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!

Chef in the Garden and a Sweet Paul Giveaway!

Spring is here. Things are at last changing. The profusion of blooms of all kinds is happening. If you follow me on Instagram, you have seen me get punchy over flowers, trees, and anything else which as been showing itself spring. Yesterday I had the unique opportunity to accompany one of my farmer friends for a field trip, as he dropped off goods to chefs at the best restaurants in town. Everywhere the day took us, there were redbuds, dogwoods, forsythia, and cherry blossoms clamoring for glory.

But I digress. I am doing a *very special* giveaway. Scroll down for a chance at the amazing goodies… 

These images are the path of a longer-term project. Jim and I photographed a unique farm-to-chef-to-table event last year which epitomized what it means to be part of Community. The fact that it was chock-full of sublime flavors and a total blast didn't hurt any. The story just got printed for this month's Birmingham Magazine, and it looks beautiful.

Will and Liz from Heron Hollow Farm - you've seen them here and here - provided one of their pigs for the roast. The five-course meal included all kinds of veg and foraged treats from the kind gents at Mt Laurel Farm, the incredibly pastoral setting for the event. Due to its first-time success, they are repeating this event, with the next Chef in the Garden dinner on May 3rd. Just in time for beautiful spring produce! Click here for tickets!

I am falling in love with all that it means to get to know my farmers.

There are so many more photographs from that beautiful experience. Order a copy of the magazine here to see it in print! As I said earlier there is a larger project underway, so with any luck you will have a chance to see the spectrum of amazing images all together. I'll keep you posted!

And now for the giveaway!!! 

My friend Sweet Paul, *just* released his wonderful new book, Eat & Make: Charming Recipes + Kitchen Crafts You Will Love, and he has offered a SIGNED COPY to one lucky reader of this blog. We have had a great time making beautiful work together over the years, and so I know firsthand how much love he poured into the making of this book. I hope you will enjoy it every bit as much as he had fun producing it.

In order to qualify for the giveaway, follow me in my daily fun over at Instagram. Then leave a comment here: tell me what fun or delicious thing you are especially looking forward to as we finally revel in spring. Please include a link for contact should you win! Due to mailing rates, this giveaway is only eligible to residents in the continental United States, though I LOVE ALL my readers! Cut-off to qualify is April 20th, at 11:59 EST. I will announce the winner the week following…. so stay tuned!!!

Very soon I'll post more great projects that are now complete. I feel incredibly grateful for the community sprouting up everywhere and the gorgeous stories I am taking part in to tell. Have a beautiful weekend!

Sausage-Making with Birmingham Mag and Five Fab Recipes at Food52

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

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

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….

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.