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This piece comes courtesy of All Fired Up, a very special collection of handmade ceramics, only available at Food52. (And because it’s handmade, some variation is to be expected and embraced.)
On the grid
It took quite an artist to get this vase just right. From her studio in Maine, Elizabeth Benotti pinches each one from clay, hand-paints it, then dips it in a colored slip to reveal that grid pattern. (That’s the raw porcelain peeking through.) Set flowers inside, or let that organic shape do all the talking.
- Microwave and dishwasher safe
- Food safe
- Porcelain clay with a clear glaze
- Handmade and painted in Eliot, Maine
- Made in: Eliot, Maine
- Shipping & Returns: Free Standard Shipping on Orders $199+ ($14.99 on Orders Below $199) and Easy-Breezy Returns.
3" D x 8" H.
- Materials:
Porcelain.
- Care:
Hand-wash only.
Meet the Maker
Elizabeth Benotti
A Similar Style
Our Tips & Stories
How we'd use this beauty in our own homes.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. It was a truly beautiful weekend in New York. Between Easter, Passover, and the sunny weather, everyone had something to celebrate. We documented some of our fun moments -- some related to food and some not. Inspired by the fabulous lunches in Christopher and Melissa's Canal House newsletter (check it out if you haven't already), we thought we'd start sharing the best discoveries from our food lives.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. We're sharing some of the best discoveries from our food lives. This week: We break coffee cups, eat fresh fruit in Mexico, and enjoy all kinds of desserts.
You'll be hearing from the staff at FOOD52 every week in Too Many Cooks, our group column in which we pool our answers to questions about food, cooking, life, and more. From Chinese crabs to Moroccan bread, we've gone all over the world and back this past week at FOOD52.
