Q & A with Thirsty Radish Founder Vanessa Young
As I interact with readers and travel around teaching about culture, food, and wellness, I often am asked questions about Thirsty Radish. This week, I’m sharing answers to some of the top questions.
How far in advance do you come up with your recipes?
The recipes on Thirsty Radish are what you’ll find me eating that week. In fact, I came up with a wonderful cherry recipe at the tail end of cherry season last year only to be unable to find a tasty bunch at the market later that week, so I wound up not posting that recipe. I enjoy making and baking food along with all my lovely readers, so if you’re making a new recipe, you can be sure it’s what I’ve enjoyed that week too.
Do you create your own food photography?
Along with each of my recipes and articles, you’ll find my original photography featuring one of the kitchen counters, tables, or other cooking surfaces in my home. I believe in using natural lighting so that you really get a feel for the beauty of the food. Some days are sunnier, but each has their charm, so you may notice the shadows change from recipe to recipe. As the sun set on this particular June day, a most delicious peach crisp had just come out of the oven. Join me on Instagram or Facebook to see additional glimpses of the food, decor, and moments I’m inspired to capture that don’t make it onto the pages of Thirsty Radish.
How do you measure flour for your recipes?
I use the spoon and level method, in which you use a spoon to scoop the flour into a measuring cup and level it off with a flat surface such as the side of a knife. When you dip a measuring cup directly into the flour, you often wind up with more flour by weight, which can throw off a recipe.
What kind of olive oil do you prefer?
Since I use olive oil for baking and cooking, I have multiple kinds in my pantry at all times. A buttery, mild olive oil is best for baking, while a more robustly flavored version works well for dressings. I certainly don’t want my chocolate chip olive oil muffins tasting like salad!
Who writes the articles on Thirsty Radish?
In addition to the photography on my site, I write all of the articles and recipes you’ll find on the pages of Thirsty Radish. I also collaborate with other lifestyle magazines and publications, so if you’re interested in having me create a recipe, photograph, or article for you, please reach out and say hello. I love to hear from my lovely readers and those interested in working together.
Do you have a storefront where I can take cooking classes?
All my cooking classes are held in the homes of my students, whether in person or remotely. When you learn to cook in your own kitchen on your own equipment, you are more likely to be able to replicate recipes once I’ve left for the day. No kitchen is too small for a customized lesson that brings seasonal, artistically plated food into your home. Plus, you pick up great tips for kitchen organization, pantry staples, and other personalized advice while we cook together.
What do you do when a cheesecake cracks or the edges of a dish darken a bit too much?
I eat up every last bite and don’t worry one bit about it…and I encourage you to do the same. Rustic food, with its cracks and crispy bits, is every bit as tasty. There will always be those who prefer the overly crispy edges of a potato gratin, and I’ve never met a person who didn’t dive into a cheesecake because it arrived at the table with a crack. Certainly, there are ways to make these so-called imperfections less likely to occur, and there are ways to cover up pie cracks with whipped cream or fruit sauce, but I don’t see the need to hide them. Celebrate the homemade dish you lovingly made and serve the cream and sauces on the side. My mother taught me that the rustic touches make food look more interesting, and I wholeheartedly agree.
