Hi. I’m Edith, Edie for short.
… a picky eater that couldn’t cook.
By the way, this had nothing to do with being born and growing up in The Netherlands.
Now I am
… a food loving omnivore who teaches and writes about cooking, while loving and exploring wonderful California.
What happened in between?
Obviously I crossed the ocean.
But there is more. I learned myself to cook and enjoy food in all its shapes, colors and varieties.
I cooked my first meal when I was in college. In house full of girls no one really cooked their own meals, and I started doing so. Not hindered by any knowledge, I made a fresh meal almost every day. From scratch. My collection of torn-out recipes and cookbooks grew by the day. I even got some proper culinary schooling.
Soon I realized the enormous range of opportunities you have with fresh ingredients. Give me 3 fresh ingredients and by using different herbs, spices, condiments and cooking techniques I’ll eat another dish every day of the week. And yes, maybe I’ll prove it one day. Feel free to name any 3 ingredients! 😉
In January 2014 I moved to the San Francisco Bay Area in California and a few months later I continued to write about my culinary adventures only now in English.
[For my Dutch food blog archive go to Edith’s keuken.]
What do we eat tonight?
For some, it’s the most difficult question when it comes to cooking. At edie eats I plan to tell you all about what inspires me and how that leads to new recipes and dishes.
It can be the smell of apricots and the abundance of greens at the farmers markets, the curiosities you can find in ethnic supermarkets, the little vegetable garden I have in my backyard with some heirloom veggies.
Exploring new ingredients, trying another cooking technique on my favorite veggies or just combine them with other ingredients and condiments than I’m used to, playing with food. That’s the fun of cooking to me.
Eat more veggies!
… a plate full of vegetables is way more healthy for ourselves and our planet.
About the recipes
– At edie eats I only publish my own recipes. If they’re inspired on a recipe by someone else, I’ll tell. But usually, I only copy the idea and make the dish my way.
– All recipes are for two adults, unless otherwise stated.
– If a recipe is stated vegetarian, it means that there’s no meat or fish in it. It can contain cheeses or other dairy produce that strictly don’t have to be vegetarian. Please feel free to substitute these ingredients with those that you feel good about.
– Do you have questions about the recipes? Want to know how to change them? Please react below the specific post or contact me in another way.
Want some culinary inspiration directly in your mailbox?
Sign up at the subscription box on the right, or below when you’re reading this with your mobile device.
Want to learn to cook from me?
Come to one of my classes at Campbell Adult School (see program) or ask for the options for more private lessons! Mail me at blog [at] edithdourleijn . com. You know, whithout the spaces.
Want to work with me?
I don’t only blog. I also develop and proof read recipes, write cookbooks (even as a ghost writer) and all kinds of stories about food, producers and chefs. Next to that, I love to talk about food and provide all kinds of cooking classes. Contact me or send an email [that is: blog [at] edithdourleijn . com] if you’d like to cooperate.
For more information about my professional life, you can check my profile on LinkedIn.
At this moment I don’t do reviews and sponsored articles, but go ahead, shoot me an email [blog [at] edithdourleijn . com] if you think you can convince me to do otherwise.