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She used lace and beads to create fringe-lined hems that turned bridalwear into something utterly fluid

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Sage Cornbread Stuffing Makes 8 to 10 servings Ingredients cup unsalted butter 2 cups chopped yellow onion 2 cups chopped leeks 2 cups chopped celery 4 cloves garlic, minced 1 tablespoon poultry seasoning 1 tablespoon chopped fresh sage 1 teaspoon chopped fresh thyme 1 teaspoon kosher salt 2 cups chicken broth 5 large eggs, lightly beaten 1 (10-inch) loaf Buttermilk Cornbread, crumbled into -inch pieces (recipe on page 20) 4 cups diced French bread (about -inch pieces) Garnish: fresh sage leaves Instructions Preheat oven to 350

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