Genie Safriet

A sweet, fruity scent mingles with the smoke of the fire crackling in a covered outdoor area on Dorsey and Brittany Kordick’s farm. In a long steel pan, apple juice from several heirloom varieties boils down as mother and daughter skim foam off the top to make apple cider syrup. Dorsey grew up climbing apple trees on her family’s farm in Connecticut, and as an adult, she always had fruit trees and bushes.

On the grill the night before: 4 bone-in, skin-on chicken breasts (about 3 pounds or more total) 2 bell peppers, halved and seeded 3 poblano peppers, halved and seeded Grill chicken on indirect heat for about 45 minutes, to about 165º — done enough to shred by hand the next day, but cooking to exact temperature is not terribly important. It’ll simmer tomorrow for a few hours. Why bone-in, skin-on? Flavor. Blister peppers on direct heat, then move to indirect heat until soft.

Memorizing your address can be a childhood milestone. For the Harris sisters, the North Carolina roads they called home are more than memories — they’re woven into the bold, bespoke patterns of the wall coverings and fabrics made by the sisters’ company, House of Harris. Eager for a creative collaboration, Charlotte Harris Lucas and Liz Harris Carroll conceived of their company in 2017 while on a trip to Paris.