Up­town so­cial

Serves 6 to 8

Domino - - CONTENTS -

Cel­e­brat­ing her new Man­hat­tan gallery space, art en­thu­si­ast Blair Voltz Clarke hosts a fash­ion­able win­ter­time lunch.

Wash the car­rots thor­oughly and cut length­wise in half. Place on a roast­ing pan lined with wax pa­per. Driz­zle with olive oil and add sea salt and pep­per. Sprin­kle with rose­mary and thyme. De­pend­ing on the oven heat, cook on 325ºf for 15 to 20 min­utes un­til the car­rots are ten­der and their tips are crispy. Af­ter re­mov­ing from the oven, driz­zle with a lit­tle more olive oil and add sea salt to taste.

1 pound car­rots ¼ cup olive oil sea salt, to taste fresh cracked pep­per, to taste ¼ cup fresh rose­mary, chopped ¼ cup fresh thyme leaves, chopped

108 Brown em­bel­lished the sup­per scene with bun­dles of seed­pods and berry stems.

DIN­NER­WARE Mai­son from $9.95, crate­and­bar­rel.com DISHES painted, found in Jalisco, Mex­ico VASES vin­tage, rober­talt­man­llc.com

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