Today is a milestone for my blog: Six years since I started publishing it. I hoped it would help me redefine my journalism career, but I had no idea that it would propel me into this amazing niche where I write recipes professionally, take photographs and live and breathe food. I feel so blessed.
This year I would love to hear from you — my wonderful, kind readers who make me smile with every comment. Come out of the woodwork today and share a little or a lot about how long you’ve been reading, what your favorite posts are and who you are. I’d really love to hear from you all!
But what’s a blog birthday post without a little reminiscing? Let’s do it in food. It’s totally the best way, right?
Here are some of the recipe highlights of the last six years:
Oven Baked Sweet Potato Fries -For years, these have been a runaway favorite here — and with good reason. The seasoning combination of cinnamon and paprika give these fries incredible flavor that compliments the natural sweetness of the sweet potatoes.
Easy Daikon Salad – I love trying new ingredients, which is what I thought I was doing when I started playing with daikon radish — until I tasted it and realized I’d been eating it for years without knowing what it was called. Crazy, right? But the big upside is that I ended up this recipe for a sweet-savory and refreshing salad that is such a treat. It really celebrates the lovely daikon radish.
Garlic Scape Carbonara – Carbonara is a classic Italian pasta dish that I adore. It’s what I default to when I can’t decide what to make. In this version, I added seasonal garlic scapes for a delicious twist that caught the eye of Saveur Magazine. The result was a creamy pasta dish full of a gentle garlic flavor and delicious bacon.
Homemade Ketchup – Making your own condiments is easy and economical. This recipe for ketchup is a flavorful condiment that’s awesome on fries, burgers or whatever else you use ketchup on. After making this, I started rethinking all of our condiments too.
Whole Wheat Biscuits – The number one comment I’ve received about this post is that my layering method for creating light, fluffy and flaky biscuits really works. I swear, when you have these whole wheat biscuits, it’s practically life changing.
Thank you so much for reading my blog! Here’s to many more years to come.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.