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Salad dressings are an easy gateway into homemade staples, so be prepared to be making mayonnaise and fermented ketchup next

Wearing metallic to a wedding as a guest comes down to a few clear principles: choose a shade with visible warmth or saturation rather than drifting toward ivory, match the finish to the formality of the event, avoid silhouettes that read as bridal, and style the dress with accessories that emphasize evening wear rather than wedding-adjacent neutrals

The fitted long sleeves and figure-hugging miniskirt add allure, while the stylish side slit shows a little leg, creating a long, lean silhouette that moves from day to night

Designed with a structured twill woven fabric, this dress features a fitted vest top with an A-line skirt

I also love doing drop waists because they allow me to play with texture and draping on the bodice, which is one of my favorite things to do when designing. The use of a drop waist also ties in with the rise of the second (and third) look at weddings, where brides and grooms have multiple outfit changes throughout the night

Ingredients 1/2 small loaf white sandwich bread (about 8 small slices) 2 sleeves (8 ounces) saltine crackers, crushed, divided 2 sticks unsalted butter, divided 2 large shallots, chopped 3 stalks celery, diced Kosher salt 1/2 teaspoon freshly ground white pepper 1/4 teaspoon dry thyme 1/4 teaspoon onion powder Pinch of nutmeg 1 cup low-sodium chicken broth 1-1/2 cups heavy cream 3 pints fresh oysters, drained Instructions Cut or tear the bread into 1/2-inch cubes and let dry on a sheet pan overnight