Having adopted a gluten-free diet, she creates and shares recipes of elaborate cakes that have zero gluten. “I transitioned to a gluten-free diet about a year ago, and while I still love over-the-top cakes, I want to create recipes for every day as well as for special occasions,” remarked Howard in an interview with le buzz.

Her blog and accompanying Instagram, Oh Honey Bakes, are filled with mouth-watering desserts that will have you gagging (even without the gluten). Recent recipes include a gluten-free apple cinnamon cake and a pumpkin cake with gingersnap toffee and cream cheese buttercream filling.

“I fell in love with baking about ten years ago,” says Howard. “I started baking insane cakes after I had my son, and friends started asking for the recipes. When we moved to Seattle, my friend Holly of The Modern Proper encouraged me to start posting the recipes somewhere, so I did! I really had no expectations, it was just something fun for me to do.”

Her food photos are beautifully curated, adding an overall atmosphere of coziness and comfort, which is exactly what we seek this winter.

The post Tiffany Howard’s Gluten-Free Cakes Look Delicious appeared first on TettyBetty.

Luckily for us, recipe developer, food stylist, and cookbook author Dana Shultz, is here to make things easier. The mastermind behind the Minimalist Baker, Shultz’s goal is to simplify the act of cooking. Her recipes, shared on her website and Instagram, require 10 ingredients or less, one bowl, or 30 minute or less to prepare.

“The first and most important approach to food is simplicity,” remarked Shultz in an interview with Bakepedia. “That’s important to me because that’s the way I cook, and the way I search for recipes online and in cookbooks to actually make.”

Her recommendation for cooks at all levels: read the whole recipe beforehand. “I always recommend reading the whole recipe start to finish and observing the required prep and cook time before starting,” she explains, “so they have an idea of what they’re getting into and aren’t surprised along the way.”

Another recommendation is to stick to the recipe and not make too many substitutions or alterations, especially if the recipes are vegan and gluten-free, which can be trickier.

If you don’t have fancy ingredients, expensive equipment, or hours to cook, you might just want to follow her footsteps.

The post New to Home Cooking? Start Here! appeared first on TettyBetty.

A foodie first and foremost, she has amassed more than 550k followers on Instagram alone, and at least two of her recipes (one for Cookies, another for a Stew) turned into a viral sensation. “If I had maxed out [Instagram followers] today, that would be fine,” she remarked in a recent interview with The New Consumer. “If I maxed out last year, that would have been fine, too. That’s never been my objective. It’s never been my goal. I have never done anything to try to amass followers. It’s happening organically.”

According to Roman, her tactic is pretty straight forward: letting her own appetite and hunger dictate when and what she makes. “I’m not looking to reinvent the wheel every time,” she stressed. “I just want to make people happy, honestly, and give them a reason to feel good about making food.”

Variety is also important, and also – accessibility, when it comes to choosing her ingredients. “I’m trying to be more accessible and more everyday for that, and then, for things like my books, I can really expand what that means,” she says. “I think it’s nice to be able to, in the same book, publish a recipe for lamb shoulder and also for a sheet pan chicken. And both belong in the same book because I want the book to have a range.”

You’d want to join in on the hype:

The post A True Foodie Follows Alison Roman on Instagram appeared first on TettyBetty.

Having graduated with a Bachelor’s degree in archaeology and anthropology from the University of Cambridge, Johansen trained at Leiths School of Food and Wine in London, worked in several of the UK’s top restaurants and went on to do her Masters in the anthropology of food at SOAS food studies center at the University of London.

According to Johansen, her academic studies influenced her food philosophy. “I’ve been interested in seemingly dull subjects like food security and where our food comes from for years,” she shared in an interview with Khoollect, “More people are interested in food here now than when I first arrived, but the more academic end is still considered pretty niche,” she notes.

Apart from her books, Johansen has also written for publications like The Times, Sunday Times, Daily Mail, Stella, and Marie Claire. Her most recent book, Spirited (released in October 2019), celebrates the art of the cocktail. And boy, we could use a drink.

But when it comes to drinking, Johansen’s go-to is plain whiskey. “Whisky is still seen as a masculine drink, although thankfully that perception is changing,” she says. “I grew up in Norway and we didn’t have these gendered ideas of what an ‘appropriate’ drink for a woman was. If you wanted a beer, you drank a beer. If you wanted a whisky, you drank a whisky. Both my parents love whisky (my mother’s more of a bourbon drinker, but she’s a fan of a whisky sour with scotch) and over the years I just tried whatever they had.”

Follow her on Instagram for more.

The post Make That Perfect Cocktail with the Help of Signe Johansen appeared first on TettyBetty.

Aside from being a prop stylist, Unsworth is also a home economist, recipe writer, and tester, so you know she means business. Her clients include Penguin Random House, Twinings, BBC Worldwide, The Guardian, The Times, and Pret a Manger.

“One of the inspiring parts of my job is spending time in prop houses surrounded by all the beautifully curated collections,” shared Unsworth in an interview with Khoollect. “I love rooting through these collections with a brief in mind and bringing the vision together,” she adds.

Her work tends to take her around the world, and Unsworth has lived in many different countries, including England, France, Italy, Australia, and Argentina (which translates into many sources of inspiration). “My wanderlust was inspired by my parents,” she says, “who pulled me and my sister out of school for a year when I was seven and bought the family a round-the-world ticket. I think their boldness rubbed off on me and gave me the guts to move around as much as I did in my 20s. From a food perspective, all the traveling has definitely influenced me and given me a greater knowledge of different cuisines and customs.”

You’d want to follow her on Instagram.

The post Frankie Unsworth Will Teach You the New Art of Cooking appeared first on TettyBetty.

Currently based in Stockholm, Khoo’s sixth cookbook, The Little Swedish Kitchen, explores the nation’s simple and balanced approach to cooking, sampling their best-loved ingredients, and discovers a must-try cuisine that is about far more than just meatballs, fika, and cinnamon buns.

“I’ve always struggled with confidence in my writing,” admitted Khoo in an interview with Khoollect. “It’s not something that comes particularly easy to me and I’ve always aspired to write more like Anthony Bourdain, Gabrielle Hamilton, Nigel Slater or Nigella Lawson – evocative and poetic. With this book, I finally feel that I’ve found my voice and I’ve accepted my style. I always take my time to explain why and how each recipe came about – the context of a recipe is very important for me, otherwise it could be any cookbook.”

“I didn’t want to just write a cookbook about Swedish food, but a book that is deeply practical and would solve any or all cookery ‘problems,’” she explains. Problems such as: what to cook if you’ve only got 30 minutes to spare; or if you’ve got a vegetarian/carnivore/gluten intolerant guest joining the dinner table; or if you want to make something, light or rich or really indulgent. “I basically thought of different scenarios that occur in everyday life and packed the book with distinctly Swedish recipes that could answer those calls (and more),” she notes, “and that also have a very strong personal connection to my life.”

The post Learn to Cook Like a Swede with Rachel Khoo appeared first on TettyBetty.

“They’re such different cities and ways of life, and I feel very lucky to have the contrast,” said McAlpin of the two cities in an interview with Khoollect. “Venice is wonderfully dreamy and there is nowhere else quite like it; but I love the bustle of London too – the theatre, the trendy restaurants, the shows and there are so many people doing exciting things.”

According to McAlpine, having lived in Venice for most of her life, she’s learned from years of sharing meals with family and neighbors how to cook the Venetian way. Author of A Table in Venice, amongst her recipes you’ll Bigoli with Creamy Walnut Sauce, Scallops on the Shell with Pistachio Gratin, Grilled Radicchio with Pomegranate, and Chocolate and Amaretto Custard.

“I find Venice a very inspiring city,” she says. “Quite often I will go for a walk early in the mornings and there’s something about the beautiful buildings, watching the pink sunrise over the water, the sound of church bells ringing in the background and the sweet scent of freshly baking pastries that floods out of the bakeries first thing, that puts me in a wonderful mood for the rest of the day.”

According to McAlpine, food is so personal that she can’t really imagine sharing recipes without adding the personal stories behind them. In a recent post on Instagram, she writes: “During lockdown, more than ever meals have come to punctuate our days: they’re something to look forward to, to plan for, to cook for, and then to enjoy together. We spring from breakfast to lunch to dinner – and then start again the next day.”

You’d want to follow her words of advice:

The post Taste Some Venetian Cuisine with the Help of Skye McAlpine appeared first on TettyBetty.

But according to Lee, cooking is first and foremost — a hobby. “It’s as much a hobby to me as video games are to gamers,” she explained in an interview with Outlookindia. “Every advancement in levels only feeds the addiction, and the addiction drives us to reach further into the next level. Even a Nutella sandwich has codes to be cracked. For the life of me, I don’t understand why people cook if they don’t enjoy the fundamental aspects of it,” she adds.

The Taiwan-born, Vancouver-raised, and slow-aged in New York foodie, is currently based in Hong Kong with her husband and pups. According to Lee, Before starting her blog, she had never measured anything during cooking, nor has she ever followed a recipe successfully. Having said that, she likes sharing her recipes with added backstories that make for a comical effect, and hopefully ensures you follow through.

“The advertisements on the blog have no influence on the content,” she stresses. “I try very hard not to warp the content to cater to a particular group, not even to the followers. That’s a slippery slope.”

The post You’d Want to Take Note of This Angry Food Blog appeared first on TettyBetty.

Designer Tatiana Nedialkova of Softer and Wild is here to help you out. Her home goods line specializes in textiles, selling anything from oven mitts and kitchen towels to aprons. A small but worthy addition to your home, especially when you see so much of it.

A talented pattern designer, Nedialkova’s designs are a mix of Scandinavian aesthetic and Bulgarian folk tales. “I’m Bulgarian originally, but I’ve also lived in Brighton, UK, which is a beautiful town with old architecture,” she explained in an interview with the Etsy blog. “There are amazing decorations and patterns on the houses—circles and ornaments. I translate those into illustrations as well.”

“Something that influenced me from a young age was the drive people had to decorate and personalize their living spaces with found materials, and find beauty in the simplest of objects,” she adds. Here are some of our favorite designs by her:

The post Step Up Your Cooking Game With These Products appeared first on TettyBetty.

The Californian chef and baker relies on local and seasonal ingredients. Indeed, many of the herbs, edible flowers, fruits, and vegetables that she uses in her dishes come from her home garden. Each of her cookies is made by hand, thoughtfully designed and packaged.

“All cookies are made by hand with utmost care,” writes Stern on her website. “Cookies are pressed with flowers and herbs seasonally available. Every cookie is different and pressed with individual botanicals.”

“We take immense pride in our high quality ingredients and care,” adds Stern. “All ingredients are organic and of the highest quality.” She also teaches cooking classes which aim to help others recreate the magic in the comfort of their homes.

Scroll down to see some of her appetizing creations.

The post Flower Power: These Cookies Will Upgrade Your Tea Party appeared first on TettyBetty.

Having adopted a gluten-free diet, she creates and shares recipes of elaborate cakes that have zero gluten. “I transitioned to a gluten-free diet about a year ago, and while I still love over-the-top cakes, I want to create recipes for every day as well as for special occasions,” remarked Howard in an interview with le buzz.

Her blog and accompanying Instagram, Oh Honey Bakes, are filled with mouth-watering desserts that will have you gagging (even without the gluten). Recent recipes include a gluten-free apple cinnamon cake and a pumpkin cake with gingersnap toffee and cream cheese buttercream filling.

“I fell in love with baking about ten years ago,” says Howard. “I started baking insane cakes after I had my son, and friends started asking for the recipes. When we moved to Seattle, my friend Holly of The Modern Proper encouraged me to start posting the recipes somewhere, so I did! I really had no expectations, it was just something fun for me to do.”

Her food photos are beautifully curated, adding an overall atmosphere of coziness and comfort, which is exactly what we seek this winter.

The post Tiffany Howard’s Gluten-Free Cakes Look Delicious appeared first on TettyBetty.

Luckily for us, recipe developer, food stylist, and cookbook author Dana Shultz, is here to make things easier. The mastermind behind the Minimalist Baker, Shultz’s goal is to simplify the act of cooking. Her recipes, shared on her website and Instagram, require 10 ingredients or less, one bowl, or 30 minute or less to prepare.

“The first and most important approach to food is simplicity,” remarked Shultz in an interview with Bakepedia. “That’s important to me because that’s the way I cook, and the way I search for recipes online and in cookbooks to actually make.”

Her recommendation for cooks at all levels: read the whole recipe beforehand. “I always recommend reading the whole recipe start to finish and observing the required prep and cook time before starting,” she explains, “so they have an idea of what they’re getting into and aren’t surprised along the way.”

Another recommendation is to stick to the recipe and not make too many substitutions or alterations, especially if the recipes are vegan and gluten-free, which can be trickier.

If you don’t have fancy ingredients, expensive equipment, or hours to cook, you might just want to follow her footsteps.

The post New to Home Cooking? Start Here! appeared first on TettyBetty.

A foodie first and foremost, she has amassed more than 550k followers on Instagram alone, and at least two of her recipes (one for Cookies, another for a Stew) turned into a viral sensation. “If I had maxed out [Instagram followers] today, that would be fine,” she remarked in a recent interview with The New Consumer. “If I maxed out last year, that would have been fine, too. That’s never been my objective. It’s never been my goal. I have never done anything to try to amass followers. It’s happening organically.”

According to Roman, her tactic is pretty straight forward: letting her own appetite and hunger dictate when and what she makes. “I’m not looking to reinvent the wheel every time,” she stressed. “I just want to make people happy, honestly, and give them a reason to feel good about making food.”

Variety is also important, and also – accessibility, when it comes to choosing her ingredients. “I’m trying to be more accessible and more everyday for that, and then, for things like my books, I can really expand what that means,” she says. “I think it’s nice to be able to, in the same book, publish a recipe for lamb shoulder and also for a sheet pan chicken. And both belong in the same book because I want the book to have a range.”

You’d want to join in on the hype:

The post A True Foodie Follows Alison Roman on Instagram appeared first on TettyBetty.

Having graduated with a Bachelor’s degree in archaeology and anthropology from the University of Cambridge, Johansen trained at Leiths School of Food and Wine in London, worked in several of the UK’s top restaurants and went on to do her Masters in the anthropology of food at SOAS food studies center at the University of London.

According to Johansen, her academic studies influenced her food philosophy. “I’ve been interested in seemingly dull subjects like food security and where our food comes from for years,” she shared in an interview with Khoollect, “More people are interested in food here now than when I first arrived, but the more academic end is still considered pretty niche,” she notes.

Apart from her books, Johansen has also written for publications like The Times, Sunday Times, Daily Mail, Stella, and Marie Claire. Her most recent book, Spirited (released in October 2019), celebrates the art of the cocktail. And boy, we could use a drink.

But when it comes to drinking, Johansen’s go-to is plain whiskey. “Whisky is still seen as a masculine drink, although thankfully that perception is changing,” she says. “I grew up in Norway and we didn’t have these gendered ideas of what an ‘appropriate’ drink for a woman was. If you wanted a beer, you drank a beer. If you wanted a whisky, you drank a whisky. Both my parents love whisky (my mother’s more of a bourbon drinker, but she’s a fan of a whisky sour with scotch) and over the years I just tried whatever they had.”

Follow her on Instagram for more.

The post Make That Perfect Cocktail with the Help of Signe Johansen appeared first on TettyBetty.

Aside from being a prop stylist, Unsworth is also a home economist, recipe writer, and tester, so you know she means business. Her clients include Penguin Random House, Twinings, BBC Worldwide, The Guardian, The Times, and Pret a Manger.

“One of the inspiring parts of my job is spending time in prop houses surrounded by all the beautifully curated collections,” shared Unsworth in an interview with Khoollect. “I love rooting through these collections with a brief in mind and bringing the vision together,” she adds.

Her work tends to take her around the world, and Unsworth has lived in many different countries, including England, France, Italy, Australia, and Argentina (which translates into many sources of inspiration). “My wanderlust was inspired by my parents,” she says, “who pulled me and my sister out of school for a year when I was seven and bought the family a round-the-world ticket. I think their boldness rubbed off on me and gave me the guts to move around as much as I did in my 20s. From a food perspective, all the traveling has definitely influenced me and given me a greater knowledge of different cuisines and customs.”

You’d want to follow her on Instagram.

The post Frankie Unsworth Will Teach You the New Art of Cooking appeared first on TettyBetty.

Currently based in Stockholm, Khoo’s sixth cookbook, The Little Swedish Kitchen, explores the nation’s simple and balanced approach to cooking, sampling their best-loved ingredients, and discovers a must-try cuisine that is about far more than just meatballs, fika, and cinnamon buns.

“I’ve always struggled with confidence in my writing,” admitted Khoo in an interview with Khoollect. “It’s not something that comes particularly easy to me and I’ve always aspired to write more like Anthony Bourdain, Gabrielle Hamilton, Nigel Slater or Nigella Lawson – evocative and poetic. With this book, I finally feel that I’ve found my voice and I’ve accepted my style. I always take my time to explain why and how each recipe came about – the context of a recipe is very important for me, otherwise it could be any cookbook.”

“I didn’t want to just write a cookbook about Swedish food, but a book that is deeply practical and would solve any or all cookery ‘problems,’” she explains. Problems such as: what to cook if you’ve only got 30 minutes to spare; or if you’ve got a vegetarian/carnivore/gluten intolerant guest joining the dinner table; or if you want to make something, light or rich or really indulgent. “I basically thought of different scenarios that occur in everyday life and packed the book with distinctly Swedish recipes that could answer those calls (and more),” she notes, “and that also have a very strong personal connection to my life.”

The post Learn to Cook Like a Swede with Rachel Khoo appeared first on TettyBetty.

“They’re such different cities and ways of life, and I feel very lucky to have the contrast,” said McAlpin of the two cities in an interview with Khoollect. “Venice is wonderfully dreamy and there is nowhere else quite like it; but I love the bustle of London too – the theatre, the trendy restaurants, the shows and there are so many people doing exciting things.”

According to McAlpine, having lived in Venice for most of her life, she’s learned from years of sharing meals with family and neighbors how to cook the Venetian way. Author of A Table in Venice, amongst her recipes you’ll Bigoli with Creamy Walnut Sauce, Scallops on the Shell with Pistachio Gratin, Grilled Radicchio with Pomegranate, and Chocolate and Amaretto Custard.

“I find Venice a very inspiring city,” she says. “Quite often I will go for a walk early in the mornings and there’s something about the beautiful buildings, watching the pink sunrise over the water, the sound of church bells ringing in the background and the sweet scent of freshly baking pastries that floods out of the bakeries first thing, that puts me in a wonderful mood for the rest of the day.”

According to McAlpine, food is so personal that she can’t really imagine sharing recipes without adding the personal stories behind them. In a recent post on Instagram, she writes: “During lockdown, more than ever meals have come to punctuate our days: they’re something to look forward to, to plan for, to cook for, and then to enjoy together. We spring from breakfast to lunch to dinner – and then start again the next day.”

You’d want to follow her words of advice:

The post Taste Some Venetian Cuisine with the Help of Skye McAlpine appeared first on TettyBetty.

But according to Lee, cooking is first and foremost — a hobby. “It’s as much a hobby to me as video games are to gamers,” she explained in an interview with Outlookindia. “Every advancement in levels only feeds the addiction, and the addiction drives us to reach further into the next level. Even a Nutella sandwich has codes to be cracked. For the life of me, I don’t understand why people cook if they don’t enjoy the fundamental aspects of it,” she adds.

The Taiwan-born, Vancouver-raised, and slow-aged in New York foodie, is currently based in Hong Kong with her husband and pups. According to Lee, Before starting her blog, she had never measured anything during cooking, nor has she ever followed a recipe successfully. Having said that, she likes sharing her recipes with added backstories that make for a comical effect, and hopefully ensures you follow through.

“The advertisements on the blog have no influence on the content,” she stresses. “I try very hard not to warp the content to cater to a particular group, not even to the followers. That’s a slippery slope.”

The post You’d Want to Take Note of This Angry Food Blog appeared first on TettyBetty.

Designer Tatiana Nedialkova of Softer and Wild is here to help you out. Her home goods line specializes in textiles, selling anything from oven mitts and kitchen towels to aprons. A small but worthy addition to your home, especially when you see so much of it.

A talented pattern designer, Nedialkova’s designs are a mix of Scandinavian aesthetic and Bulgarian folk tales. “I’m Bulgarian originally, but I’ve also lived in Brighton, UK, which is a beautiful town with old architecture,” she explained in an interview with the Etsy blog. “There are amazing decorations and patterns on the houses—circles and ornaments. I translate those into illustrations as well.”

“Something that influenced me from a young age was the drive people had to decorate and personalize their living spaces with found materials, and find beauty in the simplest of objects,” she adds. Here are some of our favorite designs by her:

The post Step Up Your Cooking Game With These Products appeared first on TettyBetty.

The Californian chef and baker relies on local and seasonal ingredients. Indeed, many of the herbs, edible flowers, fruits, and vegetables that she uses in her dishes come from her home garden. Each of her cookies is made by hand, thoughtfully designed and packaged.

“All cookies are made by hand with utmost care,” writes Stern on her website. “Cookies are pressed with flowers and herbs seasonally available. Every cookie is different and pressed with individual botanicals.”

“We take immense pride in our high quality ingredients and care,” adds Stern. “All ingredients are organic and of the highest quality.” She also teaches cooking classes which aim to help others recreate the magic in the comfort of their homes.

Scroll down to see some of her appetizing creations.

The post Flower Power: These Cookies Will Upgrade Your Tea Party appeared first on TettyBetty.