the most beautiful breakfast you’ll make this year | blood orange french toast with rosemary infused whipped cream. recipe on the substack, link in profile. adapted from @melinahammer ❤️
turning of the season | the last of the nashville tomatoes from my sister’s garden. 🍅 a little photo practice and a goodbye to one of my favorite summer things.
interrupting my normal food posts to tell you that today starts the Big Dig: saving my features and recipes on substack to function as my portfolio. Starting with my Art of the Playlist series since we’ll be talking about foundational artists next week. Nate and I dreamed this project up a year ago, and i’ll be hitting a bunch of you up for these in the coming weeks — i even figured out how to embed your playlists 🤍 Find them all on the “music | related” tab by the end of the weekend. Subscribers, i’m not shooting out emails for these (that would be so annoying!) so ill link them as i do them on stories. link for this masterwork in the comments or just head to the substack link in my profile. ❤️🙏🏼
🌶️ super-savory (and super easy) grated tofu: scallion, thai chilies, garlic, and basically a pantry sauce of soy, sesame, black vinegar and gochugaru. black sesame to top, rice on the bottom, a perfect repeat performer for lunch | recipe @rainbowplantlife for @nytcooking
super simple cherry pie because i wanted to | sweet and sour cherries, a little lemon, a little sugar, salt and tapioca to do its job. 🍒 recipe @clarkbar for @nytcooking
🍅 seems right that july tomatoes end my grid hiatus | @friedel_family_farm heirlooms and @danggoodproduce purple basil fresh from the market, had the rest on hand. still working on where the light hits in the new house for food photos, but this will do just fine. 🤍✨
snow baking | bolo de cenoura (brazilian carrot cake). the sunniest cake, and super simple; no spice to weigh down the sweet carrot flavor, which seems perfect for a frosty january day. 🧡🥕 recipe @yewande_komolafe for @nytcooking
