{"id":149703,"date":"2025-02-12T17:44:15","date_gmt":"2025-02-12T17:44:15","guid":{"rendered":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/02\/12\/amanda-designs-her-fantasy-kitchen-from-flatware-to-linens\/"},"modified":"2025-02-12T17:44:15","modified_gmt":"2025-02-12T17:44:15","slug":"amanda-designs-her-fantasy-kitchen-from-flatware-to-linens","status":"publish","type":"post","link":"https:\/\/entertainment.runfyers.com\/index.php\/2025\/02\/12\/amanda-designs-her-fantasy-kitchen-from-flatware-to-linens\/","title":{"rendered":"Amanda Designs Her Fantasy Kitchen, From Flatware to Linens"},"content":{"rendered":"


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Welcome to the latest edition of Food52 Founder Amanda Hesser\u2019s weekly newsletter, Hey There, It\u2019s Amanda<\/strong>, packed with food, travel, and shopping tips, Food52 doings, and other matters that catch her eye. Get inspired\u2014sign up here<\/a> for her emails.<\/em><\/p>\n

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Photo by James Ransom<\/span>
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We are nearing peak Sabre<\/a>, the French flatware that modernized the old riveted, bone-handled cutlery by giving it sleeker lines, acrylic handles in pretty hues, and a variety of metal finishes. We use them in our team kitchen. Chloe Warner<\/a> uses them in her design firm\u2019s office kitchen<\/a>. Alison Roman has them in her home<\/a>. But no one has what we\u2019ve got: two-toned handles<\/a>, tortoise shell on one side, fir green on the other. Business on the front. Leisure on the back.<\/p>\n

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Sometimes it\u2019s fun to go out for an expensive Valentine\u2019s Day dinner, to embrace the fact that you\u2019re participating in something both primal and obscenely commercial. There\u2019s good people-watching and character-studying to be done. But one of the sweetest Valentine\u2019s Days I can remember is when our kids, then tweens, cooked us dinner (pasta, ofc) and then disappeared into the living room to watch a movie while we had a \u201cdate\u201d in the kitchen.<\/p>\n

If you\u2019re staying in and you don\u2019t have tween servants, our Test Kitchen really did it up for you this year. Together, C\u00e9sar, Nea, and Noah put together a menu that gives me \u201990s vibes in the best way\u2014not that they will understand what I mean by this, but I appreciate their reverence for the days of the wedge salad and steaks with a balsamic pan sauce.<\/p>\n

Here\u2019s their No-Res Valentine\u2019s Day menu<\/a>:<\/p>\n

A Filthy Martini<\/a> by Noah<\/a>
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\nSteakhouse Wedge Salad<\/a> by Noah<\/a>
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\nSteak au Poivre With a Chocolate Balsamic Pan Sauce<\/a> by C\u00e9sar<\/a>
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\nEight-Layer Chocolate Cake<\/a> by Nea (inspired by Claud<\/a> in NYC)<\/h4>\n
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One of my pet peeves is when people design a thoughtful, well-appointed kitchen and table and then don\u2019t treat their kitchenware and tableware decisions with the same care. It makes no sense! So I thought we\u2019d try a new game where you choose a space and I\u2019ll outfit it with some apt wares. Some will be from Food52, duh, and the rest from other sources. Above is a sample that I grabbed from Pinterest (a country home designed by Nina Farmer<\/a>)\u2014and then it\u2019s your turn to send me photos of kitchens or tables that you want me to style. Email your photos and requests here<\/a>.<\/p>\n

The people who live here already have many handsome ceramics, baskets, and bowls. It\u2019s all a little, well, consistent. I\u2019m going to do a little zhuzh to an imagined table setting for them:<\/p>\n

\u2022 With these placemats<\/a> in honey.<\/p>\n

\u2022 And these fringed napkins<\/a> in olive.<\/p>\n

\u2022 And this elegantly striated flatware<\/a> to shake up the rustic environment.<\/p>\n

\u2022 They can use the neutral plates that they have on their shelves.<\/p>\n

\u2022 But then I want to flick in a little minimalism with these stackable Japanese tumblers<\/a>.<\/p>\n

\u2022 And something unexpected. Like a pitcher<\/a> with a giant ring for a handle. Or a latticed ceramic platter<\/a> as a bread basket.<\/p>\n

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From Our Shop<\/p>\n

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Finally, if you like almonds and you like Luxardo cherries, you must make Victoria Granof\u2019s almond cherry cookies from her book Sicily, My Sweet<\/em><\/a>. I did a video of the recipe here<\/a>. And you can find the recipe here<\/a>, and her book here<\/a>.<\/p>\n

Next week: what I learned from you all about pizza ovens!<\/p>\n

Amanda<\/p>\n

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