I try to keep up with my ever growing list of food blogs. But man, there are so many in the web-o-sphere now that I feel inept at keeping up with the sheer waves upon waves of talent that breathes life into our online food community.
I’ll troll over a fraction of my Feedly list, with the best of intentions to visit and leave a comment, to lend my support and say, “Hey”, to Pin an image or tweet a fave, and then *POOF! I’m distracted by this that or the other and my online direction makes a 180.
Oh look! Amanda got a new puppy! My roots are terrible, I better see if I wrote down my next appointment. I can’t remember if it’s our turn to take treats to this weekends soccer game, I’ll just look real fast. I need to order these sandals NOW!
As an adult in the year 2015 with 934 other things on my mind, and another 637 diversions within easy access of my nimble fingers to take me to places all over the web, I’m guessing (make that hoping and praying) that I’m not alone.
But when I do somehow stay focused enough to get to the comment section of the blog I’m visiting, I’m continually struck by the number of unfamiliar blog names I see leaving comments. Which then leads me onto yet another click fest akin to Huck Finn as I set out to discover who these talents are.
And that makes me realize, that I really need to do more commenting. Instead of just lurking.
5 Food Blogs You Should Be Following Too
Because I’m often asked about new food blogs I’ve discovered, who I’m reading now, and where to find inspiration for great recipes and beautiful food photography, I’m always excited to share a few food bloggers that are favorites in my blog reader. BTW, I use Feedly and Bloglovin’ and highly recommend them both for keeping up with your favorite bloggers latest inspiration.
If you missed them, check out past month’s lists of Food Blogs I’m Following Now.
Get December 2014’s list here.
Get September 2014’s list here.
Get May 2014′s list here.
Get April 2014′s list here.
Get March 2014′s list here.
Get February 2014′s list here.
And Dorothy’s list of 10 Food Blogs to Follow, here.
Thank you all for visiting FoodieCrush and for hopping over to visit these other hard working content creators. I think they’re awesome and I bet you will too.
“My biggest piece of advice is this: just don’t sweat it in the kitchen, and I don’t mean the heat. I mean stay organized, grab a good recipe book and enjoy the smells and tastes of the food YOU are preparing.”
I first met Gerry at The Big Traveling Potluck in 2013. One male in a sea of women. Every guy’s dream, right? For Gerry, it didn’t much matter that he was the lone inhabitant from Mars among all of the lionesses from Venus. Because Gerry gets it.
As a stay at home dad (ah-ha! One secret to why he relates to the Venus-ites), Gerry’s goal in the kitchen is to create meals that are unique enough for the adults and still likable for the kids.
Gerry is one of the nicest men I’ve ever met, and truly passionate about his business of food blogging. His charming Scottish accent doesn’t hurt things either.
While his background is officially in baking, his blog shows off the wide swath of talent he has in creating a variety of recipes both savory, sweet and more, that makes him one of my favorite destinations on the web.
And those photos…simply gorgeous.
DON’T MISS: Learn more about Gerry and his story in this issue of FoodieCrush magazine (including this sweet treat recipe you must try) and get Gerry’s sweet nature delivered right to your door by ordering his Toot Sweet Caramels, made with So. Cal-sourced, local to Gerry ingredients.
Chicken and Chorizo Tortilla Stack
Even if this breakfast is fit for a restaurant, Gerry proves it’s just as delicious at home. Get the recipe here.
New York Steak Poutine
A long-time classic, Gerry’s poutine pairs with steak. And be sure to use a good quality stock. As Gerry says, “I’d say the most important part is the gravy and it’ll only be as tasty as the stock you use.” Get the recipe here.
Chocolate Peanut Butter Pie
Mascarpone subs for traditional cream cheese in Gerry’s treatment of this to die for pie. Bonus points for his philosophy that if you make a homemade inside, cut yourself some slack. A store-bought pie is just fine. Get the recipe here.
See more of Foodness Gracious here.
“Trying new ingredients, experiencing different cuisines, and experimenting in the kitchen excite me more than anything else.”
I’ve had Laura on my list to feature on this post for well over 6 months as I worked my way through my list. While she may not know it because of my ineptness to comment, I’ve been a silent lurker of her blog for longer than that.
Silent no more. I’m telling the world today.
I was lucky to meet Laura and her soon to be husband with their wedding happening THIS WEEKEND! on my recent trip to Washington D.C. We shared brunch, chatted about life and proved to Connor the husb-to-be that Laura is not alone when it comes to obsessively taking photos of her food before letting anyone dive in.
Blogging Over Thyme is one of my must visit food blogs. What I like about Laura’s blog is it’s straightforwardness. As a trained culinary chef who’s worked in food since a chance sighting on Craigslist derailed her plans to attend nursing school, Laura has the chops to share. Literally.
Through her blog’s voice and styling, Laura isn’t trying to be someone she’s not. I adore the ease and flow she creates when relating the details of her recipes through her storytelling. While her photos initially drew me in, it’s all of this and her uncomplicated but unique recipes that always keep me craving more.
Laura is the real deal. Plus, she’s just a dang nice person to be around.
DON’T MISS: If you’ve ever thought of going to culinary school, Laura shares all, from day 1 to day 92, exactly what to expect in her daily behind the scenes blog posts as a culinary student here.
Creamy Leek and Pancetta Pappardelle for Two
In a mere 30 minutes, Laura guarantees you’ll have a creamy, dreamy dinner ready to impress. If you’re able to share… Get the recipe here.
Braised Indian Chicken with Chickpeas and Spinach
With just 4 classically Indian spices, this stewy chicken recipe makes for a perfect family dinner with creaminess and tang. Get the recipe here.
Double Dark Chocolate Tart
Ultra ooey, ultra gooey, Laura puts all of her culinary schooling to work when she tops this tart with spun sugar. What a pro! Get the recipe here.
See more of Blogging With Thyme here.
“My recipes will vary from big fresh salads to belly filling stews to plant based nibbles for every season. At the same time, I whole heartedly trust in the power of a good cookie and a hot cup of tea.”
Jodi is living the dream. A Canadian girl who’s been transplanted to the French Alps, I want to live in her kitchen for just a few moments of time. Hey wait, I do that each time as I vicariously travel with her, a little gnome on her shoulder, each time she shares her adventures and eats on her blog.
As a vegetarian who cooks mostly vegan, Jodi shares seasonal recipes based on what fits her adventures and finds at the French farmers markets.
But don’t be fooled. You won’t find recipes that are oversimplified or boring. Instead you’ll discover dishes that are full and hearty, spiced with flavorings from around the world.
Focusing on delivering recipes for “busy, hard working folk trying to fit in some aspect of a social life and are just looking for some simple and nourishing ideas for an easy dinner that doesn’t involve cream cheese or frozen chicken,” Jodi elevates the table every time.
Her photos, especially her latest stylings of still life ingredient shots, are making me want to change my photo taking ways. They’re stylistic, modern, simple and different than most anything I’ve seen of other foodies. So elegant. I want to know more.
Make room for one more, Jodi. I’m ready to move in.
DON’T MISS: Jodi and her boyfriend Matthieu are about to embark on a 4 month adventure by bike, touring the west coast of France and into Scandinavia. Who’d ready to head on the adventure with her?
Slow Roasted Spring Leeks + Toasty Farro with Walnut Rocket Pesto
Jodi may not think this recipe as particularly barn burning, but I love that she shares it because it’s real life and really what she eats. Making a-ok for the rest of us to, too. Get the recipe here.
Lentil Stuffed Sweet Potatoes with Chard, Feta and Pistachios
Following the notion that minimal effort yields big flavor, this protein rich veggie meal has contrasting, complementing textures for days. Get the recipe here.
Raw Chocolate Mousse and MarinatedOranges
The 3 ways to Jodi’s heart, “Buy me chocolate. Feed me chocolate. Be chocolate.”We’re sisters of the cacao variety. Avocados, dates and coconut oil make this mousse vegan and gluten free. Get the recipe here.
See more of Happy Hearted Kitchen here.
“Through my vegetarian lifestyle shift, I’ve learned why ‘diets’ don’t work and the importance of consuming whole, plant-based food.”
A lover of food and former Texan who could wrangle a steak with the best of them, Jodi’s sensibilities and sensitivities about sustainability changed her eating habits when she switched to a plant-based diet. You won’t find a freezer full of frozen veggie foods in her freezer. Instead, she lets fresh whole foods be her guide.
You get the gist that Jodi intimately knows her food with most every post. Given her previous science-backed profession, she doesn’t just deliver great recipes paired with engaging recipes. She shares the science behind the nutrition she professes. She lives what she preaches.
I love that Jodi teaches the values of good eating, often providing readers a lesson on vitamins, nutrients and what makes good eating tick.
DON’T MISS: If you’re a newer blogger or just want to see another POV on blogging, check out Jodi’s blogging resource page.
Farro Kale and Olive Salad
A power salad that gets better as it sits in the fridge? Make on Sunday for lunch for the week. Get the recipe here.
Crusty texture with a chewy crumb, nobody will believe this multigrain bread is vegan too. Get the recipe here.
Just six ingredients makes homemade sherbet easy to make. Coconut milk makes it vegan to boot. Get the recipe here.
See more of Vanilla and Bean here.
“I’m not afraid to venture into an unknown food realm. I’m going there. I’m taking you with me. And in the end, it’s going to be delicious.”
I’m bookending April’s list with a dose of testosterone and happily sharing the final blog you must visit today.
A Southern California transplant, Brandon is making his time on the Pacific Coast count by bringing it straight to his dinner table. And to ours.
From craft cocktails to modernist bites, Brandon’s Italian-Eastern European background with a Mexican food twist, makes for some unique recipes you have to try. His fresh photos aptly represent the totally approachable style of his recipes, and bring his seasonal features to life.
I first found his blog when he posted a tip on how to cook rice like pasta. Why hasn’t this been mandated before? After that, I was hooked.
Odds are, you will be too.
DON’T MISS: Brandon shares the ins and outs of his week and a list of favorite links in his new series The Sunday Dish. What a way to spend a Sunday.
Roasted Garlic Infused Vodka
Got 24 hours? You’ve got vodka. Pass the tomato juice please. Get the recipe here.
Rainbow Chard Soup
A spectrum of greens in varying shades combined with coconut milk, greek yogurt garnished with the pickled stems of Swiss chard. Get the recipe here.
Grilled Tri-Tip with Green Garlic Salsa Verde
A cut against the grain makes this marinated tri-tip ready for sharing. Get the recipe here.
See more of Kitchen Konfidence here.
Next week I’ll be back to my regularly scheduled program with my weekly list of Friday Faves. Until then, have a great weekend and cook something good.
As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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