If you love cooking blogs this post will not give you anymore information than you already know, probably. But if you aren’t so astute in finding good cooking blogs then read on. What do you get when you add a former city girl, who falls in love with a cowboy, moves to a ranch, has kids and home-schools? You get a very unique person and a great blog called The Pioneer Woman. Ree Drummond shows that blogging perseverance, a love of food, photography, combined with an interesting perspective creates reading necessity. Her blog is for everyone, the foodie, photographer, home renovator, home-school teacher, gardener and general lover of life. The Pioneer Woman is a pioneer. Who knew all those different interests could make such a great, informative and aesthetically pleasing blog. It makes me want to leave city life every time I visit The Pioneer Woman.
Tag Archives: food blogging
A food writer and foodie who doesn’t cook? Well, that’s something to blog about.
I have to admit I have never heard of a food writer who does not cook. To be quite honest I have never heard of a foodie who doesn’t cook. Equally as puzzling, I have never heard of a food writer who is a foodie who doesn’t cook but video blogs “cooking.” But there is a first time for everything. Based on your pure bewilderment you should visit Amy Blogs Chow. I guarantee based on pure enjoyment you’ll stay, and be a frequent visitor. Ms. Cao has taken her weakness…cooking, and the obviousness of YouTube, and has created a series called Stupidly Simple Snacks. She makes indoor s’mores, and candied cashews all within a matter of minutes . They are quick, easy, & simple. But don’t be fooled these are not Food Network quality looking snacks (in fact I remember s’mores being more melted). But Ms. Cao’s videos and presentation are as cute as Ms. Cao. You won’t be able to help but chuckle, in a very good way. I happen to become of follower of Ms. Cao on Twitter due to her equally witty posts, so you may want to catch her there too. Either way, you should see how Amy Blogs Chow.
Post of the day-Zen Can Cook, October 18, 2009
White Truffle & Hazelnut Macarons (Macaron Truffe Blanche et Noisette du Piedmont)
I am captivated by baked goods. In fact my husband has said to me on many occasion: “You’ll lose your fortune to baked goods.” True indeed, especially this one. Now when Mr. Zen Chef (the blogger) says: “To be perfectly honest, you have to be a little bit nutty to even consider making these macarons. Fresh white truffles cost a bundle but was it worth using the precious in a macaron?” I am captivated- not only by the picture of this delicacy, but by its acknowledged monetary exclusivity. I must make them. I must blog about them. I must share them with the world. Even the Zen Chef’s commentator , Jen, who stated: “at $4500 a pound at my black market source in LA and the fact that the macaron has managed to best me 5 times now, I’m thinking this is one of the posts that I just enjoy gazing at. beautiful!”-can’t even scare me. I have to try to make them. So should you. So this weekend I will be searching out the expensive Alba Truffle (I’ll practice my macaron making first before adding the truffle) because when provided a golden opportunity one must take it.
Follow my quest for Macaron Truffe Blanche et Noisette du Piedmont on Twitter.
I Know What they Had for Dinner Last Night, and it Looked Good: but Receipes Usually not Included
What can I say about food? For starters, it’s present during all momentous occasions, good and bad. It makes you feel good when you have the “mean reds” (as stated by Holly Golightly in Breakfast at Tiffany’s)…which reminds me, it’s referenced in classic movies. It’s great to eat, and fun to make. More importantly, we have to have it everyday. Because we have to have food every day, it’s easy to get lazy about the time, quality and quantity of our food. However, Last Night’s Dinner reminds us that good food does not have to take a lot of time. Quality of our food does not have to be the sacrificial lamb. The better the food the less quantity of it we need. Ms. Jennifer Hess has created a delightful blog with an refreshing bent, which is simply showcasing good food she and her husband have for dinner. Unlike other food blogs, providing recipes is not a prerequisite to posting on Last Night’s Dinner.
More of Last Night’s Dinner
Mostly Italian southern style
I love Italian food. Sometimes I feel guilty for loving Italian food because of the bum rap it’s been given by our carbohydrate obsessed culture. But if carbs lead to weight gain, then why was it that I only saw and met skinny people while in Italy? So bum rap be damned! I believe this is how Ms. Jones, an American southern bell and the creator of bell’alimento probably feels. Not only has she created a blog that gives homage most of the time to the Italian art, but she has created many of the dishes herself. We, the viewer, can’t help but want to make and dig in to these lovely creations because her photography serves as a visual aperitif to the cooking process. She goes a few steps further by also providing what she calls “Rants Raves and Reviews” of Italian restaurants and products. While bell’alimento appears to be a relatively new blog (and who am I to discriminate against new blogs) the web design is great. Plus it has the organizational prowess that any food site should have (just find recipes under the offered categories), and she posts every other day. So give the newbie with the quaint commentary a chance, especially if you like beautiful food (the meaning of bell’alimento in Italian).
Why I’m Smitten with this Kitchen
Once upon a time in the About section of Smitten Kitchen Deb Perelman discussed with insightful wit her decided cooking endeavors in her small Brooklyn apartment (if I recall correctly). The results of said endeavors being chronicled in her blog…not only via recipe and commentary, but also via magnificent photos taken by her husband Alex (camera make & model use included). Boy have times changed. Don’t get me wrong. This site still offers delicious dishes (which I have cooked on many of an occasion), beautiful photography, and Ms. Perelman’s wit. Furthermore, it offers helpful measuring conversions for you non-Americans (or Americans). It also provides a way to browse by food Topics (which is to the left of the site under Resources). Granted, Smitten Kitchen does not have the organizational prowess of 101 Cookbooks, but it can work nonetheless. Now getting back to that “Boy have times changed” comment. Given Smitten Kitchen’s meteoric rise in popularity it has lost a bit of its relatable appeal to Ms. Perelman as noticed in the About section, and the site has added more advertising, but not nearly as much as other sites. Regardless, change is good…I’m just waxing nostalgic about seeming inconsequentials. Please be aware these changes never made me once contemplate taking Smitten Kitchen out of my repertoire of great cooking sites. It is in a nutshell, delicious.
Why 101 Cookbooks Should be Your On-line Cooking Source
I stumbled on 101 Cookbooks over a year ago. I wish I could say I saw the potential in this unknown “cooking journal” as she calls it (is “cooking journal” code for “blog”). But alas I can’t. Potential I saw, yes, unknown…well not quite. This on-line cooking journal has won awards and been written about in the New York Times and in the Telegraph.co.uk to name a few, and rightfully so. Ms. Swanson has created such a delectable assortment of healthy vegetarian, good tasting recipes that you want to try them all. How do I know this? Her pictures are magnificient (must be her photographer background) and her recipes are good (based on actually having cooked them for a myself and my fiance a self described “lover of all things meat”). While Ms. Swanson does not provide recipes on a daily basis she post frequently enough during a week (at least three times) that you will never run out of material. Here is the best part about her site (besides the good tasting recipes, the visual appeal, and constant material…whoa talk about perfectionism) it’s the organization. You can look up any recipe via category (like: soups, drinks, gluten free) or via ingredient. I’m getting excited just thinking about it. Which reminds me…dinner is coming up, I’ve got no idea what to cook…I’ll find something from 101 Cookbooks because when it comes to cooking journals this one is one of the best.