Eat The Love

Pinterest Best Practices for 2018

Here is an easy-to-understand list of best practices for Pinterest to help maximize your reach and your business in 2018. All information is direct from Pinterest themselves!

Pinterest is one of my all-time favorite platforms to share and save recipes (and other awesome ideas from around the web – have you seen my ceramic inspiration board?). But for bloggers and content creators it can be a moving target for best practices and what to do. What used to work doesn’t and what didn’t work all of sudden is what we all should be doing for optimal exposure. After visiting with Pinterest for their Knitcon conference and chatting with folks that work at the mothership, here’s the inside scoop of what you should be (and should not be) doing on Pinterest in 2018 to help grow your business….

Bakery Style Chocolate Chip Cookies

This bakery style chocolate chip cookie recipe is thick, chewy and packed full of chocolate. It also has tips and tricks on how to make the best chocolate chip cookies look and taste like professional bakery cookies! (Jump directly to the recipe.)

I’ve written before about bakery style chocolate chip cookies but it’s an older recipe, one that really needs to be revisited. I’ve been making them ever since the article by David Leite in the New York Times came out and honestly, I’ve tweaked the recipe again and again trying to make them as great a possible. I’m still in love with the original recipe that I posted here years ago, but after teaching two classes at the San Francisco Cooking School on the topic of chocolate chip cookies, as well as teaching two workshops at the Pinterest headquarters at their annual KnitCon on the topic, I figure it was time to revisit the recipe….

Rhubarb Berry Slab Pie [Sponsored Post]

This rhubarb berry slab pie is the perfect baked good for a large crowd or potluck as the pie can be easily cut into smaller pieces! (Jump directly to the recipe.)

This post was sponsored by California Grown. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.

I moved to California 20 years ago this coming May. Strangely I’ve never really thought about my life here in California, but I have slowly evolved into being a Californian. The things I mocked when I initially moved here (meditation, the obsession with locally grown seasonal produce, wearing a sweater if the temperature dips under 65°F) are all things I’ve come to embrace. Nothing more so than the seasonal and local food though. Honestly if there is ANYTHING that would peg me as an insufferable Californian, it would be the fact that I’m a spoiled brat when it comes to fruits and vegetables….

Asparagus, Bacon and Mushroom Risotto

This asparagus, bacon and mushroom risotto is easy-to-make because there is less stirring involved but is sophisticated enough for a fancy-pants dinner party. (Jump directly to the recipe.)

My friends have OPINIONS. It’s always fascinating to ask a question on Facebook and have the comments come in. Occasionally it’s silence, but most of the time it’s a firehose of responses with people telling you EXACTLY HOW IT IS SUPPOSE TO BE. I shouldn’t be surprised, I’m the same way, with strong thoughts and feelings about everything. So it only goes to reason that the people I surround myself with would feel the same way as well….

Rabbit Pot Pie with Wild Mushrooms

This Rabbit Pot Pie has wild mushrooms and aromatics like leeks, onions and garlic. It’s a sophisticated take on the classic chicken pot pie! (Jump directly to the recipe.)

I’m told in France, there is a giant bell that flies around the country and it showers kids with chocolates for Easter. It’s a difficult mental image for me to wrap my head around, this huge metal bell that has somehow come loose from a cathedral tower, and is flying rogue around France, ringing loudly as it drops candies everywhere. But then, for French folks, I’m sure the idea of a rabbit hopping around and laying chocolate eggs for everyone is pretty oddball too….

Skillet Cookie with M&Ms

This easy-to-make giant skillet cookie is packed with M&M candies, as well as a sprinkling of crunchy flaky salt to offset the sweetness and give it a touch of sophistication. (Jump directly to the recipe.)

Back in January I posted on Instagram a photo of my cast iron skillet. I love my cast iron skillet but I had a confession that I don’t use it as much as I wish I did. It was buried in the back of my cabinet, with a million pot lids on top of it, behind bowls and plates. It’s a pain to get out and I just often forget I have it. Nearly everyone who commented talked about how much they love their skillet. And their easy solution was just to leave it on their stove top!…