pearbasilfeature

Basil Pear & Pea Soup

by Ana Nicole Rodriguez I’m a soup girl myself. I love everything about soups: the feel of the spoon between my fingers, the billowing aroma, and the comforting feeling that cooking soup at home provides. This is my favorite garden pea soup! Basil Pear Garden Pea Soup (Perfect For Vegan Pals, Too) Serves: 2-3 Frozen […]

icecreamfeature

Banana Ice Cream

This recipe comes from Nadine Kotob also known as the Earth Fairy. When she’s not whipping up easy, and delicious vegan recipes, she’s working on her non-profit, The Fly Foundation, which seeks to inspire and empower young women in Hume, Australia. The Earth Fairy kindly shared her recipe with us. Even though its snowing outside […]

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2013 Edible Escape

by Ana Nicole Rodriguez Hold the passport; bring only an appetite. At this year’s Edible Escape—hosted by Edible Manhattan—I “escaped” to the far corners of the globe without the trouble of travel. Tucked in the Lower East Side, the Angel Orensantz was transformed into an ethereal space alive with aromas like sesame noodles with a […]

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THE TEAM


Catherine Renee Dimalla

Catherine Renee Dimalla is an award-winning multidisciplinary designer living and working in the San Francisco Bay Area. She grew up in many places and with many experiences in North America, Australia, New Zealand, and the Philippines. There has always been a sense of duality in her life: her multicultural background, her love of location and place but also her desire to never be still. Design has allowed her to exercise visual memories of markets, street signs, architecture and culture from around the world.

Catherine designed and developed Piquant as an outlet to express her great love of food and design. To see more of her work, visit her portfolio.
Ana Nicole Rodriguez
Ana Nicole Rodriguez is a food writer and photographer living in her native New York City. Ana Nicole is a James Beard Foundation scholarship recipient and holds a Restaurant Management & Culinary Arts degree from The Institute of Culinary Education. She has staged at the Michelin-starred restaurant, Blue Hill, NYC and worked on the editorial team of Food Arts magazine.
Adam Lorber
After spending two years as Art Director for a Santa Monica newspaper, he spent a bit of time working for a small design studio in Venice, working on DVD packaging and movie posters. He's now an in-house designer for one of the big Hollywood award shows and an avid self-taught chef (and still learning), he enjoys food and everything food-related. Adam contributes to Piquant by serving up some damn good food and design-related goodness.
Kieran Leigh Lyons
Kieran Lyons is a writer, instructor, and student in the University of Mississippi creative writing MFA program. He has what he evasively calls "an art background". His latest act of hubris - planting a foolishly ambitious backyard garden - was, like all the rest, a mistake of love: love of food and drink, love of art and writing, love of people and places, love of the local and the far-flung.