Strawberry Rhubarb Crostadas with Anthology and the Big (and belated) Front Page Story at The New York Times

I shall tell you all about these tasty little tarts. But first, something wholly overdue...

I have been so busy, that this story which I've had in the queue to share - back when it went live about a month ago - got lost within the myriad projects which have demanded my attention in the time since. It was such a pleasure to produce, that I just want to take a moment here to acknowledge that.  Especially with the ground Roberta's Cookbook claims these days. The whole thing is every bit as delicious as it looks.

Here are some outtakes from that story - and, a big thanks to Roberta's Pizza for know-how on resonating elemental ingredients! They melded - and melted! - together, making for such tasty pies. ;)

This last one, the "Green and White," was my absolute favorite. The marriage of crunchy, lemony, bitter greens, with the fatty, gooey cheese - and that crispy crust - heaven. Here is the full story if you don't already know it. 

And to the feature-at-hand… After juggling some tech issues at the mother ship, my most recent monthly with Anthology is out today!

These wonderful little pastries proclaim spring in a very fitting way. I hope you'll be transfixed by their beauty, enough to have a look at the recipe and consider making them for yourself. They're worth it. In any case, they celebrate spring, to which we seem to have fully arrived. Side note: here in Birmingham, it was a *hot* day yesterday, a sign of the much warmer still days to come. Hold on. And enjoy a fruit tart along the way….

I hope you are hungry now. Full belly rumble. As you can see I continue to have a ball with my monthly stories, and I love the Anthology ladies. Thank you Alexis, Meg, and Anh-Minh for being really great people to work with. 

Do you have ideas or requests for stories I'll produce next? What would just make you swoon? I would love to hear your thoughts. Keep it seasonal, but besides that, get creative! Let me know down in the comments.

On an altogether separate note, I contributed another feature with the fine folks at Food52, also a while ago now. I know, I'm making belated a trend. But only because so many wonderful projects have taken shape and demanded all my attention.

This story centered around red quinoa: nutty, versatile, delicious. I developed the recipes, cooked, styled, and then photographed them, as part of the "Halfway to Dinner" column. Here it is in full, and some of my favorite yummy images, below…. the shrimp and quinoa patties would make a great addition to your Memorial Day plans, if you haven't decided already to make the rhubarb and strawberry crostadas. Or, a version of this meal, with fresh seasonal produce and a fantastic charred steak…. :)

Stay tuned! There are a couple new features I'm cooking up with Food52 right around the bend. Follow me on Instagram if you want up-to-date gorgeous daily photos.

And, I am very proud to share that some of my grandmother's recipes have found their way into a beautiful story I produced for the next Anthology Journal, out this summer. I will let you know about it as the time approaches.

Beyond that, there's new work I just submitted with Birmingham Magazine, as well as The New York Times (two stories coming soon!), and another *huge* project I pulled off basically single-handedly. 

And there's more still. YES. I am so thankful for all these opportunities to be creative and share my love for beautiful, real food. 

Have a wonderful weekend!

Color-Punch Slaw at Anthology

Color. It's where it's at.

Especially with everything spring finally exploding in the great outdoors.

My newest story at Anthology is a vibrant, toothsome recipe that requires absolutely no cooking. There's a good bit of chopping and a little stirring, but I know your muscles need a little workout so that you can be your warm-weather best…. ;) I hope you like it. It really is delicious, one of my steady go-to's that pleases every single time.

It is just as savory-sweet-crunchy-juicy as it looks. To try the slaw for yourself, click here for the full details. Let me know how you love it!  :-)

And don't forget I still have a giveaway on offer!! There's so much to enjoy in Sweet Paul's book, so visit this page for the details if you want a shot at the goods.

Happy weekend everyone!

Where I Stand and the Road Ahead

I've been thinking about how to devote more time to writing here, sharing my challenges, adventures, and progress along my path. Of course, it has been nice to be so busy with many wonderful freelance projects. I need that. Gotta bring home the bacon somehow, and batting my eyelashes at a farmer friend isn't going to do it.

Here are some of my favorites from my newest feature over at Anthology. It's a French custard, called a flognarde (and really simple to make)...

 

Since I've been freelance again in an entirely new land, my husband and I have done some fancy footwork to establish stability. I am so grateful for the connections made with - and through - new friends here, and wonder how long this grace will bolster us. I am also grateful for cultivating solid relationships with my clients, and as time has worn on, their belief in me. It has made all the difference.

I know I don't share as many recipes here as I once did. I carry a certain amount of guilt about that, as if I am not taking care of y'all, but I wonder if I'm projecting and if it even bothers you at all. My hope is that you relish the bounty in the step-by-step stories I have been creating in my column over at Anthology - for over 6 months now! - and that their beauty and information (and the link to the recipe, too!) is consolation enough. Check them all out if you haven't seen them already: numbers one, two, three, four, five, six, and now, seven.

What I really am saying is, what do you love that I provide? Are you missing out on things you feel I used to share? Is there anything you want to see more of? I always have a nagging feeling I need to write more. I hide behind my pictures and often hope that's good enough. They speak so well. I am self-conscious of my writing and so, when there's lots of new photography I've produced - like the wonderful recent trip to be with some beloved farmer friends - I plaster it all over and then whisk off to the next project.

Cooking and styling, in addition to my steady shooting - I love this whole picture. I want to share so many moments in food process. There's something about that which is deeply important to me. As a result, sometimes there's less of a volume of work produced, but with a farther exploration into each. I have fun with these stories. I hope you do, too.

So, here's to sharing in all of the "nexts"….

There's housekeeping to be done and writing to do, and a long-term project simmering. Thank you for accompanying me this far, and your support and delight in anticipation for what's to come!

Bourbon-soaked densely chocolate cake with mocha buttercream: Happy Valentines Day!

Hey! Y'all are the apple of my eye. :)

I hope this story makes you swoon and that this feat of a layer cake brings tremble and desire. And that you are rewarded with the most savory-sweet of indulgences. This recipe offers all that and more... :)

See the full column and recipe - the latest in my monthlies -  over at Anthology. Sharing love and good taste on this Valentine's Day! xxxooo