crushing on

Thai Chicken Larb Lettuce Wraps

With the release of her latest cookbook, Steamy Kitchen’s Healthy Asian Favorites, Jaden Hair once again shows us why she’s one of the top dogs in the world of food blogging with her recipe for Thai Lettuce Wraps.

Food blog author Jaden Hair of Steamy Kitchen is like Wonder Woman. She’s a food columnist, television chef (ABC’s Recipe Rehab, Daytime Show), cookbook author (The Steamy Kitchen Cookbook, Steamy Kitchen’s Healthy Asian Favorites), and a wife and mom to two little boys, Andrew and Nathan.

If all that weren’t enough, she helps run “the homestead,”—a five-acre plot she and her family occupy. It’s fully equipped with a small fruit orchard, a pond with tilapia and blue gill, and a chicken coop with ten plucky residents. Their latest endeavor? A homemade aquaponic herb and vegetable garden (growing vegetables and plants over water).

It’s a juggling act but one that Hair seems to have managed with ease. She’s driven, but her priority is her family and she puts their health and happiness at the forefront.

I first discovered Jaden thanks to my husband. While trolloping among the www for Asian inspired recipes, he discovered Steamy Kitchen. In fact, he was a follower of her blog well before I even had a nugget of a thought of creating a food blog myself. Or a magazine that features food bloggers. You could say his discovery pretty much set us on this tract of foodie crushes.

In fact, my very first recipe on the blog? One of Jaden’s.

You could say I have a soft spot for this oh so very talented lady.continue to the recipe… about Thai Chicken Larb Lettuce Wraps

Chocolate Cherry Scones with Saffron

Whether he’s giving us multiple reasons to drool as he leads us on a visual culinary tour of some of his favorite eating establishments or sharing the bounty of his CSA with new ways to enjoy veggies Brian Samuels speaks about food the same way he would speak of his grandmother, with respect and love.

Brian’s popular food blog, A Thought for Food, is in many ways like many blogs: a collection of personal stories, observations and tempting recipes. But Brian delves beyond the surface of traditional food blogging and gives his blog something special: his heart and voice.

Whether giving his devout readers back to basic tips for making your own butter or creating new twists on classic favorites, Brian unapologetically shares his personality—the good, bad and the naughty often topped off with an inspiring cocktail recipe and drool-worthy photography—Brian creates a welcome space in the blogosphere to sit back and savor.

Thanks to shared snippets of restrained enthusiasm for the life he shares with his husband Eric, his dog Maki and good, good friends, both online and off, Brian creates a welcoming space in the blogosphere to sit back and savor.

I had the opportunity to sit down with Brian and learn more about his thoughts (no pun intended—well, okay, maybe…) on food, photography and social media. Thanks for taking a glimpse into the life of today’s foodie crush, Brian of A Thought for Food.continue to the recipe… about Chocolate Cherry Scones with Saffron

Crushing On Bee Yinn Low of Rasa Malaysia and a Gyoza Recipe

As a big fan of Asian cooking—and certainly eating it—the super popular blog Rasa Malaysia was one of the first blogs my husband and I were converted to following. It’s easy and approachable take on what could be complex recipes, drill down to the basics. And to super flavor bursts of Asian delights.

As the petite powerhouse behind Rasa Malaysia, Bee Yin Low grew up in a family of great cooks and in a culture where food is a big celebration. She was born and raised in Penang, Malaysia–the food mecca of Malaysia—where Chinese food, Nyonya dishes, Indian curries, Malay sambal and Thai spices all became favorites and have influenced the Asian specialties she creates today.

Bee is a favorite among food bloggers and considers many of them her friends. She’s a driven lady, juggling between being a young mother, a blogging entrepreneur and adding new projects along the way.

And now Bee’s authored the cookbook Easy Chinese Recipes, Family Favorites from Dim Sum to Kung Pao, featuring over 80 Chinese recipes perfect for the novice cook and anyone that doesn’t have a Chinese restaurant right next door. Her years of preparing these dishes at home helped her narrow down her vast recipe collection, like the super easy—and yes, I will tell you that you WILL need nimble fingers—Gyoza recipe. Little purses of heaven I tell you. Just watch Bee and her busy fingers in the video below.

Oh, and she may call this her “blooper reel” but I think it shows off her real personality, and her love for that little bucket of chunk baby of hers!

Thanks Bee for being our foodie crush!

1. Describe your blog in 3 words:
Easy Asian Recipes.

2. If you could be one food blogger other than yourself, who would you be?
Robyn Eckhardt of Eating Asia.

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Not really blogs, but Foodgawker, Tastespotting, and Tasteologie because they allow me to discover new and amazing food blogs.

4. What is the one kitchen tool you could never give up?
My wok.

5. What dish are you obsessed with mastering that you just can’t get quite right?
It was probably egg tarts, which I shared the recipe in the cookbook. My egg tart custard was sinking after removing from the oven, but I finally perfected the “no-sink” egg tart recipe.

6. What did you have for dinner last night?
Fried shrimp fritters with sweet chili sauce, chicken with star anise and dried chilies in clay pot and a pot of nourishing watercress soup. With steamed jasmine rice.

7. What’s one secret talent outside of the kitchen nobody knows about you:
I am multi-lingual and speak five languages.

8. You’re happiest when cooking/eating:
Eating.

9. You signed the deal to create your first cookbook two years ago, and then created the recipes and photographs while you were pregnant. What was your biggest challenge during the process and your number one tip for aspiring cookbook authors?
The biggest challenge I had was the lack of props. Great photography starts with great and relevant props, that’s the reason why professional stylists bring suitcases of props when they work. Once you have a beautiful setting with nice props, food photography becomes relatively easy.

Unfortunately, I didn’t have many props to play with. Also, I was limited by my pregnancy belly. I couldn’t take the photographs at certain angles, for examples, ones that required me to stoop down, climb up on a chair for a top-down shot, etc.

My number tip of aspiring cookbook authors is that content is KING, create great and unique unique and great things will happen.

10. The one secret ingredient to your success is:
I am driven.

To celebrate the launch of her cookbook, Bee is pulling an Oprah and making her readers oh so giddy. Head over to her site to enter her Zojirushi rice steamer giveaway , signed cookbook giveaway and a ManPans stir fry wok giveaway. Contest ends Oct. 16, 2011.

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Interview with Lori Lange of Recipe Girl

“I have a recipe I want to make for all of you, it’s delicious and perfect for a barbeque.” That was the plan my new friend cooked up as we were scheming about our weekend menu for our group vacation.

And then she dropped the bomb.

She let us know that she isn’t much of a cook, (warning, warning!) but that she was really starting to get into cooking (okay, she might know how to boil water) in part thanks to a food blog that had she found (cool, she wants to learn,) inspired by its simple ingredients and approachable recipes (NOW, we’re feeling better about things!)

So when she showed me the recipe for Watermelon and Avocado Salad I chuckled as I once again realized the influence and reach food blogs have on cooks of all sizes, levels and tastes. The printout had Recipe Girl’s logo splayed across the top. Lori had done it again.

A former teacher, Lori Lange—aka Recipe Girl—has been influencing home cooks across the world wide web. She creates and delivers recipes that inspire novices and veterans alike with original takes on favorite standards like Pop Rocks Brownie Bites to Pork Stew with Clams and Spicy Red Pepper Sauce.

But what draws droves of readers and passionate followers isn’t just the fact that she’s judged the Philadelphia Cream Cheese Cook Off alongside everyone’s fav home-cookin’ maven Paula Deen or that she’s a favorite speaker at conferences like BlogHerFood and next week’s TechMunch Boston.

No, what makes us all keep coming back for more is Lori’s easy writing style and step by step instructions. Add those talents to her awesome round-ups and theme menus (100 Best Chocolate Chip Recipes anyone?) and Recipe Girl is a daily destination for thousands.

So, what more could she possibly give us? How about a junior Recipe Girl in the form of Recipe Boy. Fans were tickled to hear of Lori’s birthday present to her son Brooks, a food blog all his own, a spot to showcase Grandma’s Cinnamon Toast and Twix Bar Cheesecake Pie. Looks like the passionate cook doesn’t fall far from the tree.

We wanted to get to know Lori beyond the blog and we’re sure you do too. Thanks Lori for being our foodiecrush!

1. Describe your blog in 3 words:
Simple, pretty, delicious

2. If you could be one food blogger other than yourself, who would you be?
Ree Drummond of The Pioneer Woman. There’s something about living on a ranch and cooking for your cowboy that sounds ultra-sexy to me.

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Kevin and Amanda Gorgeous, gorgeous photography and tips and a variety of fun content.
How Sweet It Is Jessica is a gifted writer, and her recipes are perfect. It’s like she’s reading my mind and knows what I’m craving.
Picky Palate If you’ve ever met Jenny, you know that she is super sweet, and she comes up with the best family-friendly, easy recipes. I always love popping in to see what she has created.

4. What is the one kitchen tool you could never give up?
My rubber spatulas (I have like 15 so I am never without a clean one). They’re good for everything- cookie dough, scrambled eggs, and digging smudges of peanut butter out of the jar. And zesters too. I zest everything.

5. What dish are you obsessed with mastering that you just can’t get quite right?
Steak. I just can’t do it. I need “Steak 101” big time. (editor’s note: check out Vivek’s Steak 101, it’s my fav way to cook the red meat.)

6. What did you have for dinner last night?
Spicy chicken tacos with fresh corn and guacamole, and a cool, crisp chardonnay.

7. What’s one secret talent outside of the kitchen nobody knows about you:
I sing a pretty decent karaoke. Mostly chick songs, but I love to sing everything.

8. You’re happiest when cooking/eating:
When my family and friends are around. I don’t really want anyone helping me in the kitchen (in fact, stay out of my kitchen please!), but I love entertaining a full house, and cooking all day is fun for me.

9. Food seems to be a way for you and your family to come together. How did you instill such a love of food, cooking and nutrition in your son (it’s such a challenge for so many of us!) and can you tell us how it led to the creation of your son’s own blog, Recipeboy?
My son Brooks has watched me cook since he was a baby. He has always seemed to take a natural interest in the process of cooking, asking questions about what I’m doing and why, and he’s much more adventurous about tasting new foods than most kids. When he was 5, I encouraged him to begin entering cooking contests. He did. He likes winning and continues to enter. A couple of years ago he started asking about RecipeBoy.com. When he was 10, we felt he was ready so we bought it for him for his birthday… had it designed and everything. He’s super motivated and excited. I’m loving that, of course!

10. The one secret ingredient to your success is:
Loving every bit of what I do. I work very hard and put my heart and soul into everything I do for my site- 24/7 for the last few years. I’m exaggerating on that 24/7 part, but only a little (a supportive family helps too!)

photo > foodiecrush

Try one of our summertime favorites from Recipe Girl for yourself: Baby Frisee and Beet Salad with Goat Cheese made with fresh-from-the-farmer’s market beets glazed with fig jam and spiked with honeyed goat cheese.

photos courtesy Lori Lange

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Helene Dujardin of Tartelette plus Photo Workshop Giveaway

You see it immediately in the photographs of the recipes she creates. Photographs that are effortlessly styled, that convey a simplicity that sweetly echoes her deliciously fresh and never forced rustic flair. It just organically shines through: Heart and soul.

As a former pastry chef, Helene Dujardin brings that heart and soul to the table. A self taught photographer and stylist—recently named Saveur.com’s 2011 Best Special Interest blog thanks to a gluten-free focus—Helene imparts her French roots, memories and traditions into her warm and welcoming writings, photos and recipes on the award winning blog Tartelette.

Helene’s recipes trend toward the sweet rather than savory with tempting takes on sweets such as Roasted Apricots and Lavender Panna Cotta and Plum Raspberry Cardamom Crumbles. In my mind (and I’m sure for many of her readers) Helene’s recipes and musings create the illusion that if we shared the same neighborhood I might catch her at the weekend farmer’s market where she’d be searching out fresh, seasonal produce, visiting with vendors and friends and then bicycling back home on her old-school cruiser, her bike basket overflowing with fresh produce and a bottle of wine.

She’d be off to create a quick Blackberry Apple Galettes and Burnt Sugar Ice Cream, a dessert that perfumes her home, tempting neighbors to drop in to enjoy an afternoon sweet and a chilled glass of fresh lemonade in the backyard, under the pecan tree.

Ahhhh, tranquility with a touch of romance.

But behind the tranquil Tartelette there is a woman who doesn’t quit moving, who has her hands in multiple projects and is generous to offer advice and friendship to fellow food bloggers and followers. After photographing several cookbooks including Deliciously Organic, Tart Love and Basic to Brilliant, Y’all, Helene is now sharing her expertise as a food photographer, stylist and teacher in her recently released book Plate to Pixel, Digital Food Photography and Styling.

We wanted to get to know Helene beyond the blog, to see if our romanticized perceptions of her life were notions or reality.

Thank you Helene, for being our foodiecrush!

1. Describe your blog in 3 words:
Nostalgic. Heartfelt. Storytelling.

2. If you could be one food blogger other than yourself, who would you be?
My friend Anita from Married With Dinner. Because she’s smart, generous, honest. Now, Anita is part of a trio I call “the three muskeeters” because they hold me tight and are the embodiment of authenticity. So ideally, I’d love to be 1/3 Anita, 1/3 Jen and 1/3 Jeanne

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
Décor 8 by Holly Becker
A Photo Editor by Rob Haggart
Ordinary Courage by Brené Brown
Lots of style, lots of photography and lots of soul. Not necessarily obsessed with but definitely checking every day!

4. What is the one kitchen tool you could never give up?
My chef knife. Shorter blade from my days back at the restaurant to fit my small hands. Close second would be my whisk.

5. What dish are you obsessed with mastering that you just can’t get quite right?
My dad’s Osso Bucco. That’s his signature dish.

6. What did you have for dinner last night?
It all came from the farmers market here in Charleston: pork chop I get from my friend Jason’s company Meathouse, oven “fried” green tomatoes and field peas salad (heirloom tomatoes, avocado, field peas, vinaigrette). Truly, I have embraced my Southern home!

7. What’s one secret talent outside of the kitchen nobody knows about you:
I have the biggest memory bank you’ll ever find. I remember everything. Hands down seriously. It’s a bit of a curse a times because I can’t avoid a situation by simply saying “I don’t remember.” Ok, so it’s not a real talent. How about this? I can’t sit still and just watch TV so I have my cross-stitch next to the couch and cross-stitch away whenever we watch a movie or the news.

8. You’re happiest when cooking/eating:
For the people I love.

9. In your book, Plate to Pixel, you educate the reader about food photography and styling. What is the one technique in food photography or styling you find yourself surprised that you use again and again?
Honestly? All. Everything. Not necessarily together and not always all the time. Seriously though, whether it is camera modes, settings, capturing light and using it, composition or styling, photography is a series of decisions about what resources or techniques you are going to use to help you create a story with a picture. I guess you could say that my one technique would be to focus your sensibility on the story or the person(s) behind the recipe/dish.

10. The one secret ingredient to your success is:
Pour your heart out in everything you do and keep negatives away.

A great note to end on, thanks Helene! And now…

In addition to writing a book, photographing a few cookbooks and writing her blog, Helene teaches hands-on photography and food styling workshops across the country. (also here and here)

Which leads us to our super exciting announcement!

Helene and her students at the Ace Photo Camp in Santa Fe

Helene will be in Park City, Utah where she’ll be leading a workshop on food photography for attendees of the Evo Conference 2011 on Friday, July 8.

But on Wednesday July 6, in celebration of the release of a her book Plate to Pixel, Helene will be leading a food photography and styling workshop here in Salt Lake City, Utah. FoodieCrush is thrilled to sponsor this event and is giving you the opportunity to learn from her in an intimate venue, limited to just 12 students, your cameras and Utah’s gorgeous natural light. And one lucky reader just may get to do it at no cost–FOR FREE!”

You’ll spend the afternoon with Helene and just 12 other students, receiving personal instruction on how to improve your own photography and ultimately, your blog.

To get the class description and reserve a spot, just e-mail [email protected]. Workshop spots will go fast so don’t dilly dally in making your decision.

But, if you don’t happen to make the cut…

We’re giving away ONE FREE SPOT for a lucky FoodieCrush and Taretlette fan. To enter the contest to win the free workshop spot, you must do these two things:

1. Like FoodieCrush magazine and Tartelette on Facebook

2. Leave a comment on this post and tell us why your photography needs Helene’s help.

If you purchase a ticket and win the prize, we’ll refund your money for the original ticket and open the spot to the next in line. Its a win-win all around! Good luck.

all photos courtesy of Helene Dujardin

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

Interview with Matt Armendariz of Matt Bites & Giveaway

photo > Gabriel Goldberg

Inspirational. To me that’s the elemental word that describes art director/turned-photographer/turned-blogger Matt Armendariz, creator of the photo-driven blog Matt Bites. Finding Matt’s blog was a turning point for me—proof that you can take a left turn from your original destination and turn a passion into a career.

Migrating from a career as a successful art director and graphic designer, Matt switched career paths and delved headstrong into photography and now creates images for clients like Whole Foods Market, Fiji Water and Pom Wonderful. He’s also been seen in and contributed to Martha Stewart, Cooking Light and Time magazine among others.

Oh yeah, he’s cooked mano a mano with her…

And then of course, at the heart of his foodie empire, there is the blog. Matt Bites was one of the first food blogs I was really attracted to, thanks to Matt’s mad typography skills and creative and conceptual treatments with his photos. Ahhhh, the photos. Yes, I have a major crush on his sumptuous but simply styled photos that are often accented with just a touch of humor. Matt Bites is certainly not your average food blog. But then Matt isn’t your average food blogger.

Matt’s wit, graciousness and self effaced disposition is evident in every word and story he shares. His story telling and generous glimpses into his life and work makes each reader feel as if they could ring him up to meet for happy hour margaritas or shoot him an e-mail for suggestions on the best eats in Georgia. Or Los Angeles. Or Seoul, Korea. (Did I mention he’s also a well-traveled man?)

And now, after working on several cookbook ventures for others, Matt has plunged into the foray himself. Combining talents with husband–partner–and food stylist Adam Pearson, Matt has created the book Food on a Stick!, featuring recipes that are simple to prepare and easy to eat, perfect for noshing while balancing a beverage and mingling with your favorite friends or prepping for a playdate for a gaggle of 9-year-olds. Matt’s humor and playfulness shine through in concept, content and delivery, making Food on a Stick! a go-to appetizer resource for guests of all ages.

As always, we wanted to learn more about the man behind the lens. Thank you Matt for being our foodiecrush!

1. Describe your blog in 3 words:
Fun, irreverent, colorful. Three more words? Honest, scatterbrained, loving.

2. If you could be one food blogger other than yourself, who would you be?
David Lebovitz. I would get to eat pastries all day in Paris, walk the streets with a baguette in my arm and wear a beret. He’s going to kill me for saying all this.

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?
David Lebovitz – because David really lives life to the fullest and offers his take like no other. And even though he’s one of my best friends I’m still obsessed with his blog and his writing because he’s such a wonderful person.
A Photo Editor – I love that Rob keeps me updated with all things photography related. It’s like I get these little photo briefs every day and it keeps me in touch with my photographic side.
The Sartorialist – I love fashion, I love the interesting characters that show up on the pages of Sartorialist.

4. What is the one kitchen tool you could never give up?
A great knife. I can do just about anything. Oh, wait, I mean a bottle opener.

5. What dish are you obsessed with mastering that you just can’t get quite right?
Seafood Crustacean Oil Spaghetti with Sakura Ebi that I had in Singapore. I know I’ll never get it exactly the same but I’d be happy with a decent homemade version. Still can’t get it right.

6. What did you have for dinner last night?
Pizza Margherita done in a true Napoletana style from a pizzeria near my house.

7. What’s one secret talent outside of the kitchen nobody knows about you?
I play the piano.

8. You’re happiest when cooking/eating?
With friends.

9. From your book, On a Stick!, you’ve skewered everything from spaghetti and meatballs to smores. So, what was the most surprising dish on a stick?
I can’t really pick one that was surprising, I think they’re all really flavorful. Chicken and Waffles on a stick is really super delicious, though.

10. The one secret ingredient to your success is:
To smile and be polite. It’s gotten me farther than you’d ever imagine.

FoodieCrush Magazine Matt Armendariz Adam Pearson

photo > Matt Bites

And now you can get a copy of your own to use all summer long. Enter the foodiecrush On a Stick! cookbook GIVEAWAY! Just place a comment at the end of the post and you’ll be entered to win a copy of Matt’s new book, On a Stick!

Thanks for reading. If you liked this post, please subscribe to foodiecrush and follow me on twitter.

crushing on

Thai Chicken Larb Lettuce Wraps

Chocolate Cherry Scones with Saffron

Crushing On Bee Yinn Low of Rasa Malaysia and a Gyoza Recipe

Interview with Lori Lange of Recipe Girl

Helene Dujardin of Tartelette plus Photo Workshop Giveaway

Interview with Matt Armendariz of Matt Bites & Giveaway

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How to Make Classic Macaroni Salad

The Best Greek Chicken Marinade

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