I’m very excited because the latest Dwell special issue, titled 100 Kitchens We Love, is now on newsstands. I was one of the two special project editors of this issue and am pretty darn proud of it. The issue features 100 kitchens (with full sourcing information about what appliances, fixtures, lights, and more make up the designs and what materials were used). About 70 of the kitchens come from past Dwell issues, and the other approximately 30 spaces made their Dwell debut in this issue.
Besides having had fun culling all of the information for all 100 projects together (exhausting fun but fun nonetheless), I was also able to create a very cool dwell.com project to correspond with the issue: Dwell Recipes. I asked the residents of some of the projects that we featured if they’d share home recipes with us, and they were all too happy to do so. I received homemade baked ricotta instructions from a homeowner in Iowa, a quick-and-easy recipe for gazpacho with homemade croutons (with drool-inducing photos) from a designer in Boston, and a list of ingredients and steps for a perfect-for-spring-and-summer squash salad with parmesan and pine nuts from a fellow Bay Area resident, among others. It’s like Miyoko Eats—just on Dwell. Check it out at dwell.com/dwell-recipes.