Name: Jessica
Name of blog: Little Miss Vegetarian
Twitter: @littlemissveg

Describe your culinary style.
I would describe my culinary style as artsy.  I’m always arranging my food so it looks pretty on the plate. Sometimes I have more fun taking pictures of my food, than I do preparing it!

What is the main source of inspiration for your recipes?
My main source of inspiration comes from my readers who are trying so hard to eat healthy meals, and sometimes don’t know where to begin.  I want to help them cook healthy, plant-based meals, that are easy to make.  I also give tips on where to find special ingredients.

If you could have one food while stranded on a desert island, what would it be? 
If I could have only one food while stranded on a desert island, it would be pizza.  I think I could eat pizza for every meal and never get tired of it. 

For someone new to your blog, which recipe do you recommend they try first?
Someone new to my blog should definitely try the Classic Chocolate Chip Cookies.  They’re my favorite and I can’t stop eating them! Another one of my favorites is Cowboy Caviar!  I haven’t known anyone to not like this one!  It’s perfect for a snack, a party, a picnic, or even for a vegetarian meal! Finally, These Soft Pretzels taste amazing, and I was so surprised at how well they turned out!  The best part about them is that they’re made from healthy ingredients!

What is your ultimate guilty food pleasure? 
Chocolate! It just seems to make the world a happier place.

Define Yummly.
Yummly is when the food you make is so delicious, your poor spouse has to wait patiently to eat, while you’re doing a mini photo shoot of your plate!

Names: Sara, Karen, and Marie
Name of blog: Three Clever Sisters
Twitter: @3cleversisters
Location: Boston, Portland, and Brooklyn

Describe your culinary style.
As three sisters, we’re a bit of a mix.  We’re all busy so we try to keep, things straightforward and basic, though varied at the same time (I love to experiment!).   Although Karen is the only vegetarian, all three of us do try to cook healthy, generally from-scratch meals, sometimes with a bit of an international twist.  You’ll find plenty of whole grains and kale alongside the occasional stew and pate.  And we’re not virtuous all the time.  Our dad may be a retired dentist, but that’s done nothing to dampen our sweet tooth:  there’s a lot of baking on our blog as well (though we try to put healthier twists on our sugar ingestion).

What is the main source of inspiration for your recipes?
Personally, I’m influenced a lot by the time I spent living in Europe in my 20s, so both Mediterreanean herbs and more northern European flavors get lot of play in my posts. Mark Bittman is my go-to for basic recipes, but I can’t imagine being without Marcella Hazan’s Essentials of Classical Italian Cuisine or Claudia Roden’s Middle Eastern Cookbook. Yotam Ottolenghi’s Plenty is a great source for vegetarian inspiration, while I could page through Darina Allen’s Forgotten Skills of Cooking endlessly, indulging in bucolic fantasies. Last but not least of course are other food bloggers. Cookbooks can provide inspiration, but folks on the web provide courage. I can’t imagine I would have attempted as many of the things I have tried without having first seen that some real person, somewhere out there managed it without professional training or a high-end kitchen.

If you could have one food while stranded on a desert island, what would it be? 
All three of us would fight it out over a lemon meringue tart. At that point, why bother eating healthy? Though–if you can stave off scurvy until the rescue boat comes, why not?

For someone new to your blog, which recipe do you recommend they try first?
For our baking, you might want to check out our Super Moist Sweet Potato Bread. It’s a great way to use up the stray sweet potato and is fragrant with plenty of warm spices. Or for a satisfying meal-for-one that’s a bit elegant without being fussy, check out our Garlicky Greens with Microwave Polenta. While you’re at it, Marie’s cocktail column can provide some libation inspiration.  

What is your ultimate guilty food pleasure? 
Every so often, a hot dog at a summer barbecue really just hits the spot. 

Define Yummly.
Yummly is a place to connect with the creativity of of other bloggers and people who are passionate about food. And, no less important, it helps you go from rummaging in your fridge to figuring out how turn whatever you might have on hand to a great meal–when you’re hungry, a powerful way to find the right recipe is key!

Name: Kayle Blogna
Name of blog: The Cooking Actress
Twitter: @kayleblogna
Location: New York City

Describe your culinary style.
Making delicious and comforting foods that inspire cravings! I love to whip up food that is familiar, simple, and classic. It’s rare when I go “gourmet”! I think the kind of foods I make are pretty universally beloved–picky eaters should have no problems when visiting my site! I make things that I love, and sometimes (sometimes) I might even try to put a healthy twist on it ;). I have a definite leaning towards sweets and baking, but I try to keep it real with some savory dinners and such as well, and it is rare that you will find short-cuts on my site: I’m a big fan of making as much as possible from scratch. (That said…when I eventually have children we’ll see how well I stick with that).

What is the main source of inspiration for your recipes?
I’m a picky eater, so really these recipes are things that I make for me, and my boyfriend, to enjoy. I also am Italian, and grew up with my grandmother always baking everything from scratch, so I think that definitely made an impact for me (I certainly love Italian food!) Plus, I’m a complete food blog addict-so I’m constantly finding recipe inspiration while reading through my favorite food blogs (and the new ones I’m discovering every day!). I’m pretty certain I have a word document full of recipes that totals around 300 pages. It’s like hoarders. But with recipes. That’s ok, right?

If you could have one food while stranded on a desert island, what would it be? 
That is so hard! Um…chocolate! Wait…would the chocolate melt? Maybe like some sort of really delicious bread? I love bread. I could totally survive on water and bread alone. And then I’d feel like it had filled me up a bit, too, you know? Keep that hunger at bay!

For someone new to your blog, which recipe do you recommend they try first?
That’s such a tough question! I suppose I’d have to say-my Browned Butter Dark Chocolate and Marshmallow Cookies! For one thing-they’re cookies. I’m sort of all about those. This is also one of the first recipes I’ve ever developed, so it is uniquely me. And it has browned butter. And dark chocolate. And marshmallows.  It’s not a super complicated recipe,but it’s a little above and beyond just a classic chocolate chip cookie. And is probably one of the most amazing things I’ve ever tasted. No lie.

What is your ultimate guilty food pleasure? 
I don’t feel guilty about food ;). But seriously, I make myself desserts so often it’s hard to pin it down. I do have a very serious weakness for all things chocolate, and I am also completely enamored with cookies. I could probably eat like 10 cookies at once, all warm from the oven…mmmm….I’m sorry…what was the question?

Define Yummly.
Delicious! Scrumptious! Perfect! Pure, unadulterated, food-related joy!

Name: Chelsea
Name of blog: A Duck’s Oven
Twitter: @ADucksOven
Location: Eugene, OR

Describe your culinary style.
I grew up in the country outside of Portland, OR with an avid hunter and fisherman for a dad and in my house we ate a lot of meat. I am so not exaggerating when I say that every summer dinner included a hot grill and salmon, steak, or both. My mom regularly prepared elk, venison, fresh fish, and fresh veggies. Oh, how I miss my culinary-spoiled childhood! I take after my mom- most of my dishes are simple but hearty and center around local produce and meat preferably provided by my dad. 

What is the main source of inspiration for your recipes?
When I started this blog, I was a junior at the University of Oregon and had just started cooking as a coping mechanism for studying after banging my head against my desk quit working. I wanted to show students that they can cook good food without emptying their already meager bank accounts. You are so not destined to boxed mac n’ cheese and frozen taquitos! Not that there’s anything wrong with having those things… occasionally. Now I’ve graduated and have my first big-girl job at the university, and the “small budget” thing hasn’t changed. I get inspired by things around me, and in Eugene, OR that means well-crafted beer and beautiful, local produce and meat.

If you could have one food while stranded on a desert island, what would it be? 
A perfectly seasoned, medium-rare steak topped with bleu cheese butter. I have to think if I was stranded on a desert island, I’d be pretty freaked out, and for me, steak is the ultimate comfort food. Good mac and cheese and mashed potatoes come in at a very, very close second and third, though. You didn’t mention drinks- if I can pick one, I’ll take a Deschutes Chainbreaker White IPA, please!

For someone new to your blog, which recipe do you recommend they try first?
This is a tough one! I guess I can narrow it down to two must-triers. First, my Burgers with Homemade Buns. I am a huge football fan (Go Ducks!) and everyone knows the ultimate football staple, next to hot wings, is burgers.

What is your ultimate guilty food pleasure? 
Okay, I have two answers for this one. If we’re talkin’ food not made by me, Track Town Pizza, which is any U of O student’s favorite local pizza, takes the cake. Their crust might be the best I’ve ever had, and I love the crispy pepperonis and spicy sauce. So, so good. If I’m cooking, I think it has to be hot wings. I can’t get enough of the feeling of tears streaming down my face and my finger tips on fire while eating a good hot wing. I blame football season for this madness.

Define Yummly.
Yummly: the knock-you-off-your-feet sensation of taking a bite of the best thing you ever made, and knowing no one can do it like you can.

Name: Kristen
Name of blog: Swanky Dietitian
Twitter: @swankydietitian
Location: Las Vegas, NV

Describe your culinary style.
I would have to say that my culinary style is focused on using lots of fresh, seasonal fruits and vegetables and other whole foods.  

What is the main source of inspiration for your recipes?
There are many sources of inspiration for my recipes.  It can come from sampling a delicious higher calorie version at a restaurant and trying to recreate it in a healthier version or from finding seasonal fruit and vegetables I want to experiment with. Recently I have been looking to incorporate more plant based meals into my diet. 

If you could have one food while stranded on a desert island, what would it be? 
Pizza!  I could eat pizza everyday so I wouldn’t mind indulging in it while being stranded.  Because if I were stranded, counting calories would be the last thing on my mind. 

For someone new to your blog, which recipe do you recommend they try first? 

• BBQ Tofu Pizza
• Black Bean and Corn Quinoa
• Mini Fritattas
• Coconut and Pineapple Delight

What is your ultimate guilty food pleasure? 
Chocolate soufflé.  I am a chocolate girl at heart!

Define Yummly.
I would define yummly as a way to incorporate both delicious and unique recipes into daily cooking.  I think it is important that we focus on being healthy as well as enjoying the flavors of our food. 

Name: Anina Meyer
Name of blog: Anina’s Recipes
Twitter: @AninasRecipes
Location: Johannesburg, South Africa

Describe your culinary style.
Rustic and free cooking.  As I was raised on a farm in South Africa, I always tend to use fresh, organic ingredients – creating dishes with a home-like feel.  Back in the day cooks then prepared food that can be executed easily, quickly, with no fuss or difficulty, that can feed a family of 6 (as we were a big family back then).  Today I incorporate the same principle to my recipes.  Quick and easy recipes, for the working Mom, that literally has to feed her family in a short amount of time.  That is why I love my “one pot wonders”!

What is the main source of inspiration for your recipes?
I derive a lot of inspiration from the country, the scenery – the overall feel of my surroundings. When it’s cold, I like to prepare dishes that are warm and hearty – when its hot, I like to create salads and dishes to accompany braais (barbeque)! I guess everyone cooks this way, but the thing with me is – I am like a little girl – I get so excited when I know I can entertain my guests outside by the pool on a hot summers day. My brain will switch to overdrive and I would constantly think of new recipes to try that will accompany my surroundings.

If you could have one food while stranded on a desert island, what would it be? 
My ultimate comfort food by far is a BIG dish of Spaghetti Bolognese. This has to be my favourite dish when I feel like pasta, which for me is totally comforting! The rich bolognese sauce, with parmesan and fresh basil just puts me in an Italian setting – HEAVEN! I am sure it can be great eating a bowl of that while gazing over the ocean… and maybe some chocolate…

For someone new to your blog, which recipe do you recommend they try first? 
My Spicy Chicken Pot Pie recipe is always a big hit when I entertain friends or just for a lazy Sunday lunch, served with veggies and salad. The thing with this recipe is that anyone can add their own favourite ingredient or spice. This is a must have recipe for any cook that needs to prepare a quick and versatile dish. SAVE THIS IN YOUR RECIPE FILE!!! Another must try recipe is the Breakfast Quiche.  This recipe is great to prepare for breakfast over weekends. AND the best thing is the fact that anyone can master this dish – add your favourites – make it your own. Plus – it freezes really well!

What is your ultimate guilty food pleasure? 
I have (unfortunately) a very enormous sweet tooth, that constantly begs for attention.  Anything that even resembles CHOCOLATE has a yes in my vocabulary! My hubby constantly need to remind me of our pledge to eat healthy and that we have to just look after our weight at least during the week – I love CHOCOLATE – ANY TIME!!

Define Yummly.
Yummly to me is a website that you would like to have bookmarked and have visible in your bookmarks bar!! The go-to website for anything and everything food related on the internet. By far the most informative and entertaining how-to, and whats-new food related website.

Name: Dana Shultz
Name of blog: My Little Celebration
Twitter: @mycelebration
Location: Kansas

How would you describe your culinary style?
My culinary style is simple, sometimes vegan, mostly healthy, and always delicious. I prefer to use affordable, easy-to-find ingredients that are seasonal. And I like my dishes to be fun and photogenic. But in short, I love food and it shows.

What is the main source of inspiration for your recipes?
My own cravings. If I’m craving a certain food, I find a way to make it, and usually with a healthy spin. Otherwise, I love finding ideas online, in old cookbooks or while I’m out and about just doing life.

If you could have one food while stranded on a desert island, what would it be? 
Ice cream. Do I really have to explain myself here? It’s creamy, delicious, sinfully sweet, and not to mention, it would help keep me cool in any level of dreadful heat.

For someone new to your blog, which recipe do you recommend they try first? 
Newbies to my blog should definitely check out my vegan black beans brownie bites. They’ve by far been my most popular recipe, and are one of my absolute favorites. I’ve also recently morphed them into a vegan brownie pop, which shouldn’t be missed either.

What is your ultimate guilty food pleasure? 
If it’s not ice cream, it’s a big, juicy burger with lots of cheese and ample ketchup. But what’s a burger without fries? ‘Nuff said.

Define Yummly.
Yummly is a word used to describe only the drool-worthiest, jaw dropping recipes out there. It’s when a an idea, a recipe, and a photograph come together to present a dish that can only be described as Yummly.

Name: Todd Van Patter
Name of blog: Foodie’s Arsenal
Twitter: @FoodiesArsenal
Location: Virginia

How would you describe your culinary style?
The two challenges I love to give myself with any food I come across are “Could I make this better at home?” and “Can I make a more awesome version of it?” I try to take foods and bring out the best in them, whether that means making a totally new recipe, finding its authentic origin or seeing if it can benefit from fewer or fresher ingredients.

What is the main source of inspiration for your recipes?
I get less inspiration from foods itself and a lot more from the people who cook it. I believe food is meant to be social, and food that excites me is the kind made by home cooks or neighborhood restaurants; food that people love to make and love to share. Most of the ingredients I used to hate but learned to like were because of excellent meals made by people who knew what to do with them. I can trace almost all of my favorite dishes to memories of specific meals with wonderful people.

If you could have one food while stranded on a desert island, what would it be? 
Blueberry pancakes. Easily one of the best foods ever. They combine one of my favorite things ever (blueberries) with something I already know I can cook over a fire (pancakes). Maybe I’d try to grow my own coffee so I could have some excellent breakfast-for-dinners while I waited to be rescued.

For someone new to your blog, which recipe do you recommend they try first? 
If you’re scared of cooking, I always recommend pizza as great way to get into it. It makes you learn to deal with making dough and some specific cooking techniques, but in the end you get to eat pizza– which is a great motivator for many things. You should try out my recipe for Barbecue Chicken Pizza, since it’s my favorite kind of pizza ever. 

For something a little more challenging and unfamiliar, I want you to try out our Green Turkey Chili, which is made with salsa verde and is a great representation of the kind of flavor and creativity I try to put into the recipes at Foodie’s Arsenal. It’s surprising yet familiar, and definitely delicious.

What is your ultimate guilty food pleasure? 
It doesn’t get much better than a cheesesteak. I grew up near Philadelphia, so “cheesesteak” to me means something very specific and special, and I have a hard time saying no to the real deal when I can find it.

Define Yummly.
Yummly is a great idea! It’s kind of what we want all recipe searches to be– easy to filter down to what we’ve got in our head and what we need to eat. It seems like the kind of site that will only get better the more recipes it has.

Name: Angela Gunder
Name of blog: Spice or Die
Twitter: @spiceordie

How would you describe your culinary style?
I grew up in a household where the cuisine tended to skip from continent to continent – not so much straight-on hybrid dishes so much as “Tonight we’re having Ethiopian, tomorrow Brazilian and French the next night.”  It was invigorating to learn that all ingredients, regardless of rarity or obscurity, were fair game in my own kitchen. I cook most passionately when I get to bring these ingredients and techniques together into a unified, cohesive dish. To many chefs, the term “hybrid” as it refers to the blending of cultural dishes is a four-letter word, but for me, tasty is tasty and that’s all that matters. Not to mention the fact that my ethnic makeup spans the globe, so it’s only fitting that my culinary style is a blend of cultures as well.

What is the main source of inspiration for your recipes?
Inspiration is everywhere, particularly in the digital age.  I’m most excited by all of the culinary communities out there that bring together food nerds like myself (What up, Yummly!) and spend a great deal of time waxing poetically about ingredients with them online, Facebook especially and Pinterest, too.  Cookbooks are still a source of joy, and my ultimate love is having the rare chance to catch my buddy Tim Ma (chef and owner of Maple Ave Restaurant) to collaborate on a recipe together. It’s rare that you meet a foodie friend that inspires you to keep pushing boundaries and work harder, and in that sense, Tim is my culinary BFF.

If you could have one food while stranded on a desert island, what would it be? 
Truffle oil. Hell, truffle anything. If I could makeout with a bottle of truffle oil every night, I’d do it. Not sure my husband would let that one fly.

For someone new to your blog, which recipe do you recommend they try first? 
One of my favorite aspects of Spice or Die is that it encompasses recipes for cooks of all skill levels – for newcomers, I’d want folks to get their hands dirty with recipes that celebrate my passion for the cuisine of Italy.  For newbies just getting used to putting together composed menus and getting all of the timing and techniques right, I’d recommend my Ode to Orvieto, a menu dedicated to the foods that I feasted on when I lived in that sleepy little town nestled between Rome and Florence. The menu features simple classics such as pasta with porcini mushrooms, beef tenderloin with tender artichokes and homemade chocolate-hazelnut gelato, plus a recipe for limoncello that’ll light up your night! 

What is your ultimate guilty food pleasure? 
Easily, it’s spaghetti carbonara eaten straight out of the pot, barefoot in my pajamas, without ever leaving the kitchen.  Preferably with someone I love nearby.

Define Yummly.
Yummly is an oasis in a sea of recipes – it’s for foodies who are fearless in the kitchen and are seeking a way to conquer the globe, one new ingredient at a time. Yummliness is far beyond deliciousness – it’s when you see a recipe so good, you’re compelled to craft it for yourself as soon as possible.  And the art of making that dish for yourself is just as soul-satisfying as taking that first bite.