I had a fun cookbook event at Vulpine Shop in Holland, Michigan yesterday and made three recipes from my cookbook: Olive Oil Spiced Muffins, Muhammara and Stuffed Dates. At the event, I shared what’s unique about each recipe and tips for how to plate and serve them. 3 great tips that everyone loved: 1) turn any 12-count muffin recipe into 36 mini ones but cutting the bake time to about 20 minutes, 2) layer your food with something below it to make it pop and look fuller and 3) serve items in an unexpected way like celery cut at an abyss.
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