Menu No 4: Duck, Chili, Anise, Apple, Ginger, LemonThe fourth in a series of small, adventurous books, each dedicated to a thoughtfully composed dinner menu that acknowledges seasonality, strives to reduce food waste, and respects a cook's interest in good food. Menu No 4 provides recipes for: Applejack cocktail Harcha (a Moroccan pan fried flatbread) Roasted butternut squash with sage yogurt Green salad with apples and herbes de Provence Chili roasted duck breast with potatoes and preserved apples

combines the royal essential oils of purifying palo santo and calming lavender in a delicate and supremely sudsy castile soap

Marble Round Base

this unique exhibition catalog is an exclusive three-in-one kind of publication

and anyone interested in style

love affairs and shifting alliances of the epic novel

36 pages) paperback

Oregon-based photographer Brown W

William Lescaze

The result is a large-scale monotype print that immerses the viewer in the minute details of a plant’s anatomy

women and children who gathered to give voice and energy to the ideas embattled by the movement

Multi-Colored Stangl Art Pottery

conservation and destruction