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Recipes & Stories

Happy new year, everyone! I’m back to share a homemade doughnuts recipe and a new collaboration that I’m very proud of. For starters, I know doughnuts seem to require a lot of work,  but this isn’t always the truth. Doughnuts are always great, and such a humble snack to enjoy in the comfort of your home. Yet, there are so many ways to give a twist to the classic profile, like this mix of spices made of ginger, cloves and cinnamon, that I love to use on sweet little desserts I’m making at home. If this combination tempts you, then you are in the right place to give it a try.

I am also so honored to have taken part in sharing What Liberty Ate magazine and my insights on food photography and styling for the newest January/February of Communication Arts magazine. When Monica Kass Rogers contacted me in fall for an opportunity to be interviewed on the emerging trends in food photography, I was so thrilled, since I was a regular reader of Communication Arts. I have to thank Monica for including me, alongside other great artists, in this article, and writing a great piece on what is defining food photography today, and how artists and magazines approach the styling aspect of it.

I know that 2015 has been a challenging year for me, with lots of travel and exciting new projects, and the release of Florilegium magazine meant so much work, responsibility, diligence and creativity, and now I am so happy to see that it has taken a very exciting turn. But, I will share more about this soon with you all! Meantime, I have this doughnuts recipe, photos and a living still, to celebration the start of a new year!

Classic Doughtnuts 1 Classic Doughtnuts 2

 

 

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