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Explore - Food
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Annual Morel Hunt and Lunch
Join mycologist Leon Shernoff and Slow Food Chicago for a guided hunt for morels. Leon is the editor of Mushroom The Journal of Wild Mushrooming, the only North American consumer...
04.20.09 -
Anju: Portland, Oregon
A new restaurant named Anju recently opened in Portland, Oregon. With a darkly sleek interior, industrial finishes, and original art on the walls and ceiling, it comes as a pleasant surprise that...
written by: Amara Holstein10.28.09 -
And The Winner Is...
We know you've been waiting white-knuckled at the edge of your seats to know who came up with the winning name for Coolhaus's next ice cream sandwich. The time has come. We've picked a winner. And...
written by: Sarah Rich06.26.09 -
And the coolcapitals Winner Is....
After a tough round of reviewing the top finalists' submissions, we are excited to present the winner of the coolcapitals.com design competition.
written by: Amanda Dameron08.10.09 -
An Ode to the IKEA Cabinet
Joining the Grecian urn, the much-rhapsodized IKEA cabinet finally gets its poetic due as a heroic ode. Anyone who owns a set may verily be inclined to put quill to paper and dash off a few stanzas...
written by: Dan Maginn01.30.09 -
An Introduction to Restaurant Design
Eating has always been a sociable event, from primitive campfire cooking to reclining on lectuli at lavish Greek and Roman banquets. However, although taverns and inns had always existed, the...
written by: Bethan Ryder07.19.11 -
An Evening with Eric Ripert
To celebrate Dwell's March Interior Design issue we welcome you to an evening with renowned Le Bernardin chef Eric Ripert at the Poggenpohl showroom Monday, February 25 at 6 p.m.. Ripert delves...
01.14.13 -
Amco Juicer
$12.95
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Alphabet Cookie Cutters
Available by the letter—–pick and choose a sweet message for the hostess with the mostest.
$1.00
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AJ Flatware
A complete 63-piece stainless-steel service for eight, designed for Arne Jacobsen for A. Michelsen in 1957. Each piece is stamped with the manufacturer's mark.
$4000.00
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Aino Aalto Clear Bowl
This classic bowl will serve you—and your friends and family—well throughout the year. Its simple shape and elegent execution is ideal for filling with your favorite side, from potatoes...
$22.00
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AIA Los Angeles Restaurant Design Awards
The American Institute of Architects' Los Angeles chapter takes the stage to announce the winners of the fifth-annual Restaurant Design Awards. These awards celebrate excellence in the design of...
05.27.09 -
AIA LA Restaurant Design Awards
What's the secret recipe for an unforgettable dining experience? The Restaurant Design Awards will showcase the winning combinations at Dwell on Design, thanks to a partnership with AIA Los Angeles...
written by: Alissa Walker06.08.09 -
A Tempo Dish Drainer
Dish drainer in 18/10 stainless steel with cutlery drainer in thermoplastic resin. This item is part of the “A tempo” family, designed by Pauline Deltour.
$232.00
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A Square Meal
So many recipes leave so much to chance, and that is why I love the waffle iron.
written by: Sam Grawephotos by: Robert Schlatter05.28.09 -
A Note on Our Expert: Peter Stathis
Peter Stathis is the principal of a leading collaborative design venture, Virtual Studio, which specializes in consumer products, and has worked with Arstecnica, KnollStudio, Nambé, and OXO.
01.01.09 -
A Note on Our Expert: Jake Godby
It’s rare to find a friction-free workplace, but Jake Godby can proudly claim he has one. “The thing about an ice-cream shop,” he says, “is that nobody comes in with a bad...
01.01.09 -
A Note on Our Expert: Heather Wagner
Heather Wagner is a freelance writer and Dwell contributor and is currently writing a comic novel on the subject of modern etiquette.
01.01.09 -
A Note on Our Expert: Daniel Patterson
Daniel Patterson is the owner and executive chef of Coi Restaurant in San Francisco. Coi, which means “tranquil” in archaic French, is just that: a quiet refuge amid the flamboyant flash of strip...
01.01.09 -
A Note on Our Expert: Bruce Aidells
Bruce Aidells starting cooking professionally while a graduate student at UC Santa Cruz.
written by: Sam Grawe01.01.09
