Remember that time when I spent seven weeks obsessing over the colors of food? Well, this Wednesday (March 7th) I’m teaching a class all about pigments in food. If you’re in New York you can come! You can sign up at my class listing through skillshare. I will make you tea, talk animatedly about pretty...
Most foods are pretty dull under ultraviolet light. But a few are brilliant (literally). I've gathered up a handful of ingredients and pointers for the next time you want to cook up something that glows.
Rainbow recipes week 3: yellow foods! I've rounded up some of the prettiest little plant foods you could ask for--- all in gorgeous sunny hues. Edible flowers, vibrant fruits, a root that will dye anything yellow, this week's collection has a huge variety of ways to bring a little more yellow to your cooking.
Naturally red foods are both beautiful and packed with antioxidants. I've rounded up some of my favorites along with ideas to help add some red to your cooking.
Anyone who cares about food knows how important color is. But why, exactly? I've collected a few compelling snippets of food/color theory. Also: I'm starting a rainbow-themed odyssey of recipes.
Carrot pie? Really! Similar to pumpkin pie, this forgotten pie filling has a vibrant orange color, velvety smooth texture and zesty-sweet flavor. A perfect new (old) pie for spring.
Last week the USDA released new nutritional guidelines for school lunches as part of the Health/Hunger-free Kids act of 2010. I made a few drawings to take a look at how school lunches will change. Look for more whole grains, more color. Ketchup is out; ranch dressing is in.