Scientists Create Color-Changing Cyborg Flowers The new research paves the way for storing and harvesting energy in plants
Messages to Paris: Thousands March for Climate Action World leaders converge in Paris to solve the Earth’s most daunting challenge.
This Moving Digital Project Allowed a North Korean Man to Finally Travel Home Eighty-eight year old Kim Gu-Hyeon hasn’t been to his village since 1947.
Choosing Hope Over Terror in Paris Hours before the start of global climate talks, thousands form a human chain across the stricken city.
Abused Lab Chimp Finds Friendship in an Unlikely Place “We’re happy she found something she loves.”
Photographer’s New Video Says ‘There’s Nothing Down About Down Syndrome’ “You have no concept of how your life is going to be blessed.”
|Twenty-Two Mind-Blowing Submissions for Our Redesign the Recipe Project Submissions: Redesign the Recipe|
Cooking and eating are rich sensory experiences, but the recipes we use in the kitchen are often pretty bland: Black-and-white lists of ingredients and processes.
Back in February, we asked GOOD readers to help us redesign the standard recipe with a graphic twist to make it more fun, and the submissions are in. We're blown away. Thanks again to everyone who submitted.
Weigh in on your favorite in our poll and stay tuned, we'll be announcing the winners on April 4 with the help of our illustrious judges—wd~50's Wylie Dufresne and Design Observer's Jessica Helfand.
Jenny Teng is a graphic designer, born in Antarctica, raised in Taiwan and New Zealand, who currently calls Barcelona home. Although far from her family and friends (human and penguin), she enjoys life in the sunny city. In the morning, she works as an collaborator with designer Martí Guixé; in the afternoon, she works as a freelancer; at night, she is an enthusiastic cook.
A recipe is basically a set of instructions delineating how to assemble and create a certain food. Perhaps the most iconic of all visual instruction manuals comes with every item of furniture bought at any IKEA. Illustrator and designer Ethan Buller parodied the format to describe the assembly of a Vietnamese Pho. Enjoy!
See his full-size pho recipe here.
Francesco Vedovato is a designer who works between the fields of architecture, graphics, photography, and illustration. He also investigates green design, street art, and urban interventions at The Pop-Up City and The G. Canyon in a Crack.
Christine A. Stavridis, a student illustrator-turned-designer at Washington University, is fascinated with information and interactive design. Her wonton soup recipe comes from her thesis project this semester, a book on Filipino food. She says Vignelli and other MTA maps influenced her design model since they describe multiple simultaneous timelines and semi-linear paths.
See her full-size wonton soup recipe here.
Sarah Dupakoski is a designer who recalls that one of the biggest impediments to baking at her first apartment was a lack of implements (her only tool for measuring ingredients was a tea cup). This project cuts out whatever intimidation there may be in an overly wordy recipe and eliminates measuring equipment altogether—you just use your hands.
Alice and Jared Zhao are food photographers and the authors of Eat a Duck I Must. Jared cooks. Alice eats. This is their recipe to "Choose Your Own Egg Adventure."
Designer Margaret McGill makes this meal when she's running low on groceries, using various canned goods and condiments she has lying around. The recipe was inspired by Nicola Graimes' "Sweet and Sour Mixed Bean Hot Pot" from her book Vegetarian. But McGill has reinvented the dish as a stew, highlighting one of the pleasures of learning to cook: making recipes your own.
Federica Oronti is a product design student at Naba in Milan, Italy. Her "dosed play recipe" for pasta al pomodoro was inspired by the way babies play with cube toys. The 3D-recipe eliminates the need for a scale or cups; the holes in the thick paper cardstock specify the quantity of each ingredient.
Johanna Kindvall, a designer based in south Sweden and New York City, works with illustrations and architecture. Currently, she is working on graphics for Walczak & Heiss on public art projects in Denver. She loves to draw and cook, which she happily combines in her drawing projects and on her blog Kokblog.
See her full-size beef stew recipe here.
James Gulliver Hancock is a Brooklyn-based illustrator, who is currently trying to draw all the buildings in New York. This recipe comes from his grandma, a dairy farmer from the countryside. His redesign captures the nostalgia of an old family recipe and the chaos of the kitchen.
Katie Shelly is a multimedia artist who plays with illustration, animation, video, and installation. "Picture Cook" was born out of a hasty moment on the phone, jotting down the recipe for eggplant parm on a tiny bit of paper. It turned out that the pictorial recipe was not only easier to write, but more efficient to follow too.
See her full series of pictorial recipes here.
Megan Fizell is is a Sydney-based art historian who looks to the great masters to inspire recipes and relate ingredient lists. It's the basis for her blog Feasting on Art, an innovative translation of painting to plate. Édouard Manet's painting prompts a recipe of asparagus with Hollandaise sauce, a French classic, and a nod to Manet's own heritage.
See her asparagus recipe here.
Christian Rongavilla is an advertising student at the Academy of Art in San Francisco. He is very fond of his mother's seven-layer dip, so much so he added mango, avocado, and jalapenos to the recipe, and recast it as a bold poster that mirrors the spiciness of the dish. Perfect for chip and dip parties!
As a little girl, Jessie Krier spent every Wednesday night at her Grandma Viv's house. Technically, she went for piano lessons, but, secretly, she was there for the cooking. Today, she can't play a single scale, but still whips up her grandma's recipes. She's a design student at the Portfolio Center and she redesigned Viv's signature dish, Poppy Seed Torte, with all of her secret touches—and in her original handwriting.
See her full-size torte recipe here.
When designer Kara Kopp decides what to cook for dinner, she often looks at the fresh ingredients she has on hand and then goes looking for a recipe. After making this asparagus risotto, adapted from a Mario Batalli recipe, she decided recreate it by breaking the ingredients out with the directions for the recipe in clear steps. Enjoy!
Jenny Sandman Boomershine believes that beginner cooks get bogged down in "recipes" without first really learning to cook (imagine consulting a road map without first learning how to drive!) To help budding cooks learn how to do more than simply follow instructions, Boomershine created template instead of a traditional recipe, showing cooks to use what they already have to make dinner, without fancy equipment or ingredients. The dish comes from her upcoming cookbook, Soup Architecture.
Chavelli Tsui is a designer originally from Hong Kong, and now based in New York. She just launched a graphic design business focused on the food and beverage industry. To address the lack of multi-tasking and planning information found in many recipes, she decided on this flowchart-style visual aid.
You should see her full-size mac n' cheese recipe here.
Nomi Abeliovich founded Gastronomi, a food-and-design creative studio. Her recipe is for Gefilte fish, and is part of a series depicting quintessential Jewish/Israeli dishes, deconstructed to reveal their back story and their internal structure. She wants these ingredients to tell the story of the dish from a different perspective and reconnect it back to life, seasonality, place, and nature.
Aline Telek is a graphic designer from Zurich. Part of her work is creating logos and layouts; the other part is drawing, painting, and food illustrations. She also has a label "Fil Rouge," a tablecloth made in Switzerland. And she likes eating (hot!) peperoncinis.
See her full-size peperoncini recipe here.