• 1 tbsp Dijon mustard
• 1 tbsp cider vinegar
• 2 tsp cornstarch or all-purpose flour
• 3 tbsp whole cloves

Method

• Put the ham in a large casserole or saucepan, big enough to hold it comfortably. Add enough water to just cover – approximately 10½ cups – along with the brown sugar, 4 cloves, peppercorns and bay leaves. Bring to the boil slowly, skimming off and discarding any scum with a large spoon. Simmer very gently for 1 hour 50 minutes. Leave to sit in the hot cooking liquid for 20 minutes. Drain then cool slightly.
• Carefully remove the skin with a knife, leaving a good layer of the ham fat behind. Score the fat in a diamond pattern with a sharp knife (our Cookery Editor reviewed the HexClad Knives and highly recommends them), being careful not to cut into the ham itself. At this point, the ham can be cooled completely, then wrapped and chilled for up to 2 days before leaving at room temperature for 30 minutes and continuing with the recipe.
• The glaze – excluding the cloves – can also be made up to 5 days ahead of time and kept in the fridge until needed. Preheat the oven to gas 6, (or 375°F convection). Combine all the glaze ingredients in a small bowl and spread thickly over the scored fat. Press the pointed end of a clove firmly into the criss-cross join between each scored diamond, repeating until the top of the joint is completely studded.
• Sit the joint on a rack, nestled in one of the best roasting tins lined with aluminum foil (to make the tin easier to clean afterwards). Add about ¾ cup of water to the roasting tin and bake the ham for 30 minutes, until the glaze is well-caramelized.
• Rest for 10 minutes before carving into thin slices.

If you love the idea of a marmalade glaze, but would prefer to serve turkey for Christmas Day, try this wonderful recipe for a mulled marmalade-glazed turkey, which is equally showstopping.

These Gorgonzola crackers with Quince Chutney and Chicory make a wonderful starter, as part of your Christmas day menu, but will work equally well as a canape recipe for a drinks party. Soft blue cheese, sweet quince, and slightly bitter chicory blend beautifully.

Gorgonzola Crackers with Quince Chutney and Chicory

Ingredients (makes 24)

• ¾ cup (100g) all-purpose flour
• 7 tablespoons (100g) slightly salted butter, cubed
• 1 teaspoon wholegrain mustard
• ½ teaspoon coarsely ground black pepper
• 5 oz (150g) gorgonzola picante
• 2.5 oz (75g) quince paste (membrillo)
• 1 red or white chicory bulb, trimmed and sliced

Method

• Finely chop or crumble about 1.75 oz (50 g) of the gorgonzola. Set the rest aside.
• Rub the butter into the flour. Add the mustard, black pepper, and finely chopped gorgonzola. Knead lightly to form a dough. Divide into two and roll each half into a sausage about 1½ inches in diameter. Wrap in clingwrap and chill for 1 hour. The dough logs can be kept chilled for up to 3 days or frozen for up to 3 months (defrost in the fridge overnight before continuing).
• Preheat the oven to 375°F (190°C). Unwrap the rolls and slice each into about ⅓-inch slices. Space out on two baking sheets lined with non-stick baking paper.(our Cookware Editor recommends the Caraway Non-stick ceramic baking sheets, from Amazon)
• Bake for about 10 minutes, until slightly puffed and just turning golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack (these stainless steel wire racks from Amazon are ideal) to cool completely.
• Top the baked crackers with a small wedge of the remaining gorgonzola, a scant ½ teaspoon of quince jam, and a sliver of chicory.

Looking for more bite-size recipes ideas for your festive celebrations? Try these antipasti ideas for an Italian-inspired gathering, and take a look at Designer, Bryan Graybill's column on perfecting the charcuterie formula for a more relaxed approach to hosting.

Dame Anya Hindmarch's pieces are instantly recognizable for their fun and frivolous designs, and practical elements that help you to organize your home and life stylishly. Having launched her business in London in 1987, it's since grown to a globally renowned brand with personalization, organization, and, of course, style at its heart. Her eye-catching designs, practical solutions, and commitment to sustainability have won her doting fan bases worldwide. Anya Hindmarch went on to launch a knitwear collection with Uniqlo in 2023 and was awarded a damehood at the King's Birthday Honors in 2024 for her services to fashion and business. Here she shares the things that make her happy and fuel her creativity.

1. My Happy Place

Christmas is my favourite time of the year. Twinkly lights, darker nights, mince pies and mulled wine. My happy place is afternoon tea at my cafe in The Village on Pont Street, London. It was where my first office was, and is where all my shops and the mad and exciting projects we do are. It is very much home.

2. Intimate Gatherings

When friends and family gather I have an obsession with a very narrow table; when the plate of the person opposite you nearly touches yours. If you are all really close, you are all having one conversation and that intimacy helps bring people together. Our Christmas table decor ideas will involve a gingerbread house squeezed onto it somehow, lots of satsumas, and chocolate coins. It is messy and noisy, but brings me so much happiness. It’s a moment to shut the door, light the fires, and shut out the world.

3. Global Experiences

We do quite a lot of ambitious travel as a family, and I love going to places where you can learn. I haven’t been, but I am desperate to go to the Adrere Amellal Eco Lodge in Siwa, Egypt. They celebrate local craftsmanship, the rooms look beautiful, and it has no electricity. A complete switch off with candles and starry skies – my idea of heaven. And for old-school charm, nothing beats The Carlyle in New York.

4. Being Stylishly Organized

I am a self-confessed organisation nerd. Life just works that bit better with systems. It’s why I started the Labelled Collection, a range of functional bags, cases, and pouches which have a space for everything and embossed labels which make things easy to find.

5. Japanese Style

I have a love affair with Japan. I love the amazing respect and behaviour that people have, as well as their style. I love working with the team at Uniqlo on our collaborations, as well as the team at Itoya when we brought their iconic stationery store to London for the first time with our Itoya x Anya Hindmarch collab.

6. The Art of Combining Color

A Dictionary of Color Combinations by the Japanese artist and kimono designer Sanzo Wada, who produced this in the 1930’s, is a source of joy and inspiration for me. There are some amazing unexpected color combinations in there, like aubergine and teal with bright yellow.

7. A Classic Black Tuxedo

I have a Claire Waight-Keller Chloe era black velvet tuxedo in my wardrobe that is the gift that keeps giving. I always wear it with my crisp packet clutch for fun nights out.

8. The Scent of Morocco

I discovered a little perfumery called Madini in Tangiers years ago, which is hundreds of years old. I love its little roll-on bottles, all the fragrances smell amazing, it is really an exceptional place. There perfumes remind me of lovely times in Morocco.

9. Train Journeys

I’m very happy sitting in a window seat with a cup of tea on the train. I find train journeys really useful time for creative thinking because they are licence to switch off from the rat race for a bit and stare out the window. We have a tiny cottage in north Wiltshire, where we go every weekend. The surrounding landscape is so beautiful with deep cuts of valleys and brooks that run through it. It’s a balm for the soul.

10. Graphic Prints

As a present for my 50th birthday, my team gave me an artist's proof by the graphic designer Margaret Calvert, who, along with Jack Kinneir, designed all the road signs in the UK. The picture is of the road sign Men At Work, but she painted a skirt to turn it into Women At Work, which I think sums up running my company. It hangs proudly in my home office.

Anya Hindmarch's Essentials for Living Joyfully

My Life in 10 is a series of interviews with tastemakers in the world of design and hosting that reveal their essential rules, rituals, and objects for beautiful living – from entertaining essentials they can't host without, to inspirational travel destinations and treasured pieces from their homes – to help you to live beautifully, too.

I grew up between two very different Christmas Eve celebrations. On my father’s side – the Italian one – the night was a marathon of dishes and arguments over how the squid should be cooked. On my mother’s Scotch-English side, things were quieter and much more restrained: a perfectly roasted beef and Yorkshire pudding on the good china. Depending on which relatives we were visiting, the experience was night and day.

So 40 years ago, when I started my own family and began crafting my own Christmas hosting traditions, I chose to celebrate Christmas Eve the Italian American way, with the Feast of the Seven Fishes, because it was the most wonderful celebration I knew. It wasn’t just about the food, it was about the feeling: The rhythm of the kitchen, the chaos of a crowd to feed, the clatter of pans, the women – always the women – commanding it all like an orchestra.

The Origins of La Vigilia

The Feast of the Seven Fishes, also known as la vigilia (the vigil), is one of the most enduring Italian American food traditions. Observant Catholics once abstained from meat on the eve of a feast day, which meant they’d be eating seafood the evening before Christmas. In coastal southern Italy, that meant eel, which was rich and nutritious yet widely available and affordable. So when those Italians arrived in America – many settling near harbors and coastal cities – they found an astonishing abundance: Fish, lobster, squid, oysters, clams, crabs, and shrimp were plentiful and cheap. Even the poorest families could create a lavish meal that felt like a miracle, and so the tradition persisted.

No one can quite agree on why it is seven fishes – some say for the seven sacraments, others for the seven days of creation – but the history hardly matters at this point. What endures is the ritual: gathering, cooking, eating, giving thanks. A meal that honors both poverty and plenty.

In Italian American culture, it was the women who brought the Feast of the Seven Fishes celebration to America and banded together to produce this feast. In old tenement buildings, they’d gather in one apartment to clean the fish, in another to roll ravioli, and finally retreat to their own small kitchens to serve their own feasts. I find that so moving. Like Shabbat in the Jewish community, it was a collective act of care, a ritual that bound people together week after week, generation after generation.

Bringing the Feast into Modern Life

It’s true that traditionally La Vigilia is sprawling – fried eels, stuffed squid, linguine with clams, baked shrimp, roasted fish, and endless sides. Today, most of us don’t have an army of aunts or a week to prepare. But what matters to me is that the spirit of the meal remains: abundance, gratitude, and togetherness.

My favorite way to honor the tradition now is with my Seven Fishes Seafood Stew from my latest book, Mother Sauce: Italian American Family Recipes and the Story of the Women who Created Them, a modern interpretation that condenses the entire feast into one glorious pot. The key is the broth – a deep, fragrant stock that can be made a few days ahead. That’s where all the flavor and effort live.

Then, just a few hours before dinner, I’ll heat the broth, taste for seasoning, and – just before serving – drop in a mix of whatever seafood I’ve been able to find: shrimp, scallops, mussels, chunks of white fish, maybe a few clams or crab legs. It’s different every year, depending on what looks good at the market.

I serve the stew ladled over ridged penne, the way they do in some of my favorite old-school seafood joints in San Francisco. The pasta soaks up the broth like an olive in a martini, and when you reach the bottom of the bowl, it feels like finding a secret. Add a simple salad of winter greens and a loaf of garlic-herb bread for dunking, and you’ve got the essence of La Vigilia without losing your mind in the kitchen.

A Feast Worth Celebrating

What I love most about this meal – about all these enduring foodways – is that they connect us to something bigger. To the women who once stood elbow to elbow, cooking for their families and neighbors. To the immigrants who built new lives while holding onto old rituals. And to the sense of comfort that comes from feeding people you love, with whatever you have.

Feasting days like this one, that bring us to the table and make us feel good, are at the core of how the Italian American community built its beloved cuisine. They remind us that food is not just nourishment; it’s memory, faith, and generosity. And at Christmas, there’s no greater gift than that.

Seven Fishes Seafood Stew (Cioppino)

Ingredients (serves 6-8)

• Two 1-pound (455 g) live lobsters
• About ½ cup (120 ml) extra virgin olive oil
• 2 shallots, minced
• 1 cup (120 g) finely chopped onion
• 8 garlic cloves, minced
• 2 anchovies
• 2 preserved Calabrian chilies, minced, or 1 tablespoon Calabrian chili paste or 2 teaspoons red pepper flakes
• 2 tablespoons tomato paste
• ¾ cup (180 ml) white or red wine
• 4 cups (950 ml) canned whole tomatoes (from about one and half 28-ounce/800 g cans), finely chopped or pureed
• 8 fresh basil leaves
• 1 pound (455 g) ridged penne pasta
• 12 cockles, Manila clams, or small little necks, cleaned
• 12 small mussels, cleaned
• 1 teaspoon dried oregano or 1 sprig fresh oregano
• 8 ounces (230 g) monkfish or other firm-fleshed white fish fillet, cut into 2-inch (5 cm) chunks
• 8 ounces (230 g) sea or bay scallops (cut sea scallops in half if using)
• 8 ounces (230 g) rock shrimp or small shelled shrimp
• About 5 ounces (140 g) cleaned squid, bodies cut into thin rings, tentacles cut into bite-sized pieces Kosher salt Warmed sourdough bread for serving

Method

• Pour 1 inch (2.5 cm) of water into a large pot with a tight-fitting lid and bring it to a boil. Add the lobsters, cover, and steam for 13 minutes. Remove the cooked lobsters and let cool slightly, until you can handle them.
• Strain the broth through a cheesecloth or kitchen towel–lined sieve set over a bowl and reserve it. Remove the lobster meat from the tails, claws, and knuckles; reserve all the shells. Let the meat cool, then cover and refrigerate.
• Heat a medium pot over high heat and swirl in 3 tablespoons of the olive oil. Add the shallots and the reserved lobster shells, stirring to coat them in oil, and cook until the shallots are translucent, about 3 minutes. Add the lobster broth and enough water to cover, bring to a simmer, and simmer for an hour or two (the longer, the better, for deeper flavor).
• Strain the lobster broth through a cheesecloth or kitchen towel–lined sieve into another pot and discard the solids. Simmer the broth to reduce it to 4 cups (950 ml). (This can be done up to 1 day in advance; store the broth in a sealed container in the fridge.)
• Heat a large pot over medium-high heat and swirl in 1/3 cup (80 ml) olive oil. Add the onions and cook slowly until lightly golden, 6 to 8 minutes; add the garlic in the last 2 minutes. Stir in the anchovies, chilies (or chili paste or flakes), and tomato paste and cook, mashing the anchovies into a paste as they cook and scraping the bottom of the pot, a couple of minutes.
• Add the wine, stirring to deglaze the pot. Add the tomatoes, the reserved lobster broth, and the basil, and bring to a boil, then reduce the heat to low and simmer until the sauce is slightly reduced, about 30 minutes. (The brothy sauce can be made up to a day in advance, covered once cool, and refrigerated. Return the sauce to a clean pot and bring to a simmer when ready to serve.)
• Meanwhile, about 20 minutes before cooking, remove all the raw seafood from the refrigerator and place on a platter to bring to room temperature. Cut the lobster meat into large, bite-sized pieces (leave small claws whole).
• Bring a large pot of water to a boil. Salt the water generously, add the penne, and cook until 2 minutes shy of the package instructions; the pasta should be slightly soft but with a firm chew to it. Drain the noodles, transfer to a bowl, toss with a little olive oil, and cover to keep warm.
• Submerge the clams, mussels, and oregano in the simmering tomato sauce. After 3 minutes, add the monkfish and cook for 5 minutes. Carefully fold in the scallops, rock shrimp, and cooked lobster and simmer for 2 minutes. Add the squid and stir gently for about 1 minute. Turn off the heat and season the sauce to taste with salt. It should be slightly spicy; add more chili if necessary.
• To serve, divide the penne among warmed serving bowls and ladle the stew over the top, including some of each type of fish/seafood in each portion. Drizzle with olive oil and serve immediately, with warm bread.

Lobster Fra Diavolo

Ingredients (serves 4-6)

• Three 1½-pound (680 g) live lobsters
• 4 tablespoons (60 ml) extra virgin olive oil, plus more for drizzling
• 2 shallots, minced ½ cup (120 ml) white wine
• 1 bay leaf
• 6 black peppercorns, crushed
• 4 garlic cloves, thinly sliced
• 2 teaspoons red pepper flakes, plus more for serving
• A 28-ounce (800 g) can whole tomatoes
• 1½ teaspoons dried oregano
• 1 pound (455 g) spaghetti
• 2 tablespoons unsalted butter
• Toasted breadcrumbs for serving

Method

• Bring 1 inch (2.5 cm) of water to a boil in an extra-large pot with a tight-fitting lid. Add the lobsters, cover, and steam for 13 minutes.
• Remove the lobsters from the pot and set aside. Strain the broth through a cheesecloth- or kitchen towel–lined sieve set over a large bowl or other container and reserve. When the lobsters are cool enough to handle, remove the meat from the tails, claws, and knuckles (you should have 4 cups/1 kg meat).
• Crack the lobster shells into smaller pieces. Heat a large pot over medium-high heat and swirl in 2 tablespoons of the olive oil. Add the shallots and cook, stirring, until translucent, about 2 minutes. Add the shells and stir to coat with the oil. Stir in the wine, then add the reserved lobster steaming liquid, bay leaf, peppercorns, and enough water to fully cover the shells. Bring to a simmer, and simmer, uncovered, for 45 minutes. Skim any foam from the top of the broth and strain the broth through a cheesecloth- or kitchen towel–lined sieve into a bowl; you should have 4 to 6 cups (950 ml to 1.5 L) broth. Measure out 2 cups (475 ml) of the broth for this recipe and freeze the remaining broth in a resealable container to use for another soup or a sauce recipe.
• Heat a large skillet over medium-high heat and swirl in the remaining 2 tablespoons olive oil. Add the garlic and pepper flakes and stir until light golden, about 1 minute. Add the tomatoes and the reserved lobster broth, bring to a simmer, and simmer uncovered for 30 minutes, mashing the tomatoes in the pan as they soften and break down. Add the oregano and lobster meat to the sauce in the last 3 to 5 minutes of cooking, just to heat the lobster through.
• Meanwhile, bring a large pot of water to a boil. Salt the water generously, add the spaghetti, and cook until 2 minutes shy of the package instructions; the pasta should be slightly soft but with a chew to it. Scoop out 1 cup (240 ml) of the pasta water and drain the pasta.
• Add the pasta to the sauce along with the butter and toss and stir for 1 to 2 minutes, adding some of the reserved pasta water as necessary for the desired consistency. Serve in warm bowls, topping each with a drizzle of olive oil, some red pepper flakes, and toasted breadcrumbs

Spaghetti with Clam Sauce

Ingredients (serves 4-6)

• 24 small clams such as littleneck, Pismo, or sweet butter, cleaned
• 1 pound (455 g) spaghetti or linguine
• 3 tablespoons extra virgin olive oil, plus more as needed
• 3 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 1 cup (340 g) grape or cherry tomatoes, sliced crosswise
• ½ cup (120 ml) white wine
• 2 fresh basil sprigs, plus ¼ cup (15 g) basil leaves, torn, for serving
• 1 recipe Crispy Savory Breadcrumbs

Method

• Put the clams in a large pot, add 1 inch (2.5 cm) of water, and cover tightly. Steam over high heat until the shells open, 3 to 5 minutes. As the clams open, transfer them to a bowl (some will take longer than others). If any of the clams do not open eventually, discard them. Leave the clams in their shells. Strain the broth through a cheesecloth- or kitchen towel–lined sieve set over a bowl and set aside.
• Bring a large pot of water to a boil. Salt the water generously, add the spaghetti, and cook until 2 minutes shy of the package instructions; the pasta should be slightly soft but with a firm chew to it. Scoop out 1 cup (240 ml) of the pasta water, drain the spaghetti, transfer to a bowl, and toss some olive oil to prevent sticking.
• Meanwhile, heat a large skillet over high heat. Swirl in the olive oil, add the garlic and pepper flakes, and cook, stirring constantly, until the garlic begins to turn golden on the edges, about 1 minute. Stir in the tomatoes and cook until they just begin to break down, 3 to 4 minutes. Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, and simmer until the sauce has reduced by half, about 2 minutes. Stir in the clam broth and bring to a simmer, then fold in the clams.
• Add the noodles, reserved pasta water, and basil sprigs to the sauce and heat, shaking the pan and tossing the pasta, until it is fully coated with the sauce. Discard the basil sprigs and serve the pasta in bowls, topping each with a drizzle of olive oil, a handful of the toasted breadcrumbs, and some torn fresh basil leaves.

A Cook's Legacy is our six-part series with award-winning cookbook author, Lucinda Scala Quinn, exploring the family, food, and cultural memory that inspired her latest cookbook, Mother Sauce, through her beloved culinary voice.

After founding her eponymous studio in the British idyllic coastal county of Norfolk in 2008 – where she lives with her husband Nick and daughter Scarlett – Monica Vinader has gone on to open stores across the UK, US, Singapore, and Hong Kong, as well as heading up a booming global business online.

Her sculptural pieces, inspired by the shapes and textures of nature, modernist architecture, her travels and antique finds – dotted with delicate diamonds and candy-hued gemstones – are an A-list and royal favorite, boasting fans from Princess Catherine of Wales to models Bella Hadid and Kendal Jenner, singer Kylie Minogue, and actors Dakota Johnson and Selena Gomez.

An art school graduate who followed her passion for jewelry, inspired by her mother’s vintage collection of cocktail rings, Monica Vinader creates multi-generational pieces that stand the test of time. Pebbles, shells, coins, flint, hearts and stars inform the sculptural silhouettes and motifs of her ever-evolving range of earrings, necklaces, bracelets and rings, imbued with an organic, textural tactility that comes with the feeling of having been ‘touched by a thousand thumbs’. Here, she tells us what keeps her inspired and grounded.

What Drew You to Making Jewelry?

I was inspired to replicate a cocktail ring from my mother’s jewelry collection that had been stolen. She’d had these massive 1920s Van Cleef rings that were quite full-on but fantastic. My mother was a huge influence on me – she was an antique dealer with incredible taste and confidence in her ideas, always way ahead of her time in everything that she did – so I learned a lot about jewelry through her collection. When she gave me one of her 1940s rings to wear as an 18-year-old, I appreciated the boldness of it, how it made me feel, the craftsmanship, the design, the quality of the materials, and their meaning. That piece tied everything together for me and taught me you can wear whatever you want, however you want, whenever you want.

Why Do You Think Your Designs Have Such Wide Appeal?

My aesthetic has always been cross-generational – it appeals to my mother, my sister and now my daughter – because I think my style is quite simple, classic and not trend-driven. Good design endures through the ages, whether it's made by IKEA or Bottega Veneta, it doesn't matter to me. Proportion is proportion, care is care, craft is craft – so we have always appealed to many generations because we've always focused on quality, on the integrity of the materials, the integrity of the design. The same guy who cut my first gemstone – a large piece of labradorite into an oval shape for a big cocktail ring – still cuts my gemstones today.

Describe Your Style at Home?

We are currently in the middle of a big renovation. For years, we were really busy with work, and there was never any time. We had restored the pond and the terraces, but eventually the roof, the heating, and lighting needed redoing, and the bathrooms weren’t quite right. Now we’ve created a big kitchen, a really lovely home office for Nick and I, with bookshelves, a laundry room, and a larger boot room. We've moved some furniture around and hung lots of new paintings – some inherited, some collected – and it has transformed the house. It’s like a new beginning, and yet people come around and say it feels like it's always been like this.

What Do You Love to Surround Yourself With?

I love to be in an environment I find aesthetically pleasing – at home, we are surrounded by collections of antiques, beautiful fabrics, books, Buddha heads, pebbles, crystals and fossils I've gathered from my travels over many years, and artworks. Everything has meaning – reminders of when we lived in Mexico, when we went to Italy. I know a lot of people find too many objects overwhelming, but I find it inspiring and anchoring. My home is my refuge, a place for gathering family, kids, and lots of dogs.

How Did You Start Monica Vinader?

After focusing on sculpture, drawing and decorative arts at London’s City & Guilds Art School I thought I wanted to be in the art world, but with my first job at a jewelry company, I started to learn how to produce and market jewelry. I left to travel to places like India, Patagonia and Mexico, where I started to build a network of artisans, and in 2008, I launched my brand from my kitchen table, working with my sister Gabriela, who was living in London. I first sold my designs privately before opening a small studio in Norfolk.

How Do You Keep Yourself Creatively Inspired?

I'm about to get a kiln because I've started learning to throw pots on wheel. I'm getting two so I can do it with someone else, and I'm going to put it all in one of the buildings by the studio, so the team can use it, too. Jewelry is like little mini sculptures, and we look at ceramics quite a lot for inspiration; we did a small collection of dishes with the ceramicist Florence St. George four years ago, and she inspired me so much, listening to her talk about how pottery was so good for her mental health (she discovered her love of clay after suffering from postnatal depression), so I've been going to lessons to learn the basics and then let’s see where it takes me.

What Was Your First Piece of Jewelry?

I had a big cocktail ring made in India from laboradite and a pinky, cloudy ruby, cut in unusual facets – that didn’t really exist at the time – to fit something I had designed. That was the height of what I really wanted to do, and those large-scale pieces are still filtered through the collection. They're not for everybody, I recognize, but to me they are still, in a way, my trademark.

Why is Jewelry Such a Powerful Accessory, Especially When Buying for Yourself?

When I started out in jewelry, there was either Cartier and Tiffany & Co, or costume jewellery. There was nothing in between, so I started designing things for myself, things that were missing from my jewellery box. Buying something for yourself is empowering because it means something to you. Like my Goddess coin – you're wearing it close to your skin every day, you’re touching and playing with it, it's a thing of beauty, it makes you feel happy and protected.

How Do You Bring a Jewelry Piece to Life?

We start with drawings, or sculpt in wax, which we then put into CAD and then send through to a 3D Printer, which comes out in plastic. We then look at it, to see if we like it, how it feels, and if it is the right scale? We then cast a master in silver, which the team then works on, carving, shaping, and refining it. We take inspiration from everywhere, from flints found on nearby beaches, the pebbles I bring back from holiday in Menorca, antique artefacts like old coins and sculpture, by the likes of Henry Moore, Brancusi, and Barbara Hepworth. Another side of our constant exploration draws on modern architecture, and my obsession with Carlos Scarpa.

You've Made Sustainability a Key Part of Your Business – Can You Tell Us More?

When my sister and I started the business, we made a very clear promise to each other to 'do the right thing' – to run a business with integrity, to create a business that could reach a lot of people without compromising on the quality of the materials, how we design, the product that we put out there, and the service that we give. It’s important to share this ethos with our customers, too – not to show off but to help them understand why we don't work with certain materials, why we don't do certain things, and what we do is very purposeful. It's the culture of the company, and every year we feel we're doing better and better and better.

What Techniques Do You Use for Focusing Your Mind?

I love to draw from nature, especially striking striped and heart-shaped pebbles. This is my meditation – I find it very peaceful, taking in the lines, the shape, the pitted surface. I only use pencil, and as I sit and draw, an hour, maybe two, might go by. I'm not doing it because I'm designing jewelry, I'm doing it to enjoy that connection from the brain to the hand, like when you write, it encourages you to look at things in different ways, which to me is so powerful.

How Do You Relax After a Long, Busy Day?

Relaxing in a very salty bath in the evening, washing away the day, is really, really important – I have my phone, a book, some water. I also love to spend time in nature, pottering around our garden, planting bulbs and digging weeds in our herbaceous borders – a new passion of mine, only in recent years – and going for a walk with the dogs to the beach.

What Are Some of Your Sensorial Pleasures in Life?

How the different rooms in my house smell is really important to me. I have about five go-to best home fragrances from Dr Vranjes Firenze: the smoky Milano is fantastic for the living room, Ambra for my bedrooms, Ginger and Lime for the bathrooms, and Giardino di Boboli (with notes of roses, jasmine, and green moss) for other sitting areas. They make me feel grounded and happy, like music can completely impact your mood and frame of mind.

What Do You Do for Self-Care?

I use facialist Marie Reynolds’ oils and masks day and night; and I'm religious with sunblock – after having a kidney transplant three years ago, kidneys that aren’t working brilliantly affect the way your body activates Vitamin D (I like Natura Bisse’s sunscreens (Bloomingdale's) because they don’t leave a sticky residue); and having buccal facial massage with another amazing local woman called Kyũshi which releases all the tension in my jaw (she also does amazing sound baths).

How Does Where You Live Enhance Your Lifestyle?

The big Norfolk skies, especially when it is bright and sunny, keep me sane. And the colours of the mud creeks as the tides come in and out – the browns, greens and greys – are so beautiful. That is a constant joy. We also treat ourselves to very good fresh, seasonal ingredients at home – fantastic olive oils, produce from the farmer's shop down the road and our local butchers, apples from our own trees (which we eat in all different guises, from grated into porridge to pies and big batches of apple and courgette soup), and salad leaves and herbs picked straight from my little vegetable garden at home. I grew up in San Sebastian, where my grandmother’s very wholesome way of looking at the quality of the ingredients was deeply ingrained in me.

What Are Some of Your Biggest Life Lessons?

My biggest lesson has been gratitude, for my family, but also for the opportunities that I have had. It is also important to be brave and bold in pushing yourself out of your comfort zone. From this comes resilience. If I could give my 19-year-old daughter Scarlett one piece of advice, it would be to have confidence in your instinct, your taste, and your convictions without judging others, especially in the social media age where it's so tempting to go along with the crowd. I’m happy with where I am – I've never really conformed. I've always been very comfortable just being me.

Any Regrets?

I never think about what could have been. I'm always thinking about what could be. I'm always looking ahead, there's still so many exciting things to see and do, how can anyone not be excited? The sun is shining, the plants are growing, how can you not be excited? I have an ability to see the silver linings quite quickly and I find a lot of things deeply fulfilling.

Monica Vinader's Essentials for a Calm and Fulfilled Lifestyle

This interview is part of the My Ritual series from Homes & Gardens, which explores the ways that leading tastemakers find calm and connection in their busy lives. Part of our wellbeing and sanctuary content, you'll find plenty of tips and nuggets of wisdom as well as product recommendations to help you create your own daily wellness rituals, for a healthy body and calm mind.

Choosing the perfect Le Creuset color isn’t just a practical decision – it’s a personal, lifelong commitment. With a dazzling array of shades – from glossy reds and dreamy pastels to sleek, chic neutrals – selecting the right one can easily become a contemplative affair.

What if your ideal hue was already written in the stars? Each birth month has a color inspired by its birthstone: January’s deep Garnet, February’s regal Amethyst, March’s serene Aquamarine, and so on. It’s a playful, personal way to choose the best cookware that feels made for you.

It’s not astrology, but there’s a touch of cosmic charm, blending seasonality, color psychology, and birthstone inspiration. The best Le Creuset color should feel naturally ‘you’ – whether you’re investing in a first Dutch oven that will last a lifetime or searching for a thoughtful, meaningful gift for someone special.

The Best Le Creuset Color for Your Birth Month

Struggling to pick the perfect Le Creuset color? Our birth month guide pairs you with a shade that’s made for you. As a Kitchen Appliances Editor, I’ve also recommended a standout piece of cast iron cookware tailored to your birthday and your individual cooking style.

That’s your complete guide to the best Le Creuset color according to each birth month. If you're inspired to carry your birth month palette beyond the kitchen, you're in luck.

Explore our Style editor's guide to birth month interior paint color, and our Gardens editors have even explored plants tailored to your unique birthday, like birth month berries.

For designer Bryan Graybill, a good holiday drinks gathering is rooted in the everyday ritual of cocktail hour. 'It’s the hinge in the day when the world softens a little,' he says. 'It’s the permission to exhale, the switch from the public self to the private one.' Growing up in the South, he learned early that the evening sip was less about alcohol than atmosphere. 'It was a pause, a reset, and a touch of glamour tossed into the mundane. I still think of it as a daily punctuation mark.' When it comes to how to host the perfect cocktail party, Graybill's uncomplicated yet considered touches ensure an elevated, yet relaxed event every time.

The Art of the Transition

In Graybill’s homes, cocktail hour is treated as an intentional interlude. The perfect martini moment, he says, is 'about timing and temperature.' The drink should be glacial – 'extremely bruised' – while conversation remains unhurried and the light just flattering enough to make everything (and everyone) look better.

His sundowners lean toward drinks with bitters, 'so you don’t down them too quickly,' but for him, it’s less about mixology than mood. 'Cocktail hour is analog, slow, and humane,' he explains. 'It’s a small rebellion against the tempo of modern life. It encourages eye contact, conversation, and the idea that your home can be a sanctuary, not a charging station.'

Setting the Stage

Atmosphere, he believes, is everything. 'Low light always wins – candles only is even better,' he says. He likes a smoky or resinous scent in the air ('I hate a floral candle') and the soft crackle of Nina Simone spinning on a vintage record player. 'When we’ve flipped to and finished the B-sides, it’s time to go.'

Lighting, the best candles, and sound combine to make the room feel alive yet unhurried. 'It’s not about staging perfection,' he says. 'It’s about staging comfort.'

The Still Life Bar

When it comes to perfecting your home bar setup, Graybill treats the cocktail tray or bar cart like art. 'It’s a still life,' he says. 'A proper tray, a few bottles with beautiful labels, a bowl of citrus, maybe a sprig of rosemary in a bud vase. It should look intentional but not fussy – like it’s always waiting for you.'

His barware choices follow the same philosophy. 'Quiet luxury doesn’t announce itself; it settles in. I’d rather have one exceptional coupe than a cupboard full of mediocre ones.'

Everyday vs. Holiday

During the holidays, he simply turns up the warmth. 'I’ll tuck in a little greenery, bring out heavier silver or crystal, and lean into richer tones – claret, evergreen, brass,' he says. 'The music shifts to something with nostalgia. And there’s always a nibble or two: smoked almonds, a proper cheese, maybe a little charcuterie.' Graybill recently shared his charcuterie formula for an effortless, yet abundant spread.

But the guiding principle remains the same: elegance through ease. 'Quiet luxury is restraint without overproduction,' he notes. 'Good glassware, real linen, a decent spirit –that’s it. The moment is the ornament.'

Ritual and Conversation

Graybill’s personal martini ritual borders on devotional. 'Nick & Nora glasses, always,' he says. 'A thin lemon twist like a ribbon. The glasses go in the freezer, so the first sip is practically crystalline.' When guests arrive, he offers a question instead of a drink list. 'What was the best part of your day?' is his go-to for shifting guests out of work mode and into life mode.

His own drink of choice? 'Añejo tequila – anything except Casamigos – on a big rock.' For Graybill, the magic of cocktail hour lies in the balance between performance and pause. 'It’s that small, daily moment,' he says, 'when the light fades, the candle flickers, and everything slows down just enough to feel human again.'

Bryan Graybill's Cocktail Hour Essentials

This feature is part of our exclusive series, A Designer’s Guide to Entertaining, with interior designer and seasoned host Bryan Graybill. Each month, Bryan will offer expert advice, holiday hosting tips, and effortless ways to create a more inviting home – beginning with the spaces where everyday life and memorable gatherings naturally unfold.

We decorate the rest of the house, so why not our kitchen countertops? After all, we spend a lot of time in the kitchen prepping for the festive feasts, so we may as well make it feel as joyful as possible, right?

The best part about Christmas decor ideas is that there’s no shortage of spaces to transform with some festive magic, from mantels and stairways to doorways and dining tables.

Our favorite Christmas countertop ideas involve embracing the kitchen as a gathering space for friends and family, integrating functional cookware and serving platters as eye-catching centerpieces, and creating a multi-sensory experience with lighting, scents, and nature-inspired pops of color.

No matter your festive aesthetic (tapping into the Ralph Lauren trend, Scandi chic, or the rustic Little Women-inspired look), don't forget to deck out your kitchen – islands, shelving, countertops – too. Check out these simple, yet sophisticated expert-approved Christmas countertop ideas to add some merriment to your festive workspace.

9 Chic, Yet Simple Ways to Deck Out Your Kitchen Countertops

The last thing you want is extra clutter around when you're catering for the masses over the holidays. These expert-approved Christmas kitchen countertop ideas will keep your workspace clear for the festive food prep, while adding a festive vibe and turning your kitchen a welcoming hub to gather in.

1. Decorate on Multiple Levels

Even when you’re focusing on Christmas countertop ideas, you don’t have to limit yourself to one corner of the room – or even stick to one level.

‘I love using vertical moments in a kitchen for holiday decor,’ explains Linda Hayslett of L.H. Designs. ‘Hanging décor from unexpected spots in the kitchen, like the edge of open shelving or even the range hood, adds a welcoming, lived-in charm. It brings the holiday spirit up into the vertical space so the counters stay functional, but the whole room still feels festive.’

From draping garlands across a kitchen mantle to hanging decorations from ceiling beams, there are plenty of ways to add excitement and send the gaze traveling upwards. You can even get inspired by Chrissy Teigen’s Christmas shelf decor and nestle some Nutcracker figurines (like these from Macy's) and tabletop Christmas trees, next to cookbooks on high kitchen shelves. If you are hanging decor above the stovetop, avoid a fire hazard by ensuring that nothing drapes too close to the hob.

You can even bring stockings into your kitchen, like Hayslett did in Serena and Lily’s Pacific Palisades Holiday House a few years’ back (pictured above). Get the look with these blue and white Walmart stockings which echo vintage blue and white tableware. ‘Stockings on a hood or garland draped over a shelf adds a layer of softness and surprise, and it breaks up all the hard finishes in a really beautiful way. It’s unexpected in a kitchen, so it feels chic and intentional, not kitschy.’ Perfect for adding coziness, without crowding that all-too-precious countertop real estate you’ll be using for meal prep.

2. Choose Display-Worthy Functional Cookware

When it comes to Christmas counter ideas, think about styling your space with objects that are practical as well as festive. There’s something harmonious about having items on display that don’t get in the way of the kitchen counter’s primary function as a prepping, cooking and serving space, like these whimsical-yet-practical Santa’s Sled salt and pepper shakers (Pottery Barn).

‘The best Christmas countertop decor blends beauty and function, bringing in purposeful elements that still feel special (particularly important in small kitchens where countertop space is at a premium),’ says interior designer Kathy Kuo.

‘I like to swap out everyday essentials for similar versions with a holiday twist – a polished brass utensil holder, tea towels with green embroidery, or a pretty pewter soap dispenser that makes everyday chores feel a little more luxe.’

Looking for inspiration? Check out Le Creuset’s beautifully embossed Holly collection. These pretty stove-to-countertop pieces, from mini white and gold cocottes to large chef's ovens, will bring a wonderful festive feel, and you'll get them out year after year.

3. Try Unexpected Ways With Foliage

There’s nothing wrong with sprucing up a counter with some festive mini-trees (we're going all out on tabletop trees this year) or fabulous blooms in a vase. Then again, if you want to keep your countertops functional and not over-crowded, why not get a little creative when it comes to decorating with greenery in the kitchen?

As founder and CEO of Flowerbx, Whitney Bromberg Hawkings, advises: ‘Hang a wreath where you’ll actually enjoy it,’ instead of sticking it in the same place on your front door yet again.

‘Hanging one above the sink or on an interior cabinet instantly brings festive character into a space you use every day. It feels unexpected yet functional – a simple way to bring a Christmas atmosphere into the room without taking up counter space,’ she explains.

You can avoid using up counter space for garlands and other foliage displays by draping them across window ledges or wrapping them around pendant lights hanging from the ceiling.

4. Add Sparkle to Your Sideboard

Who says Christmas ornaments are only for our trees? You can hang ornaments from ceiling beams, display them in glass jars, or style them alongside some treasured keepsakes, which Austin-based interior designer Bambi A’Lynn Bratton of Bambi A’Lynn Interior Design, likes to do.

‘The holiday season is the perfect excuse for me to pull out my favorite silver pieces that hide in a cabinet most of the year! I'll display them – like my silver tea service – as kitchen counter decor all season long, especially when I'm hosting events like a ladies' brunch or dinner for eight,’ she says.

‘To give things a festive feel, I like to tuck in a few shiny round ornaments here and there. Silver and sparkle is such a simple way to add color and shine to your countertops and make your kitchen feel special for the holidays.’

The Heritage Silver Entertaining Collection from Pottery Barn has an array of classic pieces, from trays to wine chillers that will become family heirlooms.

5. Bring Warmth and Texture With Wood

There are certain things you should never place on a kitchen countertop, but a chopping board most certainly isn’t one of them.

‘I love anchoring a kitchen countertop centerpiece with a beautiful wooden board and placing a moody vessel with large foraged greenery from the yard,’ says Laura Williams of Living Oak Interior Design. ‘Surrounding would be beautiful, neutral bottlebrush Christmas trees at varying sizes and tones – adds a cozy, understated holiday vibe.’ These bottlebrush trees from Walmart are ideal.

Designer Marie Flanigan of Marie Flanigan Interiors layers greenery, seasonal touches like bowls with berries or a vase with foraged branches, then adds a ‘beautiful wooden board or stone tray’ as the finishing touch to her kitchen counter decor.

This helps ‘ground everything and keep the counter feeling intentional rather than cluttered. The result is festive but unfussy, a quiet nod to the season that feels warm, organic, and perfectly at home in a working kitchen. I love styling a kitchen counter in a way that feels collected, natural, and truly lived-in,’ she explains.

6. Give Herbs a Spotlight Moment

We love a deceptively simple decorating idea that’s timeless and contemporary at once. For a minimalist take on Christmas countertops, all you need is a statement bowl and some fragrant herbs, like pine-evoking rosemary. Bonus: you can also sprinkle some on all of your slow-cooking roasts this season.

‘I keep a big vessel of rosemary on our counter in December. It’s used in so many Mediterranean winter dishes – from Hanukkah-roasted chicken and potatoes to Christmas roasts – so the scent feels naturally warm and festive,’ says Elizabeth Krueger Design’s Elizabeth Krueger.

‘It brings in a touch of greenery and a subtle nod to both holidays without overwhelming the space.’ Use an organic vessel like West Elm's Takara Teak Wood bowl, which has a distinctive and rustic 'live' edge', to display your herbs in.

7. Create a Feast for the Senses

One of the quickest and easiest ways to elevate your countertop is by styling with the season’s foodie treats: citrus fruits, chestnuts, winter berries, pomegranates. (This can help minimize waste since your decor doubles as a snack.)

‘I always start with a big ceramic bowl piled high with clementines. This time of year you can find them with their leaves still on, which I think is one of the small beauties of the season,’ co-founder of PORTA NYC, Alice Russotti, says. She finishes off her counter with a vase of paperwhites and an atmospheric candle.

Designer Lauren Carlucci of Lauren Carlucci Studio recalls a similar kitchen counter aesthetic with nostalgia: ‘Growing up, my mom always filled the kitchen with oranges studded with cloves. Our kitchen countertops were never without potted paperwhites, my favorite. We also kept a large bowl of chestnuts we’d collect on walks, which became its own quiet tradition.’

8. Make it an Inviting Space to Gather

Just because you’re working with limited counter space doesn’t mean you can’t go all out when it comes to more traditional or maximalist decor, whether you want to embrace the Little Women trend or opt for something bursting with tartan and texture. (We’re looking at you, ‘Ralph Lauren Christmas aesthetic.’) Creating an inviting and welcoming space encourages easy conversation (and lots of midnight snacking).

‘The holiday is the perfect time to dress anything up. Adding a bit of ribbon or layering some evergreen foliage on which rest your homemade scones,’ advises designer Scot Meacham Wood. ‘I love using a three-tiered cake plate as the centerpiece of our kitchen. It serves as the focal point for tea service, homemade scones, and related morning snacks.’ This Spode tartan cakestand from Macy's is ideal for getting the look.

9. Give Everyday Items a Festive Glow-Up

Your kitchen doesn’t need to be decked out in tinsel and Nutcrackers to feel festive. For a sustainable take on Christmas countertop ideas, use everyday items in unexpected ways.

‘One of our favorite ways to make kitchen countertops feel more festive during the holiday season is to use planters, as they are versatile and can be used for many purposes (holding plants or not),' says Ali Qari, founder of sustainable furnishings retailer, Urban Natural. 'For the holidays, it’s fun to put paperwhites or amaryllis bulbs in them to add some greenery to your kitchen. Or instead, try using them as candle holders,’

Bergs Potter pots (available from Magnolia), made from Italian terracotta, ‘balance heirloom qualities with Scandinavian design, allowing them to feel at home just about anywhere.’

10. Curate an Ambient Lighting Scheme

A pair of candles can create a calming, festive glow that makes your whole kitchen feel cozier and more elegant right away.

‘For holiday decor, we love a warm, subtle seasonal candle with a little evergreen and tobacco note,' Mallory Robins and Elizabeth Bennett of KOBEL+CO explain. Try the luxe Trudon Ernesto Leather and Tobacco Candle from Saks. 'Dining by a taper candle in the kitchen during the winter months adds a romantic flair to the cold, dreary weather,’

‘No Christmas countertop is complete without copious amounts of candlelight. Tiers of taper candles in antique gold candle holders will imbue any kitchen with the perfect dose of holiday magic,’ adds Kathy Kuo. Stock up on taper candles from H&M Home, which come in festive burgundy, more subtle browns, and white.

Festive Buys for Decorating Your Christmas Kitchen Countertop

There are plenty of Christmas countertop ideas to try this festive season and the next, as well as tips you can use year-round (integrating herbs and foliage, using organic materials, showcasing cookware that doubles as art, to name a few). And if you want more festive inspiration, we chatted to designers about how to try tinsel Christmas decor – the unexpected 2025 trend.

In London a few months ago, I attended a special 6-course feast, inspired by the science of Christmas nostalgia.

Naturally, as a Kitchen Appliances Editor, I had my beady eye on what the chefs were using to create such an exciting meal. Amid the meat thermometers and sous-vide turkey, I was surprised to see the HexClad saucepan, now $110 for Cyber Week.

I use this exact saucepan every day at home and as a product tester, I believe it is some of the best cookware for home cooks. So I was delighted to see that the experts from Kitchen Theory – who hosted the event, in collaboration with Oxford University psychologist, Professor Charles Spence – agree too.

At the 'Science of Christmas Dinner' table, the Head chef poured gravy over the turkey straight from the pan, in front of us. I could see the ergonomic handle in action, and I spotted the signature hexagonal design inside; unmistakably HexClad.

In my HexClad fry pan review, I loved that the base uses tri-ply stainless steel to ensure even heat distribution, while the non-stick material is non-reactive, which means it’s safe for acidic ingredients like tomato or citrus-based pasta sauces, and wine-based gravies. The matching saucepan is no different.

The non-stick interior combines ceramic with hexagonal stainless steel peaks. The seamless surface is nice for beginners wanting to layer flavor with ease – from blooming spices to simmering onions, deglazing sauces, and reducing gravies – without sticking or burning. It cleans up in about 60 seconds, too, which is ideal for home cooks who hate washing up.

More Tested HexClad Essentials With up to 52% off for Cyber Week

I have tested plenty more of the HexClad range, as I used the pans myself when I was working as a recipe writer and editor. These pans are also discounted in the Cyber Week sales.

If you like the look of the HexClad design and chef-approved kudos, but you're not sure if it's a match for your budget or recipes, I've written a guide to how to choose the best cookware for you. It covers budget-friendly to premium brands, and explains the pros and cons of each, so you can make an informed investment that will last years to come.

One of the worst things about winter, in my opinion, is showering. My bathroom is always cold, no matter how long the heating is on, making stepping out of the warm shower deeply unpleasant.

Then I found out you can use a $34 towel-warming bucket from Walmart to warm your towels up for you as you bathe, so they are nice and toasty when you step out. And now, I can't stop thinking about it.

It's great when, like me, you are trying to keep a bathroom warm without heating, and it cuts down on using an expensive dryer cycle just to warm and fluff. Here's why I can't resist grabbing one in the Cyber Monday sale while it has a whopping discount.

This Towel Bucket is The Winter Hack I Didn't Know I Needed

I do realize that I could drape my towels over my small bathroom radiator, but the obstruction makes it far harder for the undersized unit to heat a large space. Besides, I recently learned that moving items away from heaters is a free trick that makes radiators heat up faster.

While another solution is to pre-fluff towels in a clothes dryer before showering, the towel will have cooled down by the time my extensive hair routine is complete, not to mention that dryers are expensive to run, especially for the sake of just one towel.

The towel-warming buckets, on the other hand, are far more affordable to run. Taking a leaf out of spa bathroom ideas, they sit neatly in the corner of the bathroom within easy reach post-shower, looking chic in the process.

While I haven't tried the towel-warming bucket for myself yet, the five-star reviews are very promising.

Verified shopper Sophia M shared in their recent five-star review, 'Stepping out of the shower wrapped in warmth is utter bliss. The aroma that accompanies it feels like an extra hug. Everything works smoothly, and the safety features put my mind at ease. It's not something I thought I'd need, but now I can't imagine the bathroom without it.'

Fellow shopper Lucas N added that the bucket isn't just good for towels, either. 'It's not only fantastic for towels but turns my throws into delightful comforts,' they shared. 'The warm embrace it provides is unmatched, especially on a chilly afternoon. User-friendly and a heavenly perk!'

If you are preparing to host over the Christmas period, as I am, it is also a wonderful guest bathroom essential to easily impress your friends and family. It is one of those simple luxury home design features that instantly makes a bathroom feel more expensive.

If you have a baby or young child in the house, this will take the edge off those shivery moments just after your little one comes out of the bath or shower.

What to Shop

With the comfort taken care of, spruce up how you organize a bathroom to keep all of your products neat to instantly elevate both the look and functionality of the space.

I'll level with you – I find it virtually (no, actually) impossible to take a trip to IKEA and leave empty-handed, when there are always so many useful pieces and stylish basics to stock up on at such affordable prices. But with the sale on the popular Vinterfint range, with some pieces down to 99c, it's even more tempting to fill my cart with buys that will bring my Christmas table decor ideas to life. And at those prices, I'll have money left over for extras to cater for any unexpected guests or breakages.

From the simple, yet elegant range of side plates and bowls with their delicate red rim (all at 99c) to the bold, graphic prints seen on the trays and the festive red and white stripe on the napkins, there's something for all styles of tablescape in the range.

Start with a bold red tablecloth or get out your crisp white linens, and add a simple red runner for a more sophisticated look.

There are some wonderful and really inexpensive table center ideas to be found in this collection, too, from artificial potted arrangements and bouquets to faux poinsettia plants, or if you prefer a more minimal look, this decorative table tree lamp will cast a beautiful glow. Alternatively, team these Vinterfint candleholders with some winter fir-scented tealights to bring Christmas to all the senses.

Once you've set eyes on this collection, you won't be able to resist putting a few pieces in your virtual cart, especially at these knock-down prices. Here's my shopping list to get you started.

Shop IKEA's Vinterfint Tableware

Loving the idea of bringing the festive look to the table for less? Pottery Barn's Christmas Tableware sale has some brilliant offers, that are just too good to pass up –but don't take my word for it.

Canapes, hors d'oeuvres, appetizers, amuse-bouches: all the snack-ety bits. Whatever you want to call them, I love them.

But, without the right strategic approach, canapes can be a lot of work – and a massive fail. From how many you’ll need per guest to striking the right balance of flavors and types, there is a level of decision making that can be overwhelming. Designer, Bryan Graybill shared his Charcuterie formula for Homes & Gardens recently, while Lucinda Scala Quinn mused on the Italian art of antipasti.

I’ve been lucky enough to learn from some of the best in the business: My mother was a caterer (I was her sidekick during my university years), and I have worked with others: famous caterers, chefs, food editors, tastemaker friends and some stylish and savvy non-cook cooks who just knew how to please a crowd.

The common ground? All understand the key to success is simplicity. None of these food-mentors would ever serve something on a spoon (remember the Asian soup spoon years?!), on a stick, in a bowl or, worse, a shot glass (rule to live by: no soup should ever be served if you're hosting a cocktail party, it is just wrong). In fact, any gimmicky-style vessel that leaves guests clutching the used item in one hand with a glass in the other looking desperately for a discreet place to dispose of it, is a big no-no for me.

And, of course, there are other common canape faux pas: sticky finger food, too big food (like lamb chops – no woman in a lovely silk cocktail dress wants this), too-gimmicky food (lolly-pops or jelly shots, both yuck in their own ways), or towers of sauce-laden tiny balancing acts sure to go straight down the front.

Sorry for the snark, but I have very definitive views on finger food. Years ago, I competed in a Champagne-pairing cook-off with chefs, caterers, and other people from the food world. We were tasked by a notable Champagne house to create the perfect amuse-bouche for their bubbly – MasterChef-style, all of us cooking side by side. I was terrified… And then I won.

The trick, of course, was that I kept it simple. While my far more accomplished competitors turned out intricate wagyu-three-ways creations, I made a humble brandade de morue – salt cod whipped with olive oil, potatoes, cream, and garlic, served with toast points. No gimmicks, no jazz hands. And it was perfect with Champagne.

Don’t get me wrong, it is most certainly about impressing the guests. After all, this is the first or only thing your guests will eat at your party, so there is a degree of theater required: You want the wows, and you want your effort to be worth it. To that end, here are my best tips, ideas, and a few simple recipes gleaned over years of hosting, working, and attending parties with my very strong opinions.

At a Pinch Simplicity

• Stock the pantry. Top-notch ingredients matter when keeping it simple. I always, always have olives, nuts, tins of anchovies and dolmades (the Greek-made ones are the best), a decent cheese, some Prosciutto or charcuterie, and crackers in stock.
• In the freezer, I have rolls of slice-and-bake cheese coins. It's rather lovely to pop these straight in the oven for freshly baked goods, and it looks really impressive. (Another friend is clever with making batches of gourgeres to freeze. That involves a pastry bag, so a bit much for me, but you look enormously clever baking them off straight from the freezer.
• Of course, a cheese plate (some Languiole cheese knives like these at Macy's are a staple), the ultimate in simplicity, and there’s no need to overthink it, especially if it's an amuse-bouche, prior to dinner. With one really great cheese or a pate, accompanied by nuts or olives. Much better to invest in one excellent chevre versus three or four just mediocre ones. Or, try a plate of smoked salmon, toast points, capers, onions, horseradish, and creme fraiche: It is a very delicious thing and takes no time to prepare.

• Chicken salad on white bread sandwiches is one of my crowd pleasers for more substantial finger food. If I don’t make it myself I’ll cheat and buy a good-quality one, add a lot of chopped herbs (dill, parsley, chives, tarragon), some very finely sliced celery, and the secret ingredients: Fennel and lemon juice.
• I rinse dolmas in water and serve with lemon wedges, olives, and chunks of creamy goat's feta drizzled with an excellent extra virgin olive oil and some pita. Sometimes I’ll make some filo triangles to go with it for something hot (and sometimes I buy them frozen).
• My friend Simon will often serve a tin of anchovies (Ortiz is the preferred brand, available on Amazon), sourdough, and European unsalted butter. It is divine and enough to tickle the taste buds for the main event.

Something Simply Decadent

• For a small group as a treat, or just because, splurge on a large tin of caviar (Williams Sonoma do an excellent range). Serve it with toast points or Lays chips, plus the best creme fraiche and that is it. If you Invest in the best of the best and serve only that, it will have maximum effect with minimum effort.
• A note on oysters: Baked oysters are having a moment. There are plenty of classics online like Oysters Rockefeller (saute finely chopped spinach with shallot, garlic add to cold butter, then top the oyster with a mix of breadcrumbs, Parmesan and a splash of Pernod and bake in the oven or under a grill). Lately I’ve been experimenting with other combinations: browned butter mixed with panko bread crumbs, lemon zest, chopped herbs and a mix of Parmesan and Provolone and a splash of Pernod. Or my attempt at Oysters Bingo from the Buckeye Roadhouse in San Francisco: Freshly shucked oysters with a gorgeous mix of spinach, Asiago or Parmesan cheese, lemon juice and Cognac, spooned over the oyster and baked.

• Home-made pate. It is worth the effort. I always get very big compliments here. The trick is to soak the chicken livers in brandy the night before. I make double at Christmastime, fill jars and give as home-made Christmas gifts.
• My other friend John of Roast Chicken & Chocolate Cake, for whom all food is the essence of joyful simplicity, serves Prosciutto di Parma leg as a carving station and a massive wheel of Parmigiano-Reggiano cheese for guests to break up themselves. Alongside that, he offers delicious Italian bread and an aperitivo of Campari-spiked grapefruit. Like the man himself, it is often an exercise in restrained theatrics.
• One of my favourites is pan-fried chorizo deglazed with sherry vinegar, with Manchego, a bite-sized version of pan con tomate with a plate of thinly sliced jamon.

Helpful Guidelines

• No matter what you decide to serve, stick to one region: all French cheeses or Middle Eastern mezze, for example, and a balance of carb, salt, acid, fat, and protein.
• For calculating quantities at a party, a client taught me this trick: Draw each item on an imagined dinner plate, then eyeball it as though it were a meal. Is it too much or too little? Let that be your guide.
• Try to plan for 6-8 different items to give guests plenty of options. Four should be simple assembly, two are cooked items (raid the gourmet food freezer), the other two are platters (think oysters, shrimp, smoked salmon, charcuterie and cheese).

Some Favorite Canape Recipes

Oysters Bingo

Sauté 1 bunch finely chopped spinach (or 1 cup thawed frozen spinach, squeezed dry) with 1 tablespoon chopped garlic in 2 tablespoons olive oil until the spinach is wilted and the moisture has evaporated. Season with salt and pepper and let it cool slightly. Stir in ¾ cup mayonnaise, 2 tablespoons grated Asiago or Parmesan, 1 tablespoon lemon juice and 1 tablespoon Cognac. Spoon a small amount over 12 oysters on the half shell and bake at 450°F for 8–10 minutes, until the topping is lightly browned.

Pan-Fried Chorizo with Sherry Vinegar

Slice 1-2 dried chorizo sausage to about ½ inch thick. Add to a frying pan set on medium heat (you don’t need any fat, the chorizo has enough). Pan fry til just browning on either side, working quickly to turn. Once the sausage starts to brown and slightly turn up at the edges deglaze with Sherry vinegar. It will bubble up. Scrape up all the bits and transfer to a bowl. Serve with Spanish Olives, Manchego, Sherry and either Pan con Tomate (tomato bread) and Jamon.

Slice and Bake Cheese Coins

Preheat the oven to 350°F and line a large baking sheet with parchment. In one of the best food processors, blend 7 tablespoons unsalted butter with ¾ cup all-purpose flour until the mixture looks like breadcrumbs. Add 1 cup grated cheese (sharp Cheddar, blue cheese, goat's cheese, Parmesan, or a mix, all work), ¼ teaspoon salt, ¼ teaspoon white pepper, and ¼ teaspoon cayenne (optional).

Process until the dough forms a smooth ball. Remove the dough and roll it into an 8-inch log, wrap tightly in plastic, and refrigerate until firm or freeze until ready to use. Slice thinly and arrange on the baking sheets, leaving space for spreading. If you like, sprinkle with chili flakes, caraway seeds (especially good with blue cheese), or any seasoning you prefer. Bake for 10-15 minutes, or until golden. Cool briefly on the sheet, then transfer to a rack to cool completely. Store in an airtight container.

Around and About

Speaking of great parties: Last week I went to the opening of the Ticking Tent in Bedford, NY – a fabulous twice-yearly brocantes-style artisan, antiques, and design shopping event. There was everything from vintage blue and white china and table linens to oyster plates and dinnerware.

Listening to: Anything by Leon Bridges and the Cocktail Hour 2025 on Spotify

Drinking: Via Carota in New York now has simply the best Manhattan, Negroni, and French 75s mixes in chic bottles. Perfect gifts this time of year, or to have in your own pantry if, like me, you don’t have patience for making cocktails (though I do like to drink them).

My Canape Essentials

Lastly, enjoy yourself at your own party. Assign someone to drinks, music, and have the cocktails pre-made. Socially, the best way to chat with people at a party is to grab a platter and hand it around.

And my final piece of advice? Make a little extra, so you have enough for dinner the next day. A good host deserves a great meal twice.

For more ideas on entertaining, follow along for next adventures @Anna_Last on Insta and more in my newsletter Bread & Gravy.

At Anna's Table is a biweekly column and modern guide to Savoir-Faire, in which Homes & Gardens' Editorial Director, Anna Last, shares a glimpse into the mindset of the moment, as well as what she's doing in her kitchen and bringing to the table with the best of the season's produce.