Five Trending Paint Colors to Try This Fall

Amr's bold choice of a maroon hue adds warmth and depth, creating a kitchen that is both sophisticated and inviting. Try Farrow & Ball Preference Red No.297, Benjamin Moore Classic Burgundy, or Clare Paint Vintage to get the look. Always test a sample to make sure the color suits your specific lighting situation.

"The maroon hue does more than complement the natural wood — it elevates the entire space, turning it into a focal point that’s as visually stunning as it is functional. By embracing contrast, we’ve crafted a kitchen that not only looks beautiful but also feels like home," he says.

"I love Sherwin Williams Dark Knight," Lauren Reyes says, principal designer + owner LA-based LVR Studios. "We’ve used this for my own kitchen’s cabinetry – it’s not a typical navy blue like we’re used to seeing as it has rich hues of dark blues and greens."

Another favorite is Farrow & Ball’s Joa White, a light and clean taupe. "It's a nice way to achieve a “white” kitchen, but a lot warmer and very sophisticated feeling," Lauren says.

Sue recommends Sherwin Williams'Thunderous SW 6201 for an earthy nature-inspired look. I think this is my pick too! "Dark yet calming, it is ideal for this space since it complements natural elements like wood and metal very well," she says.

Sue is also a fan of the wine-colored trend. She recommends Carnelian SW 7580. "To add some drama and mystery into a kitchen, this deep saturated violet with warm red undertones is a beautiful choice. Although it might seem like a bolder choice, it’s easy to pair with clean neutrals, thanks to its muted tone."

Amanda Leigh at House of Rolison seconds the redder tones for a warm and stimulating color. Her favorite? Benjamin Moore Nicholson Red. "We love coordinating a cabinet color to the vein of the slab we choose. It helps marry the materials we use without being too coordinated," she says.

Amanda's other favorite is also in the greige family, Farrow and Ball's Drop Cloth.

If you want to lean more green in your greige, Whearley & Co.'s Cooking Apple Green is a lovely neutral with a bit more tint.

Sue adds to her fave list Sherwin Williams Color of the Year for 2024: Upward SW 6239. "This light and breezy blue that creates a beautiful coastal chic vibe to an all-white kitchen. Homeowners can take this aesthetic one step further by adding wooden accents to the space."

Theresa Butler, principal and founder of Theresa Butler Interiors in Atlanta recently refreshed a 15-year-old kitchen with its original cabinets using Benjamin Moore Advance Paint in Marine Blue (on island) and London Fog (in cabinets).

Theresa also used Benjamin Moore White Dove to refresh this traditional kitchen.

Theresa also recommends Benjamin Moore Stratton Blue (a muted blue-green shown above), a soothing Ocean Air, and Peale Green, an earthy forest green, for kitchen cabinets. Love the idea of forest green too!

Something in the Ocean Air family is the Tranquil Waters Tintable Cabinet Paint from Magnolia Home by Joanna Gaines.

Dated Lighting

Instead: Look For Sculptural Lighting

Let's start from the top. Sometimes a simple upgrade like new lighting can make such an impact in the room, instantly giving it a more upscale look. Statement lighting in sculptural shapes are on trend and timeless. Think in levels too -- from ceiling to table lamps to create ambience. Too harsh or too dim can make a room feel uninviting and drab too so pay attention to lighting in a room before you completely overhaul it.

Cramped, Cluttered Spaces

Instead: Be Selective With Furniture And Decor

Less is more when it comes to looking elegant, and frankly, not cheap. Remove anything that doesn't feel right in a space (you may find a better spot for it later) and start with the bare minimum. Now start to fill it with furniture and decor that fits the space well and looks like they pair well. Overfilled rooms can make them look cramped and chaotic, and too much decor or mess can create visual clutter, which is not inviting.

Mismatched Styles

Instead: Create A Point Of View

As a home decor enthusiast, I love almost all of it: art deco, modern, vintage, all the trends. Not to say, these trends can't all go together – they totally can! But create a space where they all work together so it feels cohesive. Make sure furniture works well with each other (even ask design advice from retailers). If you add art deco elements to a modern space, keep that thread going throughout the home with similar shapes, materials and textures (without going overboard). Start with an idea, pair down to the necessities, and slowly add what feels right.

Old Paint, Broken Anything

Instead: Keep Up With Repairs

Walls with chipped or peeling paint can make a home look neglected so a fresh coat is always a good idea after three or so years. Fix broken fixtures too like light switches, faucets, or doorknobs to keep your home from looking old and unkempt.

Cheap Materials

Instead: Opt For Natural Materials

Synthetic materials like polyester and nylon can appear low-end so use them sparingly. Of course, there are sometimes budget concerns but opting for a few quality linens, upholstery, or real wood furniture can elevate your home.

Dated Fixtures

Instead: Upgrade faucets, knobs, and handles

My mom was ready to remodel her whole bathroom until I told her that it was fine — she just needed to upgrade her faucet. She did and was so happy with the results. Something as small as a new bathroom faucet, kitchen handles, or new doorknobs can bring your home on trend and help eliminate embarrassing home decor mistakes.

Rental Blinds

Instead: Don't Treat Windows As An Afterthought

While I do love the bare window look, it can sometimes make a room feel unfinished, especially if the windows are not new. As a renter, I couldn't stand the look of cheap rental blinds too. I'd remove them, make my own shades, and reinstall them when I moved out. Using flimsy or outdated blinds can ruin a perfectly beautiful room. It's like the final accessory to complete the look!

Lack of Scale And Proportion

Instead: Create Balance

Area rugs should extend beyond the sofa and not be too small compared to the size of the room. Find furniture that fits the space and hang artwork that balances the room vs. puts it off kilter. This room by L.A. design firm House of Rolison feels harmonious and complete.

Generic Decor

Instead: Add Personal Touches

Using generic, mass-produced decor items can make a home feel impersonal and bland. Create a sense of space and character by incorporating personal touches, such as family photos or unique decor and art pieces.

Overly Themed Rooms

Instead: Scale Back On Thematic Pieces

Overdoing a specific theme, such as nautical or rustic, can feel kitschy and less sophisticated. Instead, use elements of a theme sparingly, like this woodland-themed kids room that features an animal print and little trinkets on a shelf for an adorable touch.

Main Photo by Rachel Claire

Find more home decor inspiration on our Home Decor page and subscribe to our email newsletter for all our home decor tips.

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Order 'Crumbs' Here!

Crumbs: Cookies and Sweets From Around the World