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BlogHer Food Speakers: Authors and Their Books, Part Two

5/23/12 11:00am by Polly Pagenhart
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BlogHer Food

Yesterday we brought you a Baker's Dozen of BlogHer Food speakers and their published books. Today we're bringing you another dozen -- 12 great speakers and their numerous works. You might not be able to read all of these books and make all of the amazing recipes in the cookbooks before BlogHer Food '12, but you do have time to grab a few.  Read more >

BlogHer Food Speakers: Authors and Their Books, Part One

5/22/12 9:18am by Polly Pagenhart
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BlogHer Food

You don't need to wait 'til BlogHer Food in Seattle next month to start sampling the recipes and poring over the prose of the talented folks who'll be speaking there. They're all online, most of them via their own blogs, which you can find on the speakers' pages here.But did you know that between them, this year's BlogHer Food speakers have also published over fifty books? That's not counting the contributions many have made to other cookbooks, and the books that they're in the process of -- forgive me -- cooking up.  Read more >

Pretzel-Crusted Banana Chocolate Peanut Butter Cupcakes

4/27/12 8:00am by just*imagine*heaven
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Banana Chocolate Peanut Butter Cupcakes

[Editor's Note: If you're a lover of both cupcakes and bananas, this is the treat for you. I particularly love its pretzel-crust bottom, which gives it an unusual and salty crunch. It might be a fun dessert to bake up this weekend! --Genie]  Read more

Braised Moroccan Lamb Shanks with Chickpeas, Tomatoes, and Potatoes

4/6/12 1:35pm by SnackingKitchen
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Moroccan Lamb Shanks

Snacking in the Kitchen "Baaa!" says the lamb.  Read more >

Food Blogging: Ten Things I've Learned in Five Years

4/6/12 7:57am by kellypea
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5 Years Blogging

It's challenging for me to remember exactly when I wrote my first post five years ago, but I'm fairly certain it was sometime late this month. If web years are anything like that of dog years, then that is quite a good length of time. I searched the archives but knew before I began that I'd long ago deleted the first few posts because they were only worthy of being the best examples of aimless wandering. I was testing the water, wondering what might come from a seemingly simple decision to write about food.  Read more >

Chorizo & Stout Cream Gravy N’ Biscuits

4/5/12 1:28pm by HomeRearedChef
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Chorizo & Stout Gravy

Making great country gravy is the mark of a good cook, or at least it should be. Gravy should be thick, rich and delicious. And what could be better for a Sunday brunch than creamy, country gravy n’ biscuits. But for this revamped recipe zesty pork chorizo has been used in place of sausage, with the addition of hearty Stout.  Read more >

The Natural vs. Artificial Approaches to Food Styling

4/2/12 12:02pm by justataste
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Food Styling

Much like cooking and food photography, food styling is an art form that melds creativity with technique to create mouth-watering images that look just as good as they taste. But when it comes to perfectly molding mashed potatoes or expertly stacking a plate of pancakes, what you see isn’t always what you eat.  Read more >

A Red Velvet Cake for Valentine's Day

2/14/12 1:00pm by Genie Gratto
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Red Velvet Cake

[Editor's Note: Today's the final day of our 14-day celebration of chocolate, and our party's going to culminate with this amazing, heart-shaped, cocoa-riffic red velvet cake from Sprinkle Bakes. It's a perfect dessert to show how much you love all the people in your life. Happy Valentine's Day! --Genie]  Read more

Rellenos Redux: Gluten-Free Blue Corn Meal Crepe Chile Rellenos

1/25/12 2:34pm by Karen Milling
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Rellenos Redux

I LOVE this dish. As a New Mexican, I’ve had my fair share of greasy fried rellenos, and while they are delicious, they can be a bit heavy. My take on rellenos keeps the sweet and eggy flavor of the traditional battered and fried chile, but makes it much lighter by using a gluten-free blue cornmeal crepe. Roasted Anaheim chiles are generously stuffed with jack cheese and then rolled in crepes, then heated until the cheese has melted. Smothered in tangy tomatillo salsa and served with black beans, fresh tomatoes and cilantro, they are a spicy, sweet, tangy, New Mexican summer night in a single bite.  Read more >

Photo Usage Ethics in Food Blogging

1/15/12 9:00am by Genie Gratto
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Turkey Meatloaf Muffins

[Editor's Note: The issue of photo rights on food blogs is always a hot topic. hot issue this week. In this post, the blogger, Janetha, examines two different issues that are related to the same topic: is it OK to use a photo that looks like it represents the recipe at hand, but actually is not a photo of the dish in question; and when is it OK to use another blogger's photo, especially if you're recreating their recipe. Are these issues as black and white as they seem? Or are there really multiple perspectives on what's acceptable and what's not? --Genie]  Read more