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Today I’m taking a stroll through my blog’s archive. Eleonora, of Aglio, Olio e Peperoncino, Rome resident and culinary guide extraordinaire, nominated me to take part in Tripbase’s 7 Links Project. The goal of the project is to “unite bloggers (from all sectors) in a joint endeavor to share lessons learned and create a bank of long but not forgotten blog posts that deserve to see the light of day again.”
Hundreds (thousands?) of bloggers have already taken part in the 7 Links Project, and I’ve very much enjoyed discovering what everyone has to share. As a blogger, writing one post after another, you often end up forgetting everything you chatted about, and so I think this is a great opportunity to go back in time, reflect on your reasons for blogging and share older posts that perhaps newer readers have never seen before. Hopefully, you’ll discover you’ve come a long
Continue reading My 7 Links
It’s been quiet on Food Nouveau for the last week because I was swamped in virtual spring cleaning. After a year running, I found my blog had become a bit cluttered and messy. I planned some changes and I have now implemented them all. I hope you’ll like it! If you have any comments or more suggestions, please don’t hesitate to share.
Here’s a summary of what’s new:
General Uncluttering. I thought the blog both side columns of the blog were cluttered and filled with mismatched tags, ads and links. I tried to eliminate everything that wasn’t essential.
Better Categorization. After pledging to keep a better focus on international cuisines and travel, I’ve reorganized the post categories. In the blog’s left column, you’ll find posts classified by culinary destinations or general topics. These categories group recipe as well as travel posts. For example, the Paris category groups the very popular How-To Macaron post
Continue reading Spring Cleaning, Announcements and Giveaways!
As the year draws to a close, I am taking some time to reflect on the evolution of Food Nouveau over the past year. When I started at the beginning of last year, I didn’t know how much time and energy I would pour into it, how much it would come to matter to me or if the endeavor would be fruitful at all. Like all novice bloggers, I wondered, will anybody care? For so long, I had been dreaming of writing about my travel and kitchen experiences, becoming part of the food blogging community, and exchanging with cooks just as passionate about food as I am.
My 2010 year has been graced with many highlights, the most important of which allowed me to grow as a person, as a writer, and as a cook through Food Nouveau. I’m incredibly thankful for the attention I’ve been given, the comments I’ve received
Continue reading A Look Back on 2010
My search for the perfect banana bread has lasted years. Over time, dozens of recipes have disappointed me: the too heavy, the over-the-top rich, the cardboard dry, the overly dense, the excessively banana-tasting (yes, there is such a thing), the so-packed-with-grains-it’s-not-even-enjoyable-anymore, the flat-as-a-shoe, the tasteless, and the ho-hum. I have struggled to find the right additions: nuts or chocolate or nothing at all? And then there has been the everlasting issue of timing: some banana breads burned after 45 minutes, while others were not even cooked through after an hour and a half.
But now, my search is over. I have found the one. The one with a tender and moist texture that makes you want to eat it as is, without any toppings or spreads, but that toasts well, too; the one that rises to an airy texture and is cooked to perfection after 60 minutes; the one that includes
Continue reading The Perfect Banana Bread
A quick post right before the weekend: I baked these savory crackers a couple of weeks ago to go with my Apple Lunch Menu. I love crackers with cheese and as I wanted to make everything I would serve for lunch from scratch, I figured I could certainly make some myself. I searched for a recipe including nuts to marry the cheeses’ flavors and found one that couldn’t be easier to make: it requests just six staple ingredients (flour, water, olive oil, salt, baking powder and nuts), the dough is mixed by hand and the cookies are rolled out and baked in a matter of minutes. I love their crunchy sablé-like texture and crunchiness. They’re healthy too! They were a big hit and were eaten as quickly as they were made. An instant staple!
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Continue reading Savory Walnut, Almond and Pecan Crackers
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