Photography: Kim Pesch
Fashion blogger Kim Pesch certainly knows how to rock the latest trends at an affordable price tag–but fashion isn’t the only thing she’s passionate about. Even her blog title, “Eat.Sleep.Wear,” hints at her affinity for food and cooking! Kim finds joy in turning simple, fresh ingredients into something special. She recently gave us a peek into her Philadelphia home where she concocted one of her favorites: almond biscotti. Whether she’s cooking up a storm at home or visiting one of her favorite restaurants, Kim believes in sitting down with friends and family to enjoy good eats among good company.
What is your first memory of food?
When I was little, my dad used to make me very special grilled cheese sandwiches. I remember being in the kitchen with him while he made them. He would make an open-faced sandwich with Swiss cheese and then sprinkle a little bit of paprika on top. Sometimes he would let me help him sprinkle it on!
What is your favorite meal?
One of my favorite things to eat is pasta. I have such a weakness for it. To me, pasta is comfort food. Whether it’s pasta primavera, a simple tomato basil sauce, or a meaty bolognese, I LOVE it all.
What does food mean to you?
Food to me is not just the essential three meals a day. It’s a celebration of flavors and creativity with simple ingredients. I love its ability to bring friends and family together for good conversation. It’s all about sitting at the dinner table and enjoying the simple things in life.
What are your go-to ingredients?
Lately, I love adding Asian-style ingredients into all aspects of my cooking. Always on hand are rice wine, ketjap manis (Indonesian soy sauce), and sambal manis (Indonesian smokey chile paste).
Describe your cooking style.
I would describe my cooking style as simple and fresh. It’s also a shared effort. My boyfriend Brian, who collaborates with me on my blog, is an AMAZING cook–as most of you have seen on instagram. We often work as a team to create our meals. We like to take simple, whole foods and transform them into something special.
Caribou Cafe in Philadelphia. It’s a small French bistro with live music and a to-die-for chocolate mousse!
La Colombe I love to stop in for a cappuccino, or an iced coffee when the weather starts to warm up! They serve up their drinks in beautiful, hand-painted Italian porcelain. Feast for all the senses.
Dinner or dessert?
BOTH! As much as I have a sweet tooth, there is nothing like a piece of crusty bread with some cheese.
Any tips for novice cooks?
Don’t take it too seriously! Learning to cook should be playful, experimental, and above all, FUN! Start with fresh ingredients and simple recipes and the rest will fall into place.
What makes a great meal?
A great meal is balanced. Balanced flavors, seasoning, and even portioning makes a big difference. Adding details like fresh herbs from the garden are just another way to make a good meal great.
What did you make today?
Today I made one of my favorite recipes, Almond Biscotti. I frequent the food blog Smitten Kitchen and found her recipe worked wonders. It does take some time to make, but I love having these sweet treats around for my mornings on the go.
Almond Biscotti from Smitten Kitchen
3 1/4 cups all purpose flour 1 tablespoon baking powder 1/3 teaspoon salt 1 1/2 cups sugar 10 tablespoons (1 1/4 sticks) unsalted butter, melted 3 large eggs 1 tablespoon vanilla extract 1 tablespoon orange liqueur 1 tablespoon orange zest 1 cup whole almonds, toasted, coarsely chopped or sliced almonds
1 large egg white
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.
Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.
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