These Are Our Favorite Ways to Make Coffee at Home

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Not to hate on the 12-cup automatic drip coffee maker taking up approximately a quarter of the counter space in your kitchen, but there are far better ways to make coffee at home. When we want a superior cup of that good brown morning medicine—especially when we spent good money on quality coffee that we took the time to grind ourselves—we turn to a handful of low-tech brewing methods to get the most our of the beans. It’s time to learn how to brew a proper cup. These are our three favorite affordable, small-batch coffee brewing devices and what we like about them.

french press coffee

Photo by Chelsie Craig

The French Press

No paper filter, no problem—and no waste! The French press brews by soaking ground coffee directly in hot water (also known as an « immersion » method) rather than letting water pass through the grounds and then a filter. For this reason, you always want to make sure to use a coarser grind than you would for drip coffee; since the grounds will be in constant contact with the water, a fine grind will leave you with a bitter, over-extracted brew. But when done right, coffee made in a French press is a dream—it tends to be more robust and richer than drip coffee because you don’t lose any of the flavorful oils to a paper filter.

The procedure couldn’t be more simple. You pour the grounds into the carafe, fill it with boiling water, and give it a quick stir to make sure that all of the coffee is properly saturated. Then you wait four minutes, put the lid on, and slowly depress the plunger to press all of the grounds through the water and to the bottom of the carafe. And there you have it: French press coffee. Pro tip: Once the coffee has finished brewing, decant it into your mug (or a Thermos if you aren’t drinking it all at once) as soon as you can. Since the grounds are still in contact with the liquid after the plunger has been pushed down, French press coffee can get sludgy and over-extracted if it sits in the device for too long.

Buy It: Bodum French Press Coffee Maker, $42.00 on Amazon

aero press coffee

Photo by Chelsie Craig

The Aeropress

Not quite as commonplace at a French press, the Aeropress is a favorite of coffee nerds on the go. This compact brewing device acts in the same way that a syringe does, with a plunger forcing hot water and grounds through a tiny replaceable filter and straight into your cup.

Coffee brewed in an Aeropress boasts a super-quick brew time and is generally a very smooth cup of joe with very low acidity. Some people claim that the Aeropress can brew coffee that’s as strong as espresso, since you are technically brewing it under pressure, but that’s not actually possible. No matter: It’s compact and lightweight enough to bring just about anywhere you go, and is the ultimate hedge against arriving at your Airbnb to find out the coffee maker is broken.

Buy It: Aeropress Coffee Maker, $29.00 on Amazon

pour over coffee

Photo by Chelsie Craig

The Pour Over

The pour over is proof that you don’t need fancy gadgets or expensive equipment to brew a world class cup of coffee. This process is low tech and high return. A simple filter cone, be it a classy ceramic one or an indestructible plastic workhorse, is the best, cheapest, and easiest way to get a clean, coffeeshop-worthy brew in the comfort of your own home. It’s a simple process that requires just a bit of finesse, but once you get the hang of it, you’ll be able to do it blindfolded (or at least half-awake). Here’s how to do it:

1. Arrange a pour over coffee filter in your cone and place the cone over a vessel. This could be your cup or something larger like a carafe, if you’re not going to drink the whole thing.

2. Flush the filter with boiling water, letting it drip out fully, and then discard the collected water in the vessel under the cone. This rinse prevents any papery bits and flavors from ending up in your coffee. We don’t want coffee that tastes like a paper filter. We want coffee that tastes like coffee.

3. Now you add your freshly-ground coffee to the cone and make sure it’s placed over whatever vessel you’re brewing into. Most coffee shops will add 22g of coffee, but if you don’t have a scale, go with 2-3 Tbsp. Give it a shake so the grounds are evenly distributed. You don’t want a mountain on one side and a valley on the other.

4. We want to keep the ratio of 16:1, water to coffee, so we want to have 352g (or about 6 oz.) of boiling water ready. Pour over enough boiling water to saturate the grounds fully, but not so much that there is water pooling on top of them. This is called “blooming” and helps the flavors in the coffee to really shine. Wait 30 seconds. You’ll notice the coffee start to expand (or bloom) as it hydrates.

5. Now we do the real brewing. Continue to add boiling water, pouring in a circular motion, and making sure not to pour it all in at once. You should be stopping and starting, so the cone never fills up totally with water. Repeat this until you reach your target water weight or pour out your measured volume of water. Now, the vessel is full of delicious, freshly-brewed pour over coffee. That wasn’t so hard, was it?

Buy It: Hario V60 Pour Over Set, $21.00 on Amazon

Like we said earlier, if you want good coffee, you’ve got to start with quality beans:

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Even Marie Kondo’s Favorite Tupperware Will Give You Tupperware Envy

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Marie Kondo has one struggle. She’s 4’7” and these American kitchen counters are too damn high. “I’m always on my tippie toes!” she laughs. She’s brought an entourage to visit the Bon Appétit offices (messy) and Test Kitchen (“systematically organized!” Kondo declared). We’ve got her husband, two KonMari colleagues, and her interpreter, Marie Iida, the unsung hero of Kondo’s new Netflix show, Tidying Up with Marie Kondo. We’re chatting in the tasting room, a sort of prop kitchen where we host events and shoot branded videos. It’s therefore the tidiest place in our office, complete with a fig tree, and Kondo loves it.

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Photo Courtesy of Marie Kondo

Kondo, impressed at Test Kitchen manager Gaby Melian’s spice cabinet.

In the show, Kondo helps American families declutter their home over a month’s span. It’s like Hoarders Lite. There’s a lady who has too many Nutcrackers (Kondo will never tell her she has too many, but I’m telling you, she has too many)—a tame problem compared to the garages full of feral starving kittens on Hoarders. Tidying Up is like a vitamin, making the viewer energized to envision a cleaner, more organized home, filled with neat stacks of underwear folded into files.

In her mega-bestseller The Life-Changing Magic of Tidying Up, you declutter your house in a certain order. Clothes first, then books, papers, komono (miscellany), and sentimental items. The kitchen section, within komono, doesn’t get as detailed as other sections. It’s less about a vegetable peeler sparking joy, and more about learning to appreciate the utility the tool offers, and by the time you’ve tidied your clothes, books, and papers, you have more of a sense of what should stay and what goes to Goodwill. We were curious about what Kondo cooks and how she keeps her own kitchen—are there mismatched mugs and old pickle jars?! She was kind enough to give us a glimpse.

The last thing I cooked was a rice dish cooked in fish stock, made in my donabe. I got the cooking bug last January. I’ve always liked it, but when I got married, my husband was very much into cooking. So I got into it too. The first thing I cooked was a chicken soup that my mother taught me the recipe for.

The kitchen tool that sparks the most joy for me is my donabe. I have three. Each has a different purpose, making miso soup or making rice.

Typically, I start the day with tea. Green, white, or matcha. I like to make miso soup and rice. I prepare a little bento box for my daughter before she goes to school with Japanese omelet, sweet potato, chicken, and onigiri.

Then I almost always end the day with amazake, which is a traditional sweet, lower non-alcohol Japanese drink made from fermented rice.

The most horrifying thing I’ve seen in a client’s kitchen was canned food that had expired 40 years ago. That was a surprise for me.

Most people have too many tongs! And disposable plastic cutlery, what you get when you get delivery food, and packets of sauces. So many of them.

When it comes to the plasticware* problem we should be using the same brands. I use Noda Horo’s white porcelain containers with bamboo lids, which is popular in Japan. It makes it looks much neater and easier to keep track. I always encourage my clients to keep the box part and the lids separate. The lids you can store standing upright, but the box should be stacked together. This way, you can maximize your storage space.

I don’t have 100 spices, no. In Japan, you don’t use many spices. You’d much rather use liquid condiments, such as soy sauce, sake, and mirin, so those are all kept in jars. I only have five types of spices in my kitchen. Black pepper, salts, cumin powder, turmeric.

A condiment that’s always in my fridge is salted rice malt. You used to season meat before you prepare it. It makes meat very tender, and very flavorful.

I take out the garbage twice a week. I wait until the trashcan is completely full. We do have a separate trash can for raw trash that gets composted.

The last thing I KonMaried from my kitchen was nothing! I have the opposite problem. I always have very few items in the kitchen, so right now I’m actually adding to it. Recently I’ve replaced my cutting boards to something that truly sparks joy for me, made from Gingko trees. I’m also in the market for a big, sharp knife.

*We can’t call it tupperware for legal reasons lol.

Watch Tidying Up with Marie Kondo on Netflix here.

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Our Staff’s Favorite Healthyish Recipes of 2018 | Healthyish

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Let’s admit that, on its own, cauliflower rice is…. watery fluff. If you season it with enough salt, it might be palatable, but the real move is to top it with Coconut-Turmeric Relish—my favorite Healthyish recipe of 2018 (and probably a sleeper hit?)—which makes it totally delicious and impossible to put down. « Relish » sounds like you’ll have to do a lot of chopping but, in reality, you mix lemon-pickled raisins with a flavor-jammed oil made with coconut flakes, garlic, chile, mustard seeds, and turmeric. It’s hot, sweet, earthy, crunchy, crispy—all the things! And while it’s great over cauli rice, I eat it over eggs, sautéed kale (splayed over lemony yogurt), savory oats, and roasted squash. Gimme! – Sarah Jampel, contributing editor

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10 of My Favorite Wines of 2018

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Loire, France
Importer: Louis/Dressner, ~$25

Olivier Lemasson’s “R-13” (R for rouge, 13 for the vintage) was the wine. You know, the one that hooked me on the stuff forever. At the time, I was mostly drinking California reds from the grocery store, and it blew my mind. It had so many flavors that I’d never tasted in wine before; it was floral but woodsy, a little salty with a sour beer quality, and it was the first time I experienced Brettanomyces. I hadn’t had anything quite like it since—until this. The year 2013 was a particularly cold one for the Loire, giving the wines heightened acidity, and in 2017, the region experienced a devastating frost. This was terrible for Lemasson and his grapes, but for me, it was a delicious trip down memory lane. Cheekily renamed “Poivre et Gel” (pepper and frost) from the “Poivre et Sel” (pepper and salt) moniker the blend is typically given, this unusual vintage was made of 80 percent Grolleau, 10 percent Pineau d’Aunis, and 10 percent Gamay. The “Poivre et Gel” reminded me so much of the R-13, with its inky raspberry hue, jasmine and wet redwood bouquet, and flavors of peppered blackberry jam slathered onto cool slabs of limestone sprinkled with flowering thyme and splashed with lemonade.

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Our Very Favorite New Recipes of 2018

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Andy’s tachin, which we called descriptively, “crunchy baked saffron rice,” was my favorite recipe in 2018. It introduced me to Persian food, something I felt pretty distant from before—would I be able to find the ingredients? (Yes.) Flip the thing without breaking it? (Yes.) Do justice to this iconic dish? (I think I did!). It’s veryyyy delicious, the textures so satisfying, all crunchy and then creamy inside, thanks to full-fat yogurt. But this is about more than flavor—this recipe is a symbol of Andy, the love of his family combined with his love of cooking, his love for rice… It’s an embodiment of all that love, and you can taste it. —Alex Beggs, senior staff writer

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Organic Valley’s Pasture Butter Is Our Favorite Fancy Supermarket Butter

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Eating butter by the spoonful miiiiiight be bad for your heart, but that’s what the Basically team did to make sure we found the best brand. There are a lot of butters on the grocery store shelves, and you probably reach for the same one for all your needs: spreading on toast, cooking, adding a knob to make pasta glossy and decadent. But if you’re looking to up your butter game for homemade bread, a killer ham and cheese sandwich, or another application where you taste mostly butter, we found the best salted cultured butter for you.

Seared Steak with Pan Sauce

Wait, salted? Cultured? What does that mean? Salted is, well, added salt for flavor, mostly for savory applications. (We didn’t test unsalted, but we would vouch for this brand for both salted and unsalted—the latter for baking things, like strawberry–graham galettes.) Cultured means it was made with active bacteria, like yogurt. Cultures are added to cream before churning, and it is churned low and slow until it is ultra creamy with a higher fat content. European and French butters are usually cultured, and have at least 82 percent butterfat level. The resulting butter is less sweet and more tangy because of fermentation, like sourdough bread, which is unsurprisingly pairs delightfully with.

After tasting six widely available brands of cultured salted butter, we crowned Organic Valley’s Pasture Butter ($4.69 for 8 oz. at Whole Foods) the winner. It has a whopping 84 percent butterfat, is “lightly salted,” and Organic Valley explains the butter is « made at the peak of pasture season, slow churned from May to September.” Its bright golden color is from the quality of the grass the cows ate, not synthetic dyes.

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Photo by Alex Lau

There she is!

One editor appreciated how it was “milky, extremely rich and creamy, with just enough tang and lactic acidity to keep things interesting, and an appealing grassiness.” He said he could eat this every day and would be excited to cook with it, like browned and drizzled over fish, baked into salty chocolate chip cookies, or whipped with garlic and herbs for a compound butter. (That’d be nice with a simple steak!)

Another taster commented that it tasted like “French restaurant butter at a more accessible price point,” with “a delicate amount of salt, deeper flavor than regular butter, and smooth and silky texture like fresh-churned cream.” Unlike some of the others we tasted, this didn’t have an off-putting funk. “It’s grassy but not the whole barn,” someone else added.

The texture is what really sealed the deal for two other editors. One said it “melts in your mouth without turning greasy,” and another admitted that it fooled us because it doesn’t taste mass-produced or that it was one of the cheaper options we selected. “SO DAMN CREAMY!” With that in mind, our idea applications are simple: carbs! Think over-the-top grilled cheese, any pasta, or spreading on the warmest bread you can find. But honestly, if you just take a spoon and eat it on its own like ice cream, it wouldn’t be a terrible idea. Everything’s better with butter.

Organic Valley Pasture Butter is available at Whole Foods and other grocery stores across the country. Check your local grocer or use this location finder for the closest store.

This pound cake wants to be full of fancy butter:

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6 of Our Favorite Healthyish-Approved Pizza Spots on Caviar | Healthyish

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The evolution of pizza, much like the progression of ordering delivery, has made great strides in the last decade. Today there is a pizza for every mood, attitude, and food preference. Thanks to the Healthyish-approved restaurants on Caviar, you can get wholesome, healthful pizzas (yes, pizza!) delivered right to your door.

Whether you’re ordering a veggie-covered ‘za from the Caviar app on your cab ride home or clicking on a classic pepperoni with gluten-free crust from the comforts of your couch, it’s never been easier, tastier, or more healthful to order pizza. In D.C., NYC, L.A., and Chicago, these are some of our top delivery picks for every kind of pie lover, from traditionalists to trendsetters.

Chicago Goes Beyond Deep Dish

When you think of Chicago pizza, you probably think of deep dish pies. Perhaps you recall a particular skit in which some sports fans, dressed in Chicago Bears regalia, huddle round a table overflowing with fast-food favorites while interjecting “Da Bears.” Thanks to the passage of time and the invention of Caviar, it doesn’t have to be this way anymore!

At Doc B’s Fresh Kitchen, purists can opt in to a margherita, traditionalists may prefer plain pepperoni, and if you want a Healthyish spin on on your ‘za, there are a wealth of options. Try the Kale and Goat Cheese Pizza, the Shrimp and Arugula Pizza, or get all your good fats in one sitting with the Avocado Pizza, which is covered (quite literally) in sliced avocado with pickled jalapeno, cotija cheese, and “frenched” onion.

Variety in The District

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While the District of Columbia may not be making headlines for its pizza (they’ve got a few other things going on), the city is a notorious melting pot of cultures and cuisines. Take, for example, Timber Pizza Co. While it was started by two guys who loved pizza and basketball, it now boasts Daniela Moreira as its executive chef. Daniela, an Argentinian native, brought her impressive resume (which includes Eleven Madison Park) and native global flare to the kitchen.

In addition to tasty empanadas, the pizzas get flavorful upgrades, too. Bring the heat with The Bentley, which features cured chorizo, sopressata, and Peruvian sweet peppers with spicy honey and hot sauce, or try a unique combo with The Penelope, which has pesto, fresh mozzarella, mushrooms, bacon, and paprika.

NYC Pie with an Artisanal Twist

Like Chicago, New York City has a reputation to uphold when it comes to pizza––especially delivery. It’s a quintessential part of living in The Big Apple, like getting on the wrong train and going in the opposite direction by accident or getting caught in an rainstorm without an umbrella. It just comes with the territory. Thankfully, New York City also has a reputation for offering its inhabitants almost anything they want, at any time, anywhere. So that homemade pie you’ve been craving with guanciale and pecorino? Yep, you can get that at home, too.

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Over in Brooklyn, Ops Pizza is shutting down woodfired-pizza haters one pie at a time with their unbelievably fresh, artisanal sourdough pizzas. You could embrace your inner Italian (we’ve all got one) and order the Rojo Pizza, covered in a sheet of mortadella, with peppers and cresenza. Non-meat eaters might consider the Iron Age with mushrooms, mozzarella, Parmesan, and herbs. Or you could err toward a more traditional NYC style with the Square Pie, which has tomatoes, house mozzarella, olives, oregano and basil.

Surprise! L.A. Delivers Healthy Pizza

Sometimes it’s hard to believe that the wellness gatekeepers of Los Angeles allowed pizza into the city at all. But what makes L.A. so great (among sunshine and matcha lattes) is the culinary revolution that has swept the entire city. Today’s L.A. marries its long-standing zeal for wellness-friendly ingredients with everyone’s favorite food, pizza.

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Downtown at Zinc Cafe (delivering only on Caviar) they’re mixing things up with options like a breakfast pizza, piled high with mushrooms, harissa, eggs, leeks, and shallots, or the shaved asparagus and quail egg pizza made with ingredients that might as well be Kryptonite, like bechamel, burrata, garlic confit, and lemon rind. For the less adventurous pizza eater, there are creative standards, too: A pesto pizza made with homemade pesto, roasted peppers, sun-dried tomatoes, and toasted pine nuts, or a funghi pizza for mushroom lovers.

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Over at fresh-is-best locale Ostrich Farm in Echo Park, husband and wife duo Jaime Turrey and Brooke Fruchtman may not be doling out pies, but there you’ll find pizza’s distant cousin, the flatbread. There’s oil, herbs, and sea salt, but we recommend keeping it as close to actual pizza as possible with cherry tomato confit, basil, and burrata. (That’s basically a margherita pizza.)

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If you really want to out-L.A. yourself, however, there’s Jewel LA in Silverlake, where chef Jasmine Shimoda is taking a decidedly modern approach to fresh pizza with crusts made from activated charcoal (the health-related kind, not the grilling kind). The Market Pie has squash blossoms, basil pesto, and almond ricotta, whereas the Black Amber combines kabocha squash, kale, and caramelized onions with chili, almond ricotta, salsa verde, and mint.

You want the best, Healthyish-approved pizza? Caviar’s got it.

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The Wildair Restaurant Salad Is My Favorite Salad in NYC, and I Can Finally Make It at Home | Healthyish

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The first time I ordered this dish at Lower East Side wine bar Wildair, it appeared as a light green shell, barely visible under creamy squiggles, with pebble-like pistachios and wayward herbs sticking out the top—it looked more like a terrarium than something I was supposed to eat.

The terrarium turned out to be one of the most well-composed restaurant salads I had ever had. The dish—which is served at both Wildair and its sister spot next door, Contra—ticks all of the boxes; Two kinds of crunch (lettuce + pistachios), creaminess (the BUTTER-based dressing; more on this soon), freshness (chives and chervil), and a lingering hit of acid (lemon). And the whole thing is presented on a sturdy bed of Little Gem lettuce, giving it both visual appeal and hand salad convenience. The Wildair menu is riddled with hits (see: pork milanese, chocolate hazelnut tart, fried squid), so the fact that this salad is the dish I think about all the time feels like a feat.

So imagine my delight when I received a copy of A Very Serious Cookbook, Wildair and Contra chefs Jeremiah Stone and Fabian von Hauske Valtierra’s hit list of recipes from their restaurants, and found the Little Gem salad recipe right there on page 50. Even better, I discovered that the recipe was super simple, and I already had 95 percent of the ingredients (lemons, butter, an egg, olive oil) at home.

Von Hauske Valtierra says that the dish was born from leftover leaves they had after picking out the hearts of Little Gems for another dish and a desire to serve a self-contained starter that could be eaten with your hands (though you can use any kind of sturdy lettuce as a base).

The secret ingredient, of course, is the butter, an ingredient that you rarely see in salad but that plays a pivotal role in this one. To make the dressing, some of the Little Gem leaves are cooked in butter, a technique the two chefs discovered at Noma in Copenhagen. “You just get a little more depth and roast-y flavors from cooked lettuce,” says Stone. Second, the residual butter from the pan is blended with the cooked lettuce, along with an egg yolk, salt, and pistachios, to make a dressing that’s thick and rich but still tastes clean. Stone says the butter, as opposed to mayonnaise, “has a little more texture to it, and gives the dressing a starchiness” that goes nicely with the juicy lettuce.

At the restaurant, the dressing gets generously scrawled with a squeeze bottle (or you can just spoon it) on top of pieces of Little Gem lettuce that have been drizzled with lemon juice, olive oil, salt, and pepper. The salad is finished with some pistachios and fresh chopped chives and chervil to complete that forest-y look.

But the salad’s bucolic appearance also plays a very practical purpose. Because of the way the salad is structured, every bite brings the perfect ratio of greens to dressing to nuts to herbs.

That’s why Stone says the dish is so beloved. At first glance, it appears very high-concept, like a plating gimmick in a fine dining restaurant. “But it’s actually pretty straightforward,” he says. At the end of the day, it’s just a well-dressed salad. “It doesn’t really look like how it eats.”

Get the recipe:

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The best part of this dish is that the leaves here are intact, so they don’t get dressed in a conventional way—kind of a more elegant wedge salad. Plus, we snuck butter into your salad, so be grateful.

SEE RECIPE

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My favorite maxi plaid scarves

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During winter, there are very few accessories I love more than scarves, maybe hats excluded. But they keep you warm, and they are so cosy (I admit that sometimes I even put my fiancé’s perfume on my scarf !). Plus, they add style to any outfit, even the most basic ones.

But I don’t have that many scarves, maybe five or six maximum. I’d rather choose them well, and pick up great ones that I’ll love for a long time, rather than having many I probably won’t wear a lot. Plus, I always go for colors that go with everything, like pink, black, grey, or tartan.

As a result, I keep them for years. I still have the Vuitton shawl in leopard print, that I’ll never sell and still love, and a grey Hermès shawl I wear all winter long.

Recently I discovered a brand called Pashmina & Cachemire, which sell amazing maxi plaids that are soft and budget friendly. So I ordered two big scarves, one in pink, and the other one in beige tartan.

What I like the most about Pashmina & Cachemire ? Their scarves are so easy to wear, and they’re big enough to wear them as you want. 

Are you also a big fan of scarves ? And what’s your favorite of the ones I’m wearing ?

L’hiver, à part peut-être les chapeaux, il y a pas d’accessoires que j’aime plus que les écharpes. Non seulement elles tiennent chaud, elles ont un côté un peu doudou (j’avoue, je mets le parfum de mon mec sur la mienne), mais en plus elles ajoutent un côté tout de suite très style à n’importe quelle tenue, même même les plus basiques.

En revanche, je n’ai pas beaucoup d’écharpes, peut-être cinq ou six maximum. Je préfère bien les choisir, privilégier de belles matières, et aller vers des couleurs qui vont avec tout, comme le rose, le noir, le gris, ou le tartan.

Du coup, je garde mes écharpes des années ! J’ai toujours la Vuitton imprimée léopard, que je ne vendrai jamais et que j’aime toujours autant, et un shawl Hermès gris qui ne me quitte pas de l’hiver.

Récemment j’ai découvert la marque Pashmina et Cachemire, dont les prix sont doux et les matières parfaites. Du coup j’ai commandé deux maxi écharpes, l’une dans les tons roses, et l’autre en tartan beige rouge, vert et jaune.

Ce que je préfère chez Pashmina et Cachemire ? Elles sont toutes douces, donc agréables à mettre autour de son cou, et surtout elles sont suffisamment grandes pour pouvoir les styliser comme l’on souhaite. Le but, c’est de pouvoir porter une écharpe de mille façons différentes : enroulée trois fois, deux fois, simplement ‘pendante’ au cou… Du coup j’en ai profité pour vous montrer sur les photos les différentes façons dont je porte mes deux modèles de Pashmina et Cachemire !

Vous êtes fan également des écharpes ? Et parmi les deux que je porte, c’est laquelle votre préférée ?

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