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VV gets around! VV has been in print publications such as Bon Appetit, Chickpea Magazine, Weekend Almanac and Remedy Quarterly. VV also has recipes and articles featured on websites such as Food & Wine, Saveur MagazineThe Kitchn, Refinery 29, Food52Foodgawker, Sheknows, Kitchen Daily, Daily CandyBabbleFinding Vegan, Taste Spotting, Tasteologie, Threadesque, Dishes Undressed, Buzzfeed, Huffington Post, and many others. Interested in featuring VV? Contact me at [email protected]

Comment

6 Comments

  • Emmarie Burger
    July 10, 2017

    Glad I found your blog!

  • Khanh Nguyen
    October 17, 2017

    love your recipes! =)

  • EMILY
    February 26, 2018

    🙂

  • Linda Landreth
    September 25, 2020

    Love your book Platters and Boards! One recipe confuses me: Miniature Tomato, Garlic, and Goat Cheese Frittatas on page 56. Where do you use the olive oil and garlic? Just add to the egg mixture?

  • Alex Olinger
    October 2, 2020

    Hi, I tried your Goat Cheese Fritter and Apple Salad with Brown Sugar Pecans and Maple Vinaigrette last night and it was delish! But, there are a couple of problems with the instructions. First, when making the candied pecans, the recipe said to put the two sugars in the pan and melt them at a medium low temperature. It says that the sugars should melt in 30 seconds to 1 minute. There’s no way sugar will melt in that time. I’ve made dishes before where you melt sugar and it takes quite a long time and I’m pretty sure I’ve used a higher temperature. Then the recipe says to add “another” teaspoon of water to deglaze the pan. This led me to wonder if I should have added a teaspoon of water to the sugars. That’s what I did and it made the pecans sticky. They were still delicious, but they weren’t really like candied pecans.

    The second problem was that the instructions didn’t say anything about using the egg and breadcrumbs to coat the goat cheese. I’m an experienced cook, so I knew what to do with them, but there shouldn’t be an ingredient in the list that isn’t used in the instructions.

    Just wanted to give you a little feedback. I recently found this site and there are some really good recipes here. Thanks for creating them!

    • Shellywest
      Alex Olinger
      October 2, 2020

      Hey Alex – thanks so much for following along and flagging those things! Despite the confusion, I hope the salad was delicious for you and that you stick around. I went ahead and updated the recipe to make it clearer for the cook. Again, appreciate you flagging! <3

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