I kind of secretly love when the weather suddenly changes and there is an icy cold nip in the air. I love wrapping up and going for walks in the park and watching the crispy golden leaves drop slowly to the ground. It’s a time for warm inviting fires and hot nourishing comfort food.
For the second day of the IFBC I focused on the photography workshops with Andrew Scrivani. Andrew has been working in the food photography industry for years, and he is both charming and generous with his time and information. Food porn is a very popular subject for us food bloggers and we oohed and ahhed over photos of …
Things have been a little busy here at chez Stasty, as we have moved into a new house. This time last year I was packing my things for the move to America and this September I packed our things ‘again’ to move into our new home.
There is something mesmerizing about chocolate ganache. When I made it the other day, I fell into a kind of trance. Dark chocolate and warm cream slowly melting together creates the most amazingly delicious smell. The more the chocolate melts, the glossier the ganache gets and it feels like you are making a bowl of …
It’s odd that when I lived in France I never came across this dish, and now I live in Seattle and I suddenly discover ouefs au plat jambon-fromage, the greatest and most versatile dish ever. It’s basically some ham, thinly sliced with some soft cooked eggs, melted bubbling Gruyere, a pinch of salt and a …
Hand pies are more an American confection than a European one, and I haven’t really come across them too much. I can now see why hand pies are so ingenious though. Everyone gets an even portion, so no fighting over the biggest slice.
