For four years, Deb Perelman has been blogging her cooking pursuits from her tiny New York City kitchen as a newlywed and then as a new mother. This is the result of hours spent perfecting her own recipes and interpreting those of the best food publications out there. Some of the recipes featured can be complicated, but you have Deb’s warm chatter, funny anecdotes, encyclopedic knowledge of food and cookbooks, cooking, and gorgeous photography getting you through it. She’s a farmers market shopper and hence her blog is completely seasonal, and archived that way as well. You’ll see her tackle the impossible – a wedding cake – and the very simple, “How to turn a Bucket of Cheap Tomatoes into a Perfect Pot of Sauce.” Do we really have to wait until 2012 for the Smitten Kitchen cookbook?
For starters, this blog is one of the most professional and visually arresting out there. Matt Armendariz is a photographer, cook and blogger who gets to travel around the world and we get to go with him. His photographs are bright and absolute perfection, but most of all, I love reading his posts. Not only are they an insider’s sneak peek into the food industry, but he is so enthusiastic about food, the places he goes and the people he meets and interviews (including Alice Waters and Nora Ephron) that it definitely rubs off. After years in the industry photographing others’ food, in 2011 he will release his first very own cookbook of his best recipes photographed by himself.
Photos by Andrew Purcell
Andrew, a food photographer, and Carrie, a food stylist, are a husband and wife team who share, quite simply, their culinary collaborations—food, styling and image. Their blog entries are generally short, letting their awesome images and recipes stand for themselves. Simple pleasures…
From Left to Right: Picture from Orangette, photo of Delancey by Gabriel Boone and photo of Molly by Mathias Meyer.
Molly Wizenberg’s blog is a food diary about what she eats, cooks, spies in other kitchens, and all the memories and experiences that go along with it. She starts out in Paris in July 2004, falls in love (with a reader), moves to Seattle, starts a Brooklyn-style pizzeria there called Delancey, and continues writing her wonderful entries to this day…. Sounds like a great novel and, in a way, it is, her writing is so lovely you almost want to curl up with your computer, the way you would with a book you just can’t stop reading. So it’s no surprise that she has a book called A Homemade Life: Stories and Recipes from My Kitchen Table.
David Lebovitz is a recognized pastry chef living in Paris. If you need a perfect recipe for any pastry—a cookie, a pie, a brownie—this is the blog to find it. If you want to perfect your ice cream making skills, David Lebovitz wrote the book plus there’s a whole section devoted to ice cream on the site. His city guides are terrific, but most of all, I love his take on Paris. He understands Paris and Parisians perfectly, their food, their culture, their food culture, their bureaucratic ways, their markets, their stores, their restaurant etiquette, and more. If you’re going there, wanting to go there, or wanting to reminisce about having been there, David Lebovitz’s blog will consume you for hours.
Joy’s blog is not a cook’s blog but a foodie’s blog. A graphic designer, she has a great eye for color and style and I go to her to check out her most recent finds for the kitchen and for the dining table. She is also a world-class snacker and traveler (from Palm Springs to Japan) and her guides to the cities she visits and lives in are great when you’re looking for a quick, delicious, no fuss bite to eat.
The foodie/photographer pairing in the blog world is a common one, but no one does it better than Katie Quinn Davies, a self-taught food stylist and photographer living in Sydney, Australia. The photographs she styles and takes of the recipes she tries have an antique-ish yet crisp vibe. Not only that, but she lays out text over the photographs making them look as if they were just torn out of a magazine. In a way, this blog is a tribute to magazines and not surprisingly, in December, she hopes to make a special downloadable “magazine” edition.
Aran Goyoaga is a food writer, stylist and photographer who grew up in a pastry shop in the Basque region of Spain. A few years ago, she started experimenting with a gluten-free diet and eventually made the full switch (to much better health). Her recipes have a true baker-from-birth quality with gluten-free as a major bonus. Her blog, besides being an incredibly useful source of recipes, is also beautifully executed. Each recipe comes with a smattering of shots of ingredients, and final product shots, as well as short and sweet anecdotes about making it. I especially love reading about her family trips to farms and the country, where the ingredients she finds/or picks, are eventually made into a delicious final product.
Tastespotting is today’s antidote to those piles of recipe cut-outs that encroach upon your space, in your kitchen drawers, and in piles around the house. The site, curated by Sarah Gim, hosts thousands of food and drink recipes offered up by hundreds of home cooks and bloggers around the globe. When you go to the site, you can scroll over pages and pages of food photos clicking on the ones you like to get the recipe. If it suits, you can add it to your favorites and curate your own selection, just as, years ago, pre-internet, you would have torn the recipe out of a newspaper/magazine and put it in a binder/envelope/drawer.
Being a good working parent is hard enough; mix in cooking for the family, and you’re in for a challenge. Yet, somehow we manage. John Donohue’s blog, about being a working-and-going-home-and-cooking-dad, isn’t about having all the answers but about managing. His posts are about the everyday (with its successes and failures) through stories about food for his cleverly renamed wife and two daughters, Santa Maria, Nina and Pinta. His recipes are great for parents who, like him, are thrifty shoppers and like for their families to try lots of different kinds of food without getting too complicated.