Alanna Kellogg

"A rose is a rose is a rose" (Gertrude Stein) — unless it's rose water, the distinctive liquid essence of crushed rose petals used to flavor food, especially sweets, in Persian, Turkish, southeast Asian and more and more cuisines. Have you tasted rose water, or cooked with it yet?  Read more

Say hello to Deseree, a 20-something food blogger from Seattle who "cooks and eats" and relies on her talented husband to "shoot and eat" for her food blog celebrating the "food of the gods."  Read more

"I have a friend who doesn't think much of Meyer lemons. He doesn't understand what all the fuss is about. For this I'm going to forgive him. It doesn't matter that he has a James Beard Award; we all have our blind spots. I personally don't understand how anyone could ever like liver, and I don't understand how anyone could not appreciate the sweet-tart flavor with mysterious, floral subnotes of a Meyer lemon." ~ So writes Tea Austen from the food blog Tea & Cookies.  Read more

Say hello to Nikki Gardner, who shares recipes, photos and stories in her art and food blog called "art and lemons."  Read more

Timing, that's the first trick for making muffins. Muffins are made for weekend mornings, when there's time to luxuriate over breakfast with cups of hot coffee, the morning papers and best of all, muffins hot from the oven and dripping with butter and smeared with jam.  Read more