Recipes

Vegetarian Chili with Fresh Roasted Chilies- Memories from a Veg Head

February 7, 2012
vegetarian chili recipe

Memories from my vegetarian days were coming back and reminded me of my college years. In fact, my days of being vegetarian lasted till not long ago, 2008. For 19 years, I lived a meatless life where I nourished my days with vegetables, tofu, legumes and occasional dairy products. Then I stumbled upon what was called a “food blog” and I slowly started eating meat again, leaving behind my nearly two decades of eating meat free.

I’ve been missing those vegetarian days, where I was often called a “veg head” by my circle of carnivores and herbivores. It never bothered »

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A Week of Cookbook Shooting and Spicy Sriracha Garlic Knots

February 2, 2012
spicy garlic knots

This has been an incredible week at the Steamy Kitchen Compound/Resort/Farm/Retreat. Home. Diane and I red-eyed a flight across the country on Sunday night, arriving with the sunrise on Monday. Jaden is in the process of her next fantabulous cookbook and we came in for the week to help her power through a section of the photography. We rounded out the team with Jenna from Eat, Live, Run to complete our shooting posse.
This week flew by. Jenna and I prepped, seared, and sliced away in the kitchen while Diane and Jaden sistered up in Jaden’s studio to finish styling »

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Shredded Pork Banh Mi Bites- A Take on Tapas

January 15, 2012
Vietnamese Banh Mi Sandwich Recipe

Too much of a good thing is certainly possible. Take for example, my favorite sandwich in the world, Vietnamese Banh Mi. But wait, before you blame me for being biased (you’re absolutely right anyways), allow me to clarify a few things about my subjective love of this sandwich.

Yes, I’m Viet-Nam born, am Vietnamese at heart, and grew up eating banh mi for as long as I can remember when I started chewing solid foods. I often took this sandwich for granted as a grade school kid and was often embarrassed about taking it into my school lunch bag for »

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Bacon Potatoes au Gratin & more recipes on Cooking Channel

December 27, 2011
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One of the best jobs in the world is doing what you love. It doesn’t really matter what it is, as long as you love doing it. For us, working with food and wonderful people devoted to their craft of feeding, cooking and creating in the kitchen keeps us satisfied and happy. The folks over at Cooking Channel are a fine example of dedicated, passionate individuals who love and care about food to the tenth degree.

We were super thrilled to be asked by Cooking Channel to contribute some recipes and photography to their blog, Devour. Working with the Cooking »

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Curry Chicken Wings

December 18, 2011
Curried Chicken Wings

Thanksgiving. Post-Thanksgiving stupor. Holiday parties. Travel. Shopping. Gift-giving cooking. Post office purgatory. Christmas. New Years. Visiting family and friends. Bowl game parties. NFL game gatherings. With all of this thrown on top of everyday life, as the cooks in our clans it isn’t surprising most of us feel like we just got Gronked.

Yet most of us wouldn’t trade it for the world. For some, cooking in the kitchen is a chore, yet for most of us, it is one of the best places in the world. A place where we pour our hearts and souls into the food to bring a »

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Girl Hunter Promo Video & Buttermilk Fried Rabbit Recipe

December 12, 2011
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This past Summer we traveled to Texas to film Georgia Pellegrini’s promo video for her new book, Girl Hunter. We were thrilled to be able to have the opportunity to work with Georgia. Have you heard of Georgia and her accomplishments or visited her site? If not, you should, she is amazing.

Georgia graduated from Harvard and worked in finance at Lehman Brothers in New York City. But something drew her to food and so she left finance and entered culinary school at The French Culinary Institute in New York City, where she graduated at the top of her class. »

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Shaved Brussels Sprouts Slaw with Bacon

November 30, 2011
Brussels Sprouts Slaw Recipe

Hope you all had a wonderful Thanksgiving full of belly happy food that put you in a coma for a few hours. What’s a Thanksgiving without the typical surrender shout of “Omg, I ate too much I couldn’t help myself”? Normally every year we’ll indulge and look forward having a few days of extra left overs to nosh on. But this year we were so disciplined about how much we ate that we didn’t even have any left overs. Believe it or not, it’s true.

We spent our holiday up in San Francisco with family and had to drive back »

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Curried Smashed Potatoes – Crispy Addictions

November 21, 2011
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Smashed Potatoes. Not mashed. Cooked whole, smashed to flatten and crack, then seared on a pan to crisp up. It is our favorite way to have a good potato, and that’s saying a lot considering how much comfort and love we have for the almighty tuber.

Smashed potatoes have been around for quite a while, but for us our exposure and love of smashed potatoes comes from some of our favorite ladies in the kitchen. Cristina Ferrare fixed us up a batch for her cookbook we photographed, A Big Bowl of Love. Then made them again for the cover shoot »

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“Sweet Confections” book we photographed & Pina Colada Truffles Recipe

November 19, 2011
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Sometimes a sweet treat is all it takes to boost the spirit. We know this well, the power of a great piece of candy to make us feel like a kid again. Normally, we don’t eat much candy but when fresh, homemade candy is put in front of us, we’re definitely ready to indulge.

Last year we were asked to photograph and style Sweet Confections candy cookbook written by amazing Nina Wanat. The 5 day shoot was such a treat to be surrounded by homemade candies, all made with love by Nina. You can read her interview from Lark Books »

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Roasted Delicata Squash and Travel Induced Re-Awakening

November 13, 2011
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Re-Awakened. That’s how I would describe the aftermath of traveling.

Even as aware as we try to be at home, it is easy to fall into our routines. We tend to focus on the familiar and filter out the rest. There is comfort and warmth in the familiar. However sometimes something exceptional is right under our noses and we never notice.

Yet when we travel, our senses are alive. Everything seems fresh and new. We seek out the different and exceptional. The heart and eyes are open at nearly every moment, ready for discovery. And after we get home from »

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