Don't be afraid to try patterns to make a room pop. But how can you make sure your space isn't an eyesore? Here, designers share their decorating tips for using patterns the right way.
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10 Decorating Secrets Revealed
Reprinted with permission of Hearst Communications, Inc.
Read More »from Mix and Match 101: How to Add Pattern the Right Way
It's almost always the focal point of a room, so selecting the right style, surround, and furniture for your fireplace is key. Top interior designers share their decorating tips - just in time for those colder nights.
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10 Designer Tricks for a More Comfortable Home
Reprinted with permission of Hearst Communications, Inc.
Read More »from 10 Cozy Fireplaces Perfect for Colder NightsA lively twist on a niçoise salad, made with a luscious homemade version of canned tuna and Swiss chard stems. Read on for chef Gabrielle Hamilton's delicious fish recipe.
Poaching tuna in a bath of olive oil is a common restaurant technique. It's reminiscent of canned tuna, but more luxurious: moist and silky, tender and delicate, brightly flavored.
The tuna matters, of course, but the heart of this dish is the olive oil. I use an oil made from the Greek Kalamata varietal, which hangs very nicely in the balance between buttery and mild and acidic and grassy. It's already good enough to sip on its own, but the gentle warming of it while the tuna poaches at a low temperature makes it "bloom," and I find the fragrance and intensified flavor as compelling as just-ground coffee. The tuna absorbs that flavor.
Related: Gabrielle Hamilton's Cheeseburger Recipe
The salady condiment makes the dish a satisfyingly lively and gorgeously hued version of a niçoise salad, with new
Read More »from Gabrielle Hamilton's Olive Oil-Poached Tuna
From a barn kitchen to a fishing cottage living room, here are decorating ideas perfect for cool fall weather.
See more from HouseBeautiful.com:
10 Decorating Secrets Revealed
Reprinted with permission of Hearst Communications, Inc.
Read More »from 10 Cozy Rustic Rooms
We're all snapping pictures of everything we see since the iPhone made it so quick and easy. Here are some cell phone photography tips to make those pictures really sing.
There's more to taking good pictures than just pointing and shooting. Dan Burkholder, who has taught the art of phone photography at the International Center of Photography in New York City, among other places, offers some tips. Check out his website for more information at danburkholder.com.
Plus: New Tech Gadgets You Don't Want to Miss
1. Take advantage of your phone's relatively small size and light weight to get it into all sorts of positions. Really move it around.
2. Keep in mind that most smartphones take the picture when you release your finger from the shutter--not when you first touch it. So hold your finger in place, then let go right when you want to shoot.
Related: Cool Tech Devices to Make Your Home Healthier
3. If you like creating panoramic views, the Autostitch app pieces
Read More »from How to Take Better Family Photos with Your Cell Phone
Even in the grandest houses, we're inevitably drawn to the smallest rooms: they're the coziest. In big rooms, guess where we head? To the coziest spots, the nooks and niches that are like rooms within rooms - their own intimate little worlds. Look around: There's bound to be an overlooked space in your house just waiting to be snuggled into. Here are ideas for creating and living happily in tiny spaces.
See more from HouseBeautiful.com:
10 Decorating Secrets Revealed
Reprinted with permission of Hearst Communications, Inc.
Read More »from 8 Ways to Create a Cozy Nook in Your Home
From a playful nursery to a lively teenager's room, these bedrooms are creative, cheerful, and definitely distinctive.
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Reprinted with permission of Hearst Communications, Inc.
Read More »from 10 Cool Kids' Room Ideas
From glamorous to nature-themed, latticework has never looked as exciting as it does in this roundup of unique designs.
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55 Ideas to Update Your Kitchen
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Read More »from 6 Eye-Catching Treillage Wallpaper Designs to Add Pattern to Your Home
Miles Angelo of the Caribou Club was one of the guest chefs at House Beautiful's 2012 Kitchen of the Year. Check out the delicious recipe he shared with us for hat-shaped, confit-filled pasta in a sauce of black forest ham and trumpet mushrooms with a poached farm fresh egg. You'll want to try this one at home.
Ingredients for the pasta dough
15 egg yolks
1 whole egg
500 grams all-purpose flour
1 tablespoon extra virgin olive olive
Directions for the pasta
Put flour and oil in large mixer, and with the paddle attachment, mix 1 minute. Remove paddle and attach dough hook. Add all but 1 or 2 of the eggs to the mixer and start it running at med. speed. Once most of the egg has been absorbed, but a little flour remains at the bottom of the bowl, add the remaining eggs. Allow dough to come together into a ball, then mix 1 minute more. Remove dough from bowl, wrap it in plastic and allow to rest at least 20 minutes prior to use. Keeps 2-3 days in the fridge.
Read More »from Miles Angelo's Duck Capelletti Forestiere at Kitchen of the Year
Todd English wowed the crowd at House Beautiful's 2012 Kitchen of the Year with his recipe of Korean-style grilled skirt steak, corn raita salad, pan-roasted lobster and corn spoon bread, and white peach and feta salad. Check out the recipe to try it at home.
Korean-Style Skirt Steak
Ingredients
8 ounces skirt steak
1 cup soy sauce
1 teaspoon ginger, chopped
1 teaspoon garlic, chopped
½ teaspoon sugar
1 teaspoon sesame oil
Directions
Whisk the soy sauce, ginger, garlic, scallions, sugar and sesame oil together and pour over the steak. Let marinate for about 2 hours, but not much longer as it will start to cure. Season the steak with salt and pepper and place on a hot grill. Cook for four minutes on each side for rare. Slice and serve on top of your favorite flavored rice.
Plus: A Zesty, Juicy Vegetarian Summer Sandwich
Pan Roasted Lobster and Corn Spoon Bread
(Serves 4 appetizers or 2 entrees)
Ingredients
For the Spoon Bread:
Read More »from Todd English's Surf & Turf Recipe at Kitchen of the Year