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.
Irish Cheddar & Herb Skillet Cornbread
If you were ask me if I like cornbread, I would say yes, but then when I pick up your typical dry little cornbread muffin, I am never happy I did. They can be boring and often completely lacking in any moisture, but I am here to tell you that this is not how cornbread was meant to be. Cornbread can be moist, tender and bursting with flavor and we are making that cornbread today… To get started, you will need some buttermilk, butter, honey, eggs, yellow cornmeal, ap flour, baking powder and soda, salt, sweet corn, Irish cheddar and your favorite fresh herbs. I am using chives and dill today, but rosemary, cilantro, thyme and sage works great in this cornbread too. Feel free to add just one herb or a combination of a couple of different kinds. We are going to start by placing a dry 10″ cast
Slow Roasted Corned Beef
I think that if everyone knew how easy it is to roast up juicy, tender corned beef… we would all be doing it more often. Whether you are here for your St. Patty’s Day dinner recipe or have plans of making big, thick reuben sandwiches for the weekend, this is the ultimate way to cook your corned beef. This low maintenance method will give you an absolutely delicious corned beef that can be used in so many different ways. Let’s get started… If you are making this corned beef around St Patricks Day, then it should be very easy to find flat cuts of beef brisket and corned beef seasoning packets. If you are making your corned beef in the “off” season, pick out a nice flat cut of brisket and grab some pickling spices from the spice aisle. Pickling spices typically include a combination of peppercorns, mustard seeds, bay
Goat Cheese Cake with Nectarines & Almonds
Spring is coming. I can feel it and my grocery store had the most beautiful nectarines yesterday, so we are making my favorite goat cheese cake with nectarines and almonds… If you are not a fan of goat cheese or unfamiliar with the idea of a cake made with this creamy, tangy delight then I beg you to stick with me on this dessert because it is absolutely wonderful. Goat cheese has an extra soft and creamy texture which will make your cake so moist and delicate. It also adds a light tanginess to the overall flavor of this cake that is reminiscent of cheesecake, because goat cheese can be substituted one-for-one with cream cheese or ricotta in many cake recipes. If you are looking for a tender, moist, beautifully flavored cake then I would love for you to give my goat cheese cake a try. Let’s get started… Begin
Mushroom Onion & Gruyere Frittata
A frittata is such a versatile vessel. They can be filled with anything from a basic cheese and herb mixture to loads of flavorful add-ins like meats, fruits and vegetables. Frittatas make great breakfasts, brunch elements and meal preps and they reheat really well. Lately, I have been baking up little individual frittatas, but you can absolutely bake everything in an 8 or 9 inch pie dish like a traditional frittata. Whatever works best for your needs. Todays frittata is full of caramelized mushrooms, onions and gruyere cheese with a little milk or cream and some Italian herbs. It is a simple combination filled with delicious flavors and nutritional benefits. Let’s get started… Begin by sautéing 8 ounces of sliced mushrooms and a medium sliced yellow onion until they are softened and lightly caramelized. While the mushrooms and onions are doing their thing, whisk 8 large eggs with 1/2 cup
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.
