Welcome to Food Blog Forum! At last, our project with Jaden Hair of SteamyKitchen.com is out of the bag! We’re proud to announce a brand new site that we’ve been working on called Food Blog Forum.
Both Jaden and us get many emails a day from readers asking for tips and advice regarding all things related to food blogging. We decided to team up and start a website where we can share and help as many food bloggers as we can regarding topics of food photography, food blog technology, social media and monetization. We wanted to be able to reach as many bloggers as we can who are struggling with basic blogging workflow and best of all, we wanted to create a community where everyone can help one another out.
We feel that everyone in the blogging community has something valuable to share and FoodBlogForum is the perfect community for everyone to gather in one place and support one another.
I think by now we’ve established that we like brussels sprouts. Between the balsamic roasted brussels sprouts recipe, the baked brussels sprouts with parmesan, and the curried brussels sprouts we have converted more than a few doubters to joys of this little cabbage-esque vegetable. It is one of our favorite rough-ages and over the years we’ve come up with recipes that allow these little bundles of goodness to shine and be enjoyed by many. Recently we’ve been preparing it in a way which makes everything better. Braised with bacon.
This is why we love late Winter/early Spring in southern California—–> Blood Oranges! It’s blood orange recipe season and our trees dropping their fruit is our signal that it’s time to eat or drink those precious blood oranges or else lose the precious stash to the squirrels. Oh, those darn squirrels love our citrus and we’ll be damned if they get a hold of all those blood oranges before we do. It’s time to drink!
We’ve succomb to the fact that our garden will never have enough fruit trees. Three years ago when we finished much of the main plantings, we thought we were finished with any more new additions of trees, but every time we visit a nursery, we’re overwhelmed with new gardening ideas. Now, we never seem to be able to leave the nursery empty handed. The truck always seems to have a new garden addition waiting in the back of the bed. It’s always so exciting to bring home a new fruit tree. It’s like bringing home a new puppy!
We were talking to a friend about radish recipes and she swore up and down that the only way to eat radishes was raw, crunchy and fresh. There was no other option to eating radishes, raw was it, she declared. She’s a great gardener, cook and mom. Her dedication to family, food and a healthy lifestyle is admirable. We wish we could be like her when we grow up. But she’s wrong.
We don’t often argue about food, knowing that everyone has their own tastes and preferences, however we had to disagree…
Our biggest apologies to all you friends who are still frozen under snow or drenched with rain. This post isn’t to gloat about our wonderful sunshine and blue skies, but rather, it’s about reminding you to enjoy eating your beet greens. Although, it doesn’t hurt to brag about our warm weather to you all cause it could warm-up you cold weather folks a bit! (but if you’re an outstanding tele-skier like Jen Yu, then you’ll want to be buried under snow!)
When spring arrives (like right now for us), or soon to arrive,…
The leaning tower of pork belly banh mi: not for the light hearted
I’m not a comedian, nor was I trying to be one when I spoke frankly about my mother’s Nail shop cooking escapades. Like I’ve always said, my mother is a culinary fool, a manic of a woman who lives to feed her family of 6 kids and our extended family of neighborhood friends. She’s been known to get even more carried away and feed her nail shop clients homemade noodles and fish sauce while they’re getting their pedicures.
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We’re proud to be hosting a writing workshop led by Amy Scattergood, a seasoned food editor and writer! Food blogs are exploding on the internet and there are many bloggers who want to be able to hone in on their food writing skills. This small, intimate workshop is the perfect class to learn the tools of the trade & expand on the creative and technical side of food writing. The location is in a photography studio in the arts district of downtown Los Angeles that’s full of creative energy to get those writing juices flowing. It’s guaranteed to be a…
Valentines week is here to spoil every sweetheart in your life who is deserving of some chocolate love. A little whipped cream, strawberries and huge dollop of silky chocolate mousse says it all to show you care. We’ve already started celebrating and this sweet treat never gets dull. In fact, it’s a little too easy to eat and don’t be surprised if you inhaled a huge bowl of this chocolate mousse in less than a minute!
Chocolate mousse is luscious. The soft, billowy, creamy texture given to chocolate by folding in whipped cream and…
We should all take a break from our hectic lives and rejoice more with family at Sunday supper. It’s a perfect weekly occasion to gather up the family, wind down with a wholesome meal and enjoy one anothers company. Often times we all get so busy to have a dinner together as a family, and it takes a little more effort and reminder to realize how wonderful it is to gather around the dinner table with our family and friends.
I’m guilty and fessing up to the fact that I often drown my salads in dressing. Simple, crisp and fresh salads are my favorite ways to eat greens, sans all the complicated toppings. The extra toppings often get in the way of my favorite greens. But to contradict myself in a bowl of lettuce, I’ll often plunge the delicate leaves in a bath of oil and vinegar, suffocating my salad in excess dressing. Bad me, bad.
We’ve been on a bit of a Meyer Lemon kick lately. First we had the Meyer Lemon Margaritas and now we’re inundating everyone with a Meyer lemon bar recipe.
“What the hell?” you may ask. ”Are these bastards just out to torture the population still stuck in the snow?”
We can be a bit bratty, but the main reason behind all of the Meyer lemon recipes is that our tree is laden and we’ve let the fruit sit to the point where they are all starting to drop. As if that weren’t…
