Most of them are subtle, clever interpretations of the usual form: One, for instance, comes with its own cork stopper; another has a dainty spout. We’re partial to the one whose tulip bowl sits slightly tilted on its stem; when paired, they can lean in or away from each other.
If you’re a wine snob who holds fast to the belief that a glass’s shape can impact bouquet, these designs may not be for you. For those who select wine by the look of the label, these glasses might have the power to make box wine palatable.
They’re made by ColleVilca, an Italian factory that makes crystal objects by hand. To order, send an email to: mirella [at] vilca.it.
by Belinda Lanks, Co. Design
Ina Garten has thrown more dinner parties than Martha, written six cookbooks, and spent forty years making meals for one man: her husband, Jeffrey. She knows a few things about crowd-pleasing food. She knows, for instance, that even if you like your eggs organic and your stock homemade, you might not pass up a bowl of Kraft mac and cheese at 2 a.m. on a boozy night. She also knows you’d be similarly powerless to resist an adultified version of that meal—a creamy, crunchy, oven-baked dish you can proudly serve to a tableful of grown-ups.
The rules, like Ina, are gentle but firm. Use pasta the cheese sauce can cling to, like corkscrew-shaped fusilli or cavatappi, or good old elbow macaroni. The cheese is pretty much your prerogative; Ina likes a combination of Gruyére and aged Cheddar. Blanket the pasta with real breadcrumbs and a layer of thin tomato slices. If you think the tomato part is sacrilege, ask yourself what a juicy slab does for a grilled cheese sandwich. Same principle. Serve the resulting triumph with a green salad, and if anyone ribs you for lack of sophistication, just say what Ina says: If you don’t like macaroni and cheese, you don’t know how to have a good time.
by Katherine Wheelock, GQ Magazine
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