Irvin Lin

Irvin Lin is a graphic designer and art director turned IACP award-winning photographer, acclaimed food writer, experienced recipe developer, blue-ribbon baker and occasional social media consultant. His blog, Eat the Love, has been nationally recognized in numerous outlets including Bon Appetit’s Daily Links, PBS Food’s 11 Food Blogs We’re Reading in 2011, Food 52, The Kitchn and the official Pinterest Blog. A year after launching, Eat the Love was nominated in Saveur’s Best of the Food Blog Awards under the category of Best Baking and Dessert Blog. Lin’s work has appeared in Better Homes and Gardens, Taste of Home’s MasterChef magazine and Cooking’s Channel’s Devour. He has presented at a number of industry conferences including the national IACP conference, BlogHer Food and The Roger Smith Cookbook Conference. He currently lives in in San Francisco where he is hard at work writing and photographing his first cookbook Marbled, Swirled and Layered, due out by Houghton Mifflin Harcourt in Fall of 2016.

Articles & Recipes by Irvin Lin

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  • Bread Pudding

    Savory Mushroom, Bacon, and Gruyere Bread Pudding

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    This savory bread pudding is a great winter dish for a crowd. You can even make it vegetarian friendly by omit the bacon, use 1 tablespoon of olive oil to sauté the vegetables and add an additional 1/2 cup of smoked Gouda cheese to the filling. If you can’t find Gruyere cheese, feel free to substitute Jarlsberg or Swiss.

  • Plum and Peach Galette (2)

    Plum and Peach Galette

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    This simple galette takes advantage of the last of the summer stone fruit. Combining plums and peaches, the beauty of the galette is in the ease of making it. The more handcrafted and rustic it is, the more elegant it looks when you serve it!

  • Rosemary Flaky Biscuits (4)

    Rosemary Flaky Biscuits

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    The idea of making flaky biscuits may sound daunting but it really just requires you to fold the biscuit dough a few times to make the flaky layers of dough and butter. Don’t be scared, because the payoff in the end is a light and fluffy biscuit that flakes apart when you bite into. Totally worth the minimal effort involved.

  • Rosemary Garlic Olive Oil Mashed Potatoes

    Rosemary Garlic Olive Oil Mashed Potatoes

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    Mashed Potatoes are probably one of the standard side dishes at Thanksgiving for good reason. Easy to make ahead of time and warmed up in the oven or microwave, mashed potatoes are one of the ultimate comfort foods. The addition of rosemary and garlic along with a top notch extra virgin olive oil bring the traditional mashed potatoes to a shining star dish all by itself. The fact that it’s super easy to make is just a bonus.

  • Rosemary Gruyere and Garlic Potato Galette-2

    Rosemary Gruyere and Garlic Potato Galette

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    Making a potato galette is an easy way to impress. With a quick cook on the stovetop to jump start the cooking and a longer bake time in the oven, the outer potatoes get crispy brown while the inner potatoes are soft and luscious. The hardest part of the whole thing is flipping it over onto a platter!

  • Savory Olive and Rosemary Brown Butter Biscotti-5

    Savory Olive and Rosemary Brown Butter Biscotti

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    Traditionally biscotti are Italian semi-sweet cookies that are served with coffee or tea. There’s no reason these twice-baked treats can’t also be savory! These olive and rosemary biscotti are perfect for an easy make-ahead appetizer for a dinner party or buffet.

  • Summer Squash Au Gratin (4)

    Summer Squash Au Gratin

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    This au gratin side dish takes advantage of all the summer squash that you see at the grocery store and farmers market. The touch of fresh sage hints at the autumn season just around the corner. Try to find a nice crusty rustic bread to cube and use for the au gratin. The texture it lends to the dish is key!

  • Spinach, Pear, Dried Cranberry and Maple Glazed Walnut Salad with Warm Bacon Vinaigrette (5)

    Spinach, Pear, Dried Cranberry and Maple Glazed Walnut Salad with Warm Bacon Vinaigrette

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    With all the heavy winter dishes this season, sometimes you need a little bit of a break. This spinach salad is the perfect solution. The maple glazed walnuts and the warm bacon vinaigrette make this a special salad, perfect for company or just an evening in from the bitter cold outside.

  • Spice Rubbed Pork Chop with Blueberry Maple Rosemary Sauce

    Spice Rubbed Pork Chop with Blueberry Maple Rosemary Sauce

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    Blueberries are a surprising complement to the spice rubbed pork chops. There’s a subtle sweetness to the blueberry sauce, but don’t expect it to be overpowering. It’s more savory-salty than sugary-sweet. Don’t skip the brine, as it insures a super juicy pork chop.

  • Anolon-Apple-Cider-Goose-3

    Apple Cider Glazed Roasted Goose with Brandy Roasted Apples

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    Nothing impresses a Christmas dinner crowd like a beautifully glazed roasted goose. Though it may seem daunting to make, roasting a goose is actually easier than roasting a turkey because it doesn’t require any brining ahead of time. The key roasting a goose is to pierce the skin all over with a needle or sharp knife to make sure the layer of fat under the goose skin renders out, leaving a super crisp skin. Be sure to save the goose fat for a later use like roasted potatoes. It’s liquid gold!

  • Pots and Pans Lobster-Deviled-Eggs

    Lobster and Chives Deviled Eggs with Truffle Salt and Parmesan Crisp

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    Not all deviled eggs are made the same way. These luxurious version of the standard appetizer uses lobster meat and truffle salt to elevate the classic dish. The addition of the Parmesan crisp may seem like gilding the lily but they are so easy to make that you might as well go all out and make them for a stunning presentation and nibbly bite.

  • Vanilla and Orange Scented Triple Layer Cake with Cranberry Apple Filling

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    This stunning holiday cake is a fun weekend project. Each component can be made separately and refrigerated ahead of time, which makes assembling the cake fairly easy. The ermine frosting is an old fashioned cooked flour frosting which is a soft mellow frosting that complements the tart cranberry filling.

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