food writer

White and Red Menudo with all of the Fixings from Teresa's Mosia

I’ve written and photographed a guide on what to eat in Arizona for the Food Network. “Grub in the Grand Canyon State: The Best Things to Eat in Arizona,” features 29 of the the most iconic dishes across the state.  

Though Arizona is geographically and culturally diverse, there are many dishes that signify the state not only to its residents, but also to outsiders looking in. I photographed all of the food in Tucson with links to best places to find each dish in Phoenix, Scottsdale and the rest of northern and southern Arizona as well.  Pictured above are bowls of white and red menudo. Below is the the combo plato from Cafe Poca Cosa. Combo plate from Cafe Poca Cosa in Tucson, Arizona.

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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

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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.

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Hard Candy Drink Rim

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. Fun holiday drink rim ideas and photography by Jackie Alpers for the 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 whpped cream and chocolate chips.

Toasted Marshmallow fluff rimming a mug of hot chocolate and topped with whipped cream and chocolate chips.

 

 

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Bagel Improv Sundae

“The most creative and inventive snacks are the result of mastering the art of improv” – me quoting me! Read the article I wrote for The Kitchn. The improv snack pictured is a bagel sundae topped with hot fudge, caramel sauce, popcorn, Raisinettes, whipped cream, cherries and of course sprinkles. There are also links to two original recipes I developed for The Kitchn’s Snack Week.

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I am thrilled to be a part of First Lady Michelle Obama‘s ‪#‎GimmeFive‬ challenge to explore healthy living and lifestyle choices. Refinery29 asked me to create 5 easy avocado recipes with 5 ingredients each. Here they are: http://www.refinery29.com/easy-avocado-recipes

 

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Easter Cake Decorated with Peeps and Jelly Beans

There’s a Peeps extravaganza going on over at the Food Network just in time for Easter. I came up with 8 party ready ideas featuring everyone’s favorite sugar coated marshmallow candy.  The Peeps Bunny King cake is shown above.

Below are the Peeps brownie bottomed terrariums:

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Eventually these Peeps will become Peeps infused Vodka. Click on the photos to learn more.

Peeps infused Vodka

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easy roasted baby carrots

Super easy, family friendly, roasted baby carrots for the Food Network. One of my 14 Tasty Ways to Use Up a Bag of Baby Carrots. Get the recipe and read the rest here.

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I have two features in this month’s Edible Baja Arizona Magazine. For “The Plate” I selected and photographed four local dishes that should never be taken off of the menu. The Mexican street corn at NOX and the Charcuterie plate at Zona 78 are two of my picks. Visit the Edible Baja website to read the article and see the rest.

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Haile Thomas is an 11 year old chef who has been honored by Michele Obama’s “Let’s Move” campaign at the White House for her efforts to teach kids about healthy eating. I photographed three of the young chef’s healthy recipes for her column, “Halie’s Swaps”.

Halie’s Vegan Breakfast Wrap
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Go beyond the cowboy steaks and traditional Mexican fare – here are my 11 must try dishes that showcase the best food in Phoenix, Arizona, written and photographed for the Food Network.

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I’m  a guest writer/photographer for heart-stoppingly beautiful new magazine about rural culture, Broadway+Thresher. Here’s a link to the article, featuring my photos and the recipe I developed for “Fennel, Blue Cheese & Spanish Chorizo Mini Pizzas”: http://broadwayandthresher.com/food-and-drink/2012/10/15/forage-for-fennel-bleu-cheese-and-chorizo-pizza

Food photo by Jackie Alpers of mini blue cheese and fennel pizzas

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