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Lead image credits (top to bottom); Virginia Macdonald, Stacey Cohen Design, Donna Griffith
A condo design featuring traditional details and sculptural furnishings
When Kim Calabrigo moved from a large family home to a condo, she quickly learned that bigger isn't always better.
A peaceful sanctuary in the heart of a downtown core: That doesn’t sound like too tall an order, does it? That’s what Kim Calabrigo sought when she sold her traditional Craftsman-style home in suburbia and moved to a condo in metropolitan Vancouver. Bringing no furniture with her, she was truly starting anew.
Kim’s first-ever solo home purchase offered her the opportunity to decorate exactly as she pleased. “I wanted a tone-on-tone look, mixing classic and modern elements with an edge,” she says.
Coming from a big traditional 4,200-square-foot home and moving to a smaller builder-basic 1,100-square-foot two-bedroom condo, Kim found space planning challenging. She wanted to maintain the most floor space possible while maximizing seating so she could entertain friends and family as easily as she used to.
Homeowner Kim Calabrigo's decorating wish list included sculptural furnishings, soft pink accents and traditional details.
To maximize seating in her new condo, Kim had a nine-foot-long sofa designed to run the length of the living room wall.
Opting to put a chaise against the living room's floor-to-ceiling windows keeps sightlines open and offers Kim a comfy place to take in the picturesque view with her morning cup of tea.
Though the space is open, the dining area is easily delineated by its standard banquette and oversized pendant light featuring white and peach beads and a rope-wrapped frame. "At night, the diamond motif casts beautiful shadows on the walls and ceiling," says Kim.
"I've embraced the less-is-more aesthetic and added interest by mixing old and new, shiny and matte, smooth and textured, organic and clean lined," says Kim. "I don't depend on bold colours and patterns."
Femininity reigns in the master bedroom, from the tall tufted headboard and layered wrinkled linens to the mirrored nightstands and petite vase of flouncy pink peonies. Massive windows mean that Kim can watch the sun set from the comfort of bed. Does it get any better than that?
In the master bedroom's built-in office nook, sparkly silver wallpaper subtly offsets the layers of cream, white and gold on the shelves. The palette is echoed in the frameless print of an 18th-century Venetian palazzo ballroom, resulting in a vignette that's the perfect mix of new world and old.
Recipe: Moroccan sweet potato, red quinoa & chickpea salad with honey harissa dressing
A main course, Moroccan-inspired red quinoa salad made with a zesty Harissa (hot chili paste) dressing.
For honey harissa dressing
For the salad
1 Preheat the oven to 375°F. In a small bowl, whisk together all the ingredients for the honey harissa dressing.
2 Toss 1⁄4 cup of the dressing with the sweet potatoes and spread out onto a parchment paper-lined baking sheet. Toss another 2 tablespoons of the dressing with the chickpeas and spread out onto another parchment paper-lined baking sheet. Place both baking sheets in the oven and roast for 35 to 40 minutes, until the sweet potatoes are tender.
3 In a small pot, bring the beluga lentils and 4 cups cold water to a simmer. Cook for 20 to 25 minutes, until the lentils are tender. Drain, rinse and place in a large bowl, along with the roasted sweet potatoes and chickpeas.
4 Meanwhile, in another small pot, bring the red quinoa and 4 cups water to a boil; reduce the heat and simmer for 12 minutes. Drain the quinoa and let dry in the sieve for 2 minutes. Add to the sweet potato mixture.
5 Stir in the green onions, pumpkin seeds, pecans, mint and cranberries. Drizzle with the remaining dressing and toss gently to combine. Place the warm salad on a large serving platter and garnish with the fresh pomegranate seeds and mint leaves. Serve.
These asiago puffs are simple to make and taste delicious.
A delicious appetizer with only four ingredients means less time in the kitchen!
1 Roll the puff pastry out on a lightly floured surface to form an 8" square about 1/4" thick. Trim to straighten the edges. Cut the pastry into sixteen 2" squares and place on a rimmed baking sheet lined with parchment paper. Cover with waxed paper and refrigerate while the filling is prepared.
2 Add the sausage meat to a large bowl. Add 23 of the Asiago and all of the diced artichokes and mix by hand to combine. Shape into 16 walnut-sized balls and flatten each slightly. Place the remainder of the Asiago on a plate and roll each meatball in the cheese to coat. Place one meatball on top of each piece of pastry.
3 Bring the four corners of each pastry square together in the centre over the meatball to form a parcel with the edges almost touching. Press down to seal. Refrigerate the parcels for 20 minutes to firm.
4 Heat the oven to 400°F. Bake the puffs until the sausage is cooked through and the pastry is golden and puffed, about 25 minutes; serve warm.
Prep & cook time: 1 hour