Sep 18, 2012

Want to share that food photo? Put your delectable best foot forward.

Jon Edwards


Ever look at a food photo and wonder why the dish looks so irresistible? Peering at that image, you can almost smell the delectability. You can nearly taste the flavors and feel the texture. Most likely a food stylist worked hard to make that photo draw you in.

In her book "The Food Stylist's Handbook" (Gibbs Smith, $50), acclaimed stylist Denise Vivaldo shares tips and secrets of the trade. The book is packed with information for readers who want a career as a food stylist, or for those with a desire to create mouthwatering photos for their blogs or to share with friends on Facebook.

Click here to enjoy the article in its entirety.

Sep 13, 2012

Style Your Rosh Hashanah Table Like A Pro

Katherine Martinelli

It’s the start of chag season, and over the next few months our tables will be filled with food and surrounded by friends and family. But some of the classic dishes (you know the ones – think brisket, sweet and sour meatballs, and honey cake) can look drab, even when prepared by the most skilled home cooks. As comforting and delicious as Bubby’s cooking is, sometimes it can all get a little, well, brown. This year we turned to food styling pros for some holiday table tips...

...When it comes to plating your meal, don’t go overboard. “Keeping your plate simple is the first step to a beautiful presentation,” instructs Denise Vivaldo, culinary consultant and author of “The Food Stylist’s Handbook”. “Too much food on the plate and your guests won’t know what they’re looking at.”

Click here to enjoy the post in its entirety. May this be your most beautiful holiday season!

Sep 11, 2012

Huffington Post: I Feel Bad For My Vagina

Denise in the Canadian canola fields.


I happen to love my vagina. We have been through thick and thin together. The great, the good, the average and the occasional nights we never speak of. Ever. 

Now that we are 60, which is the new 40, we both feel we have a lot of great years ahead of us. We love being older and wiser. We love being a wife, a boss, a woman. We pay our taxes. We are good citizens. It seems only right that we be in charge of our own life, because my vagina and me, we belong to each other and nobody else. 

Click here to enjoy the post in its entirety and please leave a comment there if so moved!


Photo courtesy of CanolaInfo.org

Sep 10, 2012

Why I Love Camp Blogaway


May 24-26 (Memorial Weekend), I will be speaking at Camp Blogaway for the third consecutive year. I love it. I love the community it builds. I love seeing brand new food bloggers find their voice. I love seeing seasoned bloggers thrive and achieve their goals, whatever they may be.

In its fifth year, nestled in the mountains, Blogaway is a REAL camp experience, except you have nice, clean cabins with nice, clean bathrooms and hot showers. Just like summer camp, bonds form quickly and are lasting. Blogging is solitary work, and I've found attending this conference makes me feel like I'm a part of something much bigger. I find it incredibly inspiring and I hope to see you there!

Click here to learn more.

Sep 5, 2012

Roasted Balsamic Chicken

 


I love to make this tangy chicken and serve it with oven-roasted fingerling potatoes and a glass of Pinot Grigio. I used to make this for my favorite plus-sized funny guy, the wonderful Mr. Dom DeLuise.  He had a huge appetite for life, laughter and his family. He loved sharing his stories of old Hollywood and I loved to listen.

 

Roasted Balsamic Chicken


Helpful Hint: Feel free to add or substitute with any part of the chicken, or go crazy and roast a whole chicken!  Depending on its size, cooking time will be between 1-2 1/2 hours.  Just insert a meat thermometer into the thickest part of the thigh and make sure your bird is 165 degrees F.


Serves 6

3/4 cup olive oil
3/4 cup balsamic vinegar
6 cloves garlic
1 large yellow onion, chopped
2 Tbsp rosemary, chopped
2 Tbsp flat-leaf parsley, chopped
2 tsp salt
2 tsp freshly ground black pepper
6 bone-in skin-on chicken breasts
2 cups reduced sodium chicken broth
2 tsp granulated sugar

Preheat oven to 375 degrees.

Whisk together oil, vinegar, garlic, onion, rosemary, parsley, salt and pepper in a medium bowl. Add chicken, turning to coat all sides. Cover and refrigerate for at least 2 hours or overnight, turning once.

Remove chicken from marinade. Strain marinade and reserve. Place chicken on prepared baking sheet, skin side up.

Roast chicken in preheated oven for about 35 minutes or until chicken is no longer pink inside and a meat thermometer inserted in the thickest part registers 165 degrees.

Meanwhile, in a medium saucepan, combine reserved marinade, stock and sugar, bring to a boil over high heat. Reduce heat to medium-high and boil for about 10 minutes or until reduced by half.

Spoon sauce over chicken and serve hot.

Recipe courtesy of TheEntertaining Encyclopedia, Robert Rose Publishing