When you juggle as numerous roles as Sarah Richardson does — award-winning designer, author, magazine editor, television personality, partner and mother of two — you’d think the last thing she’d have time for is cooking. In fact, she’s always cooking up something delicious. She invited us into her kitchen to talk about her fondest food memories and get a peek of her recently redesigned 1960s modern home in Toronto. Click through to see the spaces she loves to entertain in, and get her favorite festive recipes.
“Our house was built in 1965, so the architecture and overall vibe are modern. The spare, streamlined look of the kitchen suits our taste perfectly and is authentic to the house. because the layout is so open, I wanted it to be calm, classic and timeless, thus the palette of white on white on grey,” says Sarah.
For the living room, Sarah chose sleek furnishings, like a vintage Nienkämper coffee table and chandelier by Ingo Maurer. “I know a lot of people associate me with much more conventional design, but this is how we live at home, and it’s actually very ‘me.’ White, cream, ivory, oyster and silver are the colors I want to be around every يوم.”
This glam bar is part of the den, just off the living room.
Sarah handpicked the Calacatta marble for its “terrific veining” and installed it above the stove and around the china cupboard to act as art in the kitchen. The six-burner gas GE monogram stove is “restaurant-worthy, yet beautiful” with streamlined bevelled edges.
“As a little kid, I loved having guests for dinner. I always put myself in charge of setting the table and would pull out all of the fanciest things I could find. It resulted in a lot of ironing for my mom, but she graciously indulged my love of all things sparkly and fancy. Today, I use the fine antique china, sterling silver and crystal typically — if it breaks, so be it!” says Sarah. Vintage silver candlesticks — some bought, some given to Sarah and Alex as wedding gifts — add sparkle in the dining room.
A mix of treasures new and old, like these antique bone-handled knives, are hallmarks of Sarah’s tabletop.
Sarah dresses up her holiday table with subtly patterned linens from her own fabric collection. The muted palette helps create a unwinded ambience.
Sarah loves serving this Georgian Bay Gin Sunset to guests. “Our cottage is on Georgian Bay, and a pal of ours started Georgian Bay Gin. The gin is made with local juniper berries, and blending it with citrus and cranberries makes this cocktail festive and delicious.”
Get the recipe here.
As for what to pair it with? “My mother started making this over 20 years ago, and I still love it today. It’s the simplest and quickest hors d’oeuvre – it’s terrific with a salad at lunch, and it’s even tastier the next day … if there are any leftovers!”
Get the recipe here.
“This salad is in constant rotation on our table because it’s easy to prep and always a crowd-pleaser. Peppery arugula, crunchy pecans, juicy pomegranate seeds and nippy blue cheese are just a never-fail flavor explosion.”
Get the recipe here.”بالنسبة لي ، فإن الطهي يلعب مع الطعام ، ولا يمكنك أن تخطئ أبدًا من خلال المحاولة. لقد توصلت إلى فكرة عن حفلات الشواء في تركيا منذ سنوات أثناء استضافة عيد الميلاد في مزرعتنا. كنت أكافح لتناسب كل شيء في الفرن الخاص بي ، لذلك اخترت أنا وأمي تجربة الشواء. لم أقم بتحميص الديك الرومي في فرن منذ ذلك الحين! إن دعوة الناس لمشاركة الوجبة هي تجربة خاصة ، وسيكون أي جهد موضع تقدير ، لذلك فقط فرحة في نفسك ، وفتح زجاجة من النبيذ ، ودع الأوقات الجيدة تتدحرج. ”
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“الجميع يحب شيئًا صغيرًا لإنهاء وجبة العطلات ، ولكن أي شيء غني جدًا يمكن أن يكون أكثر من اللازم. هذه الحلوى ترضي أسنانك الحلوة دون أن تتركك تشعر بأنك مغرور “.
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