USE COUPON CODE: HOT2019 for 25% OFF
SHOP FLORAL HARVEST
SHOP ALLEGRA RED
Shop LAUNDRY and CLOSET at HOME Style and Decor
Great design takes more than just a good designer. There are often dozens of other professionals involved in the process, from electricians and plumbers to painters and architects. We reached out to three landscape architects—Keith Williams, Janice Parkerand Ellen Tips—and asked them about the most common missteps designers make.
“The misconception is often the overall scope of what we do. In most cases, people don’t realize that we’re not just dealing with plants. We’re involved in the infrastructure and civil engineering aspects like landscape lighting and irrigation—[everything] you see as soon as you step out the door, and [even] things that you don’t see or appreciate that much. There are a lot of aspects that interior designers don’t take into consideration, like the positioning of the house, exposure to sunlight and wind—and that’s what we’re thinking about all the time. I’ll never forget the project where we’d designed the pool, and the well-intentioned designer didn’t think it was long enough, so extended one end without telling us. What they didn’t realize was that the pool was on axis with the rest of the house, so when the pool was poured, it was then noticeably off-center. We had to fluff up the landscape to correct that. There’s a reason for all that we do, so communication needs to be clear.” —Keith Williams, Nievera Williams, Palm Beach
“The most common thing I’ve noticed is that designers will have a very specific idea of what plants they want where without knowing the conditions that plant needs to grow. Maybe they want a plant that needs a lot of direct sunlight in order to thrive on a terrace that’s really shady. They’ll get ideas of what they want before actually talking to me and then I have to break down why it’s not going to work.” —Ellen Tips, Jane Gil Gardens, New York
TEAMWORK MAKES THE DREAM WORK
“All too often, we all depend on communication using a digital exchange of drawings and video meetings. These are helpful and better than nothing, but they are not a substitute for old-school, in-person teamwork. A successful project is always dependent on the collaboration between the design teams, and our best outdoor spaces directly link to and enhance different rooms of the house, adding seasonality and more living space.
“It can sometimes seem like designers think we don’t understand geometry and the spatial allowances required for good furniture layouts. Landscape architects have varied training and expertise. When we specialize in residential, we carefully consider the use and functionality of our ‘outdoor rooms’ and site circulation. Working with an interior designer will help the overall layout of the outdoor living spaces, and as a team we can do our best work.” —Janice Parker, Janice Parker Landscape Architects, Greenwich, Connecticut
Header image is a Palm Beach project designed by Nievera Williams.
SHOP our OUTDOOR SECTION
(When beating the mascarpone, take care not to overbeat as it could churn into a lumpy texture similar to butter.)
SHOP KITCHEN KNIVES at HOME Style and Decor
1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper.
2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.
3. In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds.
3. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.
4. Transfer to the oven and bake for 50-60 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled.
*Cheesecake base adapted from Bon Appétit.
Shop Serving > DESSERT
Denver Omelette, Shrimp Toast, Bloody Mary’s with Millionaire’s Bacon and a charcuterie with figs
+ Salad and Bread + chilled watermelon
• 1 tsp butter
• 1 tsp olive oil
• 1/2 tsp chopped garlic
• 1 tsp grated ginger
• 8 to 10 button mushrooms, cut in half
• 1 red bell pepper, cut into bite-sized squares
• 1 green bell pepper, cut into bite-sized squares
• 1 onion, cut into bite-sized squares
• 5 to 6 slices of ham, cut into small pieces
• Salt and pepper, to taste
• 8 eggs
• 1 Tbsp sriracha
Preheat oven to 400 degrees.
Heat butter and oil in a pan and add ginger and garlic. Saute for a minute or so and add mushrooms. Stir-fry the mushrooms on high heat for 3 to 4 minutes and add both varieties of bell peppers. Stir-fry again for 2 to 3 minutes and add the onions. Cook everything together on high heat for another two minutes. Season with salt and pepper and turn off the flame. Add the ham and mix well.
Whisk the eggs with sriracha, salt and pepper and set aside.
Spray a baking dish or brush it with oil. Transfer the veggie and ham mixture to the baking dish and pour the egg mixture evenly over it. Sprinkle with grated cheese (if using) and bake for 30 to 35 minutes or until cooked through and golden brown from the top. Rest for a few minutes before slicing, or store it for later.
Notes: Feel free to cut the vegetables smaller or larger based on your preference. Add grated cheese, cream, milk or half-and-half while whisking the eggs. It’s important to quickly stir-fry the veggies on high heat before adding the whisked eggs. The veggies leave a little water, and if you skip this step, the final dish might be too gooey or even watery in parts.
1/4 cup heavy cream
8 slices brioche or home-style white bread
1/2 cup vegetable oil or clarified butter, for frying
Duck sauce or pepper jelly, for garnishing, optional
8 ounces peeled and deveined raw shrimp (about 9 ounces unpeeled)
1 large egg
1 large egg white
2 tablespoons minced green onions, green parts only
2 tablespoons minced fresh parsley
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
3 ounces cream cheese, cut into pieces
RECIPE COURTESY OF EMERIL LAGASSE
For the rim:
Garnishes that you eat as you drink the Bloody Mary: