Kale-Romaine Caesar Salad for The NY Times

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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!

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Moqueca for The NY Times

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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.

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Click here for the full recipe by Florence Fabricant and here for the article.

 

Tamara Magel Design for Elle Decor

A few months ago I worked with Tamara Magel to photograph her beautiful project in Scarsdale, NY. I love her work so much and am always excited to photograph it. The home was recently featured on Elle Decor and Kari Costas did such a great job with the write up. Check out the home tour over on their site for the full story and more photos!

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Tamron Hall for New Beauty

Last summer I photographed and styled Tamron Hall's bathroom and beauty regime for New Beauty's, Beauty Access piece for the winter/spring 2016 issue. It's always fun to meet someone in person after you've watched them on TV for years. Tamron was so sweet and accommodating and we're all very happy with how her feature came out!

 

 

 

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Whole Grain Blueberry Muffins with Orange Streusel for NY Times

If you find yourself in search of a hearty, healthy and sustaining muffin with a complex balance of flavors look no further. Julia Moskin's whole grain blueberry muffins are perfect for breakfast and especially delicious when warmed. These muffins are sweet, but not sugary  and they are jam packed with rolled oats, blueberries, 2 cups of grated carrots and toasted pecans. A cinnamon orange streusel beautifully tops them off.  

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Find the recipe here and read the full article here.

Rue Magazine

I feel very lucky to work with such seriously talented interior designers. Working for different designers with different styles has made me appreciate and love each individual style out there. And Becca Galbraith of Becca Interiors is one of those designers. I recently photographed her home in DUMBO Brooklyn and was mesmerized by the subtle yet somehow bold color palettes she used. Walking into this space was like stepping into a calming, serene oasis and I immediately felt at home. Becca's style feels so effortless and complete and I love how she highlighted the original features of the building such as the wood beams and large windows through the design of the space. 

I'm very excited to share that my photos of her home are in the current issue of Rue Magazine, along with a fantastic write up by Kelli Lamb. 


Winter Tomato Recipes for NY Times

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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!

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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.

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Click here to read the full article and find links at the bottom to the three recipes.