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
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!
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
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
Last fall I had the wonderful opportunity to work with New Beauty again. This time we were shooting Katie Couric's bathroom for the Beauty Access piece in the current issue (Spring 2016), now out on newsstands. I had a blast working with Katie's make up artist to style and photograph her bathroom and beauty regime and I'm super happy with how the feature came out!
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!
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.
