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.
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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
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My cookbook, Sprinkles!: Recipes and Ideas for Rainbowlicious Desserts has been translated to French!
The awesome new French title is, “Desserts multicolores – Recettes et idées pour des desserts colorés et délicieux” (Yeah, I know the photo above is a little too blurry to read.)
Get your copy in French today.
Here’s the synopsis, in French, obviously.
Voici un guide pour cuisiner de délicieux desserts multicolores avec des nonpareilles (petites perles de sucre). Vous pouvez évidemment les parsemer sur des gâteaux et des tartes, mais saviez-vous que vous pouvez les incorporer aux gaufres, les «broder» sur des biscuits et les congeler en délicieux bâtonnets glacés ? Vous trouverez dans ce livre des dizaines de recettes créatives, colorées et super amusantes, en plus de projets rapides et faciles à réaliser (idéal pour les jeunes enfants), et des cadeaux comestibles parfaitement festifs. Apprenez comment colorer votre propre sucre scintillant, mélanger des nonpareilles pour givrer les cocktails, et même faire vos propres nonpareilles maison. “Desserts multicolores” offre des recettes étape par étape pour rendre le monde plus doux et plus scintillant. Vous découvrirez des sections telles que : Vous aurez aussi accès à un guide d’identification des nonpareilles (pour connaître la différence entre les confettis et les perles), des recettes de nonpareilles maison et des trucs et conseils pour décorer comme un pro.
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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.
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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.
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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.
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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
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This non-alcoholic version of sangria incorporates grilled fruit for a smoky/spicy summer quencher. The contrast of the grill marks on the colorful fruit make for a stunning visual display, so be sure to serve this in a large glass pitchers or several smaller glass carafes.
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Sprinkles elevate an everyday dessert like this simple chocolate mousse into something special. Glittery red cinnamon sugar and vanilla mini marshmallow bits add a kick of flavor, while the subtle color of these pretty blue jimmies comes from natural dyes. So sprinkle without abandon and make even everyday celebrations sparkle like it’s the 4th of July.
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Store bought pound-cake was a weeknight dessert staple when I was growing up, and it’s still got a strong presence in the grocery store’s freezer section. What I like best about it is that it’s sturdy, but not too sweet, making it a good base for creative elaboration. I came up with 10 ways to fancy-up store bought pound cake for my latest FoodNetwork.com article. I ate a couple of slices plain along the way, for old time’s sake.
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