These dresses are meant for moving.
Unfussy flowers for walking down the aisle.
Gooey and moist dessert options.
Let David Chang do the catering.
A baker makes the case for mousse verrines, a dress designer shares very Parisian gown wisdom, and more advice from industry bigwigs.
Cool-green shades have moved from the runway to your invites.
An everything guide to give-and-take — among couples, future in-laws, and sensitive bridesmaids.
How to ensure the photos turn out okay, the dress stays dry, and the groom can still ride in on a horse.
Party like it’s 1899.
A return to traditional embellishments — with some 3-D-printed florals and ice-cream colors thrown in.
From shawl collars to pastels.
Hip moms and frugal dads get the paper-doll treatment.
No Coachella-esque garland crowns here.
Fifteen new outdoor places to get hitched.
Five local bartenders concoct classy alternatives to the lemon drop.
Hot restaurants that will host you the night before.
My bridesmaid, the red hen.
“We found a supercut of wedding scenes from different Hollywood movies, and the museum let us screen it twice before the procession.”
“We didn’t even call it a wedding. It was ‘McLean Party of 2.’”
“I knew I wasn’t going to be an all-white bride. I wanted to create a dramatic look, something different.”
“We adore the house — even more so now that this is where our story started,” says Andrew. “We wanted the woods to be our backdrop.”
“We wanted our pre-wedding photos to have an ‘old New York’ feel.”
After a quick ceremony on the dunes, people ran into the surf.
“We met in Fort Greene Park for our first date and walked through Brooklyn for 18 hours. Our venue, iCi, was right around the corner.”
In which a destination reception among friends and family — in Bora Bora, in Tasmania, in Wisconsin — gives way to a party for two.
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