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Aug 16, 2016

Chicken Salad for NY Times

As the mid summer heat wears on, I find it difficult to crave anything that isn’t cold, light, and refreshing. So naturally when I was given the opportunity to shoot Julia Moskin’s recipe I was ecstatic to add another dish to my summer cooking repertoire. Southern cooking has revealed another hidden gem that I was proud to photograph: The best chicken salad.

I’ll be the first to admit that mayonnaise at midday in the summer isn’t usually my first choice, which is why this revamped classic is so appealing. A unique method for poaching the chicken adds texture and moisture back into the meat, while the sour cream (or homemade crème fraîche) lightens the load that traditional mayonnaise-based chicken salads will bring to the table. What is so great about this recipe – besides its versatility – is the easy preparation, as the core cooking competencies required include cutting veggies and boiling water. The contrast between crisp bits of celery, nuts, and melt-in-your-mouth chicken is reminiscent of your grandmother’s cooking, except that you made it all by yourself. She would be so impressed!

This recipe brings life to a classic yet simple fan favorite, and offers a cool and refreshing break from the hot summer sun. Make your grandmother proud and try out the recipe for yourself.

Go here for the recipe and here to read the full article!

CommentsCategories Drinks Interiors Savory Sweet Travel

Jun 18, 2016

Linguine With Lobster and Avocado

Inspired by ceviche, Florence Fabricant created this colorful dish with avocado, cilantro, jalapeno, scallions, tomatoes and lobster. It makes a great main dish or can be served alongside grilled chicken or sausage. 

Click here for the full recipe: Linguine With Lobster and Avocado


Jun 14, 2016

Grill Recipes for the New York Times

I am so excited to have the grill out again. Everything tastes better on the grill and Sam Sifton's grilling guide has all the fundamentals and techniques to help you master the grill this year. I photographed these glazed grilled carrots, grilled arctic char with horseradish crema and grilled broccoli with apricot puttanesca for their big story, Grill Like the Chefs: Throw Everything Onto the Fire. All are great options for your picnics this summer. I especially loved those carrots- they had a slight Asian vibe and sweetness from the soy sauce and brown sugar. It is perfect!

CommentsCategories Savory

Jun 10, 2016

Fajitas for the New York Times

Last month I photographed this great story on fajitas, salsa fresca and salsa verde for the New York Times. We did 3 different kinds, beef, chicken and shrimp. I have an infinite craving for all foods Mexican so I could not get enough of these dishes, in particular, that salsa verde. But really, you can't go wrong with any of these!

Click here for the full story and links to all 5 recipes: Give Fajiats, a Tex-Mex Classic, the Treatment They Deserve

CommentsCategories Savory

Jun 6, 2016

Almond-Apricot Tart for the New York Times

This almond-apricot tart is totally divine. The apricots are simmered in whisky which makes a great compliment to the ground almonds and mascarpone. The sliced almonds on top add the perfect crunch. 

Click here for Florence Fabricant's recipe, Almond-Apricot Tart

CommentsCategories Sweet