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The Year In Food » Fine Seasonal Eating

The Year In Food » Fine Seasonal Eating
The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.I'm a photographer and food blogger based in San Francisco, CA, currently at work on my first cookbook with Ten Speed, Vibrant. You can find me regularly at the Etsy blog and bonappetit.com.The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.I'm available for freelance work; you can find my portfolio here. Contact me at hello(at)theyearinfood(dot)com.

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The Bitten Word: About The Bitten Word Hi there! Thanks for stopping by TheBittenWord.com! We're Zach and Clay, and we cook recipes from monthly food magazines. Ten Things You Should Know About This Site Local Milk Recipes springsummerwinterfalltravels sweetsavorylibationssnacksgatherings breakfastlunchdinnerdessertliving Spring

Saffron Lane :: Seasonal Food, Celebration + Life Welcome to Saffron Lane, a blog dedicated to seasonal food, celebration and life. I'm Elizabeth, a chef, food writer, recipe developer and food stylist.My culinary career began at an early age. While other ten-year-olds were setting up lemonade stands, I was meticulously crafting gourmet chocolates and picking fresh berries from the backyard (to pair with them, of course) for my stand. Among the many lessons that summer, I learned that chocolate doesn't sell very well after hours melting in the sun, no matter how great it tastes.Raised in a passionate family full of inspired cooks and culinary entrepreneurs, food was always the focal point at family get-togethers.

Smoked Mackerel Salad By Vicky in Salad 4 Comments Tags: almonds , Mackerel , oranges , radishes I love smoked mackerel. It’s such a great fish, readily available and with the added bonus of being very good for you. I think some people find its flavour a bit too strong, so I created this salad which I think balances out the strong fishy flavour with some other great tastes. It’s best to prepare all the elements first and then assemble just before serving so that everything stays crunchy and fresh. I used segments of orange, but this salad would work equally well with slivers of grapefruit. Golubka Kitchen Hello and Welcome, My name is Anya Kassoff. Golubka is a place where I share my ideas about tasty and nourishing cooking. I’ve always loved experimenting in the kitchen, and making dishes that are not only delicious but also beneficial to our health excites me to no end.

Healthy dinners for less than $2/person If you’ve ever found yourself buying clothes just because they’re cheap, or if shopping itself has become a form of entertainment for you, I’ve got a proposal: The next time you buy something, spend a whole lot on it. Enough that it makes you sweat a little. The point is to make you pause and ask yourself, “How much do I really want this?” In the US and much of the industrialized world, cheap clothes are everywhere. At any fast-fashion chain store, you’ll find piles upon piles of jeans that cost less than $20. The problem is, all that low-cost clothing is produced, sold, and finally discarded in mass quantities, which has serious consequences for the environment, the workers paid poorly to make them, and even the mental well-being of the people buying them.

Homemade Hot Sauce! Some of us are hot sauce people. I hear the other some of us say that it “takes over” and “burns” and all that nonsense. Clearly, I am hot sauce person. It’s actually rather disconcerting how much so sometimes. Sriracha on my salads disconcerting. But I know I’m not alone in this. About the Perennial Plate The Perennial Plate is a 2013 James Beard Award winning online weekly documentary series dedicated to socially responsible and adventurous eating. Chef and Activist, Daniel Klein and Filmmaker Mirra Fine are traveling the world exploring the wonders, complexities and stories behind the ever more connected global food system. Season One took place over a calendar year in Minnesota where every Monday for 52 weeks, the duo released short films that followed the culinary, agricultural and hunting explorations of Daniel Klein. In Season Two, Klein and Fine traveled across America, taking the viewer on a journey to appreciate and understand where good food comes from and how to enjoy it.

What to Eat When You Have No Food When You've Got Eggs... Hana Jakobs 16. ...and cheese.

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