Last month we posted about GOOD's Redesign the Recipe project. Submissions are now in and there are 22 original, thought-provoking designs. See a few of our favorites under the jump and then go vote over at GOOD…
Although there were several eye-catching submissions, only a few of them are truly instructive, in our opinion. A number of them take the "Throw all of these ingredients into a pot/pan" approach, and while this may provide someone with inspiration for dinner, the true challenge is in how to visually communicate the interplay between ingredients, tools, measurements, techniques, and time.
We thought Christine A. Stavridis's Pancit Molo was fairly successful in this regard, as well as Kaity Li and Antonio Pacheco's French Onion Soup. Although it doesn't necessarily meet our personal criteria for a thorough recipe, we also enjoyed Federica Oronti's Pasta al Pomodoro, which incorporates three-dimensionality. (The single image on the GOOD site doesn't do it justice; click through to her site to see more.)
(Images: James Gulliver Hancock; Kaity Li and Antonio Pacheco; Christine A. Stavridis; Federica Oronti via GOOD)
Posted by Emily Ho
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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