Dawn Viola

Dawn Viola is a professional chef and recipe developer, food writer, and the voice behind the award-winning food blog, Wicked Good Dinner. She serves on the board of directors for Slow Food Orlando, and is director of recipe testing and menu development for Wholesome Tummies, a company providing healthy lunch programs to public and private schools across the country.

Dawn's work has appeared in a variety of print and online publications such as Food2.com, BlogHer.com, Chef2Chef.net, Dessert Professional Magazine, The Orlando Sentinel and Edible Orlando Magazine. She has appeared on Food Network, Cooking with Emeril, and is a frequent guest on Martha Stewart Radio, Fox News and The Daily Buzz. Dawn’s recipes and cooking tips have also been published in Dinner for Busy Moms and The Flexitarian Cookbook.

Follow Dawn on Twitter, Facebook and her blog, Wicked Good Dinner — named a top-ten food blog for the past three years, and recently recognized by Babble.com and Jamie Oliver’s Food Revolution.

Food Photography Secrets, Revealed

Now that I've found the perfect spot and the perfect light, I've been able to concentrate more on composition and personal style. You never would have guessed from that set up, I was able to get this shot -- not bad for guerrilla-style photography, eh? ...more
I'm so lucky I live in Australia and have beautiful light almost all day long. Unfortunately I ...more

Honey Wheat Bagels with Caraway and Poppy

Our Saturday morning bagel tradition lives on with our homemade version. The key to depth of flavor in this recipe is the long, slow overnight fermentation....more

Thanks @jreinman. Hope you enjoy them as much as we do :-)more

Recipe for {Wicked Good} Mayonnaise

Mayonnaise is a permanent emulsion made by suspending tiny drops of oil (any kind) and water (usually lemon juice or vinegar) in an emulsifying agent (egg yolk which contains lecithin) using a whisk. It’s an easy at-home condiment to make, tastes so much fresher than store-bought, and can be easily manipulated into thousands of flavor profiles with the addition of simple herbs and spices. ...more

Many people are a bit intimidated by the thought of making their own mayo at home. I think this ...more

Game Day Grub

The Superbowl will be here soon, and although we're not into sports {shamefully, we don't even know who is playing}, we're totally into good food and friends. To celebrate, we've pulled together our favorite Wicked Good appetizers and game-day recipes; it's gonna be a tasty day!p.s....more

Individual Italian-Style Meatloaves

  Individual, mini meatloaves offer a shorter cooking time for almost-instant gratification. Italian bread, Parmigiano-Reggiano, fresh parsley and bits of peppery garlic replace store bought bread crumbs. And lean ground beef is made moist and flavorful by replacing the saturated fat (found in ground chuck) with fruity olive oil. ...more
Sounds delicious.  I haven't tried one with basalmic in it.  I love to make meatloaf and freeze ...more

Holiday Marshmallows

The holiday season is officially here, and to celebrate, we whipped up a batch of Wicked Good marshmallows -- light, fluffy and creamy, with just enough sweetness and a hint of vanilla. These marshmallows melt like a dream {we topped our Thanksgiving sweet potato casserole with them}, toast up perfectly for s'mores, and make hot chocolate an extra special treat. ...more

Definitely give them a try - they're really easy. Just be sure to add the extract(s)during the ...more

Tomatillo Chicken Tacos

Growing up in an Italian family kept me isolated for many years from foods that did not fall into the Italian-American diet. Tomatillos were one of them, until 2008. Oh, what I missed all those years! I timidly started with salsa, and eventually worked my way up to one of our family's favorite dinners: Tomatillo Chicken Tacos. ...more

I've never made anything with tomatillos, will have to try this recipe. My kids love tacos, ...more

Recipe: Sloppy Joes Without the Manwich

Oh, Sloppy Joe, let's get married. I love you so.Sounds like the makings of a bona fide country song, doesn't it? It's a food love affair our entire country can identify with -- the Sloppy Joe is an American favorite. ...more

Have you ever tried it with ground turkey? We use ground turkey almost exclusively and am sure ...more

How to Make Homemade Mustard with Coriander and Ale

Homemade mustard is surprisingly easy to make, and when you're in control of every ingredient, you can adjust the flavor, intensity and heat to your liking. This particular recipe uses common yellow mustard seeds, apple cider vinegar and pale ale. This same basic technique, however, of soaking mustard seeds in acidic ingredients with aromatics, can be used to create your own personal flavor profile. ...more

Recently made my own ketchup - this is next on my list. Thanks for the recipe and great ...more

How to Make Ketchup

Have you ever looked at the ingredients in your ketchup bottle? It's not pretty. Even the organic brands have hidden "natural flavors" in there to mimic major brands. It's a shame, because you really only need a handful of ingredients to make ketchup taste like the ketchup we grew up with: tomato paste, salt, sugar, vinegar, and if you're daring, a little garlic. That's it. ...more

This brought back memories of my grandma's home canned chili sauce, which we used for ketchup ...more