About Dimity Jones

Dimity Jones likes to cook.

She has over 20 years experience in publication design and is currently the Creative Director at Cooking Light magazine.

Recent clients include:
Bon Appétit, Everyday Food, Martha Stewart Living, Weight Watchers, Food and Wine, Chef Edward Lee (from Louisville, Kentucky), Travel + Leisure magazine and Artisan Books. She had a bi-weekly food column called “Dim Some” for architypeme.com.

You can also follow her on Instagram @dimityjones

Photograph by Stephan Alessi

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THANKS SO MUCH
to Saveur for listing my blog in their ‘Blogs they love’ series, 2011.
Click here to check out the story.

Saveur also listing my site, in their ’50 Blogs you should be reading’ series.
“It’s beautiful, smart, has a great perspective, and has something to say.”
Click here to preview.

I love you Saveur: They listed my blog in their “Links we love: Food as Art Edition”
Click here to preview. 

Thanks Gilt Taste for nominating me as a Top Blogger. They will be sending me products to review (and to be honest about them!). Look out for future posts and in the meantime Check out the Gilt site here.

Psychology of eating listed me as number 20 in their list of top 100 food blogs.
Click here to see their list.

To see me in my first cooking video, making a Caramelized Tomato Tartin, by Henry Dombey. Click below.

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© Dimity Jones.
All Art Direction, Concepts, Photography and Food on this site is all original content by Dimity Jones, unless otherwise credited. All rights reserved. 
Please do not copy or reproduce any of these images without written permission. Any restaurant, chef, photographer, cook or stylist I write about or photograph on my blog, is purely because I believe in their work, their food, they’re style, and them! I am an avid believer in supporting and promoting my creative community. If you re-blog anything from my site, please link back to the source, and credit appropriately. 

*Got a question or want to contact me? Send me an email to: greeneyespicklepies@gmail.com


17 thoughts on “About Dimity Jones

  1. Dim…this is so great and am soooo proud of you pursuing yer foodie passion…livin in LA loads to talk about will email more soon xxx

  2. Hey gorgeous! Love this and love your Brooklyn look! Email me pronto… I’m back at old stamping ground of ACP (after a really long time away) on Australian Good Food mag these days.

  3. You have a truly unique and wonderful blog here. Love your photo concepts– just a pleasure to look at. And your witty prose adds just the right dash of spice. Great work, and I wish you all the best!

  4. Am loving your blog, have subscribed and will commend it to all the Australian foodies I know (and there are plenty). Really beautiful work. xxxxx

  5. Excited that Saveur introduced me to your site as I am losing myself right now. I am more than excited to discover your site; real food, real writing and sexy photos! Keep feeding me!

  6. I was browsing through your website a couple of nights ago and came across a recipe for a take on Olive Garden’s Chicken Gnocchi soup…I think from a viewer…using store bought alfredo sauce. If you have access to this recipe I would love for you to send it to me….I cannot find it now.

    • Hi Vallie… I don’t think it was my site… however, I did a quick search and found this online. Does this work for you?

      Olive Garden Chicken Gnocchi Soup

      Ingredients:
      Boneless Skinless Frozen Chicken breasts
      1 jar Alfredo Sauce (Bertolli is my fave)
      1 can chicken broth
      1/3 c. milk
      1/3 c. butter
      parsely flakes
      1/3 c. water
      1 can chopped spinach
      salt
      pepper
      celery seeds
      garlic quarter
      2 cans pilsbury biscuits cut into fourths

      Directions:
      In a deep baking dish pour half of one can of chicken broth, water, pepper and salt. Lay number of chicken breasts that will fit (depends on amount cooking.) – I used 5.
      Next, Pour remainder of can on top of chicken breasts, add a garlic quarter cut in half, salt and pepper, parsely flakes and celery seeds.
      Cover with aluminum foil and place in oven on 375 degrees until cooked thoroughly. Drain broth and set aside. Chop chicken and set aside. Discard garlic.
      In a large pot pour the alfredo sauce, 1/3 c. milk, and half of the cooked broth. Bring to a slow boil, stirring constantly. If soup is too runny you can add tablespoon flour to thicken. Add quartered biscuits. These will cook in the broth.
      Add drained spinach, additional seasonings and broth to taste. Last, add chopped chicken and the butter.

  7. Pingback: spring greens and runny eggs | brooklyn bites

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