Beautiful food is my passion. Whether I am cooking for friends and family or styling food for photo shoots, I love creating beautiful dishes that you know you will love before you even take a bite.
In addition to creating clean, modern and beautiful content for restaurants, businesses and ingredient companies, I also have been collecting my favorite recipes to share with you here on Espresso & Lime.
Whether you are here for the recipes or here to create beautiful content for your business, food has brought us together and this makes me happy.
Food Styling
Product Photography
Food Photography
Recipe Development
Welcome
I'm Fallon, and I specialize in food styling, project photography, food photography and recipe development. We lived on the tiny island of Okinawa, Japan for several years and I found myself cooking in a very small kitchen without an oven, but with easy access to incredibly fresh fruits, vegetables and some of the best seafood in the world. As a girl who used her oven almost every day, my cooking style had to adapt and this was an eye opening, educational experience that taught me so much about food and the many ways that you can accomplish beautiful dishes from around the world.
Asado Negro – Venezuelan Beef Roast
Asado negro is an incredibly flavorful Venezuelan beef dish caramelized in piloncillo and simmered in red wine, herbs and vegetables. It is warm, comforting and beautifully balanced between sweet and savory. If you are looking for a wonderful way to get the best out of an eye of round roast or simply interested in adding a great Venezuelan recipe to your repertoire then I would love for you to give this one a try! Let’s get started… Begin by trimming most of the fat off of a 4 to 5 pound eye of round roast (leave just a little bit of fat on there) and use a sharp knife to poke holes all over the roast. Place the roast in a large glass bowl and add 2 cups of red wine (a good Malbec, Syrah or Merlot work great here!), a cup of beef stock and 1/4 cup of worcestershire sauce.
Rustic Kale & Mushroom Strata
We all know about bread puddings, quiche and frittatas, but have you heard of a strata? This rustic kale and mushroom strata is an eggy, cheesy breakfast bread pudding filled with kale, mushrooms, garlic, onions, herbs and lots of cheese making it a truly delicious savory meal that can be enjoyed any time of day! This strata is super versatile, so if you like the sound of it, but don’t have some of the ingredients, feel free to substitute! As long as you keep the volumes the same, stratas are very forgiving, so swapping veggies, herbs and cheeses is usually deliciously successful. Let’s get started… When it comes to the ingredients in this strata, each one is delicious on its own, so you just know when they are all combined in one dish… things are about to get amazing! For a strata that will feed 6 or meal prep breakfast
Parmesan Za’atar Artisan Bread
I think everyone should have a quick, simple bread recipe on hand. One that doesn’t require a bunch of kneading, long proofs or super strict measurements. This parmesan za’atar artisan bread is exactly that… This loaf is cheesy, salty and herby with a crisp crust and beautifully tender crumb. Plus, it is filled with fine shreds of parmesan and beautiful za’atar. If you aren’t familiar with za’atar, it is an earthy Middle Eastern spice blend with herbs like oregano, thyme and marjoram, citrusy sumac, sesame seeds and sea salt and it is one of my favorite spice blends in my collection. With the wonderful texture in this loaf, the ease of bringing everything together and the delicious flavor profile, this bread needs to be added to your future baking plans. Let’s get started… Begin by collecting your ingredients. You will need an envelope of active yeast, salt, sugar, all purpose
Berries & Mascarpone Icebox Cake
It is definitely summer right now and while it is way too hot to have my oven running right now, I still want need dessert, so we are making one of my favorite icebox cakes…. this berries and mascarpone icebox cake…. This beauty make look similar to a tiramisu, but aside from the lady fingers and mascarpone (both of which are negotiable in this recipe), it is not. There are no eggs or espresso in this one, just a whole bunch of berries and a beautifully fluffy cream. This cake is light and refreshing and just perfect for summertime. Let’s get started… This cake is made with 3 main elements – the cookies, the berries and the cream and all three elements are negotiable. Let’s break it down… The cookies – I am using ladyfingers and they are my favorite option here, but you could technically use any cookie with
I absolutely love my Victoria Cookware cast iron skillets. They are durable, easy to clean, maintain wonderfully even heat and are oven safe.
If you make smoothies, sauces, salsa or soup then you should definitely have a great blender in your kitchen and I love my Ninja.
A kitchen scale makes a huge difference in baked goods and weighing your ingredients can ensure delicious results.
