- 3 Ways to Make Vegan Dishes Feel Like a Meal
- Easy Meals from a Recipe Goddess
- My Name is Yeh, on Eating in North Dakota
- 5 Ways to Live a Champagne Lifestyle on a Beer Budget
- Delightful Crumb on Her Obsession with Ordinary Cake
- Princess Tofu’s Secret to Awesome Vegetarian Food
- Why Girl Versus Dough Loves Loaded Baked Potato Bread
- Mimi Thorisson is the Young Chatelaine of Bordeaux
- Finally, We Spotlight a Guy
- How to Make Your Food Cute: Tips from I Am A Food Blog
Here, the blogs you should be reading right now with recipes and tips from their creators.
The Blog: Melissa Coleman of The Faux Martha mixes awesome cooking tips with accessible vegetarian recipes.
I love your “tip of the week” rubric. What are some of your favorites that you now use often in your own kitchen?
I use most of the tips on a weekly basis. Right this very minute I have green onions regrowing on my counter and cilantro sitting in water underneath a plastic bag in my fridge, creating a mini greenhouse. But my favorite tip, the one that got this “Tip of the Week” thing started, is dip your measuring utensil in oil or butter before measuring out honey. It'll release without leaving half the honey on the utensil.
You are half of Wooden Spoons Kitchen, helping bloggers design their sites. What's the biggest piece of advice you give the people who come to you?
My biggest piece of advice (that I so often need as well) is—be yourself. It's easy, almost natural, to mimic those you look up to. That's fine for awhile. But long term—develop and stay true to your unique voice and style. It doesn't happen overnight. Create. Create a lot and see what sticks.
What inspires your work as a graphic designer?
Food. Before the conception of Wooden Spoons Kitchen, I dreamt of merging my two loves—food and design. It seemed like an unreasonable pipe dream, until one day I met Erin over coffee and our little business was born.
What ingredients are you super excited about right now?
Sarah Kieffer, from The Vanilla Bean Blog, has me turned on to cocoa nibs. I hadn't heard or tried them before seeing them pop up in her Instagram feed here and there. A couple bags later, I'm addicted. They seem to make their way onto my oatmeal every morning. Kathryne, from Cookie and Kate, has me turned on to Delicata squash. Sliced thin and roasted with olive oil and sea salt, oh my gosh, it almost tastes like a french fry.
Kristin Donnelly is a former Food & Wine editor and cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.