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I'm planning some design changes to this site and am dropping the book events since I only have them when a book comes out, at which point I'll just post. Publisher is not sending me on the...
OK, it's early, my mind is fogged, can this be true? We've followed the blogs that have lead to book contracts. Julie/Julia, of course, not to mention the movie. Adam Roberts came through with an...
“Palm Beach sprawled opulent and plump between the sparkling sapphire of Lake Worth, flawed here and there by house-boats at anchor, and the great turquoise bar of the Atlantic Ocean. The huge...
One last duck splurge: had some shots of a recent duck prosciutto to share. A magret duck breast packed in salt, rinsed, dried and hung for a week. Magrets are the breasts from ducks raised for...
Oh, how I love duck confit. The crisp skin, the unctuous flavorful meat. There are few things better. Seriously. It’s up there with bacon. Not only is the taste of it profound, the very idea of...
Photo by DonnaI wrote this very same thing last year: for delicious turkey gravy on Thursday, make a quart of rich turkey stock today or tomorrow.Here's what my plan is. I'm roasting a chicken for dinner and I'll also throw into the oven two fat...
Photo Post by Donna When shooting food, different light will give you different moods. Bright, even light—a cheery mood. Low, uneven light—a more dramatic mood. Light from the front shows less texture in your subject. Side light, creates shadows...
Photos by DonnaHow many of you thought that Brussels sprouts grew in the ground like little cabbages? Or like me, never really thought about how they grew until you were forced to consider it? Last Friday, Thomas Keller flew to Cleveland to promote...
Photos by DonnaI got really lucky when I fell in love with Donna in the wee hours of the new year 1988 Mary Frances's kitchen in Palm Beach. She'd been shooting that night, and would continue shooting, but little did she know that 21 years later,...
Photo by DonnaMy obsession with pretzels began with olives and the lye, but I was only moved to actually figure pretzels out after a comically disastrous demo at the Fabulous Food Show on Saturday. (Before the demo, hanging out with Symon and...
Wow! I like it. Nice design, good color combinations that are aesthetically pleasing. Clean - lots of white space with crisp, clear pictures. Oh, good information too.
