At work last week we all brought in items to celebrate Cinco De Mayo. The girl who was organizing it sent out a list of things to bring, and when I saw flan was on the list I knew I had to make Luis's cuban grandmothers recipe to share with everyone.
As a food blogger and as a friend, I love answering your comments and emails. Except when you ask me to solve your wicked complicated health problems and why you can't substitute mayonnaise for almond meal. Here are 10 questions not to ask me, again.
Alas, I'm a food photographer. What can I do? I can't walk past a perfectly puffed popover without taking a shot. I feel like every bread basket in the world is modeling for me. Cupcakes just look so good through Instagram's Amaro filter. Temptation is everywhere.
You can literally end up writing a book about the food, but it's the pictures that are truly worth a thousand words. It's the best way to capture the experience of making and enjoying the final product.
Now you may be asking yourself what does make someone a good baker. There are a few simple ways to succeed without having to be a professional. The tips I offer are far from professional, because I bake to relieve stress and have fun.
Yup, it's another year, which means it's my annual opportunity to gather some grist for my cranky mill. Nope, no 2011 recap of my favorite meals here, nor a hot food trend prediction recap. It's time to talk smack!
As the food blogosphere became more and more saturated, the world of food blogging began to close in upon itself, creating its own community, its own rules and ethical standards, its own hierarchy and ruling class.