Many of you may not know that living in Italy is bittersweet as far as food is concerned. Great Italian! Not great choices for other types of food! So I am always on the lookout for great recipes to bring that diversity to my life. This week’s recipe for Vietnamese Spring Rolls with Hoisin Peanut…
This recipe for Zucchini and Mushroom pies, by Bill from The Pie Truck, was prepared thanks to the fantastic work of food stylist Adam C. Pearson and photographer Matt Armendariz in their Long Beach studio. I really loved the time I spent learning in their studio because it has a million and one props to…
I really have to thank food-stylist Adam Pearson and photographer Matt Armendariz for the one-on-one workshop in December. Today’s recipe for Fennel, Blood Orange, and Black Olive salad by A-list event producer David Stark was one of the recipes we produced. David sent over his recipe for fennel and orange salad at the tail end…
This week’s recipe is the creation of a talented young Australian chef, Joel Mackaay, whose white-table-cloth-silver-flatware-indoor barbecue dinner I was fortunate enough to attend last summer. It was some of the absolute most memorable BBQ I’ve eaten (and I’m from Tennessee, so I know good BBQ!). Those of us who were there are still talking…
today i’m happy to share two great recipes. the first is a special one from our wedding caterer- chef nick mueller. i had so much fun going back and forth with nick about menu ideas and one that was a BIG hit with both my family and our wedding guests were his petite sugarcane cured…
This week’s kitchen submission is from Buenos Aires based Eliza Jane Curtis of Morris & Essex. To live in Buenos Aires! What envy! Eliza has prepared a cute recipe for party appetizers that can be prepared in an instant, and personalized to fit any and all tastes. And it leaves ample room for creativity in…
I think this week’s “Cheese Fry” submission by Yaling Hou of Flowie Style wins for the simplest and fewest ingredients we’ve ever posted here in the column, and probably ever will. Even if you’re scared of frying things, this is so easy, you can’t go wrong, really. Yaling mentioned that her husband, who is Japanese,…
textile designer sharon spain‘s organic designs are hand printed and made of natural materials. so it didn’t surprise us that she submitted a homemade dill pickle recipe! i, like sharon, haven’t always been a pickle fan, but there must be something about the palate that changes with time. now i looove them. and before you…
despite the fact that i’ve have never been a huge artichoke fan (and i don’t think grace is either), living in rome, it’s impossible to avoid them. as with just about every other food i’ve learned to prepare here, eating an artichoke was a relatively new experience for me. these pictured are called cimaroli (pronounced…
These two recipes for avocado goat cheese spread and spicy penne pasta from Amenity Home are so easy to make- there’s no excuse to not try them the next time you’re hungry but don’t really feel like ‘cooking’ (but still want to have something nice to eat). Of course I may be a bit biased…
angela adams’ romantic (or team-building!) recipe would have been perfect for valentine’s day, but alas, this column appears on fridays. so for anyone who is looking for a little something fun to do, take this weekend to relax and enjoy fondue wherever you’d like to spend time with someone special. this recipe will bring you…
austin-based designer alyson fox makes things from paper, fabric, books, ceramics, thread, wallpaper, office supplies, photographs, old tattered things, new polished things, furniture, and cement. she has degrees in photography, sculpture, and installation art and is certainly no stranger to design*sponge readers. she is currently working on a line of clothing and interior designs for…
as d*s changes and grows along with me i try to keep the content as fresh and as accurate a representation of my current tastes and interests as possible. for the past few years i’ve developed a deep passion for all things cooking and food related but i haven’t felt right launching into food talk…
