I give a lot of credit to food photographers (like my own cookbook photographer Evan Sung) and their ability to take gorgeous photos of food, no matter what the subject.
Steak is one of those really tough ones for me. I guess it’s because I don’t cook much steak, that I don’t have many opportunities to master the art of meat photography.
Ha! Is meat photography a thing?
What’s great about these photos, is that I have photos of the dish without the meat, so if you’re not a meat-eater, I hope it looks appetizing to you!
This zucchini noodle recipe is quickly becoming one of my favorite flavored dishes. As much as a fan of Italian cooking as I am, Asian flavors are starting to creep up as #1.
Szechuan just pretty much means it’s garlicky and a little spicy, which are probably two of my favorite ways to eat – with garlic and spice.
I mean – you can’t mess with cold sesame peanut noodles or crispy pork belly ramen, ya know? I’m a sucker for anything smothered in soy sauce, also.
But dang, bolognese with freshly grated parmesan cheese is pretty magical too.
I sound like a broken record, but one of my favorite things about spiralizing is how easily it lends itself to expanding the palate. Noodles and rice make up the majority of foodstuffs served globally, so naturally, spiralizing is global on the food scale.
Whether you want arroz con pollo, a Greek salad or a bowl of carbonara, you can make it spiralized – and with that, a healthier, more creative version!
On a final note, if you made my recipe yesterday and have extra cabbage, make this recipe! I had so much leftover cabbage, that I had to incorporate it into all meals that week – I tossed it in my salads and even braised it for dinner.
So – tell me. What’s your favorite type of spiralized cuisine?
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 15 points