Why Sunday Lunch Should Last All Afternoon: The Mexican Spirit of Sobremesa The best Sunday lunches are the ones nobody quite knows how to end. The plates have been cleared—or mostly cleared. Coffee appears. Someone cuts the last piece of dessert in half, then in half...
The Colors of Jalisco: Blue Agave, Red Earth and White Stone You can recognize tequila country before anyone pours you tequila. It happens in color. Blue-green agave repeats across the land in disciplined rows. Rust and terracotta appear beneath your feet. Pale walls...
The Art of the Beautifully Imperfect Table A beautiful table should not survive dinner unchanged. By the end of the evening, the linen should have shifted. The water carafe should be lighter. A serving bowl should be nearly empty. Someone’s glass will have...
Why the Most Memorable Homes Always Have Something Ready to Pour The houses you remember are rarely the ones that looked most prepared for company. They are the ones where you arrived unexpectedly and somehow nothing became complicated. A glass of cold sparkling water...
What Makes a Great Host? The Art of Making People Feel at Home The best host at dinner is rarely the person with the most impressive dining room. It is the person who notices. They notice that one guest arrived alone and make an introduction that actually gives two...
