I rarely turn on the stove — except to boil pasta — and save any heat for grill for meat and fish. Summer is what puts the lazy in lazy-fancy when it comes to cooking. I let the farmers market and a few good store-bought salads do the heavy lifting when I have friends over.

In summer, the design rules go out the window. I lean all the way into hedonistic maximalism — layer upon layer for the table, abundant bowls of vegetables and fruit that get turned into salads, every quintessential summer texture of rattan, wood, resin and bakelite. Cottons, linens, block prints and weaves all come together with ease.

Now that we’ve established there are no rules, that goes for the dressing, too — the kind you can only get away with at home, as the hostess, among friends. A a funky pant, a sheer dress, a sarong knotted as a skirt, bathing suits allowed at the table. I’m always aiming for the elegance of 40+ Italian woman, met with a surfer-girl ease. Because, heck — it’s summer.

So here’s everything I’m saving for this season — the pieces I’m packing for a summer out east, and the gems I’m setting the table with. Consider it your shortcut to my summer table.

9 Hosting Essentials (plus a few things for the Hostess)

1. 1. Coravin Wine System — I’m drinking a cheeky glass as I type this on a Sunday night, poured with my Coravin, and it might be my single favorite gadget in the kitchen. I never want to turn a guest down for another glass, and this saves me from opening a whole bottle when I just want a splash with dinner. Perfect, Father’s Day gift!

   2. Wood Serving Bowls — I have a mild obsession with these, and I’d never actually bought a set because they so often come with a hefty price tag. These don’t. I love them for multiple sides, or one big salad pour moi.

   3. Vintage Glass & Rattan Pitcher — I strongly believe in a little vintage, on the table and in my closet. This set is so much chicer than anything being reproduced today — somebody grab it!

   4. Sardine Platter — an oval platter has endless uses. This one could even pass as decor if you’re really not a cook.

   5. Acid Green Gingham Napkins — need I say more for a summer table?

   6. Fish Tumblers — the White Negronis you’re serving just became the best cocktail of the summer.

   7. Blue Glass Candleholder — this piece layers onto the table so easily. Extra points if you use a funky beeswax candle.

   8. Modern Silverware Set — I stop in my tracks when I spot the perfect flatware: the kind that goes from a formal table to an informal one without missing a beat.

   9. Pink Resin Serving Tongs — another pop of color for the table.Plus, a few links for the Hostess

Plus, a few things for the Hostess

1. The Hostess Pants — this is exactly what I mean about getting to have more fun as the hostess.

2. The Shirt — what I’d wear with the pants.

3. The Bag — what I’d carry if I were the guest.

4. Cheeky Gelée — my favorite tint for sun-kissed-pink cheeks.

   ---

Thanks for taking the time to read Lazy-Fancy. For more, you can:

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Travel is pure inspiration and creative expression for me—from the restaurants and wine bars I seek out to the wardrobe I finally have an excuse to wear outside of Los Angeles. Writing about these things feels less like work and more like I’ve woken up with an entirely different career for a few days, which is a rather fun exercise.

I’ve got my packing—usually in a carry-on—down to a science. Admittedly, it’s often questionable size and weight, but when you travel as frequently as I do, often changing hotels and staying with friends every few nights, hauling a large suitcase from stop to stop becomes exhausting. So I make it work and simply make sure I’m in an early boarding group.

After nearly a year of living out of a suitcase last year between a long stretch back living in New York in 2025, and frequent trips to Europe to see my man, I became far more creative with my personal style. Not because I had many options, but because I had fewer. I was forced to make things work, repeat outfits, and stop overthinking. Somewhere along the way, I learned to care less, utilize the “wrong-piece” theory which is perhaps the closest thing to a formula for that je ne sais quoi of personal style.

These days, I dedicate a surprising amount of brain space to packing well, so I don’t fret when I’m there. About a week before a trip, I pull favorite pieces onto a garment rack and let them live there for a few days. I try on everything, take photos. Then I edit. I text photos to my mom. We edit again.

My rule of thumb is simple: pack half the number of outfits as days on the trip. Two weeks away? Seven outfits. Three weeks? The same seven outfits. If it works for two weeks, it will work for three. Keep shoe and bag options to a minimum, I find its helpful to try on every outfit with the same few accessories and edit from there. The only exceptions are event-specific pieces and sport-related necessities—a cocktail dress, sport-specific gear, and the like. I always pack a few tried and true statement pieces that rotate by the season. This trip it was — my fringe suede jacket, a chunky knit, this Zara t-shirt, funky silk pants, shell necklaces, tassel belt, basket or beaded clutch. Those key pieces become workhorses next to staples like my vintage Levis, slip skirt or dress, long denim shorts…you get the idea.

For accessories in summer, I keep things equally restrained: two or three pairs of sandals, ballet or mesh flats, comfortable walking shoes (for me that’s boat shoes or lace-up flats—I’m simply not a sneaker gal), and one pair of workout sneakers, these pack surprisingly flat. One handbag and one clutch are usually enough, though every now and then I convince myself I need a second bag and inevitably use only one.

I was once a die-hard packing cube person, but I’ve found they add weight and limit how creatively things can be folded into a suitcase. Muji makes the most lightweight one. Now I use just two: one for t-shirts and delicate clothing, and another small one for lingerie, socks, and pajamas. This jewelry roll is the best I’ve found, and part of the formula to make the same suitcase feel fresh simply by swapping the accessories.

Until recently, I always traveled with an oversized canvas tote—an LL Bean Boat Tote or my Rue de Verneuil. But I’ve discovered that when you’re already pushing the limits of a carry-on, an enormous tote perched on top of my roller, it tends to attract attention at the gate. So I reluctantly embraced the backpack. Yes, I feel a bit like I’m headed back to middle school, but it’s organized, leaves my hands free, and makes navigating trains, taxis, ferries, coffee runs, and airport transfers infinitely easier. Best of all, you sail past gate agents throughout Europe without a second glance.

Rather than show you a theoretical packing list, I thought I’d share exactly what made the cut on my most recent journey. Spring travel required a fair amount of layering and creativity. Over three and a half weeks, I went from Los Angeles to the Hamptons, New York City, Madrid, Athens, Hydra, Mallorca, back to New York, and finally home.

Here’s what earned its place in the suitcase, many of the pieces are old, found on TRR, or not online, so I found as many similar pieces or things that have the same vibe. A lot of these pieces are on sale, so shop fast!

The Dresses, Skirts & Fancy Things

This Banana Republic knit dress was by far the most worn piece in my suitcase. It’s from last summer, but similar versions can be found here and here. The Chan Luu skirt and matching top also got plenty of mileage. I packed a vintage Celine shift dress alt here expecting it to be a hero piece, but Madrid was freezing and I only wore it once. A vanilla-colored The Row slip skirt alt here proved far more versatile, dressing up or down with a simple change of accessories. I also packed an Argent slip dress that works equally well for day or night.

The Heirloom silk top, however, never made it out of the suitcase.

Jackets, Sweaters & Statement Bags

My tan-yellow suede Nili Lotan suede jacket was one of the best investments, this and this do the same but without fringe. Another steep investment this Suzie Kondi sweater takes up a lot of real-estate but is just so fun and works with everything, similar vintage here and here. I love a basket bag in summer, this one is carry-on size. I also love this beaded bag.

Pants, Shorts & Everyday Staples

I never travel without a pair of vintage Levi’s jeans, these fit similar. When I don’t want to wear denim, my old High Sport pants are always the answer to an outfit. If you’re looking for something similar, these are a close second.

A patterned silk pant is one of my favorite travel pieces. Mine are from La Prestic Ouiston and are admittedly difficult to track down, but worth the hunt. I also love these and these. And long live the long short mine are Agolde—these shorts are perfect. I always feel cool in them, and they easily transition from day to night with a change of shoes and accessories.

For basics, I packed a rotation of T-shirts from Leset, Buck Mason, and Re/Done, along with an oversized surfer-girl long-sleeve. Mine is from Renggli, but Ref is making a great version right now. I typically bring a tank top or two as well, but skipped them this trip since it wasn’t quite high summer. My favorites remain Buck Mason and Re/Done.

Beach & Workout and Lounge Essentials

With beaches on the itinerary, I packed a pareo, poplin boxer shorts (not essential, but nice to have), one bikini, and one one-piece.

For some people, workouts don’t exist while traveling. For me, they’re essential. I always pack my ON sneakers because they collapse surprisingly flat, along with a Splits59 stirrup legging, Vuori shorts. I often pack Buck Mason sweats, and a Negative Whipped long-sleeve tee for lounging in my tote or back-pack. It’s what I change into on overnight flights when I’m attempting to sleep—though I always switch back before landing.

I love having a lightweight layer to throw on in the morning with coffee or after a shower, so I pack a breezy cotton robe, the Greek Islands are overflowing with shops I found one to be my travel companion this summer, and it takes up almost no room in a suitcase.

What I Didn’t Need

I recently scrolled past this from a stylist on Substack, she said something that stuck with me: don’t pack for every version of yourself. I am absolutely guilty of doing this.

The pieces that were worn once—or not at all—were mostly casualties of Madrid’s weather. It rained nearly the entire time and was unseasonably cold, so many of the spring outfits I had planned never had a chance. Instead, I found myself borrowing weather-appropriate layers from a girlfriend just to get through that stretch of the trip.

The least-worn pieces were a Nili Lotan fringe shawl, Attersee tassel belt, vintage Celine shift dress, Chloé whipstitch cropped jacket.

That said, if I were packing again tomorrow, I’d still bring the Attersee belt. They take up virtually no space and statement pieces that transform a simple jeans-and-tee combination into something eclectic and stylish.

The Shoes

I knowingly overpacked on shoes this trip, but with spring weather and so many destinations they really all came in frquent rotation. Miu Miu boat shoes, alts here and here, these Ref white flats. I could have done with one of these, but got good use of both—Chanel ballet flats in black and white which feel less classic and more graphic and Roger Vivier and scored on TRR and plenty more to be found if you’re patient. One slide sandal, old Manolo Blahnik, one strappy sandal from Emme Parsons, closest match, and Miu Miu beach sandal alt here.

The Souvenirs

No matter how heavy and maxed out on space, I always seem to come home with something. This trip it was a funky brocade jacket and a batik cotton robe, and plenty of salts and spices for my other closet—the pantry.

x Olivia

Thanks for taking the time to read Lazy-Fancy. For more, you can:

• Follow along on Instagram

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Have a story idea or want to collaborate on an article? Feel free to reach out at om@oliviamuniak.com. Lazy-Fancy is a reader-supported publication, your comments, likes and shares help grow our community.

Setting a table is just one step in my hosting game, but I take equal joy in setting the table as I do preparing the food. I would even argue that I learned to cook because what excites me most is the atmosphere and spirit of dining — sitting around a beautiful table with people I love.

But knowing how to set a table, and more importantly how to make it feel personal and interesting, does not come naturally to everyone. I had girlfriends over for dinner recently and one asked me what she actually needed for her new home to host properly, which sparked the idea to write this.

Starting from scratch and building an entire entertaining collection in one swoop can feel overwhelming and impersonal, so my suggestion is to begin with a few foundational brands and basic pieces, then build slowly from there. Nothing should match perfectly. In fact, the best tables rarely do. The key is cohesion, not uniformity of dining collections or sets.

Whenever you travel, bring back a serving piece, utensil, or little object for the table. Keep Etsy and eBay alerts on for one-of-a-kind vintage finds. Those collected pieces are what make a table feel personal rather than staged. And just like decluttering a closet, please toss the cloudy wine glasses, chipped graphic mugs, and mismatched plates that have somehow followed you since your first apartment.

Striking a lazy-fancy balance at the table is really about mixing old and new, high and low. Pair collectible pieces with inexpensive finds. Nothing should feel so precious that it discourages guests from relaxing or having fun.

The best tables reflect personal style. I think Melanie Masarin’s classic French, slightly quirky sensibility is beautifully reflected in her cookbook, Riviera. The styling of each dish feels unmistakably hers, I can only imagine what a dinner party would look like. Then you can comb through Mimi Thorisson’s work and feel transported to old-world Europe. Both are entirely different approaches, yet equally inspiring.

1. Wood Handled Steak Knives

2. Deep Oval Serving Dish

3. Universal Wine Glass

4. Vintage Silver Bucket

5. Vintage Silver Wine Coaster

6. Montegarano Pasta Dish

7. Small Stand / Large Stand

8. Bevagna Dinner Plate

9. Bevagna Soup Bowl

10. Bevagna Pasta Bowl

One of my favorite brands to collect is Il Buco Vita. This is the homewares and lifestyle arm of Donna Lennard’s famed Il Buco family of restaurants in New York. The collection brings a rustic elegance to the table and never feels to staged — I’ve personally been collecting the Montegranao and Bevagna and I use them daily.

The Vita collections are expansive and colorful, they’ve introduced the Assisi, Bosco, and Linea Radi collections so you can truly find pieces that feel like you. Their Pienza collection which is a rainbow of glassware adds such a playful accent to the table. What draws me most to the line is how everyday the pieces can feel, yet when it comes time for a formal dinner, they still hold their own layered with hemstitched linens, silver, candlelight, and delicate florals. It creates an old-world European elegance without feeling overly literal or themed.

Next in my library of entertaining essentials is Fable. At first glance, the collections skew minimal, but they set beautifully with all the pretty details of a formal table. I keep around thirty place settings and flatware sets on hand for larger dinners because they look elegant without feeling precious.

What I really covet from Fable, though, is the glassware. Made in a Riedel factory and shatter-resistant, they are my favorite wine glasses — and the only stemmed wine glasses I keep at home.

1. Vintage Silver Scalloped Bowl

2. Vintage Two Tier Tray

3. White Dining Set

4. Vintage Footed Tray

5. 5-Piece Cutlery Set

6. Serving Utensils

7. Vintage Silver Coupes *these are insanely chic, someone must buy*

8. Vintage Wine Coaster

9. Vintage Footed Bowl

10. Wine Decanter

There are, of course, heritage brands that come with a serious price tag but are worth investing in slowly and thoughtfully: Ginori 1735, Wedgwood, Tiffany & Co., Christofle, Buccellati silver, and Baccarat crystal. I also love the exquisite Japanese ceramics and taper candlesticks from RW Guild.

If you’re looking for beautiful everyday ceramics, John Julian, Heath Ceramics, Jono Pandolfi, and Mud Australia are wonderful places to begin.

Table-setting, explained.

If you’re beginning with a bare table, your plates should sit on placemats. If you’re using a tablecloth, there’s no need for placemats, though you can absolutely use charger plates for texture and formality.

Flatware should be set according to the menu. For most of us, that means a single main course: fork on the left, knife on the right with the blade facing inward (which usually means the maker’s mark is visible). From there, you work outward depending on the courses being served — just think of Pretty Woman.

If you’re serving salad, add a salad fork. You do not need a salad knife, though you certainly can include one. Soup or pasta spoons are placed on the right.

If you’d like to preset dessert cutlery, place it horizontally above the plate. I really only do this for formal dinners. At home, I usually bring dessert cutlery out with dessert itself.

When a dessert fork is placed above the plate, the tines should point to the right with the handle to the left. If using a dessert spoon as well, it sits above the fork with the bowl facing left and the handle to the right.

Napkins traditionally go on the left side of the setting or centered on the plate. That said, this is one area where you can absolutely be playful — loosely tied into a knot, draped casually beneath a menu, or folded in a way that feels relaxed rather than rigid.

Glassware belongs at the upper right-hand corner of the setting. Traditionally, the order moves from left to right: water, champagne, white wine, red wine. But in a home setting, clustering glasses into a loose triangle beginning with the water glass often feels softer and less formal.

The Non-Essentials I Swear By.

Salt and pepper should always be on the table — and cleared before dessert. I love a classic Peugeot silver set, though I also adore a small dish of flaky sea salt paired with a Greek brass mill.

I cringe at paper napkins. They’re impractical, wasteful, and diminish all the effort a host makes. I’ll allow them for outdoor gatherings, but otherwise I think cloth napkins should be part of everyday life, even at a picnic.

Candles are essential for dinner, though slightly gauche during daylight hours unless the room genuinely calls for the glow. Collecting candlesticks has honestly been a career-long investment for me. They make wonderful gifts and are easy treasures to bring home while traveling.

I also always keep a small dish beneath wine bottles, chilled sparkling water, or carafes. It’s one of those details people may not consciously notice, but it instantly makes the table feel thoughtful and composed. Vintage is best here.

If you’re serving red wine — even casually — a decanter immediately adds a sense of occasion. I love the sculptural designs from Holcomb Studio, though I often hunt for vintage versions that can double as water carafes, or decor.

Serving utensils are essential depending on the menu. I keep a simple foundational set from Fable, then layer in vintage and travel finds collected over time. They’re also one of my favorite things to give and receive as gifts.

Another easy way to add personality to a table is with bud vases. This is actually something I rarely spend money on because I’ve collected so many little vessels while traveling. They’re one of the easiest things to tuck into a carry-on. I always like adding something fresh and green to the table — even if I don’t have time for flowers, in California I can usually step outside and clip a few branches or leaves to arrange into tiny vases.

For me, atmosphere is everything when it comes to hosting. Curating a table that reflects your personal style is only one piece of being a warm host, but I’ve always found that a beautiful table makes people linger a little longer. It turns an ordinary meal into something more celebratory and intentional — even if all we’re really celebrating is finding time to sit down together.

Thanks for taking the time to read Lazy-Fancy. For more, you can:

• Follow along on Instagram

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Have a story idea or want to collaborate on an article? Feel free to reach out at om@oliviamuniak.com. Lazy-Fancy is a reader-supported publication, your comments, likes and shares help grow our community.

The gift I can always give is food. Making time for a special, celebratory meal is kinda my thing—when my friends give birth, I come over to meet the new baby and bring Bolognese sauce for us to eat that night (and a few containers for the freezer). We all love the surprise of opening a gift, but truthfully, most of us already have enough stuff. I’m not a mother, but I am a daughter, and I can safely say that all moms really want for Mother’s Day is something we can so easily give: our time.

I’ve been working on a few new recipes with a focus on breakfast, so I’m sharing them here before I compile a longer list of breakfast recipes, plus a few dishes that perfectly bridge the brunch-lunch category. I’ve also included some favorites from our 2025 Mother’s Day newsletter. These are all recipes I consider easily giftable—they transport well to a mom’s or neighbor’s house, or are begging to be packed into a picnic basket.

Asparagus & Pea “Tortilla”

One of my favorite dishes in Spain is a tortilla, similar to a frittata but with a much more delicate texture, traditionally made with eggs, onions, and thin slices of potato. It’s usually served with a classic aioli, which only adds to how much I love a tortilla. Whenever you go on a picnic in Spain, someone has packed one. My version keeps all those elements but makes it very California, with a strong vegetal note from dill, asparagus, peas, and a herby aioli.

Serves: 6–8
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

1 dozen eggs
3 yellow potatoes, thinly shaved on a mandolin
½ yellow onion, thinly sliced
6 asparagus spears, sliced into 1-inch pieces
½ cup frozen peas
¼ cup fresh dill, roughly chopped
Extra virgin olive oil
Fine sea salt and freshly cracked black pepper

Optional:
Herby aioli
Arugula or pea tendrils for garnish

Method

Preheat the oven to 375°F.

In a well-seasoned cast-iron pan, heat a generous drizzle of olive oil over medium-low heat. Add the onions with a pinch of salt and sweat until translucent and soft, about 8–10 minutes. Add the asparagus and peas, cooking just until the asparagus is bright green and tender. Transfer the vegetables to a bowl and set aside.

Swipe the pan clean and drizzle in a bit more olive oil. Starting from the center of the pan, line the bottom with the shaved potatoes in overlapping circles. Season lightly with salt and cook over medium heat for a few minutes so the potatoes begin to soften.

In a large bowl, whisk the eggs with the dill, another pinch of salt, and black pepper. Fold in the cooked vegetables, then pour the mixture over the potatoes. Give the pan a gentle shake so everything settles evenly.

Cook on the stovetop for 5–7 minutes, until the edges begin to set, then transfer to the oven and bake for another 12–15 minutes until just cooked through but still soft in the center.

Let cool slightly before flipping onto a serving platter. Serve warm or at room temperature with herby aioli and a handful of arugula or pea tendrils.

Farinata or Savory Pancake

Now we’re just taking a little trip through Europe. A farinata is a Ligurian savory pancake, a street food from the Northern Italian coast. Traditionally, it’s made simply with chickpea flour, onions, rosemary, and olive oil. We’re making it a bit fancier with toppings of your choice. I love smoked salmon and herby crème fraîche, but a layer of harissa, avocado, and fresh herbs is equally delicious.

Serves: 4–6
Prep Time: 10 minutes (+ 30 minutes resting)
Cook Time: 20 minutes

Ingredients

1 cup chickpea flour
1 teaspoon fine sea salt
1½ cups warm water
⅓ cup extra virgin olive oil, plus more for the pan
½ yellow onion, very thinly sliced
1 teaspoon chopped rosemary
Freshly cracked black pepper

Optional toppings:
Smoked salmon
Herby crème fraîche
Harissa
Avocado
Fresh herbs
Soft-boiled eggs

Method

In a large bowl, whisk together the chickpea flour, salt, and warm water until smooth. Let the batter rest for at least 30 minutes so the flour hydrates. Skim off any foam from the top, then whisk in the olive oil.

Preheat the oven to 450°F. Place a well-oiled cast-iron skillet or sheet pan in the oven to heat.

Carefully remove the hot pan and scatter in the onions and rosemary. Pour the batter into the pan and season generously with black pepper. Bake for 18–22 minutes, until the edges are crisp and the top is deeply golden.

Serve warm with toppings of your choice. I love it cut into uneven slices and layered onto a big platter for everyone to help themselves.

Panettone & Orange Vanilla Cream

Panettone is one of my favorite breads—slightly sweet with that pillowy texture that, when toasted and served with whipped cream, becomes such a simple but delightful dessert. I always seem to have an extra one stashed in the pantry after Easter. You can play around with the whipped cream, but orange zest and vanilla really enhance the panettone’s flavor.

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 small panettone
1 cup heavy cream
1 teaspoon vanilla extract
Zest of 1 orange
2 tablespoons maple syrup or sugar
Butter or olive oil for toasting

Optional:
Flaky sea salt
Dark chocolate shavings

Method

Slice the panettone into thick wedges. Heat a cast-iron pan over medium heat with a little butter or olive oil and toast the slices until golden on both sides.

In a bowl, whip the cream with the vanilla, orange zest, and maple syrup until soft peaks form.

Pile the toasted panettone onto a platter and serve with generous spoonfuls of the orange vanilla cream. Finish with a tiny pinch of flaky salt or chocolate shavings if you like.

Porridge Pancakes

I didn’t grow up on fluffy American pancakes, so my version leans denser, with a mix of flours, oats, and seeds. Every time I make them, they take on much more color in the pan than a traditional golden-brown pancake, but that’s exactly why I like them. I layer the stack with crunchy almond butter and a pinch of seeds like hemp, flax, or basil seeds. Toasted nuts are also amazing. And always a good pour of dark maple syrup.

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

2 ripe bananas
4 eggs
½ cup Cap Beauty Pancake Mix (or rice flour blend)
½ cup almond flour
½ cup rolled oats
¼ cup seed blend (hemp, flax, basil, or chia)
1 teaspoon cinnamon
Pinch of fine sea salt
Butter or coconut oil for the pan

To serve:
Crunchy almond butter
Maple syrup
Extra seeds or toasted nuts

Method

In a large bowl, mash the bananas until mostly smooth. Whisk in the eggs. Fold in the pancake mix, almond flour, oats, seed blend, cinnamon, and salt until combined. Let the batter sit for 5 minutes so the oats soften slightly.

Heat a cast-iron pan over medium-low heat with butter or coconut oil. Spoon in the batter and gently spread into thick pancakes. Cook until deeply golden on the bottom, then flip carefully and continue cooking through the center.

Stack onto plates with almond butter between the layers, extra seeds, toasted nuts, and plenty of dark maple syrup.

Rhubarb Shrub

A shrub is one of my favorite ways to bottle up the season. It’s also a thoughtful thing to make for a mom, friend, or neighbor if you’re doing a big batch. Traditionally, a shrub is fruit and sugar left to gently ferment on the counter, but you can speed the process up by cooking the fruit and sugar down on the stovetop and adding a splash of apple cider vinegar. It’s refreshing served tall with sparkling water, and you can absolutely add a splash of something stronger if you fancy.

Makes: about 1 quart
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

1 pound rhubarb, chopped
1 cup sugar
1 cup water
½ cup apple cider vinegar
1 strip orange peel
Small pinch of sea salt

To serve:
Sparkling water
Ice
Gin or vodka (optional)

Method

Add the rhubarb, sugar, water, orange peel, and salt to a saucepan. Bring to a gentle simmer and cook for 15–20 minutes, until the rhubarb breaks down completely.

Remove from the heat and stir in the apple cider vinegar. Let cool slightly, then strain through a fine mesh sieve, pressing gently on the solids.

Transfer to a glass bottle or jar and refrigerate. It keeps well for about two weeks.

To serve, pour a few tablespoons into a glass with ice and top with sparkling water. Add a splash of gin or vodka if the moment calls for it.

Thanks for taking the time to read Lazy-Fancy. For more, you can:

• Follow along on Instagram

• Amplify my work by sharing this post, or Lazy-Fancy with your community.

Have a story idea or want to collaborate on an article? Feel free to reach out at om@oliviamuniak.com. Lazy-Fancy is a reader-supported publication, your comments, likes and shares help grow our community.

Pardon my absence—April was a sprint (ten events, yes, ten), and this newsletter inevitably slipped to the bottom of the list. But I’m back, and it’s for a very good reason: a chicken burger I can’t stop making.

Chicken (and turkey) burgers don’t usually land in the juicy, craveable category—but this one does. I had a version recently that I couldn’t stop thinking about, went home, and started testing. This is the result: a fail-safe, deeply flavorful burger that actually holds its own.

I’ve made it with both ground turkey and ground chicken. The only real note on the meat: source matters. If you can, buy freshly ground dark meat from a local butcher or farmers market. It makes a noticeable difference—more tender, less dense. The pre-packaged versions tend to skew tighter and dense.

The real key, though, is fresh ricotta. It smashes into the meat and makes a juicy patty. Season it how you like, but I keep coming back to a mix of cumin, garlic, chili flakes, and fresh herbs. If you’re using more fragrant herbs like dill, cilantro, or tarragon, pick one and balance it with something softer like parsley. Once the recipe becomes instinctual, it becomes your own signature blend. An egg binds everything together and gives the patties structure without sacrificing tenderness.

And don’t skip the buns—this is where it all comes together. Go out of your way for a good one. In LA, I order Jyann Isaac brioche buns (and keep a stash in the freezer), but anything soft, lightly sweet, and structured enough to hold the juices will work.

As for toppings, I skip the usual ketchup and mayo and lean into something with a little more personality—tzatziki, harissa, Dijon. The condiment aisle is full of options that can be layered or zhozhed up at home, without much effort.

This is a lazy-fancy staple—easy, adaptable, and just right for the start of outdoor cooking season.

Ricotta Chicken Burgers

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Consider this your hostess blueprint: from farmers market to lazy-fancy cooking. Chic up the chef’s look with a suede clog and an apron with a kiss of lace. Plus, everything you need to reset the kitchen so it feels as effortless as the meal itself.

• Bandana Print Bag, Call It By Your Name: the easiest throw-it-over-your-shoulder bag I keep reaching for

• Lace Hands Apron, Gohar World: finally, an apron chic enough to wear in front of guests

• Straight Mid-Rise Jean, Agolde: the closest jean I’ve found to a vintage 501

• Striped Tee, JCrew: a retro twist on a classic stripe that makes it feel fresh and borrowed from the boys

• Oversized Sunglasses, Prada: the fastest way to make a jeans-and-tee combo feel intentionally funky and fun

• Studded Clog, Simon Miller: a retro clog that I love for cooking and hosting

  

• Market Tote, AlterBio: the most organized market tote

• Kitchen Knives, Hedley & Bennet: the only three knives you actually need

• Butcher Block, Larch Wood: both utilitarian and luxurious kitchen statement all at once, a solid end-grain wood cutting block that is essential for kitchen prep

• Fruit & Vegetable Wash, Koala Eco: your food is dirtier than you think

• Counter Spray and Dish Soap, AlterBio: a probiotic counter spray and soap that tackles dirty kitchens

• Handwash, Koala Eco: gentle on my skin, tough on the cooking gunk on my hands

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I usually reserve Lazy-Fancy Friday for a complete menu that feels celebratory, and worthy of a Friday or Saturday night. After all, my path to writing this Substack—and really, building my career—started with a love of the dinner party. But we’re all busy, and sometimes what’s most useful is a little midweek inspiration.

This time of year, I’m cooking more for clients than I am for friends, so this week I’m sharing three recipes that don’t necessarily go together, but each make a great meal on its own. The kind of dishes you make when you want something delicious and a little thoughtful, but not overly complicated.

It’s also worth noting that LA weather has been all over the place lately—80 to 90 degree days that trick me into thinking it’s summer, followed by some of the chilliest days of spring. And as always, the weather tends to tell me what I want to cook.

Chili Chicken with Slaw and Rice

I was craving something tangy and spicy, flirting with those summery BBQ flavors. This bone-in, skin-on chicken breast is marinated in a fiery mix of melted butter, sriracha, chili powder, and fermented chili paste, then roasted until the skin is golden brown. While the chicken cooks, I throw together a cooling, herby slaw that’s the perfect counterpart to all that heat—savoy cabbage, flat-leaf parsley, and a tangy dressing with mayo, vinegar, and just a hint of maple syrup. Served with buttery white rice, it made for the tastiest solo Saturday night dinner.

Chili Chicken

114KB ∙ PDF file

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Fish Stew with Celeriac and Celery Leaf Salad

After my spring ski trip to Austria, I came home craving those richer, colder-weather flavors. What I always find so interesting there is the way they cook seafood and approach winter vegetables—pickled, fermented, puréed, and often using every part of the vegetable in one dish. I found Icelandic cod at the farmers market, but regular cod or halibut would work just as well. The fish is gently poached in an umami-rich broth with celery, onion, and celery root. I also sautéed some spigarello, which is really just a variety of broccoli, so broccolini is an easy substitute. I ate it with brown rice, but I actually think potatoes are better here, so that’s how I wrote the recipe :)

Fish Stew With Celeriac And Celery Slaw

126KB ∙ PDF file

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Lamb Ragù with Mint & Goat Cheese

This is one of my all-time favorite recipes. While I love a classic bolognese in winter, this is my spring version, made with ground lamb and mint. The weather has taken an uncharacteristic turn into chilly, rainy, gray days—which I’ve been loving—so naturally my cooking has followed suit. Instead of my usual heaps of parmesan, I finish this with a gooey dollop of goat cheese loosened with a splash of water.

Lamb Ragu

121KB ∙ PDF file

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We’ve got another five events before the end of the month, so excuse the brevity on this weeks post.

x Olivia

Thanks for taking the time to read Lazy-Fancy. For more, you can:

• Follow along on Instagram

• Amplify my work by sharing this post, or Lazy-Fancy with your community.

Have a story idea or want to collaborate on an article? Feel free to reach out at om@oliviamuniak.com. Lazy-Fancy is a reader-supported publication, your comments, likes and shares help grow our community.

I stopped in London for a few days on my way home from Austria, and the excitement around spring and the Easter holiday was inspiring. We Californians are spoiled with good weather, so the turn of the season rarely feels especially significant. In Austria, I spotted “Easter trees” made from pussy willow branches and hand-blown eggs tied with ribbons, which reminded me of my Waldorf childhood. Sweet chocolate bunnies and eggs in all sizes decorated shop fronts and chocolatiers from Austria to London.

After stopping in my tracks at the window of Marchesi 1824, an Italian chocolatier and patisserie now owned by the Prada group, I went in for a light afternoon bite and carefully carried home one of their exquisite chocolate eggs, along with a pistachio lemon panettone, for Easter weekend.

My mom is hosting a brunch in Los Angeles this weekend, my sister has flown in from New York, and we’ve invited some of my brother’s friends—after his passing this winter, I’m happy to see my mom hosting again. While I’m luckily off the hook from cooking this year, I am excited to bake and decorate the table.

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Buona Pasqua

Here are a few of my favorite spring recipes for the weekend:

Torta Pasqualina

This is one of those dishes that feels deeply traditional and also perfectly suited to a Lazy-Fancy table. Torta Pasqualina, a savory Italian Easter tart layered with greens, cheese, and whole eggs, is beautiful enough for a holiday brunch but simple enough to make any time you want something a little special. I like it best served warm or at room temperature, which makes it especially good for hosting.

Torta Pasqualina Easter Tart With Chard & Leeks

115KB ∙ PDF file

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Smoked Salmon Farinata

A pantry-friendly brunch dish that feels far more impressive than the effort it requires. Farinata is a thin, savory chickpea pancake with crisp edges and a soft center, and here I like to finish it with smoked salmon, crème fraîche, thin slices of lemon, fresh dill, and pickled onions. It’s simple, elegant, and perfect for a spring lunch or laid-back Easter brunch.

Smoked Salmon Farinata

103KB ∙ PDF file

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Roasted Chicken & Cabbage “Panzanella”

Bone-in chicken halves roast with garlic and herbs, the pan drippings turning day-old bread into dressing. Finished with a bright salsa verde, everything goes onto one big platter — and the more guests you have, the better. I have a feeling this will become a summer staple.

Chicken Panzanella

122KB ∙ PDF file

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Asparagus with Romesco

A vibrant Spanish-inspired dish — tender-crisp asparagus charred under the broiler, finished with a spoonful of smoky romesco sauce that brings it all to life.

Asparagus With Romesco Sauce

149KB ∙ PDF file

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Citrus Pistachio Cake

Quite literally, my mom called and asked me to bake her this Citrus Pistachio Cake for Mother’s Day after spotting it on Instagram. So I thought, if Joanna is into it, maybe your mom will be too. For brunch, serve it with lightly sweetened crème fraîche and fresh raspberries on the side. Trust me, it’s a moment.

Citrus Pistachio Cake

151KB ∙ PDF file

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I also added this Hot Cross Bun recipe from Clare de Boer, co-owner of King in New York City, one of my favorite restaurants back home. At Muniak Studio we’re lucky to work with some of their chefs for our New York events! I had Hot Cross Buns on my mind after having one right before my flight home, so I had to include the recipe after receiving Clare’s very well-timed newsletter in my inbox.

The Best Bit

Stissing House Hot Cross Buns

If you like the crisp edges of lasagne, the soaked croutons, the whipped cream that gets icy around the chocolate scoop - you’re in the right place…

Read more

2 months ago · 60 likes · 2 comments · Clare de Boer

ICYMI…

I recently looked at where most of you are reading from, and it turns out many of you are in California, which means you have access to so much of the beautiful produce I find at the farmers market. This week’s Lazy-Fancy Friday menu straddles the seasons. When I was at the Hollywood Farmers’ Market last week, it was full of early spring vegetables alongside the last of winter’s best.

I found pink Treviso radicchio, which still has that distinct bitterness but feels a little more delicate than the rest of the chicory family. It makes such a good salad paired with shaved apple or pear, a sharp creamy cheese, toasted hazelnuts, and a dressing with just a little sweetness to balance it all. I made a maple miso vinaigrette, but my classic vinaigrette also works well with a touch of honey.

Per usual, I filled my favorite market tote with more than I needed — bunches of broccoli rabe, Swiss chard, and leeks — so I cooked everything down into an earthy, creamy pesto I could reach for throughout the week. I tossed it with pasta for a Lazy-Fancy Saturday night dinner, but it would be just as good as a dip or spooned over your protein of choice.

Pink Treviso Salad

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Spring Pesto

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ICYMI…

Easter weekend is right around the corner. Holidays in my family are often intimate — usually just my mom and me — and what we love most is dreaming up a menu and setting a beautiful table. Food has a way of making even the smallest gathering feel memorable and the power to make just the two of us into a tradition.

My mom handles brunch and always sets the table with Easter decor that’s just the right amount of kitsch. Mom, if you’re reading this, I still love an Easter basket. My task is the baking.

I recently made this cake for a friend’s birthday, and have made a version of it many times for this friend. I call it Chocolate Celebration Cake because it’s a foolproof cake that is well, perfect for when the occasion calls for cake! I thought would be a yummy addition for Easter brunch with my mom, with its domed shape and chamomile flowers dotted on top.

While I can cook intuitively, baking is where I turn to the greats like Nigella Lawson, and Martha Stewart and make a few small adjustments when I know they won’t end in disaster. Nigella’s “Guinness Cake” is made with a cup of Guinness that deepens the chocolatey notes without a hint of the beer (promise), and the whole thing is surprisingly unfussy. For this post, I swapped in a cream cheese frosting that felt better suited to a layer cake (I struggled to decorate with the original).

Chocolate Celebration Cake

125KB ∙ PDF file

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things that made the cut — staples, special finds, and newly discovered favorites.

When I want to update my home without a heavy redesign I like to pick out some fun pieces for my table that I’ll use often like a serving dish, or some fun table linens. The same goes for my closet — I usually feel my best in jeans and tees, so a more trend driven flat, sandal and funky necklace that I’ll wear into summer makes my closet feel fresh without committing to a big purchase. I rounded up everything I currently have in my shopping cart or that have already made their way into my home.

Above left down, middle down, right down

1. Striped Napkin: this is such a great refresh for spring/summer.

2. J.Crew x Lee White Jeans: the perfect mid-rise, straight jean, just loose enough but not “baggy”.

3. Call It By Your Name Bandana Placemat: goes perfectly with a striped napkin for dining in or al fresco.

4. Gohar World Pearl Swan Servers: I included these in my holiday gift guide, and again because they are just so fun and chic.

5. Blue & Brown Serving Platter: an oversized serving platter that is beautiful with or out without food.

6. Amanu Sandals: I’d like to think I am their best customer, I have almost every style of sandal they make! I love a bit of toe jewelry and these are the perfect transitional sandal with a chunkier braided leather.

7. Vintage Vase: this is worth a little splurge because it doubles as decor

8. Amanu Wrist Bag: I just got this bag and makes every look feel effortless, the bag actually holds all the bits and bobs you need.

9. Chan Luu Baroque Pearls: I got this necklace years ago and it’s truly one of the most stunning pieces, and because of their natural shape it doesn’t make pearls feel fussy.

Above left down, middle down, right down

1. Porta Serving Low Bowl: I love this brown and white pattern, it’s something that could come out again during the holidays with the elegant chestnut brown stripe.

2. Silver Bread Basket: this is a classic Alessi design that never goes out of style, and I always rent for our events.

3. Brown & Black Laptop Basket: it’s hard to pick a style from Underwater Weaving but I love this sophisticated color combination

4. Shell and Crochet Necklace: I love every piece from Renata Q and wear them year round, this is on my list for spring because of this lustrous shell

5. Zara Home Bamboo Flatware: this style always makes me think of my mom. This set is a steal!

6. Taffeta Bermuda Shorts: I’ve been living in my denim Bermuda’s so these a elegant upgrade.

7. White Oxford Shoes: I caved to this spring trend because I’m not a sneaker person, these are great for spring and a great alternative to loafers or a mesh flat. There are so many $$$$ ones and these are an easy spend at Reformation.

8. Artichoke Side Plate: one of the best ways to make a table setting look dimensional is with funky odds and ends — this plate falls in that category and can be used for anything from salt to jam.

9. Bull Plaid Napkin: if you’re going to order the striped bowl, these napkins style perfectly.

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Here at lazy-fancy HQ we’re all about elevating everyday meals. I always resonate with the chefs who don’t claim to be a chef, but a great home cook. Because that’s who I am, a great home cook. I celebrate simple, seasonal meals for the luxury of eating good, whole food. And after six years of running a catering company, I’ve learned a thing or two about how to set myself up for cooking success.

My weekdays are jammed like the rest of us — client calls, writing this newsletter, the content wheel we find ourselves on as business owners, opening a restaurant, and still closely running Muniak Studio events, and squeezing in a head-clearing workout. I need to be a masterful with my time and energy. That means getting my mis-en-place set for the week with lunches that are easily compiled and make little mess.

Let’s not use the word meal-prepping, that is stress inducing and reminds me of times when I’ve been on strict-get-fit diets that hit my macros and offered no other pleasure other than nutrients. Instead, I’m offering an outline… your mis-en-place for lazy-fancy lunches that are better than ordering-in, and keep you balanced for your full-on day.

“Mis-En-Place”

what I make ahead and keep on-hand in the pantry

• Grains or Starchs pre-cooked: farro or brown rice, boiled potatoes, or beluga lentils

• Herbs washed & trimmed: wash, dry, trim herbs into glass jars to quickly toss a mix into whatever bowl or salad I’m making (makes the meal so much more exciting)

• Fresh Chopped Vegetables: I don’t chop these in advance, but usually on Monday I’ll slice into a cucumber, bell pepper or avocado and store them all in one container to make the following meals faster

• Jarred & Pickled: store-bought roasted red peppers, cornichons, capers and olives. Homemade pickled things: chili-peppers, red onions, and cucumbers. Whenever I have sad looking vegetables I quickly pickle them and then for weeks I have a zippy vegetable to brighten up a quick meal.

• Protein: I really have PTSD from force-feeding myself macro-meal lunches, so in order for me to happily eat protein at lunch it needs to taste fresh and yummy, and texturally right. For me that’s store-bought rotisserie chicken, grilled chicken breast, or opening up a tin of Fish. I always have Fishwife Smoked Salmon and Smoked Trout, and Siesta Yuzu Tuna and classic Tuna in Olive Oil on hand. For all of the above proteins I’ll keep them as is, or whip up a “salad” with mayonnaise, herbs, celery, shallot etc.

• Salad Greens: I buy the pre-washed bag of greens whether at the farmers market or the store. I love Kenter Canyon “Spicy Mix or Italian Mix” because the salad greens have a little bit of everything seasonal, and herbs.

• Basic Vinaigrette: I make the same vinaigrette week after week and I never tire of it, some more ideas here: Bible of Dressings, Sauces and Dips if you want to play with the variation week-to-week.

• Condiments: mayonnaise, dijon mustard, pesto, flavored or spicy spreads, savory jams or chutneys.

Lazy-Fancy Lunch Recipes

These recipes are meant as flexible frameworks rather than exact formulas—simple starting points you can adapt with whatever ingredients you have and love. Once you spend an hour or two on the weekend stocking your fridge and pantry, meals like these start to feel easy and intuitive.

1. Tinned Fish Niçoise

A variety of tinned fish in the pantry brings so much flavor that this never feels boring. Toss together your favorite lettuces and herbs with steamed vegetables like green beans, asparagus, or peas, plus boiled potatoes, jarred roasted peppers, and something pickled.

Tinned Fish Niçoise Salad

118KB ∙ PDF file

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2. Tri-Colore Farro Salad

A go-to for a garden lunch or a quick meal at home. It’s satisfying, fast, and built around pantry shortcuts, with jarred ingredients that make it especially easy to throw together when hunger strikes.

Tri Colore Farro Salad

192KB ∙ PDF file

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3. Smoked Turkey & Manchego Sandwich

An ode to one of my all-time favorite sandwiches. If you’ve ever been to Depanneur in Brooklyn, this is my version of the #4: a baguette layered with smoky paprika and bell pepper aioli, tomato jam, smoked turkey, shaved manchego, pickled red onions, and arugula.

Smoked Turkey & Manchego Sandwich

115KB ∙ PDF file

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4. Tuna Conserva Pasta Salad

Perfect for an al fresco lunch and even better the next day. I like using a short pasta like fusilli or orecchiette to soak up all the good stuff: tuna conserva, fresh mozzarella, basil, tomatoes or jarred roasted peppers, and green olives.

Tuna Conserva Pasta Salad With Parsley Pesto

121KB ∙ PDF file

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5. Kitchen Sink Chop

The star here is the Dijon-Herb Chicken Breast, which finally cracked the code on “meal-prep” for me. Marinate it for 10 minutes or a few hours, then grill or sear and build the rest around whatever greens, vegetables, herbs, and cheese you have on hand. A catering trick I learned early on is to lightly coat protein with mayonnaise before grilling so it doesn’t stick and stays tender; here, I combine that with dijon, rosemary, and garlic for a marinade that melts right into the chicken as it cooks.

Kitchen Sink Chop

113KB ∙ PDF file

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6. Smoked Salmon & Yogurt Plate

Inspired by a savory yogurt plate I had in Athens, THIS version layers thick yogurt or cottage cheese with a jammy egg, smoked salmon, fresh herbs, avocado, and either chili crisp or harissa for heat. It’s protein-rich enough to count as lunch, especially with a koulouri on the side—or seedy crackers for scooping.

Smoked Salmon & Yogurt Plate

113KB ∙ PDF file

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7. Mixed-Bean Salad with Celery & Tarragon

This is my kind of bean salad: crunchy, briny, herb-packed, and substantial enough to count as lunch, especially with a soft egg on top. Full of texture from celery, scallions, pepperoncini, and tender-crisp green beans.

Crunchy Mixed Bean Salad With Celery & Tarragon

116KB ∙ PDF file

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Bonus Recipes

1. Rotisserie Chicken Salad

2. Dijon-Herb Chicken Breast

3. Tinned Fish Salad (use the same recipe at the chicken salad, substitute your favorite tinned fish)

Dijon Herb Chicken Breast

113KB ∙ PDF file

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Rotisserie Chicken Salad

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I’m really enjoying hearing feedback from you about where you need help in the kitchen or are looking for inspiration — one of my greatest joys is cooking to enjoy with others. I hope you found this guide helpful (and delicious).

Related Posts…

Last May, the contemporary art juggernaut Tappan opened its first gallery in New York City for a one-month residency. If you’re not familiar, Tappan is a Los Angeles–based platform and gallery with a mission to make collecting art more approachable and supporting emerging artists in a meaningful way.

For me, it was a true pinch-me moment when they asked Muniak Studio to design and produce their opening dinner in New York City. Tappan had long been on my dream client list, so bringing this event to life felt especially meaningful.

Here’s a look at the event, along with a few behind-the-scenes fire drills we navigated while serving as both the event design and catering team.

Founder Chelsea Nassib was incredible to collaborate with because she had such a clear vision for the space. Our role was to transform the gallery into an elegant setting for a 40-person seated dinner, while also figuring out how to cook and serve a full meal in a space never intended for hospitality.

One thing all teams were nervous about was the pre-existing lighting. Because Tappan’s stay was temporary, they weren’t redesigning the gallery lighting, and because the show opened the same night—and to the public the following morning—we couldn’t build a custom lighting plan. The best solution was candles, and lots of them.

Guests stepped off an urban SoHo street directly into the vast gallery space. We filled the table and room with more than 200 pillar candles.

For dinner, we landed on an elevated, crowd-pleasing menu: guests chose between our signature striped bass with jumbo asparagus, onion soubise, salsa verde, and toasted hazelnuts, or steak au poivre with frites. We started with a spring vegetable salad and added family-style sides of charred broccolini and roasted carrots to soften the formality of a plated dinner.

Although we were aligned on a clean, white palette for the table, two distinct creative directions emerged. The first was classic and elegant, but restrained enough to feel fresh against the backdrop of contemporary art: decorative glassware, vintage-inspired silverware, gold-rimmed plates, and illustrative hand-calligraphed place cards over crisp white linens.

The second direction leaned more minimal and wabi-sabi, with modern ceramics and flatware and the visual statement coming from colorful ikebana arrangements. Ultimately, we chose the former, concerned that the more minimal table would be overpowered by the artwork and disappear into the gallery.

The flowers were one of my favorite elements we’ve ever designed for an event. Working with Rachel Kim and Terre Studio, we created a sculptural installation of calla lilies around the original fireplace, using it as a focal point rather than weaving flowers onto the table. Once the sun went down, the effect with the candles was striking.

Logistically, we had to build a kitchen two floors below the gallery in a basement storage area. In Los Angeles, this kind of off-site setup is usually fairly straightforward, but in New York we had to use a completely different set of equipment to meet fire safety code. Everything had to be electric, only for us to discover just hours before the event that the outlets would short once all the equipment was running at once.

If there’s one quality you need as an event planner, it’s being relentlessly solution-oriented. There’s rarely time to dwell on why something is happening or who is responsible. We quickly solved the issue by sourcing additional extension cords and rerouting power from different floors. Those behind-the-scenes pivots are often what define event production—they become part of the story of pulling off a successful event.

Muniak Studio is a bi-coastal creative agency that brings together strategy, story, and style to design unforgettable brand moments. Turning hosting into an art form. From concept to execution, we transform ideas into experiences — immersive and intentional.

As a chionophile I’m uncharacteristically enjoying this warm spring weather — ehm summer — this past weekend the Hollywood Farmers Market was overflowing with spring branches, early spring vegetables and I have reports that my friends and family are finally defrosting in New York.

I’m especially excited about this week’s recipes. The Crispy Artichokes are a classic Italian dish my family’s former restaurant Gusto, with chef Jody Williams, used to serve. I remember sitting at the sunny sidewalk tables — too young to drink — with a glass of Gavi di Gavi in hand, tasting them for the first time. They go down like an extra-fancy bowl of salty chips. For this version, I added fried sage leaves, another Italian classic I love to serve for aperitivo.

For the main, think of it as a Chicken “Panzanella.” Bone-in chicken halves roasted with garlic and herbs, the pan drippings turning day-old bread into dressing. I added pan-seared cabbage after seeing Jesse Jenkins serve it with his chicken and salsa verde. Finished with a bright salsa verde, everything goes onto one big platter — and the more guests you have, the better. I have a feeling this will become a summer staple.

Lastly, a recipe for a tea-infused Amaro Spritz. I often make a large pot of tea and save the remaining tea for an iced-tea the next day. I’m obsessed with this Lavender Mint Tea from Rishi. I layered the left-over iced tea with a splash of gin, amaro and club soda. It's a refreshing and light spring cocktail.

Amaro Spritz

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Crispy Artichokes With Sage

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Chicken “Panzanella"

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things that made the cut — staples, special finds, and newly discovered favorites.

Material Kitchen “the Good Shears”: these work hard in my kitchen, vital for trimming down the chicken in this post to flowers and other kitchen tasks. The blades are serrated and disassemble easily for proper sanitation.

Holcomb Studio Dripless Olive Oil Canister: the perfect slow pour of oil, that looks chic AF on my countertop. Ideal pour to emulsify dressing or aioli, or the right amount of oil in the pan.

Acid League Meyer Lemon Vinegar: I recently ran out of this and substituted with a standard champagne vinegar for my go-to vinaigrette and it was not the same. So I rant to Whole Foods and stocked up.

The Good Patch: I’ve used these patches for travel jet-lag and recovery after a night out. Just tried out the Calm for my horse show this weekend and was a game-changer for my nerves on day two of the competition, and the Focus for long days at my desk.

AlterBio Market Tote & Dish Soap: while I am obsessed with these cleaning probiotic cleaning products they are so efficacious on serious kitchen grime, the market tote brings me so much joy with its 7-compartment design that is truly designed for food-shopping.

Carhart WIP Overalls: a favorite for weekend errands with a cute pair of flats.

TWP Next-Ex Shirt: our feeds are clogged with CBK fashion advice, this breezy white shirt is a refreshing cut on a classic white shirt; age-appropriate crop and sleeves that also button up for ease in the kitchen.

Arlo & Mott Henry Short Shirt: LA is warm, this is the essential layering piece.

Laura Rubin, The Big Unlock: I just opened my advance copy of my friend Laura’s book. A book on how to use journaling as a tool to unlock your creativity and more through journaling—while I am biased as her friend her approach changed my POV on journaling from and effortful practice, to an easy tool to help through my toughest moments. Grief, discouragement, and exhaustion. Get your copy here.

I’ve long felt a disconnect between my “day-job” and how I share my work with my community.

Most of you probably don’t actually know what I do, or how I make money. What you see is recipes from my kitchen on Instagram and now Substack, snippets from my personal life on stories, and lately the links I share because you ask.

But it’s not from cooking content or affiliate links. Occasionally I get a great sponsored partnership (and yes brands, I would love to collaborate more!). While I’ve heard many nosey questions from periphery friends inquiring how I do it all, it’s not from a hidden rich husband (I’m not married) or a family trust fund (sounds nice, but I wasn’t born into that).

Sometimes I feel as though I do my work a disservice by continuing to share recipes from my kitchen.

Guests walk into an event where my team and I have meticulously planned every detail and designed every single piece of branded decor — and say, “Oh, you cooked!” when we did so much more than food. Or there’s an influx of invites for me to personally attend (and post about) events when I really want to be behind the scenes producing and catering them.

Even after six years running my company, I’ve never found a way that felt natural to share my day job. Except for seeing the beautiful end result, there’s no meaningful way to capture the hours researching and designing. Client communication is privileged, and many of my projects can never be promoted or shared. The behind-the-scenes of my work is often stuck behind a desk or inside a chaotic, time-crunched 10–17 hour production day.

A few words on how I really did it.

I built my business from my kitchen counter. It began by sharing recipes and my entertaining ethos. From there I saw a path forward — a Supper Club in my backyard.

I’m a self-taught chef raised in a New York restaurant family. I coined the term “lazy fancy” to describe my signature hosting style — elevated, effortless, and grounded in connection. What began as a backyard supper club has grown into a studio trusted by some of the world’s most culturally fluent brands.

I was able to combine my freelance work in event production and brand marketing with my hospitality background and love of food to create Muniak Studio.

It was a bet on myself — a random set of skills that proved powerful together. I saw a gap in the market for an event “planner” who understood brand KPIs, had a thorough background in hospitality (food and beverage is often the crux of every event), art-school training, and a can-do attitude. It was a niche in an ever increasingly digital world where brands need roads to connect with their community in real life.

Muniak Studio fills that role. It’s a bi-coastal creative agency that brings together strategy, story, and style to design unforgettable brand moments. From concept to execution, we transform ideas into experiences — immersive and intentional.

There’s no secret sauce to my career — just a lot of hard work, perseverance, and my own “magic” that built my company. Even after all these years, I’ve stuck to what has always been authentic: the things that come most naturally to me, and the skill and magic my clients hire me for — hosting as an art form. Event design, guest experience, and an in-depth knowledge of food and beverage, all met with an instinctive ease.

All this preamble is to gear you up for a new regular category on Lazy-Fancy — a detailed breakdown of our manicured events, showcasing the gorgeous tables, decor, and food.

I’ll be combing back through six years of events — the ones I can share — because in the end the tables, people, and food are what it’s all about.

x Olivia

Getting back into the kitchen is my salve for most things in life, and with a little more space on my calendar right now I’m enjoying making simple, nourishing and comforting meals ie recipes for the weekend. I’ve decided to make all my posts free for the rest of this year, so please consider becoming a free subscriber and share with your friends.

Pan-Roasted Steelhead Trout & Green Rice

Steelhead Trout and Salmon are cousins, and therefore interchangeable in this recipe — but after years and years of buying salmon, I thought perhaps I venture over to the neighbors for dinner. This is a core recipe for me, and I rotate the seasoning for the fish on my mood but the method is my go-to for a quick, healthy meal.

This Herbed Rice is one of my favorite sides to make at home, it’s incredible hot off the stove, and I love it as a leftover — there are very few things I like as leftovers.

Trout And Herbed Rice

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Calabrian Chili Vegetable Soup

I first made a version of this soup in December and I’ve been craving it ever since, so I make large batches and freeze individual portions. The key to this recipe is Calabrian Chili and tomato paste cooked with the soffrito (before adding the stock) to coax as much flavor out. I also add a piece of parmesan rind in the stock while the soup is simmering — both of these tricks add so much depth of flavor to an otherwise simple vegetable soup.

Calabrian Chili Vegetable Soup

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Carrot-Zucchini Bread with Seedy Crunch

I’m partial to loaf cakes, my families restaurant always served —just sweet enough to be a treat but won’t send you into a diabetic shock if you eat it for breakfast. This Zucchini-Carrot bread is loaded with warming spices, and has a cinnamon-almond butter swirl and seedy crunch topping that is scrumptious.

*I tend to bake with a lot of salt, if you’re more a sweet than savory person, consider adjusting the salt and reduce the serving by 1/2 – 1 tsp.

Carrot Zucchini Bread With Seedy Crunch

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Countertop Cut: stocked with staples, special finds, and newly discovered favorites.

• CapBeauty SeroToner & Blue Soothing Cleasner: the mist is always in my bag, and this cleanser has saved my skin this winter in varying climates, simultaneously offering a deep clean without stripping my skin. OLIVIA10

• Mauli Rituals Face Serum & Grow Strong Hair Oil: discovered this brand in the bathroom at the Bvlgari Tokyo spa. Savior to my chemically blonde hair, and dehydrated travel skin.

• Le Prunier PlumTox Face Mask: a clearing enzyme face mask that rebalances my skin and hydrates. OLIVIAM-15

• Baggu 3-D Zipper Pouch Set: ordered this fun new western print because I’m a sucker for anything western. Swear by these pouches for all my odds and ends when I travel and when I’m home to keep me organized and not add weight to my bags.

• Masa Chips: seed-oil free and made with tallow. I find them so much more satisfying than a standard chip and just a handful is enough! OLIVIAM20

• Westwind Orchard Tomato Jam: bought this months ago and finally opened the jar and eating it on everything from eggs to sandwiches.

• Westwind Orchard Pepperoncino Flakes: they also make my favorite chili flakes

• MoonJuice Neuro Magnesi-OM: my afternoon latte for a calm-focused end to my workday.

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Japan has been on my list of places to go — and it seems like it’s on everyone’s list lately for a reason. It’s the first time I’ve experienced shock and awe while walking through a city. Having grown up in Manhattan, I’m numb to the hustle of moar cities. I feel like we barely scratched the surface of the gems to discover there — the acclimation process between the jet lag and a new lens on a city was more than anticipated.

What struck me most was in the mass and blur of a busy city there was a reverence in the simplest things; and how intimate and personal everything felt.

We bookended our ski trip starting with two nights in Shibuya, Tokyo at the Trunk Hotel — the area is palpably cool, creative and most comparable to Brooklyn or West Village, or the Marais or 11th in Paris. The hotel was modern Japanese; wabi-sabi in design, with a beautiful roof-top, across the street from the park, and nestled in the center of Shibuya’s vibrant scene of intimate restaurants, bars, and coffee shops, and plenty of retail shops to browse.

Our last two nights in Tokyo was in the Ginza neighborhood, and we stayed at the luxurious Bvlgari Tokyo — this will be in my top five hotels I’ve stayed at. Usually, I prefer boutique hotels because I find the service and 5-star hotels over the top and intrusive, but this was perfect. I felt like we didn’t get to spend enough time enjoying the hotel property because we wanted to make the most of our time in Tokyo but its a good reminder to stay in and enjoy when you book something like this!

Now, I wish I had a more exhaustive list to share, especially of the shops and restaurants I discovered but it being only four nights, and three full days in Tokyo with a group of friends — I have only these gems we discovered.

Stay

• Trunk Hotel, Shibuya, Tokyo

• Bvlgari Hotel, Ginza, Tokyo

Restaurants & Bars

• Pignon a casual French restaurant and natural wine bar, one of my favorites of the trip because it was so low-key and fun vibe.

• Locale a California chef, married a Japanese man and brought the best of California food to Japan. Be sure to make time to enjoy a glass at their wine bar next door, Juni.

• Ukiyo a seasonal, and hyper local tasting menu that wasn’t a traditional Omakase experience but still distinctly Japanese cooking.

• Maz sister restaurant to one of the 50 best restaurants in world. Peruvian cuisine with Japanese and South American ingredients. If you can snag a reservation, this is not to be missed.

• Nihonbashi the most authentic sushi experience, we sat at the bar and the chef presented us a tray and fish and he kept serving us until we had our fill — there sake and wine collection was also impressive

• Bvlgari Hotel bar is worth a visit just for their pickle martini

Coffee & Breakfast

• Camelback casual sandwiches and coffee, so tasty and perfect for a quick bite when site seeing

• Path you might catch a long line for a delicious breakfast — the sunchoke soup + scone was a highlight

• Fuglen this was my favorite coffee shop of all the places we went, feels like a step in a mid-century scandi time-warp, with an excellent flat white

• 365B the most incredible breads and pastries, it was hard to pick just a few to try

• Bongen the art of the pour and coffee is seen and felt here, came home with a few bags of their beans

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First, I want to share how grateful I am to everyone who likes, comments, subscribes, shares, and actually pays for a subscription. I unlocked this post as a token of my gratitude for staying tuned in on Instagram and Lazy-Fancy. I take my work very seriously (sometimes too seriously) and rarely ever turn off between projects or during the holidays. Despite my best efforts of wrapping up work beforehand—here I am writing every morning to keep up here, and finish my book proposal. I couldn’t see myself doing anything else but cooking, designing events and sharing recipes with you—I try and answer every question on Instagram, respond to every comment here on Substack, and produce recipes and content that is genuine, and valuable to you. You readers are my compass in life, once I leaned into cooking and entertaining it gave me purpose, you give me purpose. So thank you from the bottom of my heart for all the enthusiasm and support!

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I really love answering all your hosting q’s so I plan to bring this concept into next year. I also linked some of a my go-to cocktails and recipes for this time of year, things I’d serve if I was home hosting (but I took this holiday off hosting).

Ask Olivia: Best number of guests for a dinner party, and is it fun if you don’t drink?

The best number of guests for dinner party is minimum six and maximum ten guests. I’ve always found this number to be the most fun—the group stays engaged, the conversations one has with the guest next to them easily opens up to a group. Plus, you can easily play musical chairs and genuinely catch-up with every guest.

Is it fun if you don’t drink? YES! I have a lot of sober and teetotal family members and friends, and I often take frequent breaks from alcohol. What I’ve found is when you chose not to imbibe you have more energy for social gatherings (and a good nights sleep). The immediate discomfort of not having an alcoholic drink quickly wanes, if you just jump in and enjoy the time with friends. What is key for me is having a fun stand-in drink, I love the St Agretis Phony Negroni for a cocktail, or an NA beer and even the 0.0 “gin” and tonic so I feel like I have something celebratory to enjoy with everyone else. Here’s my guide to building a complete bar, non-alcoholics included!

Ask Olivia: Decadent Appetizer Ideas

If you’re hosting a cocktail party on New Year’s Eve, the appetizers should be substantial to tide your guests over until midnight. When I’m a guest I want an easy to eat protein, and something other than cheese and crackers (as much as I love cheese I actually frown at a cheese & charcuterie board when I walk into a party. I love the classics: an herby shrimp cocktail with a zippy cocktail sauce, tinned fish and caviar. Caviar at a cocktail party to me it’s the perfect “fancy” to my low-effort cooking like this herby-zesty crème fraîche dip with toast spears, good potato chips, or cucumber wheels. The fish tins like Siesta Co. Yuzu Kosho Tuna Belly and Mussels Escabeche are my “lazy” and they make a delightful snack when paired with great bread or crackers, butter and hot sauce. Another party favorite is latke’s or loaded baked-potato board is an easy option with all sorts of toppings from apple sauce, cheeses, herbs, bacon and caviar as one of the toppings…whatever makes you happy.

I also like a savory tart like a leek tart or endive tarte-tatin. And, if you’re up for investing in the equipment fondue is a great decadent meal, and easy to serve cured meats or even bites of steak and chicken (not traditional) but a nice alternative to solely dipping bread and cornichons.

Ask Olivia: What would you serve a sit down dinner for 8 adults and 6 kids?

If you missed my Christmas post, it’s my go-to menu for a celebratory meal, and I’d just as quickly make it for New Year’s Eve dinner if you haven’t already served it on Christmas. I also love a Salt Baked Fish, cracking it open is an exciting party-trick. For the kids make it fun for them a lazy-fancy Grilled Cheese & Soup, or a Pasta Bolognese if they are picky. Finally, for dessert, a tiramisu we could all use small hit of caffeine after a meal—extra points if you cut out 2026 stencil for the cocoa powder.

Kale & Fennel Salad

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Herby Shrimp Cocktail

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Caviar Chips & Dip

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California Espresso Martini

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Black Walnut Manhattan

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Olive Oil Martini

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Happy New Year!

x Olivia

Atmosphere is everything, especially when you entertain. Food genuinely tastes better when the space around us feels visually exciting, layered, and intentional—it sets the tone for the entire experience. As an event designer, so much of my work is translating a brand’s visual point of view onto a table and into a full environment. At home, during the holidays, it’s easy to fall into décor traps that feel either kitschy or overly trend-driven. This week I’m sharing a few ways to incorporate color, texture, and that magical holiday spirit while keeping things elegant. And no, I’m not a Scrooge—give me tartan plaids, classic red and green, and the shimmer of silver and gold.

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With the last two weeks of the year finally here, I’m wrapping up my menus (and a few January drafts) so I can properly turn off over the holidays. I read Alison Roman’s latest newsletter and the sentiment hit home: “Hosting is hard… and that’s ok, because we like it.” This year, I was really wiped, I cancelled my holiday party because I just wasn’t feeling well enough—the hustle of hosting can be exhausting, I get it. The reason I keep coming back to these recipes isn’t just because they’re so delicious—if I close my eyes, this is what Christmas tastes like. They embody my lazy-fancy approach: peak-season ingredients, simple methods, and food that food that still tastes incredible as it drifts from perfectly hot to room temperature.

When my family manages to get under one roof for Christmas, we make a version of this menu I’m sharing today. We each love something different, and we’ve all had a hand in developing the recipes. Over the years, these dishes have become my go-to for holiday dinners—friends, clients, buffets, cocktail parties… the menu just works. A celebratory beef tenderloin with horseradish cream, a cioppino for the non-meat eaters, a seasonal salad, roasted root vegetables, and for dessert: red wine–poached pears with granola (insanely good over oatmeal the next morning) and a chocolate espresso cake.

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A few notes on ingredients, methods, and timing

Kale & Fennel Salad:
The vinaigrette is the whole key. Use the same olive oil you fry the green onions in as the base—it adds a depth you don’t get otherwise. Err on the side of under-crispy so the green onions (and oil) don’t burn.

Cioppino:
To make life easier, I cook the base a day ahead—onions, celery, fennel, seafood stock, tomato paste, saffron. Soups and stews always taste better the next day, and this way you’re not double-cooking delicate seafood. The day of, bring the base to a simmer and add the seafood right before serving.

Beef Tenderloin:
The true lazy-fancy king. Season the meat generously the day before, sear on all sides, then coat in the rosemary-garlic rub and rest overnight. Make the horseradish cream and gremolata ahead too. Then all you have to do is roast—either earlier in the day (serve it room temp) or about 30 minutes before guests arrive. Let it rest before slicing.

Red Wine–Poached Pears:
You can poach the pears ahead, but doing it right before guests arrive perfumes the whole house in the best way. Whip the maple cream in a food processor for a more stable texture—it holds beautifully overnight. Serve with cake, meringue, or with deliciously crunchy granola. Purely Elizabeth’s is always in my pantry.

Chocolate Espresso Cake:
A lighter, easier riff on a soufflé cake. Thin, barely sweet, slightly bitter from the chocolate and espresso. It puffs dramatically, then falls into pillowy flakes—my favorite part. Serve with gently sweetened whipped cream.

Black Manhattan

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Kale & Fennel Salad

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Herbed Beef Tenderloin With Horseradish Creme Fraiche

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Poached Pears, Maple Cream & Granola

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Espresso Chocolate Souffle Cake

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I’ve been under the weather for most of fall (and now the fun part of the holiday season), so making a big pot of soup on Sunday and eating it all week is just my current reality. I’ve also been freezing individual portions for January—future me is going to be very grateful. My goal is to have a little soup stockpile going all winter long.

Being sick also totally derailed my plans to get you a few new holiday recipes before I travel again, so instead you can expect complete menus pulled straight from my hosting arsenal for Christmas and New Year’s Eve, plus a post on designing a chic holiday table.

But back to soup. This recipe is creamy and delicious—my take on a potato leek soup, but much lighter. I layer in lots of vegetables: parsnip (an under-appreciated root vegetable with the best, slightly perfumed flavor), cauliflower, and just half a potato. Use whatever you’ve got: white sweet potato or a russet both work. There’s no cream, just a generous spoonful of ghee. The result is silky, comforting, and so delicious with a big pinch of nutmeg. I garnished the soup with some sautéed radicchio and a drizzle of aged balsamic the combination against the creaminess of the soup was mouthwatering.

Parsnip & Leek Soup

Serves: 4–6
Time: 35–45 minutes

Ingredients
• 2 large parsnips, peeled and chopped
• 1 large leek, white part only, thinly sliced and well-rinsed
• 1/2 yellow onion, diced
• 1/2 head cauliflower, cut into small florets
• 1/2 large white sweet potato or russet potato, peeled and chopped
• 24 oz liquid (chicken or veg stock, or a stock/water combo)
• 2 tbsp ghee
• 1 tsp ground cumin
• 1/2 tsp ground nutmeg
• Kosher salt, to taste

Optional Garnish
• Sautéed radicchio
• Toasted hazelnuts, chopped
• Aged balsamic drizzle

Method

Warm the ghee in a soup pot over medium heat. Add the leeks and onion with a generous pinch of salt and cook, stirring often, until softened and sweet (about 6–8 minutes), keeping everything pale and glossy.

Add the parsnips, cauliflower, and potato. Season with another pinch of salt and cook for 2–3 minutes, stirring to coat.

Add the cumin and nutmeg and stir for 1–2 minutes, just until fragrant.

Pour in the stock (or stock/water). Bring to a gentle simmer and cook until all vegetables are fork-tender, about 15–20 minutes.

Blend until silky smooth (immersion blender or high-speed blender). If it’s too thick, loosen with a splash of water or stock. Taste and adjust salt.

Garnish (Optional)

Sauté thinly sliced radicchio in a small amount of ghee with a pinch of salt until wilted and lightly caramelized. Toast hazelnuts in a dry pan until fragrant, then chop. Ladle soup into bowls, top with radicchio and hazelnuts, and finish with a light drizzle of aged balsamic.

A great host arguably has impeccable taste, and a well-curated, personal home. They either can cook, have an amazing wine collection, and/or the life of the party—their house is a designated center for revelry. Therefore this host(ess) might fall into the hard to shop for category—I think I am this person for many friends in my life. As guests we default to a simple, thoughtful gesture to say thank you to our host; a candle for when they are relaxing, every party could use more wine, right? Unpopular opinion but I dislike scented candles, and I’m persnickety about wine. So it begs the question, what to buy for our friends that are great hosts? I was asked was about Hostess and Edible Gifts on my last AMA on Instagram last week. So while I am a little late the party (December 13th!). Here is this year’s Hostess Gift Guide, a list curated for your gracious, holiday party host…so that you can walk in the door with something that is more than a polite gesture.

I am a gift giver, I love shopping for those closest to me. But I’m not in the place in my life where I can splurge on many friends, so I like to create meaningful bundles — duos or trios of my favorite items that are all around $20-50. In a pinch showing up with amazing bread, fancy butter or olive oil and flaky salt, its so appreciated, and could be used for the party or enjoyed the next day. Almost everything on this list is under $100 save a few worthy splurges for that special someone.

If you’re in Los Angeles or New York here is where I’d shop for gifts IRL, because we’re nearing the last-minute sector of gifting.

New York City, New York

• Porta, Brooklyn

• Nickey Kehoe, West Village

• Gohar World, Lower East Side

• Il Buco Vita, NoHo

• Cotè À Coast, Noho

Los Angeles, California

• Nickey Kehoe

• + Coop

• OK the Store

L.L. BEAN | Boat and Tote. One of the most useful and practical gifts, a monogrammed one will arrive late, but send it anyways with a note that says thank you for hosting.

J.CREW | Cashmere-Blend Socks I gave these to every girlfriend who hosted a holiday party last year, likely will win best gift.

ATELIER SAUCIER | Indigo Stripe Bottle Bag if you are great at chosoing wine, and your host asks you to bring it, wrap it in this.

ATELIER SAUCIER | Jubilee Plaid Cocktail Napkins Tartan is always chic this time of year.

CLARE V. | Le Rummy Set I never travel without Rummikub, such a fun gift for a party

CLARE V. | Large Catchall a perfect gender neutral gift for a secret Santa party!

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ATTERSEE | Attersee x Loretta Caponi Placemat & Napkin Set something for the host who has everything, they do not have these.

FORGRAVE | Holiday Hosting Set Tea a thoughtful gift that encourages a bit of me time for the host, or something they’d share with the group

FLAMINGO ESTATE | The Chef’s Kiss Gift Set this is a safe bet, every sink in my house has a Flamingo Estate soap + lotion duo.

BRIGHTLAND | The Classic Minis Gift Set another great gift for someone you don’t know very well

LE PRUNIER | Plum Beauty Oil & Plumbody I’ve become devote user of these products, they are luxurious and neutral (ie not prescriptive to a skin issue).

DINOSAUR DESIGNS | Stone Swirled Resin Servers – Red or Brown No person who likes to host ever has enough serving utensils, these plus a bottle of EVOO, you’re invited back every time.

GOHAR WORLD | Swan Serving Spoons I stand by my above comment, you can never have too many serving spoons, especially a statement set like this.

GOHAR WORLD | Oven Gloves the oven mitt needed a stylish upgrade, this is perfect gift if you were invited to dinner.

IL BUCO VITA | Twisted Candle Anything from Il Buco Vita is a great gift but I particularly love how bold these candles are (so my only exception to candles on here)

ETO | Wine Decanter I love this system to keep bottles of wine fresh for a few extra days.

CORAVIN | Wine Spout & Preservation this is a a splurge but a great gift for wine lovers (and men). I particularly enjoy that I can drink just a glass without over imbibing (or wasting a bottle) with the Coravin.

PORTA | Clack Egg Opener a great stocking stuffer for the host that’s a great cook, paired with the egg cups, it becomes a gift.

PORTA | Natalia Egg Cup – Brown for perfect Sunday mornings.

PORTA | Ella Cocktail Sticks If your host is great at making cocktails, they will appreciate this for their bar. To make it more of a gift, bring a pre-batched cocktail to the party or the ingredients to make the cocktails!

MATERIAL | The Good Shears I love how versatile these shears are, from trimming a turkey to branches for my table.

MATERIAL | The Forever Peeler – Stainless Steel another great stocking stuffer, practical from cocktails to vegetables, gift it with the shears and good EVOO or salt.

GOHAR WORLD | Caviar Set, Horn & Mother of Pearl for the impossible to shop for host who has everything.

ROE CAVIAR | Gift Set Caviar goes with everything

CAP BEAUTY | Serotoner for the much needed boost of serotonin when you need it, my carry-on is never without this face mist

CAP BEAUTY | The Matcha for the Matcha devotee

CAP BEAUTY | The Coconut Butter I will eat this out of the jar, drink it in my matcha or stir it into my oatmeal.

Buone Festes! xx Olivia