I am having so much fun. Thinking of how I eat day-to-day, I love combining ingredients to achieve a delight for the mouth. In the circles I travel, I've been contemplating how to share that with as great an audience as possible, which led me to my new contribution over at Food52. I think this is the beginning of a rich relationship… ;)
Here are the photographs from the story to whet your appetites - click here for the story with recipe how-to's! All creations by yours truly, and fully taste-tested for deliciousness.
Pasta Puttanesca
Olive Oil-Dressed Potato Salad with Smoked Paprika and Capers
Salmon-Avocado Toasts with Fried Capers
Cannellini and Farro with Lemon Zest, Herbs, and Fresh Asiago
Get to it and make one - or all - of these. Please come back and let me know which you love most!
In news of the delicious South, I had the great pleasure to photograph Andouille sausage-making with Chef Chris at Homewood Gourmet, and he knows his craft well. In his family for years the recipe is simple, the process specific, and as you can see, produces awesome results. Here is the spread, along with some of my favorites….
Whether you are laboring over some feast-to-come, or want simple satisfaction for lunch, make tasty food using ingredients that spark your senses.
What else is there if we cannot enjoy the aromas, delight in the shapes and colors, and then relish the crunchy, juicy give of delicious foods we made ourselves? Here's to more good eating, everyday.
Here are the photographs from the story to whet your appetites - click here for the story with recipe how-to's! All creations by yours truly, and fully taste-tested for deliciousness.
Pasta Puttanesca
Radicchio Salad with Toasted Hazelnuts and Crumbled Egg
Olive Oil-Dressed Potato Salad with Smoked Paprika and Capers
Salmon-Avocado Toasts with Fried Capers
Cannellini and Farro with Lemon Zest, Herbs, and Fresh Asiago
In news of the delicious South, I had the great pleasure to photograph Andouille sausage-making with Chef Chris at Homewood Gourmet, and he knows his craft well. In his family for years the recipe is simple, the process specific, and as you can see, produces awesome results. Here is the spread, along with some of my favorites….
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| Meat, casings, and spices for Andouille |
Whether you are laboring over some feast-to-come, or want simple satisfaction for lunch, make tasty food using ingredients that spark your senses.
What else is there if we cannot enjoy the aromas, delight in the shapes and colors, and then relish the crunchy, juicy give of delicious foods we made ourselves? Here's to more good eating, everyday.
So great to see the sausage 101 photos you were talking about! You more than did the process justice, Melina, they're wonderful!
ReplyDeleteAlso..love those new recipes!
All of your creations look absolutely spectacular. Exactly the kind of food we would eat in my house.
ReplyDelete