20 Oct Fried Green Tomatoes, The Right Way
My grandmother was a stunner. No wonder her fried green tomatoes were also gorgeous. I should have known...
08 Oct Healthy, By Accident
Healthy, By Accident Juice! was the first cookbook I co-authored with my friend Pippa Cuthbert. I wrote about the process here - the rejection, the commission, and the bouncy hair and glowing skin that came from juicing. Neither of us were particularly healthy at the time; we liked to call...
03 Oct My Dad Wrote a Porno
My Dad Wrote a Porno is number one on the UK iTunes podcast comedy charts. Here are the hosts, reenacting something (how to use a riding crop perhaps?) in front of a sold-out live audience last week in London. The backstory of the podcast is this: A man retires from...
21 Sep When Your Salt Tells a Story
Remember the beginning of the 1973 animated version of Robin Hood? The one that begins with Rooster’s voice narrating the story as the pages of an old book slowly turn? Then, an illustration of Rooster cruising along strumming his mandolin suddenly begins to move. We dive...
01 Sep Pink Food with Friends
The photo library on my phone tells me it's been a glorious pink summer. Pink sunsets. Pink Mornings. Pink covered plates previously covered in beet salad. Pink feta from sitting on pink beets. Raspberries. Watermelon juice. Radishes. Radish sprouts. Pink-bottomed peaches. Pink squid tentacles hot...
19 Aug Pork Chops, Rice + Relief
Overwhelming Love...
12 Aug The Queen Has Hairy Legs
The Queen Has Hairy Legs. It’s true. If you run your fingers down the base of a stalk of Queen Anne’s Lace, you’ll feel the tiny hairs. They’re important because they differentiate the plant from Poisonous Hemlock, which looks much the same. The former is an...
21 Jul Black Bean Birthday Brownies
Black bean brownies don't jump off the page. Instead they linger there, catching your eye, asking, 'I know I sound weird. But try me. I dare you.' I love to bake, especially anything soft, chewy and dark-chocolatey. But as you know, I'm practical. I use what...
08 Jul Use What You Have
Use what you have. That's the line I say on my cooking show, LOVE FOOD, all the time. My goal is too discourage excessive panic-fuelled shopping: Don't go out for Thai curry paste if you already have Indian. Don't buy a pairing knife is you already have a good...
30 Jun Stories from the Bathroom Floor
Up above there's an image. Inside the image is my name - christian, maiden and married. Beneath the name is a tag line, FOOD STORIES, with a breakdown of what I do - food writer | stylist | broadcaster. Under the logo is a mug of pea soup,...
07 Jun A life in Eight Bras
A while ago, say, three bras ago, I wrote an essay called A Life in Eight Bras. Here's a taste: My house is filled with hot spots. Not the warm, cozy kind, but the little storms of matter and memories that amass when one woman, one man and...
06 Feb Texture
Love Food is in full swing again. I get picked up every weekday morning, week on, week off, at 7 am, just as the sun is rising. I walk in the door at suppertime. It call it double-dutch hour - the ropes are swinging inwardly,...
23 Aug Extremes
In the spring, before wisteria had bloomed in Halifax, I went to the south of France, where wisteria had finished and star jasmine was everywhere. I studied in France when I was twenty one, before I had a real camera, before I noticed flowers, before I...
23 Apr What’s Your Voice?
Who would have thought photographing granola could be so tricky? Conditions were perfect. I was taking a workshop with Hugh and Sara Forte of Sprouted Kitchen in Aran Goyoaga’s gorgeous Seattle Studio. Hugh and Sara shared their process with us – she made the food from...
05 Feb Sea Sprinkle in Labrador
Every November, for the past 39 years, a crop of writers, musicians, artists and performers arrive in Happy Valley-Goose Bay for the Labrador Creative Arts Festival. The Festival works like this: During the day the visiting artists conduct workshops in the elementary, junior, high schools and...