We asked you to redesign the recipe. The winners are in and that means one thing: Time to get cooking.
We're happy to announce the winners of our <a href="../../../post/project-design-a-better-food-pyramid/">project to design a better recipe</a>, which resulted in a creative outpouring that we hope will inspire home cooking, dinner parties, and maybe even a cookbook or three. <p> Our multiple judges couldn't agree on an overall leader from among the long-list of 22 entries, so we've selected three of the best redesigned recipes as joint winners.</p><p> Our first judge, Jessica Helfand—founder of <em><a href="http://designobserver.com/">Design Observer</a></em> and the author of <a href="http://amzn.to/g2rcXt%20"><em>Reinventing the Wheel</em></a>, a great book about <a href="http://addiator.blogspot.com/2008/02/volvelles-wheel-charts-and-slide-charts.html">volvelles</a>, kitchenette wheels, and citrus calculators—chose <a href="http://www.flickr.com/photos/jennychihchiehteng">Jenny Teng</a>'s udon (above). Helfand writes:</p><blockquote> <p> My vote goes to Jenny Teng for her simple, smart, deeply engaging idea. While I am not now nor have I ever been a comics person (other than the fact that I'm a huge <a href="http://scottmccloud.com/">Scott McCloud</a> fan), this direction really brought it home for me. In my experience, you want a recipe to be easily comprehensible—meaning that as much as you need clarity about the 1/8 dash of cumin, you also need a sense of the gestalt of the thing. (The recipe entries that included photography helped with this; the more complex information graphics did not.) And on the subject of information graphics, let me say just this: food is messy, visceral, human. I personally have trouble seeing it reduced to neat, nice metrics. For my money, Teng's recipe is at once clear and readable, and simple to digest: curiously, though photography-free, she conjures a sense of the temporal and formal issues facing the cook in a way both witty and wise. I vote for an entire volume of these.</p>\n</blockquote><p> <a href="http://www.flickr.com/photos/jessicakrier/5499431001/sizes/l/in/photostream/"></a></p><p class="shortcode-media shortcode-media-rebelmouse-image"><a href="http://www.flickr.com/photos/jessicakrier/5499431001/sizes/l/in/photostream/"> <img class="rm-shortcode" data-rm-shortcode-id="c0d62427a3efdaebe2106a065d79f9c4" data-rm-shortcode-name="rebelmouse-image" id="10418" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xOTg3MzU4Ni9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYxNjA4NzY5N30.9mjGsQjnLRsssP2KV7kfpmp5HPEKML-4EDnx1S9H4JU/img.jpg?width=980"/> <small class="image-media media-caption" placeholder="add caption..."></small> <small class="image-media media-photo-credit" placeholder="add photo credit..."></small> </a></p><p></p>Our second judge, <a href="http://www.wd-50.com/bios.html">Wylie Dufresne</a>—chef at wd~50 and the creator of incredible <a href="http://nymag.com/restaurants/features/wylie-dufresne-eggshell-2011-4/">edible egg shells</a>—selected the poppy seed torte recipe (above) submitted by <a href="http://www.flickr.com/photos/jessicakrier">Jessie Krier</a>. Dufresne writes:<blockquote> <p> Jessie Krier nailed the assignment. Her submission was not only visually compelling but also successfully satisfied the basic requirements of a recipe: It showed the reader exactly how to cook the dish. Her graphic step-by-step illustration managed to translate an otherwise intimidating technique—pie crust—into a totally doable task. And her handwriting and drawings added a personal touch to the finished recipe. Above all, though, this format could be applied to virtually any dish, to great effect.</p>\n</blockquote><p> <a href="http://www.katieshelly.com/2d/picturecook/pc11.jpg"></a></p><p class="shortcode-media shortcode-media-rebelmouse-image"><a href="http://www.katieshelly.com/2d/picturecook/pc11.jpg"> <img class="rm-shortcode" data-rm-shortcode-id="221d0ce60bfcf7979055a0c17087e6e4" data-rm-shortcode-name="rebelmouse-image" id="74916" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8xOTg3MzU4NS9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYwNTYzNTY4MX0.00jCt5voKctEWjxus3OjjfzbxSDnpJ67J6w9mOt-UIE/img.jpg?width=980"/> <small class="image-media media-caption" placeholder="add caption..."></small> <small class="image-media media-photo-credit" placeholder="add photo credit..."></small> </a></p><p></p><br/> And you, our dear readers, weighed in on the contest online and voted for <a href="http://www.katieshelly.com/">Katie Shelly</a>'s carrot soup.<p> We're hoping you'll want share these recipes and create a couple of soups and someone else's heirloom torte. And if you do try them at home, please let us know how they work out in the comments.</p><p> As a reward for their creativity, Teng, Krier, and Shelly will take home our heartfelt congratulations as well as a <a href="http://www.good.is/membership/offers">GOOD subscription and a T-shirt</a>. Meanwhile, if you're still looking for recipe redesign inspiration, you should check out all the excellent submissions <a href="http://www.good.is/post/submission-redesign-the-recipe/">here.</a></p><br/>
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