Aug 16, 2016
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.
Jun 14, 2016
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!
Jun 10, 2016
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
Apr 15, 2016
Julia Moskin's kale-romaine caesar salad turned some non-kale lovers in my life into kale lovers...it's that good. I really like how this salad has the perfect combination of kale and romaine to make it juicier and brighter. The dressing is salty, creamy, tart and spicy and is a wonderful counterpart to the sturdy kale and crunchy romaine. The homemade croutons add, beautifully I must say, to this delightful crunch. It's a quick recipe and can be made hours in advance, all the more reason to love it!
Full article: For a Better Caesar, Get kale Into the Mix
Recipe: Kale-Romaine Caesar Salad
Apr 11, 2016
This Moqueca, which is a Brazilian fish stew, is a bowl of pure sunshine. The dish offers all the flavors of Brazil wrapped in one tropical stew. It boasts everything from sea bass, shrimp and octopus tentacles to peppers, plaintains, tomatoes, onions and a white turnip. Serve it with piri-piri, the traditional hot sauce and farofa, the toasted cassava-meal accompaniment.
Mar 2, 2016
Feb 20, 2016
Amanda Cohen of Dirt Candy recently had an article in the New York Times about turning sad, winter tomatoes from the supermarket (when fresh, local tomatoes aren't available) into something delicious. I photographed three of her recipes, the first being roasted tomatoes which were used to make the next two, roasted tomato-coconut sauce and roasted tomatoes and whipped feta on toast. I took a particular liking to the roasted tomatoes and whipped feta on toast. It had the perfect balance of flavors with the lightly tangy dressing that the arugula is tossed in. So good!
If you're a tomato lover like me these will definitely lift your spirits in the dead of winter when you can't always satisfy your tomato cravings. And I stongly recommend using the leftover oil that is infused with the basil, ginger, tomato and garlic in other recipes, such as a tomato soup or even just drizzled over some warm garlic bread.
Click here to read the full article and find links at the bottom to the three recipes.
Jan 29, 2016
There is no better time than the dead of winter to binge on casseroles, am I right!? Luckily, in the current issue of Taproot magazine, Ashley English whipped up these 3 different casserole recipes. There's the Sausage, Kale & Potato Casserole, the Shrimp & Grits Casserole and the Veggie Mac & Cheese Bake. I love all of Ashley's recipes and as always am honored to photograph them. I promise that these casseroles will keep you and your family warm and full on a drab winter night.
For the full recipes, pick up the current issue of Taproot, SHELTER.
Jan 25, 2016
Now that winter is officially upon us here in NYC, thanks to the commencement by this weekend's blizzard, this roast loin of pork with caraway, lemon and garlic recipe is coming in very handy. I think we could all use a warming, hearty, flavorful meal after all that wind and snow!
Head on over to New York Times Cooking for the recipe.
Nov 16, 2015
Last month I photographed these two recipes for John Willoughby's, Rescuing The Broiler From Neglect, piece in the New York Times. His article is about how the broiler was once a staple in the kitchen but is now being cast aside by many, including restaurants. It's a fun piece that I really enjoyed reading and after how easy it was to make these recipes, I might have to start using the broiler more as well!
Oct 30, 2015
After working on Sam Sifton's, Flavorful Cupboard Essentials, piece for the New York Times, I feel that I can now consider myself a connoisseur of asian dishes. I had asian food for lunch and dinner for at least a week straight when I was working on getting these photos together. Between the trips to small asian grorcery stores tracking down ingredients and gathering props and the trip to Flushing Chinatown we had some really good asian dishes (you can't not stop to eat when doing some intense grocery shopping, esp. in Flushing Chinatown!). Also, Sam's recipes are so good that I simply had to eat them all. And then I found myself with a whole pantry full of these ingredients which made me want to experiment in the kitchen, so I did.
The idea behind Sam's piece is that if you keep your pantry stocked with these ingredients there are endless possibilities of recipes that you can throw together. Here he lists the must-haves and gives brand recommendations, followed by three delicious recipes:
Sep 27, 2015
Even though we are getting ready to kiss summer goodbye, this cold cantaloupe soup is perfect for those last lingering hot afternoons. This recipe could not be any more simple to make, just blend a cantaloupe, spritz with lime juice and salt to taste. Top the soup with a drizzle of balsamic vinegar and voila! Ready to eat, fuss free!
For Florence Fabricant's recipe, go here.
Sep 23, 2015
This beautiful tart is actually a breeze to make and it has a great quiche-like quality that makes it perfect for lunch or as a light appetizer before dinner. The corn and lobster are a perfect summer-y pair that go wonderfully with a sprinkle of fresh tarragon and a glass of chilled chardonnay.
To get Florence Fabricant's recipe for this tart go here!
Aug 12, 2015
I photographed this delicious dish of a two and a half pound (!!) filet wrapped in parchment and roasted in the oven to keep all the juices inside. It rests for at least a half hour so it is served on the cooler side along with a sweet olive and rosemary sauce. A great alternative for grilling in the summertime.
Get the recipe over at The New York Times Cooking, right here!
Jul 21, 2015
I think one of my favorite assignments for the New York Times was photographing these 8 sandwich recipes for a big sandwich story they ran a few months ago. I love sandwiches...eating them and photographing them. I had one of these sandwiches for breakfast, lunch and dinner for the 2 days it took me to shoot this. But no complaints here because these are all very gooooood! I especially loved the chicken salad, it was a good take on that classic and I really liked the addition of yogurt (it took away some of the mayo taste that I don't always go crazy over). And the club sandwich is to die for- if you can sink your teeth into that double decker!
Jul 12, 2015
A few months ago I had to make this fried calamari for the New York Times. Honestly, I had never made fried calamari myself before this and I thought, well who would make this at home instead of going out to order it? But it was actually super easy and if you're a big fan of the dish, it's not too much to tackle on your own. It does help if you have a deep-fryer but if not, I recommend using a big and deep cast iron skillet...just make sure you get that oil nice and hot and definitely take Florence Fabricant's advice and stand back because it will splatter!
Jun 12, 2015
Last week I was super excited to have this shot (above) on the front cover of the New York Times Food section! It's an ingredient shot for Mark Bittman's piece about cooking with morels and peas to make a great springtime pasta dish. Yes, morels are very pricy, but as Bittman suggests, a few of these guys go a long way. And, really this is the perfect time to make this dish, the farmer's market is booming with fresh peas. I also used fresh pasta from Eataly making this meal even more delicious.
Mar 17, 2015
March is the month that I am always obsessed with the color green...it's only natural after all these months of hibernating. Winter is dragging on and things are gray and muddy and I am craving spring and all the color that will soon bloom. It can't come fast enough. But at the same time that I want spring to hurry up and get here, I stop for a moment and think holy crap, the month of March is halfway through already, where is this year going? Why can't time slow down?!...I swear this happens every year in March, right about now. You'd think at this point in life I'd be accustomed to it, but no.
In order to deal with this 'seasonal, time is moving too fast, but not fast enough' distress I start cooking with lots of green foods, which isn't the worst thing in the world being that most green foods are healthy for you. I love the hue, it's so bright, airy and calming. My aunt gifted me a spiralizer for Christmas and a couple weeks ago she sent me a clipping of this recipe in the mail. I've never put these ingredients together before so reading the recipe I was really interested to see how they would all taste together. Well let me tell you, they're marvelous. So marvelous that we're taking this to dish to Pennsylvania to share with our family at Easter. It's perfect for this gap between winter and spring that they so call March. It's light but filling, easy to whip up and a beautiful shade of green to get you in the mood for the nice weather that's to come.
Garlicky Zucchini Noodles
2 medium zucchini, trimmed
3 Tablespoons walnut or olive oil
6 cloves garlic, smashed, peeled and halved lengthwise
1/2 cup walnut pieces
1/4 teaspoon crushed red pepper
4 thin slices prosciutto, torn
1 medium tart green apple, cored and thinly sliced
4 oz. soft goat cheese
Using a spiral vegetable slicer, cut zucchini into long thin noodles. Cut noodles into smaller strands, if desired. In a very large skillet heat 2 Tablespoons of the oil over medium-high heat. Add garlic. Cook, stirring constantly, 2 minutes or until just starting to brown. Add zucchini; cook and toss with tongs for 1 minute. Transfer to a serving bowl. Add walnuts to skillet; cook and stir 1 to 2 minutes or until toasted. Add to bowl with zucchini. Add 1/2 teaspoon kosher salt and crushed red pepper; toss to coat. Add remaining oil to skillet. Add prosciutto. Cook 1 minute or until browned and crsip, turning once. Add to zucchini mixture along with apple; toss to combine. Top with goat cheese.
Recipe from Better Homes & Gardens
Nov 29, 2014
I have to share this sweet potato soup with you because it was absolutely exquisite. I'm picky about how I like my sweet potatoes cooked and am officially convinced they are perfect in soup form. I made this dish for the NY Times a couple weeks ago and ate it twice a day for five days. The Belgian-style beer makes this dish, giving it that subtle hint of yeast. Florence Fabricant tops the soup with toasted mini marshmallows, giving a fun little nod to the classic sweet potato casserole topped with marshmallows.
Get the recipe here
Nov 24, 2014
I photographed this delicious, vegetarian, Thanksgiving menu that the wonderful ladies at Oh My Veggies are sharing. The spread includes traditional sides with a twist, gravy and a main dish!
Click on the dish titles to get the full recipes and even more photos. We hope you have a Happy Thanksgiving!
Nov 7, 2014
Last week my images of this amazing tri-tip recipe were in the New York Times. The article is written by Kim Severson and hits on some interesting facts about cuts of meat and introduces the tri-tip to us east-coasters, as it seems to be quite rare out here. This California Beef Rub recipe that comes along with it made the meat, hands down. It is made up of coffee, salt, peppers, brown sugar, cloves, garlic and cinnamon. Such an interesting and bold mix of flavors- I loved it. You can roast this or grill it- if you can, I strongly recommend the grill.
California Beef Rub recipe
Santa Maria Tri-Tip recipe
Oct 27, 2014
Soup season is upon us once more and it's making me excited to try all the different soups I've been bookmarking for months! Tomato is definitely up there with my favorite soup varieties and last week when I stumbled across Lindsay Emery's blog post about this roasted tomato, red pepper and fennel soup, I knew exactly what I was making for dinner that night. Luckily, I had an abundance of tomatoes that needed to be used up from picking at the orchard and I had sage in the fridge from another recipe...it was perfect.
Roasting all of these veggies together in the same pan smells amazing and is picture perfect. I basically followed the recipe making a few changes here and there, adding herbs in additional spots and included some thyme in there as well. I love the spicy-ness of this soup, it really opens your sinuses and it amazes me how strong the red pepper vegetable taste is, even though it is way out numbered by tomatoes. Topping it with feta is brilliant- I will definitely be making this over and over!
For the recipe: go here!
Oct 25, 2014
Sep 18, 2014
Who doesn't love a good, spruced up grilled cheese? Oh My Veggies teamed up with Mouth, the leading online source for indie food, sprits, and wine, to give you five delicious grilled cheese ideas and I got to photograph the recipes!
Here are some of the photos, but visit Oh My Veggies for the complete list of recipes and ingredients and enter the giveaway to win a $250 giftcard to use on Mouth's website! These are all so easy to make and really delicious. It was tough to choose but I think the tomato soup and classic grilled cheese croutons were my favorite.
Jul 28, 2014
Last Wednesday this rice story I shot for The New York Times took the front cover of the dining section! Very cool. The story included four recipes, one for basic white rice, one for mexican rice, rice cakes and red beans and rice. All were super tasty and my house smelled amazing from simmering the red beans and sausage all morning. If you're looking for a quick side dish or even a main, give these recipes a try.
Jul 15, 2014
A week ago I shot these tasty beans for Oh My Veggies. They are Kiersten's recipe for roasted green beans with lemon parmesan panko breadcrumbs. I love the light, refreshing combination of the lemon and green beans and the crunchy, cheesey breadcrumbs are perfection. They're really great for a light summer lunch or as a side to dinner on the grill.
Get the recipe here!
Jun 20, 2014
I love salads. And I love creating new, unique salads that blend all different kinds of fruits and vegetables. The more color the better.
I also love Taproot magazine and the incredible team behind it. Amanda, Jason and Jessie came to NYC for a visit a few weeks ago and I'm so happy that I had the chance to meet them. We had dinner at one of my favorite spots, Lola's in Fort Greene. It was a wonderful night and I'm so thankful that I get to work with such great people.
Taproot's newest issue, SEED, is their biggest yet- how exciting! I wrote my piece on salads (of course), my love of gardening and growing your own food and my childhood experiences at Sprout Creek Farm. Along with the story are three recipes, a citrus watermelon salad, fresh corn and veggie salad and a grilled zucchini caprese salad. Just the thing for a hot summer day!
Jun 13, 2014
This past winter I photographed Dana Worlock's home for the current issue of Pure green Magazine. Everytime I go to Dana's I leave feeling so inspired! Her home is bright, creative and fun. She decorates with pops of color and always has her children's sweet artwork displayed in each room. Dana is also a floral designer and I simply love what she can do with some fresh blooms. You should definitely pick up a copy of Pure Green to read about the Worlock's home and the article is in good company- there are so many great stories and photographs amongst these pages!
May 29, 2014
Memorial day weekend was so full of delicious food for us- it was amazing. Having the grill out again is one of the best feelings! We grilled everything- sausage, chicken, potatoes, onions, peppers, corn, hamburgers, london broil and we even made s'mores (what would summer be without s'mores?!).
These chicken tacos were on the menu last weekend and gosh, they are so good. I marinated the chicken in fresh lime juice, red wine vinegar, a little bit of sugar, salt, pepper, garlic and of course some cilantro. In the summer I like to grill the chicken but you can also saute the ingredients in a saucepan in the cooler months and it tastes just as great. We make tortillas from scratch and top off the tacos with tomatoes, lettuce, green onions and cheese. A perfect 'hands only' summer dish!
3 pounds, skinless, boneless chicken breasts
1/4 cup red wine vinegar
1 lime, juiced
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon black pepper
4 cloves garlic, minced
2 teaspoons fresh cilantro, chopped
green onions, chopped
shredded cheddar cheese
24 flour tortillas
Combine red wine vinegar, lime juice, sugar, salt and pepper, garlic and cilantro in a large bowl. Add chicken and marinate for at least 3 hours. While the meat is marinating, chop a desired amount of green onions, lettuce, and tomato for topping the tacos.
Grill the chicken, remove from heat and slice. Serve all ingredients in bowls with tortillas. Top with cheese and salsa. Makes approximately 6 servings.
4 cups all-purpose flour
1 teaspoon salt
1/2 cup canola oil
1 1/3 cups warm water
Combine all ingredients in a large bowl by mixing with hands. Once thoroughly combined and is a doughy consistency, divide dough into 24 equal pieces, roll into balls and cover with plastic wrap for 30 minutes before pressing in a tortilla maker.
Mar 26, 2014
Last week I got to photograph Julia Mueller's bibimbap recipe that's up today on Oh My Veggies. I had never had bibimbap before this and I was really excited to make it and eat it! I love that Julia's version has sweet potatoes in the dish, it makes the whole meal really hearty and satisfyingly filling.
Go check out the recipe on Oh My Veggies!
Mar 19, 2014
Nine out of ten times I like my fruits and veggies to be crisp and crunchy. I eat my bananas almost green and avoid the mushy berries at the bottom of the bowl. Of course there are exceptions like super ripe, dripping, juicy peaches that you slurp more than chew and soft, flavorful carrots in a stew.
But asparagus is one of those that I prefer to have that crunch when I bite into it, so these ribbons are just the thing for me! They are actually quite fun and very easy to make. Just snap off the tips (but save them to put into your salad!) and remove the scales. Grab your peeler and start peeling from top to bottom. Put the ribbons in a bowl of very cold water with ice cubes- this help them hold their ribbon shape while you finish peeling the rest. (Thick, meaty asparagus work best for this). Throw them in with your salad and crunch away...
For this salad, there are more of just guidelines to follow versus an actual recipe. Mix a good ratio, to your desire, of fresh spinach, sliced strawberries and asparagus ribbons and tips together in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with salt and pepper before serving. Perfectly simple!
1/4 cup balsamic vinegar
1/2 cup olive oil
1 teaspoon dark brown sugar
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Whisk the vinegar, sugar, garlic, salt and pepper in a bowl until the sugar and salt dissolves completely. Whisking vigorously, pour in the olive oil in a slow, steady stream. Taste and adjust seasonings as desired. Store in a covered, glass container.
Jan 15, 2014
Last week I started off the new year right by shooting 4 delicious and healthy smoothie recipes for Kiersten over at Oh My Veggies! Kiersten and I have been scheming up ideas together for over a year now and I pounce on every opportunity that we get to work togther.
With the start of this new year some very exciting changes have come to her blog. Kiersten now has 4 awesomely talented contributing writers, Julia Mueller of The Roasted Root, Karen Troughton of Kitchen Treaty, McKel Hill of Nutrition Stripped and Meg van der Kruik of Beard & Bonnet. In addition to Kiersten's recipes and posts, each of these 4 ladies will be sharing their own as well. How exciting!? I can't wait to continue working with this greatly talented bunch!
Get the recipes:
Jun 3, 2013
Green is one of my favorite colors this time of year. Isn't it so fresh and bright!?
This monochromatic green salad with a dash of purple is definitely an extension of my love for this beautiful hue. I was photographing a series of Autumn recipes for a magazine last week and was having a little bit of a tough time breaking away from bright summer-like colors. So I snuck in this salad as an avenue for my desiring of greens!
I was able to get fresh dill, arugula and these delicious red onions at the farmers market in Union Square. While the original recipe doesn't actually call for arugula I thought it added a nice texture to make it more of a hearty salad and it can withstand the tangy lemon/honey dressing. Picking types of arugula to use was a bit tricky...have you ever noticed how many different kinds there are? I opted for a combination of wild arugula which has a little bit of a more peppery taste and funny enough the second kind I chose is simply called arugula (that's the one with the rounder leaves).
At first glance you might think honeydew in a salad with cucumbers and onion is a bit odd but trust me, it somehow works together really well. Especially with the feta, poppy seed and lemon-y dressing, it's such a refreshing taste. This is a great summer salad to serve at your 4th of July BBQs!
Cucumber-Honeydew Salad with Feta
2 Tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon poppyseed
1 medium honeydew melon, seeded and balled (about 5 cups)
1 cucumber unpeeled and thinly sliced or peeled into ribbons (about 2 cups)
1/3 cup very finely chopped red onion
3 Tablespoons chopped fresh dill
4 oz. feta cheese, crumbled
Arugula, desired amount
Pour lemon juice into a large bowl and whisk in olive oil in a slow, steady stream until completely incorporated. Whisk in honey, salt and pepper. Add melon, cucumber, onion, dill and arugula. Toss to combine. Just before serving top with feta cheese and sprinkle with poppy seed. Makes 10 servings.
Recipe from Better Homes & Gardens mag.
Feb 14, 2013
Back in December I was asked to make my editor a cake for his birthday. When he sent me the recipe for a red velvet cake I was so excited! It happens to be his favorite, just like mine. I've been waiting (ever so patiently) since then for another excuse to make this recipe. And Valentine's day is always the perfect excuse for me to eat all the red velvet that I can.
Every year I get so excited for February because it seems to be the month of red velvet. You can find it anywhere and everywhere, in all sorts of shapes and sizes...ice cream, whoopie pies, cupcakes, cookies...you name it.
What I really love about this red velvet cake recipe in particular is the frosting. It isn't the traditional cream cheese frosting that you so often see paired with red velvet. It's a sweeter, lighter and more subtle frosting. Basically, it's perfect.
To get the recipe head on over to FOLK Magazine's blog.
I hope you all have a wonderful, red velvet filled Valentine's day!
Sep 24, 2012
I'm really excited to share with you all this new collaboration I've been working on with Kiersten from Oh my Veggies.
Kiersten is incredible at developing recipes and if I wasn't convinced before, I most certainly am now. We worked together (she developed the recipes & I photographed them) to bring you 2 delicious (and easy!) fall recipes, both involving roasted butternut squash and caramelized onions.
Head on over to Kiersten's blog to see the first one and be prepared to swoon over this amazing butternut squash and caramelized onion flatbread. All the ingredients just work together so well, from the sage to the squash to the onions and walnuts. It's perfect for this season. And tomorrow another delicious creation by Kiersten will be posted right here!
Sep 25, 2012
And here it is...part 2 of this delicious collaboration I've been working on with Kiersten from Oh My Veggies. (If you missed part 1, quick go check it out here!). Kiersten and I decided to join forces to bring you these two recipes and photographs. With her incredible recipe developing and my photographic knowledge, I feel like we could conquer the world one dish at a time.
The idea behind these two delicious fall recipes is something that I love. They require two of the same ingredients, roasted butternut squash and caramelized onions. One night you make this flatbread then the next night you use the rest of the squash & onions to make this pasta dish. Simple as pie! And why should simple ever mean sacrificing any ounce of deliciousness? Exactly, it shouldn't, which is why I love these recipes so much. They're quick and easy to make and on top of that they have all those big fall flavors that I'm craving this time of year.
That tender roasted squash and those caramelized onions that are like candy to me (yes, they are THAT good) make this dish explode with flavor. I'm a huge fan of pasta dishes, (maybe because I'm Italian and practically live off the stuff), and I'm always looking for new combinations to whip up, so you can imagine how excited I was when I opened my email and saw that Kiersten developed one for this project! It all just goes together so well.
Roasted Butternut Squash
1 extra-large butternut squash, cut into 1-inch cubes
2 tbsp. olive oil
salt & pepper to taste
Preheat oven to 400 degrees. Divide squash onto 2 rimmed baking sheets; drizzle each sheet with 1 tablespoon of olive oil, sprinkle with salt and pepper and toss to coat. Bake for 45-50 minutes or until tender.
2 tbsp. olive oil
3 large onions, thinly sliced
salt & pepper to taste
Heat oil in a large skillet over low heat. Add onions and a pinch of salt. Cook until completely caramelized, stirring occasionally at first and more often as onions begin to brown. Depending on your stove, this could take anywhere from 30 minutes to over an hour. Season with freshly ground pepper.
Penne with Butternut Squash & Kale
1 tbsp. olive oil
1 clove garlic, minced
1 bunch kale, stem removed and torn into bite-sized pieces
1/3 c. white wine
8 oz. whole-wheat penne, cooked according to package (but really, any kind of pasta you want to use is fine)
1/2 roasted butternut squash
1/2 caramelized onions
salt & pepper to taste
shaved Parmesan or Pecorino cheese (to taste--I'm a big fan of cheese, so I used about an ounce on my serving)
Heat oil in large skillet. Add garlic and cook 30 seconds. Add kale and saute 1 minute, then add wine to skillet. Continue to cook until kale has wilted, about 2-3 minutes. Stir in penne, squash, and onions; cook until heated through, about 2-3 minutes more. Season with salt and pepper and serve with shaved cheese.
And don't forget to check out Kiersten's post to see what to do with the second half of the squash & onions.
Recipes by Kiersten, Photographs by me
Aug 20, 2012
As August is passing me by I'm scrambling to fit in all my favorite summer foods before the season winds down. This grilled onion flatbread with bacon and arugula is one that I can never forget, it is mmm just sooo good. Having a late summer picnic? Make this flatbread! Really, I could eat this for breakfast, lunch and dinner for 3 days and still rave about it non-stop.
Simply brushing the onions with olive oil and a sprinkle of salt & pepper before grilling makes them irresistible. The cream cheese, Worcestershire sauce and dark ale combine to make the perfect creamy spread that's full of flavor beneath the arugula and tomatoes. And just when you think it can't get any better, you bite into a piece with bits of crispy bacon and it just totally blows away your tastebuds.
You can never go wrong with this flatbread, it's always a huge hit, done in 20 minutes and just flat out perfect (no pun intended)!
Grilled Onion Flatbread with Bacon and Arugula
4 small red onions
1 Tablespoon olive oil
6 oz. cream cheese, softened
1/4 cup strong dark ale, such as Chimay (a Beligian beer)
2 teaspoons Worcestershire sauce
Pinch cayenne pepper
2 10-inch packaged soft flatbreads
1 1/2 cups torn arugula (I used a mesclun mix)
1 cup cherry tomatoes, halved or quatered
6 slices crisp-cooked bacon, crumbled
Peel and halve onions. Brush with oil, then sprinkle with salt and black pepper. Grill onions on the rack of a covered charcoal or gas grill directly over medium-high heat for 6 to 8 minutes or until charred and slightly softened, turning once halfway through grilling. Cool.
In a bowl whisk together cream cheese, Worcestershire sauce and cayenne pepper until smooth. Chop two grilled onions; stir into cream cheese mixture. Season to taste with salt and pepper. Quarter remaining two onions; set aside.
Grill flatbreads on rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until crisp, turning once halfway through. Transfer to cutting board. Spread half of cream cheese mixture onto each flatbread. Top with arugula, tomatoes, bacon and quatered onions. Slice and serve. Makes 8 servings.
Aug 10, 2012
There are few things better this time of year than heading out to the farmers market and buying a whole slew of fresh fruits & vegetables. The weather is gorgeous and so is the produce, my fridge is completely stocked with tomatoes of all kinds, green beans, corn, potatoes, blueberries... everything! (We're kind of running out of room over here!)
I enjoyed every minute of making this fresh corn salad. I had this recipe bookmarked from BHG for so long and was finally able to whip it together last week, and wow, I am SO glad that I did.
It's bright, colorful, extremely fresh and has the perfect amount of sugar in the dressing to flawlessly tie it together with the sweet corn, orange peppers and tomatoes. You guys have to try this salad out, seriously.
Fresh Corn Salad
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
4 ears fresh corn
1/2 cup finely diced red onion, soaked in ice water for 20 minutes & patted dry
1/2 cup cucumber, seeded but not peeled, diced to same size as onions
1/2 cup red or orange sweet pepper, diced to same size as onions
1/2 cup cherry or pear tomatoes, halved or quatered
3 Tablespoons parsley, finely torn
1 Tablespoon basil leaves or buds, pulled apart
1 Tablespoon fresh jalapeno, seeds and veins removed, very finely diced
1/2 teaspoon sea or kosher salt
1 to 2 cups small arugula leaves (I used a mesclun mix)
For dressing, in glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt and black pepper until sugar is dissolved. Allow dressng to stand while preparing salad.
For salad, cut corn kernels from cobs. In large bowl toss corn and remaining ingredients except sea salt and arugula leaves.
At serving time, transfer corn mixture to a serving bowl. Season with the 1/2 teaspoon sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. Makes 8 servings.
Recipe from Better Homes & Gardens
Jul 27, 2012
Sometimes I get so busy during the day that I forget to eat. Totally not ideal.
But when you're cooking, styling and photographing food all day sometimes the last thing you want to do is make yourself lunch or dinner.
For those busy days, there is this simple summer spaghetti.
I found this recipe in a BHG issue a month or two ago. What I love about it is that it's so easy, fresh and you can eat it hot or cold. It has all those summer veggies that you crave this time of year. Even try adding grilled chicken in it for some extra protein and change up the veggies if you'd like.
The fresh basil really makes this dish. I love basil! Not only does it smell heavenly but it tastes amazing too and adds the perfect flavor to so many different dishes and drinks. (Thank goodness I'm Italian and cook with it all the time, I can't get enough of it!)
This spaghetti dish is great to make in bulk for a BBQ/picnic or to keep in the fridge for a few days and munch on.
Simple Summer Spaghetti
12 oz. packaged spaghetti
1/4 cup extra-virgin olive oil
5 cloves garlic, coarsley chopped
Pinch of crushed red pepper, or to taste
2 cups cut-up grilled zucchini and/or summer squash
2 cups red and/or yellow cherry tomatoes, quatered
1/4 cup fresh basil leaves, torn
1/4-1/2 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil or Italian parsley
1.Bring large pot of salted water to a boil. Stir in spaghetti. Cook 9-10 minutes, just until tender. Strain pasta, reserving 1 cup cooking liquid.
2.Meanwhile, in extra-large skillet combine olive oil, garlic and crushed red pepper. Cook over medium heat about 3 minutes, until garlic begins to soften. Do not let garlic brown. Stir in zucchini, squash, tomatoes and torn basil. Season with salt & pepper.
3.Reduce heat to low; stir pasta liquid and spaghetti into vegetables in skillet or large pot. Heat thoroughly. Sprinkle with Parmesan. Transfer to large serving bowl and sprinkle with chopped fresh basil or parsley. Makes 4-8 servings.
Jul 12, 2012
My computer is all fixed and has finally been returned to me. After a quick little trip to the beach and some serious, anxiety-induced cleaning and re-organizing of my house I am back to work! I've been wanting to share these lemon herb marinated chicken kebabs with you for a while. Lemon, thyme and basil is my favorite marinade combination. I used it to marinate chicken because lemon and chicken is another favorite combinaiton of mine but this also works great for fish.
If you've never had grilled lemons I have to tell you that you are truly missing out. They hold such a magically sweet, refreshing and slightly tart flavor when you stick them on the grill. Between bites of the chicken I found myself sucking on the grilled lemons, something I could never do with a regular one, my sour tolerance isn't so high. But these were just so good that I couldn't waste any of their juices!
These chicken kebabs make for a lovely, light appetizer at a party, a delicious Sunday lunch with wine or a perfect summer BBQ dish. This lemon herb marinade has lots of tangy, bold flavor, especially if you marinate your meat over night to really let the flavors infuse.
I'm off to go catch up on editing. Enjoy!
Jun 22, 2012
I'm a bread and butter kinda girl... like I could live off of it. I've been this way ever since I was a little kid. But I won't just settle for any bread...it has to be the good stuff. Give me a soft, fresh loaf of Italin bread or a crispy baguette and we'll be best friends.
When I was young my grandpa would come visit us and he would bring a loaf or two of Italian bread from this little bakery in NJ. To this day I still think it was some of the best bread I've ever had. Of course he'd yell at me when I ate too much and say I was spoiling my dinner (in a loving way of course). My family and I get a good laugh now looking back on those days and my grandpa and his bread are dearly missed.
I love making bread, I find working with the dough so much fun. I remember, very vividly, the first time I ever made bread. I was 9 years old and I spent the whole day at this farm with my fourth grade class; It was one of our field trips. We learned all about different vegetables, plants and animals and we even helped make our own dinner.
My group was in charge of making the bread and I remember how good it smelled baking in the oven and how delicious it tasted when it was all done. As you can imagine, I scarfed that down pretty quickly.
All these fond memories were brought back to me when I was making this savory herb bread.
I love the flavor fresh herbs add to any meal and with this bread it's no different. It goes along perfectly with dinner, especially pasta. Or if you're like me it makes for a good lunch/afternoon snack! It tastes best right out of the oven when it's warm and since I had some left over I've been toasting it very lightly in my toaster before adding butter. It's so delicious, I just can't get enough (obviously nothing has changed here and I bet my grandpa would have been very proud to see me making my own bread).
Recipe from, Gooseberry Patch: Patchwork Potluck
Jun 4, 2012
My mother bought me Martha Stewart's Pies & Tarts book for my birthday back in April and I've been marking off so many recipes in there that I want to make, and finally I've made my first one!
I chose this one because we had Kalamata olives in the fridge already, but most importantly, I chose it because I really wanted to photograph this vibrant tart. (I was a photographer well before I got into baking and cooking so I can't help it). And it sounded delicious too, so all the more reason!
The leeks made my house smell incredible when they were being cooked. And combined with the thyme... it was ambrosial.
Thyme is one of my favorite herbs, next to chives and rosemary, so I added in a little bit extra and garnished the tart afterwards with some more of it. I had quite a bit of the thyme left over so I sliced a ciabatta roll in half, buttered it, sprinkled on some fresh thyme and parmesan cheese and popped them in my toaster to lighly toast them. It hit the spot, and was a great way to use the extra herbs.
This tart is actually very elegant and makes a great appetizer for a nice party, a light lunch or a side with dinner. Just grab a glass of wine and you'll be good!
I used Kalamata olives instead of Nicoise olives and I also used Camembert cheese instead of Pave d' Affinois (both were in the original recipe). But you can use Brie, or any other soft-ripened cheese that you'd like. The parmesan makes the crust extra flavorful and the Camembert melts right into the leeks & olives, it's perfect.
The recipe looks pretty involved, but I promise you, it's easy to make and well worth it...if I can do it, you definitely can!
I'm going to have an article in the July/August issue of FOLK. Click here to see the online preview, a little bit of my article is in there! And click here to see a list of stores that it's sold in and which is nearest to you!
Apr 30, 2012
I never skip breakfast. Ever. I know lots of people who can't stomach the idea of eating something so early in the morning but as for me, it seems like I always wake up starving.
Most mornings I'm craving something sweet and chocolatey, like a big chunk of chocolate mousse cake...healthy, right? But for the mornings that I crave something a bit more savory and salty, this veggie frittata is perfect. Its so easy and quick to make, and tastes good warm or cold, your choice.
I'm a big fan of individual portions, so when I found these mini pie pans I was beyond excited. I have endless ideas of what to bake in them and this frittata was one of them. I only have 5 of them so I put the rest of the frittata that was left in a springform pan to bake. If you are making them in mini pans as well, I let mine bake for 20-25 minutes and they were done just right.
Our house smelled glorious when we were making this frittata. The green pepper, mushrooms, shredded zucchini, onions and garlic being sauteed together sent such a fresh aroma into the air. It was perfect. And you can only imagine how delicious it all tastes with the melted cheddar and fluffy eggs.
If you're a cheese lover like me, sprinkle some extra cheddar on top of the frittata before baking it.
On a side note:
We went to one of my favorite flea markets yesterday and I found these two beautiful dishes.
They will make a lovely addition to my ever growing prop closet.
I also got a handful of vintage linens as well! Can't wait to use them.
Mar 20, 2012
All this beautiful weather has been keeping me outside and I love it! I was so happy to dig out my t-shirts and sandals for this week. The daffodils and forsythia have all bloomed, as well as my favorite, the magnolia trees, sending a sweet, irresistible scent into the fresh air.
I've missed watching the laundry blow in the slight breeze outside and the sound of all the neighborhood children playing outside and their feet hitting the pavement when the ice cream man drives up our street.
I spent part of my Saturday afternoon baking and photographing this delicious flatbread. It's adapted from a Better Homes & Gardens recipe from which I substituted broccoli for asparagus and made a few other minor changes. It's beautiful colors and texture are what really drew me in.
This flatbread is perfect to serve as an appetizer at a BBQ or as part of a light lunch with a salad.
Serve with a small bowl of olive oil for dipping.
Happy first day of spring!
Mar 5, 2012
Since it’s March, I’m in the mood for all things green and I’m pretty sure that each recipe I have planned out for this month has green as the main element. (I actually did that on purpose). I was thumbing through the March issue of Better Homes & Gardens and found this recipe for asparagus ribbon salad. Admittedly, I’m not an asparagus lover but I know my father is so I got away with using that as my excuse for making this. Really I just wanted to make it to take photographs of the beautiful asparagus ribbons! My father was kind enough to help make the garlic paste and chop some of the herbs while I was pre-occupied by my fascination of peeling the asparagus ribbons.
I love the pops of color that the radishes add to the salad. And if they were available, I would have used purple and white asparagus too. But after frantically searching 3 different grocery stores it was evident that they aren’t quite in season yet. Hopefully by the time you make this they will be!
For the best ribbon-making-asparagus, try to pick the thickest pieces you can find. They’re so easy to make, all you have to do is remove the scales of the asparagus, and using a sharp vegetable peeler, peel the asparagus from the tip to the end. After you peel it you can break off the remaining tips and throw them in your salad if you’d like.
The dressing is by far my favorite part of the salad. It’s creamy and so full of flavor from the garlic and fresh parsley and chives. It actually makes a great dressing for any type of salad. If you don’t like asparagus I still recommend you try this dressing, it only takes a few minutes to make and it’s absolutely divine! I thinned mine out with milk because it was a little too thick for our tastes. But if you don’t thin it out it could be used as a great dip also. It almost resembles a spinach or dill dip, but with parsley and chives instead...if that makes sense.
This salad is a breath of fresh, spring air and looks quite impressive for a minimal amount of work.
Feb 18, 2012
I've been reading a lot lately about watercress and all the health benefits it has to offer. Although watercress is one of the oldest known leaf vegetables consumed by human beings, it's fairly new to me. And when I made this salad, I have to admit, it was the first time I've ever tried watercress and I'm happy to say that I like it!
I've read that watercress can aid in the prevention against lung and breast cancer. Also, because it has a high iodine content, it has a strengthening effect on the thyroid gland. Watercress is full of iron, calcium, folic acid and vitamins A and C. If you weren't interested in eating watercress before, after reading that, I sure hope you are now!
I adapted this recipe from one I found on Epicurious. The dressing is quite tangy and has a slight Asian vibe to it because of the oriental sesame oil. I felt that the dressing worked best as a marinade for the mushrooms and when I made the salad I let the mushrooms sit in the dressing for about 2 hours. Then I mixed in the watercress which gave it a nice, light coating. I topped the salad with some additional orange zest for a little extra citrus punch and to give it a nice splash of color.
For me, the dressing was an aquired taste because I'm not big on Dijon mustard. But the couple I served it to loved it right away. It's tangy and intense.
If anything, I hope this recipe turns you on to watercress (if you weren't before). It tastes great and is really great for you. This is a perfect lunch dish or side to a delicious dinner.
Jan 13, 2012
Happy Friday! This week was definitely a good one, my blog is now listed on the Certified Yummly food blog list! Yummly is a great site for finding delicious recipes and I'm really excited to be featured on their list of recommended food blogs. Also, I added a new page to my website for interiors!
On that note, I will end the week with this healthy spinach salad with mandarin oranges. It's a tangy, delicious dish that's perfect for lunch or as a side with dinner. The original recipe calls for chopped red onions as well, I left them out because I don't like onions in salad, but feel free to add them in yours! This can be made in minutes and is perfect to pack up in a tupperware for lunch at work.
With the left over spinach, I'm going to saute it along with some chopped chicken and make a quick alfredo sauce and mix it all in with bow tie pasta. It's one of my favorite dishes and it's great for kids who don't like spinach because you can chop it into little pieces and slip it in this dish and they might not even taste it or notice it's there!
Zora was a big help this week too and as I'm writing this she's on the floor next to me so she can say she was there from start to finish. I had to get a series of shots done that didn't involve food and she decided to steal some of the props to chew on. Then when I moved on to this salad she really couldn't help herself and stuck her nose right in the picture. She never observes quietly from the side, she's always right in the middle of it trying to 'help'. (But how can you say no to that face!?)
Hope you had a great week!
Dec 2, 2011
December is finally here and I am so excited! It's my one of my favorite month's out of the year and is usually filled with lots of baking, decorating, family gatherings, fires in the fireplace and of course, snow. I really can't wait to get baking cookies and share my favorite recipes with you all.
I was asked by N.E.E.T. Magazine to come up with my favorite holiday recipes, one sweet, one savory and one drink, and take pictures of them for their December issue (which can be viewed here). So, I've discovered this delicious recipe that would be perfect to serve as an appetizer at your Christmas party...
I have a bunch of recommended toppings for this bread, but really you could put whatever you'd like on it. It's 100% customizable to your tastes! Here are some of the ingredients that I put on top of it:
It's actually a very easy recipe to make as well, tastes delicious and looks very rustic and unique. I was really excited about the photos I got out of this shoot, they're my favorite that I've taken in a while.
If you're looking to decorate a rustic Christmas center piece use different shades of lime green, and red-orange, along with some sprigs of pine-smells great and looks beautiful!
Hope you all enjoy your first weekend of December!
Nov 28, 2011
Today, I am very excited for two reasons. One, I got to have one of my favorite soups. Two, because I am officially a writer and photographer for houzz.com, and my first ideabook was published today! You can read it here, and every 2 weeks I will be interviewing another homeowner and photographing their lovely home. If you or someone you know, have a unique or beautiful home, shoot me an e-mail and we can get in touch!
Now, on to the first reason for my excitement today...Chicken Tortilla Soup!! (And honestly, what's not to be excited about that?!).
It's the end of November and almost on to December now, so it is perfect 'soup season'. Or atleast it should be...but it's been so warm the past couple of days and today it got up to 65 degrees! I can't really complain about the unusually warm weather because I am always freezing by this time of year and just wishing it could be 65 outside. The only thing is, it feels so weird eating a hot and spicy soup when you can walk out the door in capris and a t-shirt, especially when I'm usually huddled under blankets at this time of year. But never-the-less, I've been craving this delicious soup (it is soup season after all) and I was going to have it no matter what!
I got to break out my cute little soup pot, that is one of my newly treasured finds, just for the occasion. I've been waiting to use this for a while now and I simply couldn't wait any longer. So I put together my craving for chicken tortilla soup and my longing to use my new mini pot today. And as you can imagine, both felt wonderful!
So here is the recipe for this spicy yet satisfying soup:
I decided to add a cup of orzo to the soup, inspired by my love for the classic chicken noodle soup. It sort of turned it into a spicier, southern version of chicken noodle soup which was really delicious, so I recommend either a half or whole cup being added. I sprinkled monterey jack cheese and fresh chives on top for an extra punch of yumminess. And I'm going to eat left-overs tonight with tortilla chips on top!
I hope you give this soup a try! It's worth it.
This will be my last post for the month of November, since it's almost over already. I realize I haven't posted as much this month, I've been incredibly busy which is surprisingly fullfilling. However, the month of December will be different, I plan on spending much more time posting here. It's my favorite month to bake because I absolutely love Christmas cookies! So, I plan on sharing all the cookies that my mother and I have been baking ever since I was little, and still continue to do so. Keep your eyes open for all the new recipes to come!