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.
Roasted Berry Poke Cake
While poke cakes have been around since the 1970’s, it wasn’t until we moved to the south that I was introduced to them. The premise is simple – a tender cake with holes poked all over it and something delicious is poured over top so it soaks deeply into the cake. Delicious, right? Well, early on, Jello was used to poured over the cake, but in more modern times, we have graduated to more elevated pour overs and today, we are using roasted berries and let me tell you… this is one fabulous cake. The roasted berries over the vanilla cake reminds me of strawberry shortcake in the best way and this cake is also really easy to dress up beautifully. Today, we are using berries to create an American flag perfect for 4th of July or Memorial Day barbecues, but you can let your creativity go wild with this
Elote – Mexican Street Corn
Years ago, a friend of mine asked if I could bring elote to a big barbecue she was having and I replied with a hearty, “Sure!” knowing full well that not only did I not know how to make it, but I wasn’t even sure what it was to be honest. Thankfully, I am a dedicated researcher, so I reached out to a few friends, gathered a few recipes and created my inaugural elote recipe. I don’t remember exactly what my initial recipe called for, but the one we are making today has been honed and perfected over the past 10 years and in my most humble of opinions… it is currently perfect. In fact, when I make it at home I have limited myself to only making 4 ears (2 for me and 2 for my husband), because if I make any more, I will eat it… all of
Elote Mexican Street Corn Dip
I feel like elote is one of those things that you probably have heard of and may have never tried for one reason or another, but once you do… you quickly become obsessed with it. This creamy, spicy Mexican street corn dip is a nod to everything we love about elote. The flavor, the texture, the little kick of heat and citrus. It’s all there and you are going to love it. Let’s get started… First, let’s discuss the corn. Traditionally, elote is made with white field corn that is boiled until just tender, but I prefer blistered sweet corn for this dip. Now if fresh corn is not available when you want to make this dip, you have plenty of options. You can thaw frozen corn cobs and roast them in the oven, you can thaw frozen corn and blister them in a hot skillet or you could even
Enchilada Suizas
Enchiladas are one of the most popular Mexican meals here in the states and when you think of an enchilada, a saucy red dish probably pops into your mind, but did you know that there is a lighter, creamy enchilada suizas that you may love even more that the classic red ones? Absolutely and today, we are making these enchiladas… The tortillas are filled with a simple combination of shredded chicken, sautéd onions, garlic and green chilies and then smothered in a tangy green sauce made with salsa verde and crema and topped in lots of melty cheese. They are fantastic and offer the comforting vibes of a classic red enchilada, but with a lighter, tangy flavor that you are going to love. Let’s get started… In addition to delicious flavors, enchilada suizas are also super easy to bring together. This is all that you need… Some cooked and
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.
