Media Relations – Page 12 – My Life Runs on Food

Thank You, PBS Food

January 12, 2013January 19, 2022Sanura

A Classic Turkey Bolognese Sauce Lasagna with Ricotta Cheese, Swiss Chard and Mushrooms

Last month, I was so busy with KwanzaaCulinarians.com, I barely noticed PBS Food recognized MyLifeRunsOnFood.com as one of the top 10 food blogs of 2012. It was a brief ‘WOW’ moment, then I was back to work. Then, the congratulatory emails came forward. They were returned with humbled thank you’s. Then, I went back to work. A few days later, my food world friend, Nicole, host of the online radio show, Hot Grease, made a striking comment, “[Non-ethnic] media lists rarely mentioned food bloggers of color. And, you’re listed with a few well-known food bloggers.” Oh. Double. Wow. She caught my attention.

Being one of the many food bloggers of color listed in a major media list, I feel truly honored. When Courtney of Coco-Cooks.com emailed a congratulatory note, I told her, “Let’s hope more of us get recognized.” Ironically, her recipes are crazy creative, and she should have been listed as one of the best a long time ago. I could mention more food bloggers of color, but the list will fill a whole page (Visit DuoDishes.com’s Blogroll for recommendations). So, thank you, again, PBS Food for being one of the few non-ethnic media outlets to recognize a food blogger of color. I’m hoping to see more of my friends being recognized for their creativity in the kitchen. Also, in addition to cooking our favorite soul and Latin dishes, rely on us for other types of cuisines, too. Read more →

Hodgson Mill’s Tomato-Chili Sauce Pizza with Wheat Cornmeal Crust

October 11, 2012January 19, 2022Sanura

Hodgson Mill asked MyLifeRunsOnFood.com to compete in their Build a Better Pizza contest. My response was an happy ‘YES,’ because I love creating pizza with unusual flavors (see Yellow Beet and Parsnip Wheat Pizza, Sweet Potato, Caramelized Shallots, Smoked Mozzarella Pizza with Wilted Arugula, NY Autumn Apple Prosciutto Pizza and Zucchini Tomato Ricotta Pizza. Homemade pizza is more fun and healthier than having a greasy pie delivered to my front door. The only difficulty was the requirement for making a crust with 50% whole-wheat flour. In my experience, that’s a very dense slice of pizza. Read more →

Tarragon Sweet Potato Crepes with Roast Asparagus and Shrimp topped with Parmesan Cream Sauce

March 31, 2012January 19, 2022Sanura

Tarragon Sweet Potato Crepes with Asparagus and Shrimp topped with Parmesan Cream Sauce

At the last minute, I decided to enter North Carolina Sweet Potato Commission Inc.’s “No More ‘Mallows! Blogger Recipe Contest,” which ends today–March 31, 2012. Sweet potatoes are one of my favorite comfort food ingredients. My first taste was Aunt Anne’s candied dish to adore. As a Brownie in the Girl Scouts, someone brought a pureed sweet potato dish topped with marshmallows to a potluck event. That’s when my true love for sweet potatoes was realized. The marshmallows won me over. Read more →

Appetizing Places: BedStuy’s Latin American Beso

March 24, 2012January 19, 2022Sanura

Chef Richard McDuffie, Jr.

Brooklyn’s BedStuy neighborhood has quite a few new restaurants opening or in development. Recently opened Beso, meaning “Kiss” in Spanish, is a pan-Latin American restaurant featuring dishes from Central and South America, Cuba and Mexico. It opened late last year, and it’s positioning itself to be a festive Summer hot spot offering live salsa music and dancing, comedy nights, a garden opening in late Spring or early Summer, and a brunch menu starting April 1st. Personally, I’m looking forward to their Tasty Tuesdays with seven dollar appetizers & cocktails. From their list of coctails, I ordered a Caiprinha de Tangerina, a drink made with muddled tangerines and brown sugar along with the Brazilian rum, cachaça. Bartender Roberto explains unlike other rums distilled from molasses, cachaça is distilled from sugarcane. Read more →

A Sweet Salad of Medjool Dates, Oranges, and Gorgonzola Cheese

March 11, 2012January 17, 2022Sanura

Date and Orange Salad

There’s an incredible depth of toffee richness in Medjool datess. They have a crinkly paper-thin skin similar to a sugar glaze. They’re dark honey brown with an oblong shape. The succulent flesh oozes sugar. It’s a fruit tasting like cake soaked in maple syrup. In this salad, dates are classically paired with oranges, and they’re tossed with creamy Gorgonzola cheese, shredded dried coconut, pine nuts and citrus vinaigrette.