Just like gran had.
We love how handmade glass has that off-kilter lean with flecks and bubbles dotting the surface. It’s glass that has personality. It’s got feelings. And we have a lot of feelings about these large vintage pickling jars, light-blue-toned beauties that have put in years of pickling work and are now in need of a good retirement home. Imagine this: You could fill them up with broad bunches of pale-pink peonies, or happily nodding bouquets of ranunculus. Or you could create a multi-layered terrarium with stone, sand and succulents. Perhaps you have a collection of vintage wooden spatulas in need of a similarly-aged container...and we're just getting started.
Items may vary slightly from what is pictured.
Photography by Ty Mecham, Rocky Luten
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Too Many Cooks: Behind the Scenes
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. It was a truly beautiful weekend in New York. Between Easter, Passover, and the sunny weather, everyone had something to celebrate. We documented some of our fun moments -- some related to food and some not. Inspired by the fabulous lunches in Christopher and Melissa's Canal House newsletter (check it out if you haven't already), we thought we'd start sharing the best discoveries from our food lives.
Too Many Cooks: Behind the Scenes
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. We're sharing some of the best discoveries from our food lives. This week: We break coffee cups, eat fresh fruit in Mexico, and enjoy all kinds of desserts.
Too Many Cooks: Fresh Eggs and Snacks
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.
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