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…
With its flaky pastry shell, creamy custard filling and fresh strawberry topping, this strawberry flan is a showstopper of a dessert. The best bit? It takes just 10 minutes to prepare and requires only 4 ingredients! This 4 ingredient strawberry custard flan is the easiest summer dessert to make! Like my no-bake strawberry cheesecake slice,…
