News

I am always a soft touch for reading American settler stories and viewing well-crafted, self-built houses. Nancy Hiller links together an...

Adam Gopnik, the New Yorker’s roving food writer, has just written the most lively and enjoyable food book of the year, The Table Comes...

It took me 14 years to meet landscape designer John Brookes. We were both writing books for the same publisher when our editor suggested...

Steve Jobs and his wife Laurene almost had one of my kitchens. We’re going back 18 years to the autumn of 1994 when they contacted me...

Elegantly chaired by Aidan Walker and focused around Kevin McCloud’s new book 43 Principles of Home, five of us joined in a panel debate...

Each week I visit my little local library in Old Greenwich, Connecticut. Named for a British loyalist and our town’s first private...

In The End of the Land, David Grossman writes: At 7:30 in the evening she stands cooking in the kitchen, wearing jeans and a T-shirt,...

Throughout 2011, I will be quoting passages from contemporary fiction, as I come across them, on kitchens and interior spaces, selected...

This week we’re posting excerpts from Elizabeth David’s Christmas. Here’s Elizabeth’s take on how to keep it simple at Christmas*: If I...

Pumpkin & Tomato Chutney recipe from Elizabeth David’s Christmas

Johnny Grey Studios is turning 30. I have long wanted to thank my clients for their tremendous believe in my work...

It appears Darwin can shed light, or rather add fuel to the fire, to the debate about why kitchens are important, how they have helped...

“Eating in our time has gotten complicated, needlessly so.” The opening lines of Michael Pollan’s new book, Food Rules, remind us how to...

A modern update on the unfitted kitchen

William Wordworth’s poetry set the 19th century alight and changed how we view our relationship with nature. He believed that sensitivity...