Sarah Davidson's Recipes for Taproot Magazine

Hey guys, I'm so excited that some of my work has been published again in Taproot Mazine's current issue, Hearth!


The recipes are from the amazing Sarah Davidson were so fun to photograph as well as sample when we were done. I highly recommend picking up a copy of Taproot's, issue Hearth and get cooking; you won't be disappointed!

Spinach Stuffed Tomatoes


Mushroom Stroganoff


Roasted Butternut Squash and Apple Soup


For more from Taproot, click here.

Tagliatelle with Mushrooms in Red Wine for New York Times

Typically made with Barbaresco wine, I found out when shooting this incredible pasta dish, that it is as much about the preparation as it is about the ingredients. For example, I learned that the pancetta should be diced by hand, the mushrooms chopped with a knife, and the tomatoes crushed with a fork. When the creation of a dish is treated like an art, you just know it's going to be delicious! 

 For the recipe, click  here .

For the recipe, click here.

Poached Eggs in Red Wine (Oeufs en Meurette) for New York Times

I love my assignments for the New York Times, because I'm so often introduced to new, amazingly  delicious recipes. My latest one is no exception. When I heard "poached eggs", at first I thought, hmm...that doesn't sound too exciting, but boy was I wrong! The key to this recipe, is apparently a "generous amount of red wine vinegar". 

This classic French dish (thus the Oeufs en Meurette) pairs poached eggs with a hearty sauce made with the red wine vinegar as it's base, and including lardons, mushrooms and onions. While we typically think of eggs for breakfast, serve this with a nice crusty French bread and some salad greens for a filling lunch or dinner!


Click here for the recipe and enjoy!

Whole30 Promotion for Blue Apron & The Kitchn

Recently I was asked to shoot some of the delicious meals that Blue Apron creates using locally sourced, farm-fresh ingredients. I've always been a huge fan of the farm-to-table restaurant movement and now Blue Apron provides that in a delivery service.


During the month of January and February this year, Blue Apron has teamed up with The Kitchn to promote the Whole30 Plan. They are quick to advise that Whole30 is not a diet, but a 30-day nutritional plan designed to re-program your body to actually WANT delicious, lean, fiber rich foods. 


Through the end of February, Blue Apron will provide two Whole30 developed meals per week and there's even a promotional price to get you started! 


If you love food, but want to eat healthy, this plan is for you! Think things like Togarashi Chicken Lettuce Cups or Seared Salmon and Harissa Vegetables with Roasted Red Onion Vinaigrette. Yummm!


To read the full article click here.


Marie Claire Maison Cover

I'm so excited to share that some recent work I shot for interior designer Tamara Magel's Scarsdale Project, was featured on the cover and as a story in Marie Claire Maison! 

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I have worked with Tamara Magel before and I just love the way she uses contemporary pieces that create a modern look, yet still have that comfortable, homey, feel. Her use of mostly black, white and gray in this project create a fresh, elegant look to this home.  

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For more about Tamara Magel Interior Design click here.

Hygge Hideout Shoot for Command Hooks and Apartment Therapy


A Hygge Hideout is kind of like a fort for grown-ups....Ok, I didn't know what one was either until I got this assignment, but I'm telling you folks, this is a D-I-Y project designed to relax you, not stress you out! The word Hygge is Danish, and translates loosely into a feeling of warmth and comfort. It's a great project in the winter for everything from a drafty old farmhouse to a high-rise apartment in the city. You don't need a lot of space or materials to be on your way to a cozy reading nook or nap area. 


For the full article and how to make your own Hygge Hideout, click here.

Julia Moskin's Monkey Bread for the New York Times


I was recently asked to photograph this Monkey Bread recipe for the New York Times. Now I've had Monkey Bread before, but it doesn't even hold a candle to this gooey, sticky, sweet delicious treat! 


If you find yourself with some free time, I highly recommend you check out this recipe...and if you don't have any free time, then make some! It's that good! 


For the Times Article click here. For the recipe click here.