This 360-degree video filmed by Dezeen offers a tour of Coal Drops Yard, the new shopping centre that Thomas Heatherwick's studio has completed in London, in a pair of distorted warehouses. Read more
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Wednesday, October 31, 2018
Explore the Coal Drops Yard by Heatherwick Studio in 360-degree movie
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Whole Wheat Chocolate Chip Skillet Cookie
I’m going to revisit one of my favorite cookie recipes today. Made using 100% whole wheat flour and hand-chopped chocolate chips, this is a skillet-baked twist on Kim Boyce’s celebrated chocolate chip cookies. It’s also a fantastic recipe to make with kids. We had a house guest this weekend, and this was the recipe he wanted to make. Instead of shaping individual cookies, you spread cookie dough across an oven-proof pan or skillet, and bake it. You can cut the finished cookies into wedges or squares, or whatever shape you like.
Variations
You can also bake individual versions in tiny skillets or these tiny cast-iron Staubs. Served warm with a little dollop of vanilla ice cream – you get the idea. They’re fun, fast, and couldn’t be simpler. You can see how it all comes together, and meet my favorite kitchen helper, in the video below 😉 Enjoy!
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SOM architect's "sister skyscrapers" for doomed Chicago Spire site halted
The controversy surrounding the site of Santiago Calatrava's ill-fated Chicago Spire continues, as the city stalls the pair of skyscrapers that SOM's David Childs has proposed for the vacant waterfront plot. Read more
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Bad Lab Beer Co brewery in New Hampshire features steely interiors by Richard Lindvall
Contemporary, greyscale interiors compliment the stainless steel equipment at this brewery in New Hampshire, by Swedish firm Studio Richard Lindvall. Read more
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Apple designs "greenest Mac ever"
Genius Kale Salad
There is a special kale salad in the in the new Food52 Genius Recipes cookbook. A single kale salad that ran the gauntlet, beating out all others, for a slice of limelight in the book. Which is saying something. There is no shortage of kale salad inspiration out there, and I knew this one must be pretty special to make the cut.
The whole premise related to the genius recipe series is highlighting recipes that aren’t just great – they need to be more than that. They need to change, or surprise, or shift the way you think about a recipe – or cooking in general. Kristen Miglore selected 100 recipes for the book, and this was the kale salad – special it is! The details! It is from Northern Spy Food Co. Shredded kale is tossed with olive oil and freshly squeezed lemon juice, and accented with rough-cut almonds, roasted squash (or, this time of year, asparagus), strong chunks of good cheddar cheese, and whispy shavings of Pecorino. I made it with the last delicata squash in my arsenal, and a second time with roasted asparagus. It’s kale salad well punctuated. Meaning, there you are enjoying a fork full of lacinato kale, and along comes an exclamation of cheddar, or all-caps CRUNCH of almond. It’s really nice, and to my palette it’s the well-accented simplicity that makes this version stand out.
Technique
If you give it a go, I’ll encourage deliberate chopping and slicing. Thoughtful, intentional prep is one of the things that takes this salad from good to great. You want the kale stemmed, and sliced into ribbons not too thick, not too thin. Good cheddar is assertive, so you want crumbles that function as good accents on the fork – too big is overwhelming, but you also don’t want to go too small. The book has beautiful photography accompanying each recipe by James Ransom, and they are illustrative as well as enticing. Meaning, you’re able to see the intended result, and can take cues from not only the recipes, but the visuals as well.
You can prep this a day or two ahead of time. I might wait until you’re relatively close to eating to toss it with the lemon juice and olive oil, but aside from that it’s incredibly simple. And I recommend doing a double recipe while you’re at it. The leftovers were brilliant, wilted for a flash in a hot pan, and then tossed with fresh pasta for a quick one-pan dinner.
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Waterfall cascades from Costa Rica beach retreat by LSD Architects
This beachfront retreat in Costa Rica, by local studio Laboratory Sustaining Design, includes a waterfall that flows between the outdoor pools stepped down its steep site. Read more
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Superyacht designer Philippe Briand brings nautical flair to Hong Kong homes
Dezeen promotion: French designer Philippe Briand has applied superyacht styling to a residential project in Hong Kong for New World Development. Read more
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Marjan van Aubel's rooftop "greenhouse of the future" aims to solve food shortages
Dutch designer Marjan van Aubel has developed a self-powered hydroponic rooftop greenhouse that generates solar energy to optimise good conditions for growth, in a bid to tackle the issue of food shortages. Read more
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Halloween movie designer's biggest fear was "keeping all of our pumpkins fresh"
Christopher Farr launches two patterned textiles from the Anni Albers archive
Urban Cabin by MINI Living and Penda takes cues from Beijing's hutong homes
In our latest Dezeen x MINI Living movie, Oke Hauser and Corinna Natter of MINI Living and Penda co-founder Dayong Sun explain how the micro home they built in Beijing references the city's hutong neighbourhoods. Read more
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Karl Lagerfeld's first sculpture exhibition features marble fountains, tables and mirrors
Fashion legend Karl Lagerfeld is presenting his first ever exhibition of sculptural works at Carpenters Workshop Gallery in Paris. Read more
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Jean Nouvel completes red and blue La Marseillaise skyscraper
French architect Jean Nouvel has completed an office skyscraper in Marseille, with a concrete facade painted in 27 shades of red, white and blue in celebration of the port city's landscape. Read more
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Tuesday, October 30, 2018
Toyo Ito, Kazuyo Sejima and Sou Fujimoto donate works to auction for disaster-relief charity Home for All
Leading Japanese architects have offered up drawings, models and other original works to raise funds for Home for All, the non-profit organisation set up by Toyo Ito following the 2011 earthquake and tsunami. Read more
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The Perfect Healthy Granola (Low Oil & Naturally Sweetened)
There are a few different granola camps. This one falls squarely in the great, everyday, healthy granola category. Instead of the cookies masquerading as granola camp. It is my new favorite thing, and I’ve had it on my counter for weeks now. Give it a go!
Midnight black and deeply chocolate-flavored with dark black cocoa and cocoa nibs, this granola is packed with heart-healthy oats and seeds. Naturally sweetened, clumpy, and crunchy, the recipe calls for just a small splash of olive oil, and leverages a secret ingredient to bring it all together.
Is Homemade Granola Bad for You?
This is a question I get asked a lot. The short answer is, many granolas have a lot of sugar in them. And, many granolas have a lot of unnecessary added fat or oils. We’re essentially talking about cookies in clumpy form, which, I think we can all agree is delicious. As the foundation for your daily breakfast? Laugh / cry. My hope is today’s recipe will be a nice alternative.
My Healthy Granola Inspiration
In Los Angeles last month, I finally made it to beautiful Botanica. After dinner, Emily Fiffer, one of the inspiring owners, sent us home with a tote of treats for our long drive back to San Francisco. Included was a jar of Botanica’s Cacao Coconut Granola. In short, it was a (serious) granola revelation – crunchy, clumpy, deeply chocolate flavored, short ingredient list. The Botanica granola was the jumping off point for this recipe, and if you want to take that recipe for a spin as well, you can find it here.
The main tweaks? I used whipped aquafaba (the liquid in a can of chickpeas) as the binder, allowing me to scale back the added oil by a good chunk. Black cacao gives you that midnight chocolate flavor reminiscent of Oreo cookies, but regular cocoa powder is also great! And, I dial back the sweetness a shade.
The Magic of Aquafaba
Have a look below. What you’re seeing is aquafaba. If you have a can of chickpeas, you have enough aquafaba for this recipe (the liquid in the can). It is whipped into peaks, and the other granola ingredients are folded in. It’s a fantastic medium for granola acting as a binder, helping to deliver that clumpy magic everyone loves. Aquafaba behaves much like whipped egg whites, but by making granola with aquafaba you can do a version that can be enjoyed by a wider range of people, including vegans and people trying to work more whole food plant-based meals into their diet. And now I’m itching to remake this rose petal granola using this technique!
Serving Ideas
If you’re going for healthy granola, you’re going to want to opt for healthful toppings. I like this granola served over yogurt, with a side of whatever seasonal fruit looks good. You can see it pictured here alongside sliced bananas and strawberries. There is a sprinkling of goji berries and rose petals as well. It’s also good in a simple bowl of mylk or milk – I like almond or oat.
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Mismatched furnishings create "bipartisan aesthetic" at The Line DC hotel
A mash-up of different styles is used to decorate this hotel in Washington DC, which New York firm INC Architecture and Design created inside an old church. Read more
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