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Green goddess dressing was served for the first time, in the 1920s, at the Palace Hotel, in San Francisco, at a banquet in honor of George Arliss, who starred in the play The Green Goddess. Herbaceous, creamy and tangy, the original recipe used mayonnaise, scallions, chives, tarragon, parsley, anchovies and vinegar.

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This Cloud Collar Elegance set captures the essence of Wei-Jin aesthetics with its graceful silhouette and refined details

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Maxi style never looked better in this chic, earthy hand-loomed cotton/linen blend