Blake Lively reveals herself to be a bona fide Gwyneth-in-training in the latest installment of Vogue’s new cooking series Elettra’s Goodness, in which the duo whip up a sausage and brie puff pastry topped with bourbon maple syrup like nobody’s business. Highlights also include a tour of Lively’s myriad balsamics—blackberry, fig, black cherry and strawberry—and a how-to in the art of the one-handed egg crack. (Count us impressed!) It’s a sweet, succinct glimpse into the pair’s mutual appreciation for all things handmade, from Wiedemann’s confession that she’s always wanted to retile her bathroom, to Lively’s starstruck revelation that she has been schooled in the art of Thomas Keller’s butterscotch preparation in the Per Se kitchen.
|Though that creamy brie is clearly crucial to the recipe, there would be no puff pastry if Lively didn’t have a solid base to work from. Our pick? This John Boos Maple Edge Grain Cutting Board. From $54, Cutlery And More|