Thus, scientifically pie is the best food. Now you see why we devoted a whole week to it.
The photos from Modernist Cuisine are truly amazing: food glows, levitates and reveals its secrets in close-ups and cutaways. A new book reveals how those extraordinary images were created — band saws, plexiglass, black velvet and a LOT of patience were involved!
NPR’s food blog has more extraordinary photos, behind-the-scenes details, a popcorn-popping video and tips on how to improve your own food porn. Feel free to forward to your (least) favorite instagram offender.
Flavors normally saved for savory dishes make great additions to sweeter fruit dishes and accompaniments. Lavender is balanced by acidic citrus, Basil’s sweetness lends itself well to berries and stone fruits, Thyme extracts floral elements in fruits, Mint’s coolness works with just about everything, and Cilantro complements fruits with a touch of earthiness to them. (via Fruit and Herb Pairing Primer | The Savory)
It is a million degrees and we’re covered in sweat and don’t want to cook.
Dinner in the summer needs to be as easy as it is tasty. We want the kind of dishes that you can throw together in less than 15 minutes— without generating any fresh underboob sweat— and, for us, that means pasta.
Pasta with Avocado Pesto
Boil some water, generously salt, and cook a big handful of Thick Spaghetti until al dente. Scoop the flesh from a ripe Avocado, mix with 2 tablespoons of Olive Oil, too much roughly chopped Basil, Salt and Pepper to taste, and a splash of Balsamic. If you feel real wild, add a pinch of Red Pepper. Toss with the Spaghetti, serve warm, cold, or somewhere in between with as many fresh, heirloom Cherry Tomatoes you can find and, if you can stand to heat up the house, a little crumbled, crispy Bacon. It’s like a BLT in a bowl but 10,000 better. Serves 2-4.
Eat it all with a pile of Greens tossed with Vinaigrette and some crusty Bread or save some for lunch the next day; the Olive Oil keeps the Avocado from oxodizing and turning that upsetting old-guacamole-brown.
Love the matching flowers.
Getting the frosting smoothly on your cake is the key to a professional looking cake design. The method I use to achieve smooth frosting is called the Viva method. I don’t know who originally came up with this method. If I ever find out I’ll give them a big hug. Whoever you are, if you’re out there give me a shout and I’ll give you credit here for this fabulous idea. This method requires a crusting type of buttercream. You can find the recipe I use here…
Oooh, tips! Cake.