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.
Barbecue Glazed Salmon with Pineapple Salsa
There is something special about cooking over an open fire. The preparation is different, the heat is a little different and you are surrounded by nature, which feels really nice. I have some great outdoor recipes in my list like this strip steak with white bean ragu and my favorite barbecue sloppy joe recipe, but today we are making barbecue glazed salmon with a spicy pineapple salsa and it is just perfect for summertime. Let’s get started… Begin by prepping the pineapple salsa and the barbecue glaze… For the spicy pineapple salsa, combine a small diced pineapple (about 2 cups), 1/4 cup of diced red onion, 1/4 cup of diced pasilla pepper (you could use poblano for slightly less heat or jalapeño for more heat), the juice from cutting the pineapple, a pinch of sea salt and tajin to taste For the barbecue glaze, whisk 2 parts of your favorite
French Onion Focaccia
Focaccia is amazing. It usually doesn’t require much effort, it is a great bread to get started with as a baker, it can be made thin for sandwiches or super thick and fluffy and it can be filled with so many different delicious things… and once you start making focaccia, it will become a part of your lifestyle. Today, we are making a french onion focaccia and when I say it is dangerously good, you need to take this seriously. This loaf is incredible. Focaccia is great on its own, but this one is filled with caramelized onions, gruyere and topped with flaky sea salt and fresh thyme. It’s just like a comforting bowl of french onion soup in a thick, buttery loaf of bread and it’s really hard to have just one slice, so consider yourself warned. Proceed with caution on this one. Let’s get started… Begin by making
Classic Tiramisu
Imagine this… tender ladyfingers soaked in espresso and layered with an airy whipped mascarpone cream. It is creamy, dreamy, rich and perfectly sweet. With flavors of espresso and vanilla, the light tanginess of mascarpone and a dusting of cocoa powder, tiramisu is the quintessential Italian dessert and I will always be quite smitten with it… There are many versions of tiramisu and while I am all for making a recipe your own, as an Italian, I feel that there are certain classic recipes that should not be tweaked and tiramisu is one of them. There are 7 classic ingredients – mascarpone, eggs, sugar, vanilla, espresso, ladyfingers and cocoa powder (8… if you want to add liquor). That’s it. No heavy cream, no chocolate (garnishing with chocolate is cool though) and no cooking. If you are nervous about not cooking the eggs, all I can say is that I have been
Maple Pecan Sticky Buns
Cinnamon rolls are great, but maple pecan sticky buns are even better… This beauty is essentially a fluffy cinnamon roll baked over a rich maple caramel sauce filled with pecans and once they are baked, they are flipped over onto a plate so all of that gooey maple pecan goodness is on top. They are perfection and technically can be enjoyed as breakfast, brunch, an afternoon snack or dessert. Let’s get started… Begin by making my favorite cinnamon roll dough. You can see a full walk through of this process in my cinnamon roll recipe and of course I have step-by-step instructions below, but here is a quick version… Step #1 – bloom the yeast by whisking a big pinch of granulated sugar and 1 1/2 teaspoons of active dry yeast into 1/2 cup of warm whole milk and set it aside until it is frothy Step #2 – once
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.
