Our sophisticated and sculptural Paulina pullover features mother of pearl buttons from the neck to the bustline and voluminous sleeves with fitted cuffs. Fits straight through the body and hits at the hip.

Back when I was in college (when dinosaurs roamed the earth), I discovered a little bakery a couple of miles from my house that made the absolute best butter cookies. They were about 4 inches wide, and packed with buttery goodness. As often happens, no sooner than I found it, the owner retired, and it closed. Since that time, I have been trying to find a recipe that replicated the sweet buttery goodness of those cookies. My search is over! I recently found this recipe on the Tasting Table website. I made them yesterday, and they are phenomenal! There is a downside, however. Despite the recipe’s insistence that it makes 24, I only ended up with a dozen 3-inch wide cookies. It also takes brute strength to pipe this dough, at least using the Wilton piping bags that I had on hand. Perhaps there are larger ones specifically designed for pastry, but I was at a loss. I found the cookies were better the second day, than they were the first, always a bonus, I think. If you like butter cookies as much as I do, try this recipe. Phenomenal! Old Fashioned Butter Cookies Adapted from The Tasting Table 1 c. butter, softened to room temperature ½ c. sugar 2 egg yolks 2 t. vanilla extract Pinch kosher salt 1½ c. flour In a large bowl cream softened butter and sugar until light and fluffy. Mix in the egg yolks and vanilla extract until well combined. Add salt, and then slowly add the flour while mixing until well incorporated and the dough comes together. Place the dough into a piping bag, and use a large star tip to pipe out circles of cookie dough onto a Silpat or nonstick baking sheet. (For an easier version, use a cookie scoop to drop cookie dough onto nonstick baking sheets.) Place the baking sheets into the fridge, and chill for at least 30 minutes. Preheat the oven to 350°F. Bake the cookies for 12 to 15 minutes until the edges are just golden brown. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. As an Amazon Associate I earn from qualifying purchases.

Former J.Crew and Madewell designer Somsack Sikhounmuong shares his personal archive of candid snapshots from a 1990s-era fashion week.

This post contains affiliate links. It’s really difficult to know what to say these days, isn’t it? These are truly uncertain times, and scary ones at that. But, life does go on, if perhaps a bit differently than what we are used to, and today is the first day of spring. It’s a day when I plant root vegetables, and rain or no rain, my radishes are going in. I’ve had great success with both them and cucumbers in the past, so was delighted when I ran across this recipe for a salad utilizing them both. Because I tend to have salad every day, the lettuce salad gets a bit boring after a while. This salad, Is a unique and pleasant change. It’s super crunchy, with a tangy dressing that pulls everything together making these two vegetables a surprisingly good combination. My guess is I am going to be revisiting this again and again. Try it and see for yourself. Creamy Cucumber and Radish Salad Serves 4 Inspired by a recipe from WellPlated.com 1 long English cucumber, thinly sliced* 4 large radishes, thinly sliced* ¾ t. kosher salt — divided, plus additional to taste 1/4 - 1/3 cup Duke’s mayo 2 t. white vinegar 1 t. prepared mustard 1 t. honey ½ t. Melissa’s minced garlic ¼ t. freshly ground black pepper 2 T. finely chopped fresh dill 2 T. chopped garlic scapes or chives In a medium bowl, place the cucumbers and radishes. Sprinkle with ½ teaspoon salt and stir to combine. Cover and let sit 30 minutes. This step is crucial to ensure your salad does not become watery. Pour the cucumbers and radishes into a colander and stir, draining out as much of the water as you can. Transfer to a dry bowl. In a separate bowl or large measuring cup, whisk together mayo, vinegar, honey, garlic, pepper, and remaining 1/2 teaspoon salt. Pour half of the dressing over the cucumbers and radishes and stir to combine. Continue adding additional dressing until you reach your desired creaminess. You want the vegetables to be well coated but not soggy. Stir in the dill and chives. Taste and season with additional salt and/or pepper as desired. Refrigerate for 1 hour prior to serving. *I used a mandoline to get such beautiful, uniform, thin slices.