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.
Pumpkin Pecan Coffee Cake
Coffee cake can seem a lot more complicated than it actually is. The cake is as straightforward as any other cake and the crumb topping only requires some basic crumbling skills (which is even easier than it sounds), but when you put those two elements together they transform into something very special. Now that covers your standard coffee cake, but today we are baking up a pumpkin pecan coffee cake. This fall inspired version of a classic coffee cake is warmly spiced, tender and much more moist than most traditional coffee cakes are thanks to the pumpkin involved. This cake is absolutely delicious and one of my favorite things to serve along side a mug of coffee from mid September all the way to Christmas. Let’s get it started… Begin by whisking 1 1/4 cup of pumpkin puree with 1/3 cup of brown sugar, 1/2 cup of canola oil, 1/4
Brown Sugar Chipotle Chicken Wings
To me, the ultimate chicken wing sauce has three elements – sweet, spicy and sticky – and recently, I had a fabulous sauce at a major wing chain that had both “brown sugar” and “chipotle” in the name, so I made it my quest to recreate… and I did… These brown sugar chipotle chicken wings are so good! With just enough sweetness, plenty of heat and a great sticky consistency, this will be my new go-to sauce for wings at home and I can’t wait for you to give it a try! Let’s get started… So, technically this sauce can be used on any wings. Fry them, air fry them, bake them or even order them somewhere! This is how I usually make wings at home. Preheat your oven to 400 degrees with your biggest cast iron skillet on the middle rack. While the oven and skillet are preheating, divide
Apple Cinnamon Crumb Cake
Apple desserts are my very favorite. Above chocolate, pastries, cakes… even sour patch kids… a good apple dessert will always be at the top of my list, so when it came to developing this apple cinnamon crumb cake… the stakes were high. This cake had to be moist, tender and absolutely delicious for starters, plus it had to be easy to make because you know it will be on rotation in my own kitchen and I don’t like high maintenance recipes. After a few trials and some still delicious, but not quite there yet “errors”, this apple cinnamon crumb cake was born and I could not be more happy with how it turned out. It is warm, tender, perfectly sweet and extra apple-y. Enough talking about it, let’s get started… There are three main elements in this cake – the sponge, the apples and the crumb topping. I like to
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.
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.
