Cabot Lane’s Enella plates and bowls have subtle relief borders and barely-there brown rims ($22 each; cabotlane.com, 440-708-3707).
- keywords
- art + design
- get the look
- corky pollan
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Diary of a Foodie
From Vermont to Vietnam, take a global culinary tour with season three of our award-winning public television show, Gourmet's Diary of a Foodie.
Video
Watch chef Chris Cosentino use a blowtorch, a razor, and a carving knife to butcher a whole pig’s head, which he uses to make porchetta di testa.
