Choose a Category

Apr 18, 2014

Magret With Rhubarb and Blood Oranges

My photo of this very tasty magret recipe was in the New York Times this past Wednesday! I love how well the rhubarb and blood oranges pair together to complement the duck. SO good. (And perfect with rhubarb finally coming into season). 

Get the recipe online here.


Comments

Apr 16, 2014

Luxe Magazine

Two years ago I was introduced to Raji Radhakrishnan when I saw her beautiful room at the Kips Bay Show house. It was one of my favorites in the show and her distinct style really stuck with me. Fast forward 9 months and I found myself down in Virginia photographing her home. (I think photographing designer's homes is such a treat! It's their blank canvas to really show what they can do).

Raji's home is so elegant, grand and cozy all at once. When you walk in you get the, 'I want to take off my shoes, kick back and relax vibe', all while being amongst pieces and artwork that have such great history and stories behind them. To see for yourself, there is a 14 page spread in the current National and DC issues of Luxe Magazine. And the cherry on top- we got the cover of both!

Enjoy....

The covers:

The spread:


Comments

Apr 7, 2014

Banana Bread With Chocolate And Crystallized Ginger

Let me preface this by saying it's hard to top my mother's banana bread.

But this one comes in at a close second. 

This is another of Molly Wizenberg's recipes. She has a way with words that makes you want to eat every dish of hers that she describes (seriously!!). I think I've only ever had banana bread without chocolate once and the whole time I felt that it was missing something, so that was a selling point for me in this recipe. But I've definitely never had a piece of banana bread with crystallized ginger which made me head to the store immediately to buy some and make this. 

To me, banana bread has a magical quality about it. I feel like I'm being healthy because of the bananas and at the same time it has such a great sweet taste to it that I love. I really like the extra dimension that the ginger adds to this recipe- it's such a refreshing tasting root. I enjoy heating up a slice of this in the microwave for breakfast in the mornings or as a late night snack. 

Banana Bread with Chocolate and Crystallized Ginger by, Molly Wizenberg. You can find the recipe here!


Comments

Apr 3, 2014

Penne With Carrots, Chanterelles and Sausage

Hey! 

This is cool....I photographed a recipe for The New York Times and it was in the paper yesterday! It's a tasty pasta dish, penne with carrots, chanterelles and sausage, and it pairs well with nebbiolos (an earthy, red, Italian wine). Get the recipe online here!


Comments

Apr 1, 2014

Slow Roasted Tomatoes

When life gives you tomatoes, slooooooooow roast them...

I'm reading Molly Wizenberg's, A Homemade Life, and the other night at 10 p.m. her story about these slow roasted tomatoes left me salivating. Naturally, I had to run to the store the next day and pick up a bunch of Romas so I could make these beauties. They gave me a little taste of summer and I can't wait to use tomatoes straight from the garden this coming season. 

As Molly suggested, I cut up the roasted tomatoes and mixed them with a few splashes of balsamic vinegar and strips of fresh basil to make an incredibly flavorful tomato sauce. They were just as good as I imagined them to be. 

Slow Roasted Tomatoes with Coriander

3 1/2 pounds ripe Roma tomatoes (about 20) 

1 Tablespoon olive oil

Salt

Ground coriander

Preheat oven to 200 degrees F. Wash and dry the tomatoes, trim away the stem end and halve them lengthwise. Place them in a large bowl and using your hands, toss them gently with the oil. Arrange them cut side up on a large baking sheet. Sprinkle with salt and ground coriander, about a pinch of each for every 4-6 tomato halves. 

Bake until the tomatoes crinkle at the edges and shrink to about half of their original size, 4-6 hours. They should still be juicy in their centers. Remove from the oven and set aside to cool to room temperature. Put them in an airtight container and store them in the fridge for up to a week. 


Comments