photography by nancy nolan | styled by chip jones

Our inspiration today comes from a colorful and warm winter stew, which will hopefully inspire your world of design and cooking. Brian Kelley, the house chef at P. Allen Smith’s Moss Mountain Farm, has cooked for hundreds of people and mastered both Southern and French cuisine. We’re happy to share one of his favorites, which puts a tart and tangy spin on a classic dish and conveniently “makes good leftovers,” he says. You can find the recipe on page 33 in the new January/February issue online here or on newsstands.

{paint colors: cilantro; honeybird; burgundy; cornucopia}