Designers and decorators share they favourite kitchen trends for 2017.
For many of us, the kitchen is the hub of the home. It’s where the family convenes every night for dinner. It’s where homework is done and family meetings are had. And it’s where guests gather even though the dining room table is set and a fire is roaring in the living room. There’s something about the kitchen that makes it far more than merely a utilitarian space. If you’re thinking about updating your kitchen this year, check out these hot trends, as identified by designers.
Photography: Michael Nangreaves
1 "Mixing metals is my favourite kitchen design trend for 2017. I think it reflects a more individual, less formal approach to design that is popular with millennials and non-millennials alike. While it takes a bit of an expert eye, it is totally appropriate to mix metal finishes in your faucet, cabinet pulls, chair legs and pendants!" - Designer, Lisa Canning.
Credit: Stacey Cohen
3 "One top kitchen design trend I love is to have sections of the upper cabinet extended onto the counter. Let's face it, we all love our small appliances (i.e. toaster oven, espresso machine) but we may not want them on display all the time. A multi-purpose kitchen island has been the go-to solution to disguise the microwave and dishwasher, but unless the island is 10 feet long, it is challenging and perhaps impractical for the island to house the small appliances we use daily off the counter. By having the upper cabinets extended to the counter and small appliances sitting behind doors, you can achieve a sleek design statement without sacrificing your morning coffee!" - Blogger and Decorator, Tim Lam.
: Donna Griffith
4 "In 2017, we will continue to see cabinetry painted white and various shades of grey. I think that we will also see cabinetry painted warmer tones such as greige (grey & beige), taupe and mushroom. Islands in a different colour or stain than the perimeter cabinetry will continue to be prevalent. In addition, handcrafted islands that look like furniture with legs will be popular for that unfitted kitchen look. It also adds personality and charm and the kitchen then looks like it has evolved over time. Quartz as a counter will continue to be popular as consumers become aware of its benefits." - Interior Designer, Vanessa Francis.
Photography: Monic Richard
5 "After years of white on white kitchens, our clients are asking for something different again. While you might not want to paint an entire kitchen in one colour to stand out from the crowd, the tendency in 2017 will be to mix natural wood, paint and metals in the kitchen. Try framing the range hood and the island in chrome to add sparkle to the space. Add texture to your cabinetry with a mix of light wood veneered lowers and white lacquered uppers." - Interior Designer, Tara Fingold.
Photography: Donna Griffith
6 "Say hello to dark metals in the kitchen. Polished chrome and nickel accents are giving way to black faucets, burnished steel pendants and matte black cabinetry handles. The dark finishes can work in sleek modern kitchens or the most cottagey of cooking spaces. With white kitchens continuing to dominate, a dash of black can provide high contrast and instantly update tired cabinetry." - Blogger and Designer, Jennifer Flores.
7 "Terra Cotta is back! But it's not the tangy orange clay you're used to. In 2017, Reclaimed Rose Terra Cotta will be hitting it big. Following the trend of reclaimed wood, the rich creams and pale pinks of this antique terra cotta tile will be the next phase in the modern farmhouse kitchen. Look for hexagon or herringbone for a modern take on this old classic. Pairing over-sized pendants and industrial decor with reclaimed terra cotta will help keep the space current." - Designer, Andrea Haraldsen.
Stunning bathroom design with vintage appeal
A clawfoot tub and marble herringbone flooring are just some of the beautiful vintage features in this stylish bathroom.
After moving into their 125-year-old rowhouse in downtown Toronto last year, Jane and Jeff Wood did a few cosmetic fix-ups to update the charming home, but the dark, cramped, showerless bathroom needed a complete overhaul. The couple enlisted designer Cameron MacNeil to create a bathroom that better accommodated their family. Expanding and reconfiguring the space, he incorporated the original tub and added an expansive shower and double vanity. He used classic materials like marble and brass for a fresh, light look that suits the rest of the house.
The inside of the original clawfoot tub was re-enamelled and its outside painted black. “The bathtub is really beautiful,” says homeowner Jane Wood. “It’s six feet long but quite narrow, and apparently it’s a style that’s hard to find now.” A wall of oversized eight-by-12-inch bevelled subway tiles (which offer visual interest without being too busy) and a marble-topped ledge continue from the glass-enclosed shower for a seamless look.
Learn to make your own carnitas tacos at home.
Change a standard taco night into a new, hearty meal with these pork tacos and fresh apple salsa.
1 To make the carnitas, in a large mixing bowl, combine the ancho and chipotle chili powders, cumin, salt and pepper. Toss the pork into the bowl and generously coat with the dry rub.
2 In a large heavy pot, warm the oil over medium-high heat. Add as many cubes of pork as will fit in a single layer and sear, turning occasionally, until browned on all sides, about 15 minutes. Transfer the browned meat to a bowl and repeat with the remaining pork.
3 When all the pork is browned, return it to the pot along with the onion, garlic, orange juice and water. Cover and bring to a boil. Reduce the heat to low and cook until the pork is falling-apart tender and cooked through, about 1 1/2 hours.
4 Using tongs or a large fork, shred the pork. Raise the heat and cook, uncovered, until the liquid reduces and the meat begins to brown and crisp at the edges, 25 to 30 minutes.
5 Meanwhile, make the salsa. In a mixing bowl, toss together the apple, green onions, cilantro, jalapeño, salt and lime juice; set aside.
6 To serve, top each warm tortilla with pulled pork, apple salsa, cabbage and queso fresco. Garnish with the additional cilantro and lime wedges on the side.
Prep & cook time: 2 hours
Serves: 6 to 8
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Excerpted from Vibrant Food by Kimberley Hasselbrink. Copyright Kimberley Hasselbrink © 2014. Excerpted by permission of Ten Speed Press. All rights reserved.
(Photo by: Joe Kim | Recipe & Food Styling: Tanya Eng)
This delectable tart combines sweet with savoury to make a dessert that's much easier to prepare than it looks.
Take a no-holds-barred approach to your final course and prepare this daring dessert that mingles a colourful array of zesty oranges slices with creamy mascarpone cheese, rich dark chocolate, toasted almonds and a touch of maple. Bonus? It will look ambitious to everyone at your table, but it’s totally a breeze to make!
1 On a floured surface, roll out the pastry into two 9" x 13" sheets that are each 1/8" thick. Trim each to form a rectangle and discard the excess. Place one pastry sheet on a baking sheet and prick all over using a fork; set aside. Cut the second pastry sheet lengthwise into 3 even strips; spread the melted chocolate evenly over two of the strips. Place one chocolate strip on top of the other and top with the third clean strip. Slice lengthwise into 8 long strips. Carefully twist two strips together to form a spiral shape. Repeat with the remaining six strips to make four twists in total.
2 Brush the outside edges of the pastry sheet with some of the egg yolk. Carefully lay the twists on the outside edges of the pastry while pressing gently to adhere. Place the tart in the fridge to firm up for 10 to 15 minutes.
3 In a bowl, whisk together the mascarpone, cream cheese, sugar and orange zest. Spread the mixture evenly over the pastry. Arrange the orange slices neatly overtop. Brush the chocolate twist
edges with the remaining egg yolk.
4 Preheat the oven to 400°F. Bake the tart on the centre rack for 30 to 40 minutes, or until the edges are golden brown.
5 Serve the tart sprinkled with the toasted almonds and a drizzle of the maple syrup.
Serves 10 to 12
Tip: This tart is easy to modify based on your own taste. Try topping it with toasted hazelnuts instead of almonds, or honey instead of maple syrup.
(This recipe was originally featured in our September 2013 issue.)