Happy New Year! If you are still with me, I wish you an epic 2017. 2016 was a tough year. Everyone died and Donald Trump was elected to the White House. With ISIS and terrorism and the migrant crisis, the world seems more chaotic and perilous than ever. I've had a strong sense of foreboding . . .
It seems that time has gotten away with me yet again. It’s been a couple of months since I’ve written, despite my best intentions. When I wrote my last post, I'd promised myself that I'd do my best to structure my time so I could write a post every week. Obviously, that has not happened. I have been . . .
A tequila lime watermelon granita, pasta with summer herb pesto and peas, finished with a salted chocolate and caramel pavlova for a quick and easy summer lunch that impresses. Where has the summer gone? I admit it has been a while in between drinks. The last couple of months have been . . .
Homemade toasted granola with chai spices, raisins, coconuts, and almonds. Is it a bit weird to write about granola on a blog whose tagline is “healthy twists on the world’s most beloved dishes and cuisines”? What was hippie food in the 1960’s has not only gone mainstream, but is enjoyed around . . .
Spiced Carrot Ginger Soup with Coconut Cream. This lightly spiced, creamy carrot ginger soup is made dairy-free with coconut cream. When I was growing up, dinner began with soup. So did Sunday lunch. A Hungarian friend says the same. So do many of my friends who were raised outside of North . . .
A classic cheese risotto that serves as a blank canvas for any variety of ingredients. Pictured here with pesto and crème fraîche. The weather that summer was so much hotter than I was used to in Vancouver. The heat shimmered off the streets and I needed my second shower of the day by . . .
How to create dark and dramatic food images in what is often referred to as the chiaroscuro style. Over the last several years a trend towards dark, shadowy images has emerged among the various styles popular in food photography. These photographs have a moody atmosphere and rustic feel, and call . . .
After six years of shooting food only in natural light, I mostly shoot with artificial light now. I have come to the conclusion that artificial light is better for food photography than natural light. Yes, you read that right. Artifical light is better for food photography than natural . . .
Pork & Red Wine Ragu When I was twenty-three years old, I spent a semester studying Art History in Italy. Or rather, I spent a summer sitting in crowded cafes drinking prosecco until 5:00 in the morning, and cruising through the Tuscan countryside on a moped with a long-haired Italian artist . . .
Today marks seven years since I have been blogging. This is longer than I have stayed at any job. Most of my careers have not lasted as long, and neither did my marriage. From a very young age, I’ve always known what I wanted to do. Unfortunately, what I wanted was to be a fiction writer. You . . .