Banana bread is synonymous with my childhood. It was literally one of only two things my mom ever baked, so we ate banana bread quite often. My mom never really got adventurous in the kitchen, so the banana bread she made was very basic. But from the way it made the house smell while it baked… Read more
After a month of waiting for our preserved meyer lemons to finish curing, we could not wait to start using them in as many recipes as possible! While preserved lemons are not used in traditional Greek cooking, lemons are – so we knew that preserved lemons would be a natural fit in our Greek kitchen. The… Read more
Truth be told, I would not consider myself a cake person. Every time there was a birthday party growing up, I found myself pretty unimpressed once the candles were blown out and the cake was served. I think my biggest issue is the frosting, I have always found it to be just too sweet. There… Read more
Lahanodolamdes (pronounced: LA-ha-no-dol-ma-thes) are the Greek version of cabbage rolls. Rice and ground meat get flavored with seasonal herbs, wrapped in softened cabbage leaves and gently cooked in liquid until they are melt in your mouth tender. Cabbage rolls are a simple food that are made in different cultures all throughout Europe and the Middle East. Our… Read more
Citrus season is in full swing and we continue to consume it in all ways possible. One of our very favorite seasonal combinations is citrus and fennel, they compliment each other so wonderfully. While at the farmers market the other day, I was fortunate to find one of my farmer friends had a generous amount… Read more
Preserved lemons are experiencing quite a moment in the food world, becoming much more commonly used in restaurants and home kitchens nowadays. But this ancient food has filled jars on pantry shelves across the Arab-Mediterranean region for thousands of years. Simply born out of the need to store and preserve lemons past their season, preserved… Read more
FOOD PHOTOGRAPHY WORKSHOP IN POINT REYES, CALIFORNIA four days of hands-on lessons, exploring what makes a compelling food story, in beautiful Point Reyes, by the coast on a working goat farm!! SOLD OUT! wow, thank you! {register} email bella [at] ful-filled.com to reserve your spot This will be my first food photography & styling workshop… Read more
Lemon curd is one of the simplest and most rewarding things you can make during citrus season. There is no shortage of citrus in our neighborhood and the meyer lemons are perfect for picking this time of year. Four ingredients and about 15 minutes of time are all you need to make a batch of this… Read more
