These made-from-scratch, cloverleaf rolls have a soft crumb and are easier to make than they look. They are a great addition to any meal! Jump to recipe Sadly, I did NOT grow up with dinner rolls. In fact, I didn’t discover dinner rolls until I had dinner at my elementary school friend’s Jamie Gentry’s house….
March 28, 2024 Breakfast, Indian, Recipes, Vegetarian Appetizers, Breakfast, Indian, Main Course, Vegetarian Course: Breakfast: – Main Course: – Snack Rate the Recipe: Quinoa is a superfood packed with protein, fiber, and essential minerals. Try out the Nut-Free Lemon Quinoa Pulihora, my take on the classic staple from southern India. Gluten-Free. Vegan. 1 cup quinoa2…
A recipe for an Orange Lemon Smoothie! This refreshing and creamy citrus smoothie comes together easily with a blend of orange, lemon, and yogurt.We recently went to Disney World for Spring Break and visited EPCOT during the International Flower & Garden Festival!Our very first (and favorite) festival stop was The Citrus Blossom. The food was…
Maybe you’re tired of the same ol’ celery and carrot sticks for your hors d’oeuvre / dip platters and want to switch it up? Why not try these zesty and oh-so-easy Mediterranean Fridge Pickles? Not only are they extremely easy to prepare, but they are also extraordinarily versatile. Mix n’ match your favorite veggies for a unique taste…
A few favourites from a shoot for the BBC, capturing the Michelin starred chef Vineet Bhatia in the kitchen. Using atmospheric lighting to highlight the flaming pan and the split second moment when the egg yolk hits the flour…shot on location in a beautiful location in North London.
Sodium chloride, also known as salt, occurs naturally in food and is often added to enhance flavour, but too much can harm the body. The body needs sodium in small amounts to conduct nerve impulses, maintain the right balance between minerals and water, and contract and relax muscles. The recommended average daily nutrient intake level…
We’ve teamed up with Wisconsin Cheese for an interview mini-series called Meet the Makers, featuring a sampling of the state’s finest cheesemakers and their award-winning creations. Cheese has been made in Wisconsin since before it was even a state. In the 1830s and 40s, a wave of European immigrants planted roots in the region and…
In The BIg Book of Cidermaking we explore the idea that cider, or hard cider, is healthy. The idea for this poster came about when we were brainstorming how to help cider become the next sourdough. It is after all, another way to watch the magic of microbes transform simple ingredients into delicious foods or…
When Becky and I teach our Food Styling and Photography workshop, we always have an ugly food challenge. How do you photograph something that’s inherently challenging or unattractive?In the photos below, you can see our before and after from a recent workshop we taught in Vermont. The subject is clam chowder.I think we succeeded in…
Fall is here. But if you live in DC you would think it was July– it’s 86°F and humid right now! I always look forward to this time of year and the cliché elements it brings…chunky sweaters, cool crisp air, pumpkin-themed baked goods, crunchy leaves and Halloween festivities. This fall, I might pay homage to…
