Julia Moskin's marinated beet salad is topped with whipped goat cheese, pistachios and herbs. Photographed and styled for The New York Times. Get the recipe here.
This maple blueberry pie with wood grain molded crust was photographed and styled for The New York Times. Get the recipe here.
I photographed interior designer, Meagan Camp's, project of this historical Upper East Side apartment and am very pleased to have the full home tour featured in Rue Magazine. Head on over to the article in Rue Magazine to get the full scoop on this amazing renovation.
I recently worked on this campaign for one of my long time clients, LunchBots. I style and photograph the images used for their website, social media and other marketing outlets. LunchBots is an amazing brand and I am so happy to be a part of their team and share these images of their insulated products with you...
We all love a classic ice cream sandwich with that chocolate-y and cake-y cookie on the outside and vanilla ice cream in between, right?! Well the exciting part is that there is an easy recipe for you to make them on your own at home and have homemade ice cream sandwiches all summer long!
I photographed and styled this recipe for The New York Times. Check out the full article here.
These three mocktail recipes were photographed and styled for The New York Times. They include a Cucumber and Tonic, Salted Lemon-Ginger Spritzer and Hibiscus Fizz. Read the full article here.
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.
