Etcetera | Our Blog

| image by adrian gaut |

As we approach our kitchens' busy seasons (Thanksgiving and Christmas are our Super Bowl), I asked each of our EG team members what their must-have kitchen item is that they use every day.

| image courtesy of Frances Boswell |

A conversation with Food Stylist and Editor, Frances Boswell.

A cocktail is nice, but sometimes one wants the ritual of an aperitif or cocktail with dinner without the other baggage that sometimes comes with it.  As my friend Beth and I have learned - one is not enough, but two is too many. 

Griffin Wilson, also known as @cabincorn, is a special type of chef.  He's intimately acquainted with his ingredients and writes poetic odes to the mushroom and the radish.  

Yes, New Year's Eve owns champagne, but we think it's nice in the summer as well.  It's light, it's sparkly, and it's fun.  Read on for our top five for a Friday afternoon at the shop or a Sunday afternoon at the beach.  

| image courtesy of the cut |

French, Sourdough, Focaccia, Rye, Spelt, Millet, Rustic, Baguette, Chapati, Irish Soda, Challah. Crusty, crunchy, sumptuous warm bread in a basket.