Food Blogger Interview: Maggie Weir of Spice

It is another amazing edition of the Dishfolio blog's food blogger interview series. We have the most artistic and talented food bloggers around and it's always great to get a chance to learn from their experiences. Today, we are ecstatic to welcome Maggie Weir of Spice to Dishfolio's interview corner. This newlywed and magazine editor's blog serves as her creative outlet where she shares recipes and knowledge she earned from her culinary arts degree to her readers.

Tell us about your food blogging goals: What are they? How are you accomplishing them?

To share my culinary knowledge and kitchen adventures with friends, family and followers

Of innovative cooking ingredients you've tried, which was the hardest to find or use?

Too many to name, one of my favorite ingredients is GHEE. It's hard to find, so I make my own!

Who is your foodie hero and how do they inspire you?

Alex Guarnaschelli. Her food descriptions are unlike any other chef's, my mouth water every time she talks (even on twitter)-or Giada. My culinary school peers called me Giada Jr., I love her practical approach to cooking for her family-and her belief in fresh ingredients

What's your go-to literary tool and how does it make your food blog successful?

Everyday how to's and a look into our life as newlyweds and foodies

What ethical food issues get you talking with your friends and family?

ORGANICS, have you seen the size of non-organic chicken breast these days? Bigger than my thighs!

Are you making money with your food blog? If so, what's your secret blog monetization ingredient?

Not really, I do have google ads but just got them up and running.

Describe your all-time favorite recipe.

Anything my mother made growing up, my mom also went to culinary school (just because she loved cooking for family and friends so much), my brother dad and I benefitting from her degree TREMENDOUSLY! But maybe my mom's crab cakes and beurre blanc recipe-only the freshest ingredients!

What's the best food photography tip you've learned in the past year?

Lighting is key, and get off the auto setting

How many cookbooks do you own and which do you reach for most often?

At least thirty, I reach for Mississippi Made the most. My dad gave this cookbook to my mom their first Christmas together-it was also my wedding registry book guests signed as they arrived. There are notes from my Mimi and my cousins on each recipe and why the love it, or changes they would make. Ill cherish it forever.

If you had to choose a kitchen tool you couldn't live without, what would it be and why?

My chef's knife-I love to chop and take pride in my knife's skills. Lots of time spent learning to properly use my chef's knife in culinary school.

What's next? How will you make yours the best food blog in town?

Continue doing what I love, cooking and writing.

Fontina Mac and Cheese

Creamy, cheesy pasta loaded with extra sharp cheddar and herb crusted fontina cheese

by Maggie Giffin