Reynolds Holiday Endless Table

Pear and Hazelnut Frangipane Tart | Cannelle et Vanille

I love a bountiful holiday table and this fall I partnered with Reynolds Kitchens to create easy holiday recipes for their Endless Table.
 
The Endless Table from Reynolds Kitchens features holiday recipes from many fellow bloggers, and these are the ones I contributed: Sweet potato and roasted garlic panzanella saladpear and hazelnut frangipane tartorange spice caramel custard cups and a wild mushroom baked risotto.
 
Explore their Holiday Endless Table video and site for more ideas and recipes.

Sweet Potato and roasted garlic panzanella | Cannelle et Vanille




Creating a summer food story in a French château – a workshop | June 30-July 4, 2016

Food and travel photography workshop in a French château with Aran Goyoaga | June 30 - July 4, 2016Food and travel photography workshop in a French château with Aran Goyoaga | June 30 - July 4, 2016

I am headed to the French countryside next summer to teach a 4-day photography workshop. Very, very close to the Basque Country were I was born and raised. We will visit some of my favorite areas, markets and eat lots of Basque food. Want to join me?

Continue reading




Noosa yoghurt two ways: roasted beets and quince applesauce

Roasted beets with yogurt and dukkah | Cannelle et Vanille

I just returned from a 10-day trip in Australia’s Blue Mountains where I taught a food styling and photography workshop with my friend Luisa Brimble, hosted by the beautiful Sophie Hansen. I have so many images to go through and hopefully I will be able to share the experience with you shortly. I went from true Seattle rainy autumn to a bountiful, rose-filled spring in Australia. More on that later because it really was a visual feast that I must share.

A few weeks ago, I attended a food blogger brunch at Seattle’s The Whale Wins where I was introduced to noosa yoghurt. I had seen it around the markets but had not yet tasted it. I really enjoyed the different flavors, even though I usually gravitate towards plain and unsweetened yoghurts, and the silky texture that comes from using whole milk. After that event, I partnered with noosa to develop some simple recipes to highlight their yoghurt. Roasted beets with yoghurt and hazelnut-rose dukkah over sourdough bread and another recipe for yoghurt and granola bowl with quince applesauce.

Continue reading