I’m happy to have written and photographed my first feature article for Edible Baja Arizona Magazine that includes a bunch of my super easy summer recipes inspired by Sonoran food classics, including these baked Carne Asada Tostadas with guacamole and pickled red onions. Here’s the link: http://ediblebajaarizona.com/sonoran-101
It’s getting hot out there folks! Get my super easy summertime frozen fruit recipes and see my latest food photographs for Refinery29, including the World’s Easiest One Ingredient Frozen Watermelon Pops. This recipe is also featured on Good Morning America’s website as part of their Take Back the Beach segment.
My latest article for Food Network was sponsored by the folks at Lipton Tea, who asked me to come up with some new ways to flavor ice tea. Bold flavors and unique flavor combinations are the new wave of iced teas creations this summer. Here’s how to dress up pitchers of plain tea with a myriad of fresh add-ins like sweet berries, fragrant herbs, tart citrus and more including cocktails, shrubs and sweet tea options.
Learn how to eat a cactus. Kathy Gunst was on NPR‘s Here & Now on May 19th talking about prickly pear cactus and my recipe for Nopalitos Salad. Listen to the broadcast on the Here & Now website, and get the recipe.
Several of my photographs are included in, “Great American Eating Experiences: Local Specialties, Favorite Restaurants, Food Festivals, Diners, Roadside Stands, and More is a guide to favorite local food across the U.S.”, a new book from National Geographic. The images are also featured in an online regional guide dishes at NatGeo.com.
Above, is a photo of fry sauce, and below is gooey butter cake.
I talked with the fine folks at Natural Awakenings Magazine about food photography, creativity in the kitchen, and healthy eating – Sonoran style. Read all about it here: http://www.naturaltucson.com/TUCS/March-2016/Jackies-Happy-Plate
Nothing says, “It’s party time” like beverages with fancy looking decorated rims! Dip, dunk and swirl your way to a festive holiday celebration with my 10 ideas for decking out your glassware for the holidays. The melting hard candy drink rim pictured uses the same technique as candy apples. It pairs well with whisky, bourbon or tequila cocktails. You can see more of my ideas and photographs at FoodNetwork.com.
A salty, spicy spice blend made with Vegetarian bacon bits line the rims of a Bloody Mary.
Toasted Marshmallow fluff rimming a mug of hot chocolate and topped with whipped cream and chocolate chips.
Refinery29 asked me to develop and photograph 10 recipes for comfort foods made with just two ingredients. Pictured above are crispy little appetizers made with only Parmesan cheese and pepperoni. You can see the rest here.
My two-ingredient beer and cheddar dip for quick and easy snacking. Serve it with pretzels.
The only ingredients you need to make pancakes.
My marvelous microwave mug meals in mere minutes. For Refinery29. Pictured above is my photo of a bacon cheeseburger made in a mug in less than 5 minutes! It’s a miracle!
Easy microwave chicken pot pie you can make in a mug in minutes.
black pasta carbonara with exotic beech mushrooms.
To help us carbo-load for the long trek through the neighborhood every Halloween, my mother would prepare her standard pre-trick-or-treating meal of Kraft’s boxed spaghetti dinner. We loved it.
These days, I’ve upgraded the tradition with a homemade pasta recipe. This spaghetti carbonara recipe is almost as easy to throw together as a boxed mix. And while the black pasta is much spookier looking, it’s still elegant enough to serve at a Halloween-themed adult dinner party.
Get the recipe at Random House’s Tastebook Blog.
black on black food photography of a stack of black bean pasta.
Exotic beech mushrooms