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Kachori Fritters

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Kachori fritters staged on a blue piece of wood surrounded by colorful sauces.

These Kachori fritters, compact packages of peas and edamame, are part of India’s annual Holi festival. Holi celebrates the return of spring and abundance. (You might recognize it as the “festival of colors” where people of all faiths come together to celebrate with colorful dyes and exuberantly joyful music and dance. Chef and Food Network star Palak Patel shares her recipe for Kachori fritters to celebrate the holiday.

What is Kachori?

Kachori is a round, deep fried pastry that can have many different kinds of fillings. People eat it all across South Asia, in India, Bangladesh, and Pakistan, but originally from the Indian province of Rajasthan. You make kachori out of maida, a special kind of wheat flour originating in India, though we used AP flour here to make it easier for US cooks. It’s a convenient travel snack for the many on-the-go professionals in India, as well as a filling (but not overly so) carb refuel on hot days. (The milder spices in it are more suited for a hotter climate). Our take on it has peas and edamame, but feel free to customize it to your liking!

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Kachori fritters staged on a blue piece of wood surrounded by colorful sauces.

Kachori Fritters


  • Author: Palak Patel

Description

A great snack for Holi!


Ingredients

Scale

For the filling:

  • 1 cup frozen peas, defrosted
  • 1 cup frozen edamame, defrosted
  • ¼ cup dried unsweetened coconut shredded, toasted
  • ½ inch ginger, grated
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ¼ tsp coriander powder
  • ¼ tsp cayenne pepper
  • ¼ tsp turmeric powder
  • ⅛ tsp of cinnamon powder
  • 2 tbsp toasted cashews, chopped
  • Kosher salt to taste
  • ¼ cup chopped cilantro
  • ½ lime, juiced
  • ½ tsp of sugar
  • 2 tbsp oil for cooking
  • Additional oil for frying

For the dough:

  • 2 cups AP flour
  • 1 tsp kosher salt
  • ½ lime juiced
  • 2 tbsp oil
  • ½ cup of cold water

Instructions

For the filling:

  1. To make the filling, add peas, edamame, coconut, and ginger to a food processor and pulse to a coarse paste and then remove to set aside.
  2. Heat the oil in a saute pan over medium heat. Add pea mixture stirring well, for 4-5 minutes.
  3. Stir in the cumin powder, garam masala, coriander powder, cayenne pepper, cinnamon powder, and turmeric powder, cook for another 5-7 minutes, or to ensure there is no moisture left in the pan but the peas are still brightly colored. Season the mixture with salt, add lime juice, cashews, and cilantro mix well.
  4. Remove from heat and transfer the pea mixture to a bowl and set aside to cool completely.

For the dough and fritters:

  1. To make the pastry dough, add flour into a mixing bowl and make a well in the center. Add the salt and oil to the well, then rub the mixture together using your fingertips and mixed thoroughly.
  2. Add cold water one tablespoon at a time and knead the dough until it is soft to the touch.
  3. Rest the dough for 30 minutes and cover.
  4. When ready to make fritters, take a little oil and rub the dough doll to create a smooth surface.
  5. Pinch a small piece of dough, approximately the size of a small plum, and then using a rolling pin roll into an even circle about 3 inches. Or use a pastry cutter to make an even circle.
  6. Place the filling into the center about a tablespoon. Bring the edges of the circle and pinching tightly around the filling. Seal at the top by closing edges and trim any excess dough with a knife. Roll each ball into a ball using palms of the hands.
  7. Heat oil at 300 and gently lower the kachori fritters into the hot oil using a strainer and gently fry until the pastry is golden brown.

Dive Into More Nowruz, Navrus and Holi Recipes

Beef Short Rib Plov for Navruz

Persian Noodle Soup

Kuku Sabzi for Nowruz

Thandai, A Traditional Holi Drink

Persian Jeweled Rice

Persian Lamb and Kidney Bean Stew

Red Snapper and Green Split Pea Salad for Nowruz

Recipe by Palak Patel
Styling by Ana Kelly
Photography by Adam Milliron

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Strawberry Rhubarb Tart

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A strawberry rhubarb tart on a white background with dinnerware.

Carpe diem, or whatever the Latin equivalent would be for pie, and try this delicious strawberry rhubarb tart recipe at home. The balance of sweet and tart is perfect…especially with a glass of cold milk. This recipe comes from the folks at Mediterra, one of our favorite bakeries. They know a good thing when they see it.

What is Rhubarb?

Rhubarb is something you might see hitting the produce section as the weather gets warmer, though larger grocery add it to their assortment in early spring. It’s not as ubiquitous as strawberries or blueberries, but it’s nonetheless a great ingredient for baking tarts because of its natural acidity. The beautiful color of rhubarb comes from its stalks, which have a bright pink hue. For your strawberry rhubarb tart, you’ll want to get the freshest possible rhubarb, all firm, crisp, and shiny. Avoid rhubarb that looks limp or shriveled, or if its skin has blemishes on it. Also, rhubarb is a vegetable, not a fruit, so if you eat this tart, you’re technically eating your veggies!

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A strawberry rhubarb tart on a white background with dinnerware.

Strawberry Rhubarb Tart


  • Author: Mediterra

Description

A tart that’s beautifully tart!


Ingredients

Scale

For the crust:

  • 1 tsp salt
  • 2/3 cups of water, very cold
  • 1 lb all-purpose flour (approx 3 cups + 2 tbsp)
  • 10.5 oz unsalted butter, very cold (1 cup + 5 tbsp)

For the filling: 

  • All-purpose flour (for surface)
  • 1 lb. rhubarb (about 3 cups), cut into 1 inch pieces or 2 inch and halved down center, whichever you prefer.
  • 8 oz strawberries, quartered. That’s about a cup…but adding more won’t hurt!
  • 1 tbsp plus 1½ tsp of cornstarch
  •  cup sugar, plus more for sprinkling
  • ½ tsp vanilla extract
  • 1 egg

Instructions

For the crust:

  1. Mix salt into water, keep ice cold.
  2. Put flour in the work bowl of a food processor.
  3. Add butter, cut into 1-inch chunks, to flour.
  4. Pulse until most butter bits are the size of peas.
  5. Add salt-water and pulse for a few seconds, until dough starts to come together in a ball.
  6. You should still see some butter chunks.
  7. Turn onto a lightly floured surface, form into two equal disks, then wrap and chill for at least 2 hours.

For the pie assembly: 

  1. Preheat oven to 400°. Roll out dough on a well-floured surface to a 14″ round, rotating dough and tossing more flour underneath as needed to keep it from sticking. Transfer dough to a large parchment-lined rimmed baking sheet. Place rhubarb, strawberries, cornstarch, and ⅓ cup sugar in a medium bowl. Scrape in vanilla seeds and discard pod; toss ingredients to evenly distribute.
  2. Mound filling in center of dough, making sure to scoop up all the sugar and cornstarch in bowl, and spread out, leaving a 2″ border around edges. Fold dough up and over filling, overlapping slightly. Brush dough with egg and sprinkle dough and filling generously with sugar.
  3. Bake galette until filling is bubbling and crust is deeply browned, 40–50 minutes. Let cool.

Recipe by Mediterra
Photography and Styling by Keith Recker

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Martha Stewart-Inspired Focaccia Sandwiches

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Various light blue and dark blue plates hold different types of focaccia sandwiches like cucumber, cream cheese and salmon, prosciutto, all on a blue and white picnic table.

Chef Selina Progar looked to her childhood idol Martha Stewart to make her Martha Stewart-Inspired Focaccia. Looking at the glorious results, it just makes sense to build delicious sandwiches with that homemade bread.

Selina Progar reminisces about watching Martha Stewart’s cooking shows growing up, admiring her bustling productivity and attention to detail. She says these viewing experiences, as well as poring over the wonderful Martha Stewart Living magazine, were important steps on her journey to becoming a food industry professional.

Focaccia makes a wonderful base for the best lunch or picnic sandwiches. Its butteriness and crispness combine beautifully with elements like herbed cream cheese, salmon, cornichons, prosciutto, cucumbers, and lemon ricotta. You can even use these Martha Stewart-Inspired Focaccia Sandwiches recipes as a starting point before adding on your own favorites like banana peppers, spinach, or balsamic dressing.

How to Rehydrate and Reheat Focaccia for These Sandwiches

Did you happen to make your focaccia using our Martha Stewart-inspired recipe a few days ago and now want to use it for your sandwiches? Good news is that it is super simple to reheat this homemade bread and bring it back to life. Simply run your loaf of focaccia lightly underneath water to bring moisture back into the fluffy inside of the bread and also help crisp the outside. Then, place on a baking sheet and bake in the oven at 350 degrees for around 8 to 10 minutes.

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Various light blue and dark blue plates hold different types of focaccia sandwiches like cucumber, cream cheese and salmon, prosciutto, all on a blue and white picnic table.

Cream Cheese and Salmon Focaccia Sandwiches


  • Author: Selina Progar

Description

A mix of creamy and salty makes the perfect sandwich.


Ingredients

Scale
  • Herbed cream cheese
  • Smoked salmon
  • Sliced green onions
  • Caviar or roe
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

For the herbed cream cheese:

  • 1 packet cream cheese
  • 2 tbsp finely chopped herbs like thyme and rosemary
  • 1 whole lemon, zested and juiced
  • Pinch of salt

Instructions

  1. Assemble sandwich as desired.

For the herbed cream cheese:

  1. Combine all ingredients and mix until smooth.
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Prosciutto and Cornichon Focaccia Sandwiches


  • Author: Selina Progar

Description

A sandwich that’s a little bit Italian and a little bit French!


Ingredients

  • Prosciutto
  • Cornichons
  • Finely shaved pecorino toscano
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

Instructions

  1. Assemble sandwich as desired.
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Ham and Cornichon Focaccia Sandwiches


  • Author: Selina Progar

Description

Don’t leave out the dijon mustard: its gentle spice and hint of acid help bring this lunch sandwich to life.


Ingredients

  • Dijon or grain mustard
  • Ham
  • Cornichons
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

Instructions

  1. Assemble sandwich as desired.
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Salami and Cucumber Focaccia Sandwiches


  • Author: Selina Progar

Description

The crunch of the cucumber with the creaminess of real butter and the delicious umami of salami has your next lunch covered.


Ingredients

  • Italian salami such as di parma, coppa, capicola, or guanciale, mixed or matched according to your preferences  
  • High fat butter like Pulgar or Amish roll butter
  • Thinly sliced cucumbers
  • Focaccia, cut into 3×4 rows, to yield 12 sandwiches then cut in half, if only using halves this will yield 24

Instructions

Assemble sandwich as desired with a generous spread of butter on the bottom.

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Lemon Ricotta and Cucumber Focaccia Sandwiches


  • Author: Selina Progar

Description

The lemon ricotta creates a fresh and brightly flavored sandwich.


Ingredients

Scale
  • Lemon ricotta
  • Slice cucumbers
  • Parsley
  • Fresh lemon

For the lemon ricotta:

  • 8 oz ricotta
  • 1 lemon zest
  • Hardy pinch of salt

Instructions

  1. Assemble sandwich as desired.

For the lemon ricotta:

  1. Mix until smooth.

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Apple Crostata with Cheddar Cheese Crust

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

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Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust

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On a dark plate sits an Apple Crostada inspired by Martha Stewart which is made with a cheddar cheese crust. One slice has been cut out and sits on another plate with a scoop of ice cream on top.

Apples and cheese seemed destined for each other, with their delicious contrast of sweet and salty. This combination helped Chef Selina Progar, whose fascination with all things Martha ignited in childhood, dream up a Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust. Her recipe is adapted from Martha Stewart’s Cheddar-Crusted Apple Pie.

The Martha and Chef Selina combine Granny Smith apples and cheddar cheese to make the perfect balance of sweet and savory adapts perfectly to crostata form, and is easier to make. The crostata lets the apples take center stage while a hint of sharp cheddar lingers. What could be better than serving this recipe up for an Italian picnic once spring starts to bloom?

What is a Crostata?

Much like a tart, this freeform Italian recipe leaves an open face to showcase the filling while still wrapping around the edges. The crostata was developed during an era when savory pies were all the rage in the pre-Christian era. However, you can always use a fruity or sweet filling if you choose. The best part about a crostata is you can make it without using a pie dish, just simply use a sheet pan instead. The product is a unique, rustic, crunchy treat with a warm filling.

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On a dark plate sits an Apple Crostada inspired by Martha Stewart which is made with a cheddar cheese crust. One slice has been cut out and sits on another plate with a scoop of ice cream on top.

Martha Stewart-Inspired Apple Crostata with Cheddar Cheese Crust


  • Author: Selina Progar
  • Yield: 68 Pieces 1x

Description

Cheese and apples work together better than you may imagine.


Ingredients

Scale

For the pie dough:

  • 8 oz all-purpose flour #1
  • 1 tbsp salt
  • 1 tbsp sugar
  • 2 sticks (8 oz) butter, cold cut into small chunks
  • 5.5 oz ice water
  • 1 tbsp vinegar
  • All-purpose flour for dusting
  • 1/2 cup cheddar cheese

For the filling:

  • 810 apples, I chose honey crisp, but use a crisp baking apple like ever crisp, or granny smith
  • 2 tbsp lemon juice
  • 3/4 cup brown sugar, packed
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 1 tsp salt
  • 1/4 cup all-purpose flour
  • Sugar, sanding if you have it, but regular sugar also works

For the egg wash:

  • 1 whole egg
  • 1 egg yolk

Instructions

For the pie dough:

  1. Cut butter into small pieces and place back in the fridge.
  2. Make ice water, strain, rescale.
  3. Add to the mixer with the paddle attachment; flour, sugar, salt, butter and mix until the butter is pea sized.
  4. Add ice water and vinegar, add to the mixer. Mix just until a solid piece of dough forms.
  5. Place a dusting of all purpose flour on parchment paper and roll out 2 pieces of pie dough into a 14-inch round that is about the thickness of a quarter.
  6. Sprinkle cheddar cheese on one piece of the dough, then lay the second piece of dough over the cheese and gently roll the two pieces together. Lightly dust the top layer of pie dough with flour to avoid sticking.
  7. Cut into a 14-inch circle. Place dough with parchment on the sheet pan and put it in the fridge for at least 30 minutes

For the filling:

  1. Slice the apples. I left the skin on but you can peel them.
  2. Combine all the ingredients in a large mixing bowl and toss or stir until apples are completely covered with slices and flour.
  3. Once dough is chilled, place apples in a pile in the middle of the dough leaving 2-3 inches of dough around the edges.
  4. Fold the dough into the apples one piece at a time, overlapping each piece before the last.
  5. Bush with egg wash and sprinkle with sugar.
  6. Bake at 375 degrees until apples are soft and crust is golden brown, about 1 hour and 20 minutes. Check often. Bake until pie is golden brown.
  7. Let cool slightly then serve with whipped cream or ice cream (al a mode).

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Focaccia

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Molise, The Greatest Wine Region You’ve Never Heard Of

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Rolling hills in Molise with vineyards covered in fog.

Rodolfo Gianserra began to work with Sangiovese grapes by chance. In a shipment of root stock of his signature grape, Tintilia, a smattering of Sangiovese found its way in. “Luckily, they were mountain Sangiovese, so I could grow them in Molise,” he remembered. Gianserra’s winery, Agricolavinica, is in the small town of Ripalimosani in Molise, a rugged, rural province near the Adriatic Sea—not where Sangiovese, more typical of Tuscany, usually grows.

Rodolfo Gianserra Wants You to Get to Know Molise, The Greatest Wine Region You’ve Never Heard Of

Molise, the second-smallest Italian region, has only one indigenous wine grape: Tintilia. It’s also Italy’s “youngest” region, since it used to be part of Abruzzi e Molise. They separated in 1963. Wild boars forage in the foothills, and at night, there’s little light pollution in the vast, dark skies. In Molise’s town squares, it’s common for people to sit in outdoor cafés or at the stoops of bars all night talking, perhaps over a bottle of Gianserra’s Tintilia from Agricolavinica. There’s a joke saying “il Molise non esiste,” poking fun at its small size and obscurity. But it does, in fact, exist, and it has some of the most unique wines in Italy.

The Sangiovese accident is characteristic of Gianserra’s attitude towards winemaking. He’s inventive, wastes nothing, and wants to allow the land he loves to speak for itself, rather than intervening in its processes. “My fight in life is to make Tintilia known and loved,” he said. In my case, he was preaching to the converted. Tintilia is one of my favorite grapes. It contributes mightily to complex, singular wines that feel smooth and dignified but still approachable. The grape is both fresh and full-bodied, acidic without sacrificing flavor. Tintilia is a high-altitude grape and has the crispness that high-altitude soil provides. Its deep garnet color is mesmerizing to look at in a glass. It has a complexity that makes me want the experience of drinking it to never end.

Bringing Tintilia to the World

Though Gianserra said his Tintilia isn’t a “meditation wine” to wax poetic over and instead more to pair with food and enjoy, I found his 2018 vintage nonetheless worthy of spending time with. From the first aroma of tobacco and spice emerging from the glass, I knew it was a star.

Two of Gianserra’s wines

Gianserra’s take on orange wine, a skin-contact Trebbiano, is only 11% ABV and more refreshing and clearly acidic than other skin-contacts from Slovenia or Georgia. Like a song that allows the singer to use her full vocal range, Gianserra’s wines justify their medium, so to speak. They’re wines from the unique soil of Molise, a mixture of clay, sand from the Adriatic beaches, and mountain brush.

Because Molise has no indigenous white grapes, Gianserra brought in Riesling and Sauvignon Blanc, two high-altitude grapes that could thrive in Molise’s cold climate. The result is highly quaffable but refined white wine with pleasant acidity. Gianserra prefers wines that he calls “drinkable,” lower-ABV and designed for sharing in a meal setting. The idea of making wines “drinkable” might sound like an obvious thing for a winemaker to do, especially in Italy. But there are wines that are higher-concept and layered, or more ideal for aging, or where the winemaker cut corners for a faster entry to market.

Because they lack funky taste and cutesy marketing, Gianserra’s wines are not what we in the States might associate with “natural wine”. Though in Italy wines do have to meet certain standards to be “organic,” what Americans might call “natural wine” in Italy might just be…wine.

Low Intervention That Allows Molise’s Terroir to Shine

Part of Gianserra’s low-intervention winemaking involves using stainless steel barrels. Every harvest starts at 6:30 in the morning and ends at 1PM, which helps avoid sulfites in the grapes. Then, the grapes go into the stainless-steel barrels. “The problem with stainless steel is that you need time to age the grapes, whereas with other containers, the process gets accelerated. But once you get into a schedule with it, it’s okay,” Gianserra said.

Rodolfo Gianserra in his vineyard.

Some people have visited his cellar and said it looks almost surgical in how clean it is, which is no accident. Gianserra is a dentist and oral surgeon as well as a winemaker, whose time studying in the United States nearly twenty years ago made him want to take advantage of Italy’s epicurean history. “I realized what I was taking for granted in Italy,” he said. Under the wrong vision, a surgeon’s clinical cleanliness could result in wines that lack character or feel sterile. But Gianserra’s fastidiousness gives the wines room to breathe.

The accidental Sangiovese from 2020, the first “Sangiovese del Molise,” is a unique version of the grape that gives it a fresher flavor profile with more acidity. There is something about Gianserra’s wines that feels very open, already at the place that some other wines need decanting to arrive at. Though that harvest of Sangiovese wasn’t one he’ll necessarily repeat, he saw the product as another opportunity to showcase Molise’s unique terroir in Italy.

Americans can get his wines at restaurants all around the country, as well as at restaurants in Rome, only two and a half hours from Molise. But he encourages people who travel to Italy to explore beyond the tourist destinations. “Molise is very untouched and unpolluted, how Italy used to be,” he said. “It’s a nice place to escape from a crazy world. Quality over quantity, that’s Molise’s motto.”

Story by Emma Riva
Photo courtesy of Rodolfo Gianserra

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Italian Easter Bread

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On a green plate beside a bowl of brightly colored easter eggs sits a round braided Italian Easter Bread with a slice taken out of the top which sits on the table buttered.

Like many European countries, Italy has its own take on a sweet, aromatic Easter bread: Pane de Pasqua.

Though similar in texture to Panettone, a traditional Christmas bread, Pane de Pasqua does not contain candied fruit or nuts. The loaves of brioche-style bread are often braided into a crown and topped with an egg, icing, and sprinkles.

The origins of this traditional Italian Easter bread are muddy, but one thing’s certain: for many, Easter wouldn’t be complete without this sweet dessert. Add this Italian Easter Bread to your holiday spread this year using this recipe from the late Larry Lagatutta, founder of longstanding Italian bakery and cafe Enrico Biscotti Co. in the Strip District.

What is Fresh Yeast in Our Italian Easter Bread?

Fresh yeast is what you’ll commonly see bakers using in recipes like this. It comes in a compressed block which retains around 70% moisture. Moisture makes a big impact in fermentation. You’ll find this type of yeast to be almost crumbly and also have a stronger smell than other kinds of yeast. Since this yeast is fresh it does not last forever. In fact, the shelf life is about two weeks. You’ll want to check your local specialty markets for availability, though some grocery stores can carry it as well.

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On a green plate beside a bowl of brightly colored easter eggs sits a round braided Italian Easter Bread with a slice taken out of the top which sits on the table buttered.

Italian Easter Bread


  • Author: Larry Lagatutta

Description

A must for your Easter spread!


Ingredients

Scale
  • 1 oz fresh yeast (or two packets of dried yeast mixed with 1/4 cup warm water and 1 tsp sugar, then allowed to rest for 5 minutes)
  • 4 oz fat (lard, Crisco, margarine, butter, or butter blend)
  • 1 cup sugar
  • 3 eggs
  • 4 oz hot water ( 1 cup)
  • 5 cup flour
  • Egg (optional)

Instructions

  1. Cream together yeast, fat, and sugar. Then, add the remaining ingredients and mix until the dough is stringy (about five minutes). Cover with plastic wrap and let sit for about an hour, until it triples in size.
  2. Turn the dough out onto a well-floured board. Divide into three pieces, and push them into three rectangles. Roll and pinch each rectangle into a log, then braid the three logs together. Place an egg into the dough if desired.
  3. Bake at 350 for one hour. You can check by tapping the bottom of the loaf or by inserting a knife into the bottom of the loaf. It will come out clean when ready.

Recipe by Larry Lagatutta
Story by Maggie Weaver
Photography by Keith Recker

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Snow White’s Wicked Apple Cocktail

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A cocktail glass holds a white Snow White's Wicked Apple Cocktail with a white foam on top and a dehydrated apple and gold flake garnish.

From poisoned apples to seven dwarves to a handsome prince, Snow White forever lives in Disneys memory as the first animated princess. Now she’s getting her own live action remake. In honor of this upcoming release staring Rachel Zegler, we’ve asked Amnelis Cruz of Spirits and Tales to mix up something special. After mulling over how to present both the Evil Queen and Snow White in one cocktail, she carefully crafted this all white beverage with a punch of apple. She even makes an apple butter fat-washed clarified bourbon that turns the classic brown color of whisky a pearly white. Plus, the apple foam on top and gorgeous dehydrated apple and gold flake garnish make this cocktail worth the little extra effort. Just whistle while you work to let the time pass by!

What is Clarified Bourbon?

Clarified bourbon is the product of bourbon undergoing milk washing in order to create a clearer, more refined product. This process pulls out impurities and refines the bourbon so that it has a smoother texture and taste. Milk washing the bourbon requires adding an acid, lime juice in this case. This curdles the milk, allowing it to absorb the impurities in question. After straining, you’re left with stunning, clear bourbon that can be flavored and modified with other elements such as foam, juices, wine, and just about anything else you can think of.

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A cocktail glass holds a white Snow White's Wicked Apple Cocktail with a white foam on top and a dehydrated apple and gold flake garnish.

Snow White’s Wicked Apple Cocktail


  • Author: Amnelis Cruz

Description

This bourbon cocktail with an apple butter fat-wash technique will have you ready to see the new Snow White movie!


Ingredients

Scale
  • 3 oz of clarified bourbon
  • Top with foam
  • Dehydrated apple
  • Edible gold flakes

For the clarified bourbon:

  • 750 ml bottle of bourbon
  • 1 cup apple butter syrup
  • 1 cup lime juice
  • 2 cups milk (or any milk substitute)

For the foam:

  • 1 egg white or 3 tbsp aquafaba
  • 3.5 oz apple juice
  • 3.5 oz apple butter syrup

Instructions

  1. Pour clarified bourbon into the bottom of a glass.
  2. Top with foam from a whipping siphon.
  3. Garnish with dehydrated apple and edible gold flakes.

For the clarified bourbon:

  1. Mix the apple butter syrup with fresh lime juice in equal parts.
  2. Mix in 750ml of bourbon.
  3. Add in 2 cups of milk, in this case I used whole milk, but you can use any other milk substitute
  4. Let it sit and curdle as the milk proteins bind with impurities.
  5. Then, strain through a cheesecloth then through a coffee filter to remove the solids, leaving a smoother, clarified bourbon.
  6. Chill and strain again if needed for extra clarity.
  7. Store excess clarified bourbon in a tightly sealed mason jar in the fridge for one to two weeks.

For the foam:

  1. Mix together egg white or aquafaba, apple juice, and apple butter syrup.
  2. Add to whipping siphon.

Recipe by Amnelis Cruz, Spirits and Tales
Photography by Kylie Thomas

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Your Lunar Eclipse in Virgo Horoscope: March 2025

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The lunar eclipse moon speaks through the branches of March buds of cherry blossoms against a blue sky.

Two key points stand out about this full Moon and Lunar Eclipse in Virgo for March 2025. First, it plays a role in a broader system for interpreting the year ahead on a collective level.

Herald of the New Year

For millennia, astrologers have marked the spring equinox – when the Sun enters Aries – as the start of the astrological year. But historically, pinpointing that exact moment was far more challenging than it is today. Before Kepler’s laws of planetary motion, planetary positions in calculations could be off by a degree or more, and astronomical tools, maps, and tables lacked the precision we now take for granted. Astrologers understood these limitations but knew they could reliably track the exact moment of the Moon’s fullness. Over time, traditions developed around interpreting the lunation – whether new or full – that immediately preceded the Sun’s Aries ingress. The last winter Moon was seen as the herald of the new year, an opening gate to spring, carrying greater significance than any other lunation of the year.

This year, a full Moon precedes the Sun’s entry into Aries, and full Moons always bring a sense of culmination – something unresolved, pressing, and demanding attention. And, because of this lunation’s particular weight in the astrological year, this month’s horoscope won’t just capture the moment: it will highlight themes that will unfold on a broader, more global scale throughout the year ahead.

A Start to the Spring Eclipses

The second reason this full Moon is significant: it’s a lunar eclipse. Eclipses occur in seasonal cycles, with a solar and lunar eclipse paired together roughly every six months – though occasionally, they arrive in a series of three. These events happen when the Sun, Moon, and Earth align in three-dimensional space, creating moments of interruption in the usual flow of light. In a solar eclipse, the Moon obscures the Sun; in a lunar eclipse, the Earth’s shadow falls across the Moon.

Because eclipses involve the sudden cutting off of light, they have long carried a reputation for abrupt endings, interferences, and turning points. Solar eclipses often focus their influence on leadership and those in power, with their effects radiating outward to the collective. Lunar eclipses, by contrast, tend to be felt more directly from the ground up, influencing the everyday and unfolding in a more dispersed, yet often personally felt, manner. Their effects are generally less concentrated but still significant.

The Imprint of Virgo on This Lunar Eclipse

This particular lunar eclipse falls in Virgo, a sign that governs the mercurial aspects of life: science, litigation, civil administration, literary craft, supply chains (agricultural in particular), logistics, accounting, etc.

Virgo comes to us as the image of a human figure and a bird, drawing attention to themes of human-avian relationships. With that in mind, we should expect more, rather than less, news regarding the H5N1 avian flu. Likewise, developments related to aviation – whether technological, administrative, or disaster-related – should be watched closely during this period.

Additionally, Virgo’s namesake, the Virgin, brings forward themes related to conception, women’s health, and, more broadly, matters of discretion, propriety, and improper disclosure. These themes will inevitably surface in ways both subtle and overt, shaping the undercurrents of this eclipse’s influence. Whether in personal or collective narratives, questions of purity, precision, and breaches of honor are bound to capture headlines.

A Lunar Eclipse on the Fixed Star Alkes

This full Moon falls on Alkes, a star in the base of the Cup (or, the constellation Crater). In ancient texts, Crater was closely associated with Dionysian themes – wine, revelry, abundance, and the rhythms of cultivation. Manilius, writing in the 1st century CE, describes those influenced by this constellation as deeply tied to water, the fertility of the land, and the enjoyment of their own harvest, both literally and metaphorically. They are lovers of what is wet, he writes in his Astronomica – fields, rivers, lakes, the yield of vine and grain, and even trades dependent on moisture.

Yet the imagery of the Cup also speaks to the act of offering and receiving, of being filled or emptied, sustained or drained. With this coming to us from a full Moon – a lunar eclipse, no less – the symbolism of Crater will attend events as they come to a head, whether direct directly related to some crisis or via some defiant assertion of Dionysian behaviors despite hardship.

That this star is found on the base of the Cup directs our attention to foundations, underlying assumptions (what Cup doesn’t have a base?), what holds everything together. With this star at the base, a pressing question emerges: if the foundation is shaken, does the Cup still stand? Can it still pour forth what it holds, or are its contents spilled, lost to the ground?

What Does it All Mean?

This imagery seems especially resonant now, as systems and structures long assumed to be stable show signs of stress. Whether in economic, political, or environmental spheres, we will see critical resources – both literal and symbolic – mismanaged, wasted, or redirected in ways that challenge expectations. Systems that sustain us are being tested, and not everyone will find their Cup still standing when the dust settles.

This lunation will reveal tensions between indulgence and necessity, sustenance and waste, generosity and exploitation. At a mundane level, this could manifest in economic discussions about agricultural policies, taxation (tariffs seem guaranteed to take headlines), or the control of natural resources – particularly water, grain, or the industries that depend on them.

Socially, we are like to see revelry amid suffering, the oppressed drowning their struggles in distraction, and the powerful taking undue excess for themselves while the masses go without. Whether this full Moon in Virgo on Alkes signals preservation or loss depends on who is relying on this foundation to hold – and what happens when it doesn’t.

Mercury and Venus in Retrograde Motion

Two of the three inferior planets – so called because their orbits lie between Earth and the Sun – have retrograde stories to tell this full Moon. Mercury is stationing retrograde, appearing frozen in the sky as it prepares to move backward in our view, while Venus has already begun its own retrograde motion. Being closer to Earth, these planets govern aspects of daily life, often reduced to simple keywords: Mercury as ‘communication’ and Venus as ‘relationships.’ But their principles run deeper.

Mercury rules channels and conduits of communication rather than the message itself, which is more lunar in nature. Venus, in turn, represents the spaces where agreement and enjoyable connection are found. As these two planets move against the usual flow, they bring delays, reversals, and unfulfilled promises. On a global scale, these motions signal confusion, renegotiations, alliances strained or revoked, agreements recanted, and assurances destabilized.

But every coin has two sides. When setbacks are used for reassessment, and disagreements prompt a search for why common ground has shifted, we give these retrograde a purpose. They also encourage temporary distance from the vices we turn to for comfort, a period of forbearance for us to step back and recollect, passing through temptation (whatever that might mean to you) before moving forward again.

Dietary Guidance as We Enter Spring

As spring unfolds, the environment naturally shifts toward greater warmth and moisture, making this a time when each sign (which belongs to one of the four elements) benefit from foods that harmonize with these qualities. However, each element’s natural constitution requires a slightly different approach to maintain balance. The key risk of this season is overindulgence – without the harsh dryness of summer or the constraining cold of winter, the body may tolerate excesses more readily, leading to a slow accumulation of imbalance that becomes apparent later in the year. Mindfulness in wellness approaches now helps set the foundation for stable health in the months ahead.

Fire Signs

For the fire signs (Aries, Leo, Sagittarius), whose nature is already hot and dry, this season offers welcome relief from winter’s harshness, but they should take care to increase moisture in their diet while avoiding excessive heat. Cooling, hydrating foods such as lightly steamed greens, melons, and herbal infusions can help offset their inherent dryness, while overly spicy or fried foods should be moderated.

Earth Signs

The earth signs (Taurus, Virgo, Capricorn), naturally cold and dry, benefit most from the warmth of spring. Their diet should emphasize warming, easily digestible foods – broths, root vegetables, and well-spiced grains – while avoiding an overreliance on dry, fibrous foods that might reinforce their natural rigidity.

Water Signs

The water signs (Cancer, Scorpio, Pisces), already cold and moist, need warmth above all. They should favor cooked over raw foods, spices that gently stimulate digestion (such as ginger or cinnamon), and lighter meals that prevent sluggishness.

Air Signs

Meanwhile, the air signs (Gemini, Libra, Aquarius), whose temperament is most naturally aligned with springtime, can follow what feels most natural to them at this time of year, but should be cautious of excess, as their easygoing nature makes them most prone to indulgence. Favoring simple, well-balanced meals with a mix of warming and cooling elements will keep them from tipping into lethargy or overstimulation.

Sabian Symbol for 24° Virgo

The Sabian Symbol for this full Moon’s degree is “Mary and her white lamb.” As with all Sabian Symbols, this offers another doorway into understanding the themes of this lunation. At its core, this image evokes innocence, devotion, and the tendency to follow – or to be followed – without question. But there’s a shadow side as well: an avoidance of reality, idealizing people or situations to the point of naiveté, or struggling with trust (whether in the form of paranoia or suspicion of others’ motives). Favoritism and exclusion can breed jealousy, just as blind loyalty often leads to unwanted consequences.

Under this full Moon, we will see themes of innocence tested, trust shaken, and the clarity of relationships obscured by projection and expectation. Who is leading, and who is following? And at what cost? These are the kinds of questions this lunation can be expected to quietly stir.

What Does the Lunar Eclipse in Virgo Mean for Your Sign?

This eclipse is closely entangled with Saturn, as the Sun stands conjoined to the slow, weighty planet while the Moon faces it in direct opposition. Saturn’s influence heightens the gravity of this moment – decisions made now carry long-term consequences, and certain realities may be closing for good. Hard choices, restrictions, or necessary endings may already be in motion.

Let’s explore where this eclipse is focusing your attention and how the stationing planets shape what comes next.

Aries

This eclipse falls in your 6th house, so you’re less likely to feel its effects too forcefully. Instead, this is a good time to review your daily routines and how well they support your physical well-being. Are you stretching? Staying hydrated? Eating a diverse range of vegetables? Getting enough time outdoors? Small habits add up, and this is a good season to check in and make adjustments where needed. Focus on the basics – this is where we tend or win or lose the battle for better overall wellbeing.

Taurus

This eclipse highlights the balance between personal joy and social ties. Are your hobbies and pursuits truly your own, or have they been shaped by others’ preferences? Now is the time to reassess whether what once felt fun still brings you joy. Friendships, too, may be under review – sometimes, connections naturally outgrow themselves. If certain relationships feel they’ve run their course, it may be time to acknowledge the shift. Change isn’t always easy, but investing in what genuinely fulfills you is always the winning bet.

Gemini

This eclipse highlights the tension between private and public life. You may need space to rebalance, stepping back to regain perspective. At the same time, career setbacks or delays could feel especially frustrating. Adjusting to slowed progress isn’t easy, but things will shift by summer as Saturn moves on. For now, focus on shortening the gap between disappointment and action – waiting too long only lets setbacks gain momentum. The Sun in your 10th signals that a new determination is setting in, so course-correct as needed.

Cancer

This eclipse unsettles the familiar: how you move through the world, the assumptions you rely on, the ease of daily routines. If you’ve sensed a knowledge gap or found common sense falling short, this could be why. Experience, not instinct, is needed. Strains in relationships with neighbors or siblings may arise, as can disruptions in travel. Plans may shift unexpectedly. If you’re traveling soon, take extra precautions – confirm backup plans, check policies, and ensure you’re covered in case of disruptions.

Leo

This eclipse activates the classic tension between what you have and what you think you need. It’s easy to feel unsettled under this signature, but anxiety fades when you reconnect with the deeper foundations already beneath you. Financial concerns, debts, or future security may loom large, but this isn’t the best time for major financial decisions. If possible, give yourself a few months of breathing room before making commitments. I suspect you will feel things moving more your way in late spring.

Virgo

This eclipse lands on your ascendant, directly opposing the Sun and Saturn in your relationship house. A see-saw moment: personal priorities and partnerships demand recalibration. If single, step back and let clarity emerge rather than forcing resolution. If partnered, seek lightness where it comes naturally – and remember that dwelling on disappointments will only reinforce them. With Mercury stationing, conversations may stall, so don’t rush conclusions. What’s shifting now has long-term implications. Give space, reassess. Stability will come with time.

Libra

Like Aries, this eclipse is unlikely to be dramatic for you – unless your unique natal chart plugs into the eclipse in ways specific to you and not other Librans. Still, with the eclipse in your 12th house, a caution remains: don’t get tangled in a web of your own making. This is not the time for gossip, bending the rules, or testing unsteady limits. A misstep now could have consequences that outlast the moment. Keep a low profile where it matters, and this period should pass without much disruption.

Scorpio

This eclipse brings focus to your social circles, and in some cases, the end of a meaningful connection may feel inevitable. A friendship, alliance, or patronage may be slipping away – whether due to another’s actions or an irreconcilable divide. If so, let clarity, not resentment, guide your response. Some departures are disruptive, but they also create room for creating a new, vibrant, coherent life. Consider what this shift reveals about where your loyalties lie and what kind of support you want around you moving forward.

Sagittarius

This eclipse resets the stage in your public life, but the real weight has been behind the scenes. Private demands – especially with respect to family – will be pressing harder now, even if others don’t see the full extent. If caregiving has been a focus, this period may bring that role into sharper relief. Balancing personal responsibilities with professional aims won’t be easy, but perseverance is key. By late summer, your ruling planet Jupiter enters Cancer and shakes free from Saturn’s grip, bringing greater ease in building momentum.

Capricorn

Something that once guided you no longer holds the same certainty. A belief, principle, or trusted framework is likely to meet its exception, bringing a crisis of faith. You don’t have to decide today what is ‘right’ – forcing clarity may only slow the path to resolution. Instead, focus on staying true to your word and reaffirming healthy boundaries for yourself and others, even when (especially when!) you’re reluctant to enforce them. The discomfort of this moment is temporary, but your integrity will last.

Aquarius

With this eclipse on the cusp of your 8th house, financial realities come into sharp focus. If setbacks have been mounting, this may be the moment you recognize that something must change. With Saturn and two retrograde planets in your 2nd, progress will take time – don’t expect overnight solutions. But the pressure will lessen as Saturn moves into Aries this summer. For now, take heart in the momentum you’re building. The Sun passing over Saturn signals that your efforts will bear fruit, given patience.

Pisces

This eclipse lands in your relationship house, while Saturn lingers in your sign – a weight you may be feeling more than ever. Are you making connections harder than they need to be? Fear and self-imposed limitations may be playing a role. With the Sun joining Saturn, clarity is dawning, even if it’s uncomfortable. Mercury and Venus retrograde suggest deep personal questioning. Let reflection take its course. Things should lighten by late summer. Be patient, stay honest with yourself, but show yourself some kindness too.

Bio

Wade Caves, based in Brooklyn, NY, is an astrological consultant and educator specializing in problem-solving applications of astrology. He teaches astrological divination and astronomy at the School of Traditional Astrology. Wade also publishes his work on world astrology through Skyscript’s In Mundo publishing desk and hosts the World Astrology Summit, a conference dedicated to the advancement of astrology for global problem-solving. Website: wadecaves.comskyscript.co.uk/inmundo. Email: hello@wadecaves.com.

Story by Wade Caves
Photography by Hiromasa Koga

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Martha Stewart-Inspired Focaccia

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A sheet pan holds a Focaccia load inspired by Martha Stewart that's slices in half and then has half of one half slices into triangles.

Nobody does home-baked focaccia like the culinary queen Martha Stewart. Her perfectly golden and dense bread is already delicious but what if a few ingredients and a little extra time made it even better? Our Martha Stewart-Inspired Focaccia takes you through each step to make this process as easy as possible. Plus, it leaves room for a variety of toppings. Try adding in tomatoes in olive oil and basil, or caramelized onions and roasted garlic, or herbs like rosemary, thyme, and basil, or dried lavender and honey. Even if you choose to keep it simple with just sea salt over top, you’ll find the textures and flavors create a perfect bread for sandwiches or for serving alongside pasta.

What is Focaccia Anyways?

This rustic Italian bread is best known for its dimpled top and golden brown outside. It’s actually much like a pizza crust where you have a layer of crust surrounding a soft, bready center. Traditionally, it’s baked in a shallow pan, to allow the edges to crisp up while the center remains airy. You’ll find various regional variations incorporating ingredients like onions, tomatoes, or even figs. You’ll often find Focaccia as an antipasto, a side to soups and salads, or just on its own.

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A sheet pan holds a Focaccia load inspired by Martha Stewart that's slices in half and then has half of one half slices into triangles.

Martha Stewart-Inspired Focaccia


  • Author: Selina Progar
  • Yield: 1 Half-Sheet Pan 1x

Description

Fresh baked bread, warm out of the oven, is always a home run.


Ingredients

Scale
  • .25 oz instant dry yeast (1 packet)
  • 1 tbsp honey
  • 20 oz warm water
  • 4 tbsp olive oil for #1
  • 2 oz olive oil for #2
  • 24 oz olive oil for #3
  • 6 cups bread flour (or 28.8 oz)
  • 1 tsp plus 1 tbsp salt
  • Large sea salt for sprinkling

Optional toppings:

  • Tomatoes cooked in olive oil and chiffonade basil
  • Caramelized onions and roasted garlic
  • Herbs- rosemary, thyme, basil (all stems should be removed and leaves finely chopped)
  • Dried lavender (after baking is done, brush with warm honey)

Instructions

  1. Using a digital thermometer, prepare warm water to 90 degrees C.
  2. In a mixing bowl, combine the warm water, dry yeast packet and honey. Mix thoroughly with a rubber spatula.
  3. Wait until the mix begins to look foamy as the yeast has bloomed.
  4. Add olive oil #1 (4 tbsp) then add all the flour. Mix with spatula until all the dry flour is incorporated.
  5. Finally, add salt.
  6. Place “dough” on the mixer with the dough hook attachment. Mix on the second speed for 2 minutes, then turn the mixer up to fourth speed for 6 more minutes. The dough should begin to look elastic and smooth.
  7. In separate large bowl, place olive oil #2 (2 oz). Scrape your dough into the bowl with the oil.
  8. Be sure to rub the oil over the dough. Then, place plastic wrap over the top of the bowl and place on top of the oven (preheated to 350 degree) or in a warm spot in your kitchen to rest until the dough begins to rise. Depending on where you place your bowl, this may take 30 minutes. Be patient.
  9. After, remove plastic wrap and gently, using both hands and push all your fingers into the dough to deflate it. Then, take the top half and fold it to the center. Repeat with the bottom half, then the right side and left side. Then, flip the entire dough over in the bowl so the dough’s seam is on the bottom.
  10. Place the plastic wrap back on the bowl, and allow to proof again until doubled in size. The dough should have a nice elastic texture, like fresh pizza dough. It should not be mealy or fragile.
  11. If the dough has the elastic texture, repeat this proof step one time. If it is mealy or fragile, repeat this proof until texture has changed.
  12.  Once dough has doubled in size and has an elastic texture, place 1/2 of olive oil #3 in the half sheet pan. Press all the dough into the pan using the fingers of both hands. Spread the dough to the edges of the pan. If the dough is too tough, let it rest for 10 minutes, then continue to press to the corners.
  13. Top with remaining oil and dimple with your fingers.
  14. Let proof again in a warm environment, not covered.
  15. At this point you may top your bread with toppings listed below, or simply sprinkle with large sea salt.
  16.  Preheat oven to 350 degrees.
  17. Once bread is proofed and doubled in size again, bake for a total of 30 minutes. Rotate the pan at the 15 minute mark.
  18. Let cool enough to handle, and serve immediately.

Cook Up the Rest of Selina’s Martha Stewart-Inspired Recipes

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Hot Cherry Tomato Salad

Recipe by Selina Progar
Photography by Dave Bryce

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Tips on Maximalist Design from Expert Abigail Ahern

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Abigail Ahern sits on a brown couch surrounded by maximalist design elements like various patterned pillows, a bold red accent rug, lamps, and other accessories.

Is the simplicity of minimalism leaving you bored with your home? Wishing you could fill your space with more of what you love while still taking design into consideration. Enter maximalism. While you may think of maximalism as a bunch of stuff crowded into a space, Abigail Ahern is setting out to prove it’s so much more. Since 2003, this British designer, entrepreneur, and author has been challenging conventional design norms, urging us to abandon minimalism and embrace the vibrant world of maximalism. She’s a globally recognized authority, shaping design trends through her five internationally published books (including Everything: A Maximalist Style Guide), her role as a judge on BBC1’s Interior Design Masters, and her frequent contributions to radio and magazines. Now, she speaks with TABLE Magazine to showcase her love for this design style as well as what you can do to make maximalism work for you. 

Tips on Maximalist Design from Expert Abigail Ahern

What is Maximalism?

Abigail Ahern: Maximalism is the most explorative of styles, nothing is off limits. This aesthetic pulls in and weaves together different periods and styles through colour, form, vintage, and modern pieces. It’s a curated narrative that holds comfort at its very centre. It’s all about being a mixologist and a collector of things.

How Did You Become Interested in Maximalism? 

AA: I tried living minimally and to me it feels a little cold. Home is all about a feeling. There is a wonderful emotional quality to maximalist interiors as they require you to draw upon things you love. It encourages you to surround yourself with pieces that evoke memories, which in turn makes your home individual and harmonising. It becomes a place you never want to leave.

How Can a Room Become a Maximalist Design?

AA: You can make any room into one that awakens all the senses, and tells truly show-stopping stories. How? By layering and styling your accessories, textiles, colour, and furnishings to create personal and meaningful interiors.

Some People Think Maximalism Means the More the Better, Is This Relevant to Designing a Maximalist Space? 

AA: Maximalist interiors have had a bit of a bad rap in the past, conjuring images of fussy and cluttered spaces that would make anyone run for the hills. Maximalist style isn’t necessarily the quantity of the things you have but the quality and meaning. Our homes are our safe place, sheltering us from the outside world. Maximalism gives you permission to take a chance and experiment, rather than staying within the so-called decorating lines. You get to push boundaries, which is so much fun.

What Tips Do You Have for Someone Experimenting With Maximalism? 

AA: Ultimately, I want you to enjoy making your home so that you create a space that envelopes you with squishy contentment every time you walk through your front door. So here are my three top takeaway tips to help you create your maximalist home.

  • Reign in your palette: Paint out your walls, ceilings, and woodwork in the same hue. This in turn will let you beautifully curate a collection of furniture and accessories that sing but at the same time will make your space feel intriguing and harmonious.
  • Make it personal: Surround yourself with colours, accessories, furniture, and pieces that you love. Things that aren’t necessarily on trend but instead resonate with the heart.
  • The right lighting: Good lighting can completely transform a space and should never be an afterthought. You need different light sources at different levels to create ambience and interest that evoke that all important feeling of harmony.

Story by Kylie Thomas
Photography Courtesy of Abigail Ahern

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