Pantone has announced its pick for color of the year and this year it’s 18-1438, a.k.a. Marsala.
A warm, rich color, adding Marsala to your interior design makes for wonderfully easy opportunity to keep your decor up to date as well as beautiful. Below are a few pictures we’ve selected that show the color incorporated in a lovely and accessible way.
Tell us: Is Marsala the color of the year for you?
The devil is in the details—go bold with solid drapes like these, or take it easy with pops of the color woven into patterns used on bedding or a rug. We really love the deft use of the hue in all three places. Note the base of this room is totally neutral making any one of these updates a cinch to change whenever you want.
Get out that William Yeoward posey vase you got for Christmas and fluff your already settled space with a simple arrangement of flowers. Instant elegance for any side table or powder room!
Are you a curator of contemporary style? This looks is for you! The use of these burgundy chairs makes for an interesting statement in this living room. No need to fret if your furnishings are a bit more traditional. Add in a bit of eclectic mix or choose a chair with lines that continue the look you love.
And one for the entertainer—or just the lover of a pretty tablescape. Punch up your next party with linens that match the Marsala madness. We’ve got beautiful choices in stock now!
*And just in case you are craving Chicken Marsala now, here’s a great recipe from Southern Living.
Photo: Jennifer Davick; Styling: Buffy Hargett
Yield: Makes 4 servings • Hands-on: 40 Minutes • Total: 45 Minutes
3 tablespoons butter, divided
1 cup pecan pieces, divided
1/3 cup all-purpose flour
4 skinned and boned chicken breasts (about 1 ½ lb.)
1 teaspoon salt
½ teaspoon pepper
2 tablespoons olive oil
8 ounces assorted mushrooms, trimmed and sliced
2 shallots, sliced
¾ cup chicken broth
½ cup Marsala
¼ cup coarsely chopped fresh flat-leaf parsley
1. Melt 1 Tbsp. butter in a small nonstick skillet over medium-low heat; add 2/3 cup pecans, and cook, stirring often, 4 to 5 minutes or until toasted and fragrant.
2. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place flour mixture in a large shallow bowl.
3. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture.
4. Melt remaining 2 Tbsp. butter with olive oil in a large nonstick skillet over medium-high heat; add chicken, and cook 2 to 3 minutes on each side or until golden brown and done. Remove chicken from skillet.
5. Add mushrooms and shallots to skillet; sauté 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium, and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1 to 2 minutes or until thoroughly heated.
6. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with parsley and toasted pecans.