I hope it’s safe to say that spring is here or really truly just around the corner for most of our readers in the northern hemisphere. We’ve been squeezing the last little bits of winter from our past few recipes. And now I thought it would be nice to highlight some of our most popular…
This week, I think we might have a first on the column: Persimmons! And maybe also pomegranate. Photographer and blogger Erin Gleeson of The Forest Feast is the palate behind this intriguing combination of flavors and beautiful autumnal colors. Her Persimmon Squash Salad garnished with hazelnuts, pomegranate, radicchio and parmesan is a mouthful to say,…
We featured a mango cheesecake flan from blogger and author of the Muy Bueno Cookbook, Yvette Marquez-Sharpnack, earlier this summer that was a hit with readers and at my home. I wanted Yvette to share an equally easy savory recipe from her repertoire. She offered Salpicón, a spicy Mexican shredded cold beef salad, which can…
I really liked the work of Australian cookbook authors the Hungry Girls that was featured here on Design*Sponge not so long ago. I immediately got in touch with them to see what we could cook up for this column. They gave me several ideas, and since I love sweet potatoes, we agreed on a Sweet…
After last week’s brownies, I thought I’d give everyone a break from the high-sugar, high-fat splurge with a very healthy recipe. Chef Gaby Dalkin has whipped up the perfect dish to restore balance to your diet, a Spicy Roasted Broccolini Quinoa Salad. I’m not one to talk about how wonderful salads sound, but even I’ll admit…
Giao Trac’s Vietnamese Spring Rolls were such a hit with readers last year that I thought it was time we checked in with her to see if she had any other treats up her sleeve. Sure enough, she came back with Chinese Chicken Salad with Spicy Ginger Dressing, one of her favorite quick, light meals….
I really enjoy spending time going through all the finalists in the Saveur food blogs each year because I learn about new blogs and see many new perspectives on food. Danielle Tsi’s beautiful and well-written blog, Beyond the Plate, was nominated in two categories this year. It was nominated in Best Original Baking and Desserts…
Usually when people mention the word “salad,” it doesn’t stir up great emotions in me. This week’s recipe from Georgia-based food entrepreneur and cookbook author Gena Knox was all it took to convert my appetite. Her recipe for kale and apple salad with molasses vinaigrette and sugared pecans is the right mix of savory and…
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…
A couple of months ago, Julie Morelli of Letterform, Inc. graphic design studio sent over an introduction I couldn’t refuse. The founding mission of this column was to great tasting, easy to make, beautifully photographed recipes from designers each Friday. With her Roasted Squash over Arugula with Goat Cheese and Hazelnuts salad and her letterpress…
I was thrilled beyond words when National Geographic photographer extraordinaire Penny De Los Santos agreed to do a recipe with us. Many of you will remember Penny’s fabulous home which was featured in a sneak peek. This week, she brings us an spicy heirloom radish salad, sure to please. I openly admit that I had…
ac and i have been pretty sick all week with some sort of killer cold/flu combo. and, unlike most people who are sick, i always end up eating loads of junk food when i’m out for the count. rather than good things like chicken soup i always end up wanting something like cool ranch doritos…
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…
