Craftsmanship and Food Photography in the Digital Age
The other day I met a person who asked me what I did for a living. When I told him I was a food photographer he rolled his eyes. I asked him why he was rolling his eyes and he told me everyone claims to be a food photographer. My first reaction, I was a bit […]
I had the pleasure of working with Chef Markus Glocker. His restaurant Bâtard in Tribeca is awesome. In this video Markus butchers a fish to perfection then scales the heights of culinary greatness. Enjoy!
On occasion, I am asked to sample products for brands. I met the owner, John J. Bobbins of Golden Harvest Acres through Linked-in. He originally wanted to know some information about my photography business and we had a few phone conversations. John is a no-nonsense guy who represents himself exactly as is. His candor was […]
Croque Madame is an indulgent breakfast that’s impressive for guests yet simple to make. Basically, it’s a grilled ham and cheese with a delicious egg topping. The egg should be cooked so the yolk remains creamy. We used cheddar cheese but feel free to use the cheese of your choice. Ingredients: Sourdough bread, butter, black […]
My blog was just named one of the top 50 blogs on feedspot. Check it out!
“He was back in the water, not braving but frowning, synchronised swimming, not swimming but sinking, toward the godsquid he knew was there, tentacular fleshscape and the moon-sized eye that he never saw but knew, as if the core of the fucking planet was not searing metal but mollusc, as if what we fall toward […]
Over the past year and a half as I have incorporated video content into my business offer I have tried to up the level of quality for my videos and make them stand out. There is a reason the overhead recipe videos and photographs format is so popular, they are easy and inexpensive to shoot. […]
Baked Dijon Turbot Fillets INGREDIENTS— 2 5 oz. Turbot Fillets 4 tbsp Lemon Juice 2 tbsp Dijon Mustard 4 tsp Olive Oil 4 tbsp Chopped Fresh Parsley DIRECTIONS— Preheat oven to 425o degrees Fahrenheit. Combine the lemon juice, mustard, olive oil, and parsley in a bowl and mix thoroughly. Place fish in an oven-safe […]
If you like Buffalo Chicken you’ll love this simple Buffalo Shrimp recipe that takes minutes to prepare. The secret is combining butter with the hot sauce so it sticks to the shrimp. Check out the video. https://vimeo.com/175885010 I don’t have a lot of time to shop, I always get my fish from direct from […]
We live in a culture where information is the greatest commodity a brand can offer its customers. There are many compelling reasons to incorporate video content into your marketing efforts but the number one reason is that statistics don’t lie. Video Statistics According to an article written by Dave Lloyd Senior Manager of Global Search […]
The other day I met a person who asked me what I did for a living. When I told him I was a food photographer he rolled his eyes. I asked him why he was rolling his eyes and he told me everyone claims to be a food photographer. My first reaction, I was a bit […]
A meandering summer road trip brought one night in the glorious Napa Valley. My wife and I chose to spend it at the highly reviewed Oenotri, located at 1425 First Street, in downtown Napa. http://oenotri.com/ Oenotri is named for “the people of the vines” an ancient tribe of people who inhabited Southern Italy as early […]
When I learned the craft of photography is was truly a labor of love. Being a photographer required mastering certain and specific technical skills in order to even create an acceptable output. Photography was the perfect meld between art and science that offered both right and left brain challenges. Without waxing nostalgic about the good […]
What is it with peanut butter and jelly that is so satisfying? I remember as a small child I did not care for it. For whatever reason my taste for PB&J kicked in when I was about about 13. I don’t eat it regularly but when I do I always enjoy it. I am talking […]
Surprise your guests with this deconstructed version of deliciously addictive nachos. The mouthfeel of the individual ingredients is the wow factor. Nachos Nuevos 1 large bag baked corn tortilla chips 1 15 oz. can black beans, drained and rinsed 1 cup sliced pickled jalapenos 2 ripe tomatoes, seeded and cut into a 1/2 –inch dice […]
Bill Brady Food Art Exhibit Food photographers make food look sexy, delicious and appealing for a living. My commercial work is geared to selling a product, mood or idea. Crumbs wants the public to crave their Crumnuts, T-Fal displays their perfect and dependable cookware, and the Quinoa Board must express that ancient grains equal a […]
I shot this cake a few years back for an Easy Solutions cover Here’s the very first image ever depicting a man handing his heart to a woman and having it signify romantic love. It’s from the 13th Century. Where does the shape of the heart come from? Theories abound: ~ Modeled after the […]
Kraft Foods introduced their famous box version of mac and cheese back in 1937. It sold nine million boxes during the first year. Kraft now sells a whopping one million boxes A DAY!* Don’t cry because you didn’t buy stock in the company. Simply drown your sorrows in a hot, gooey homemade version of the […]
Windswept leaves scrape the ground like a witch’s icy fingernails, winter waits in the wings and we snuggle up closer to those we love. Fall food gets grounded with a new level of cozy creamy in Roasted Garlic, Warm Brie and Chutney. This recipe is courtesy of my wife’s book, Tarot Diva , where Sasha […]
My wife Sasha and I entertain quite a bit at our upstate Farmhouse and Photo Studio. This weekend we had a get together to celebrate fall. Sasha is a cheese fanatic. We have been making this for a while but it never fails to please. Super simple and guaranteed to be a hit with any […]
If you love Buffalo wings but want to do without the fried version a healthier alternative is to bake them instead. Here is a recipe from Alton Brown that is sure to put a hot sauce smile on your face from ear to ear. Ingredients 12 whole chicken wings 3 ounces unsalted butter 1 small […]
The Pig Mountain Festival occurred Saturday August 24, 2013 in Narrowsburg, New York. 14 NY Chefs, cooking 14 pigs descended on the normally sleepy Western Catskill town nestled next to the Delaware River. The result was a veritable feast of all things pork thanks to co-founders Heather Carlucci and Matthew Solomon who began this “other white […]
This combination of three of my favorite cocktail ingredients miraculously blends together to perfection. Hendrick’s Gin, in addition to the traditional juniper infusion, uses Bulgarian rose and cucumber to add flavor. Its distinctive character is lighter, sweeter and more floral than more traditional gins. St. Germain is a sweet liqueur crafted in the artisanal French […]
When asked on a flight, what she would most love to eat at that moment, the late Beverly Sills replied, “Cream cheese and lox on a poppy seed bagel.” Bagels and lox qualifies perfectly as one of the proverbial “marriages made in heaven.” I don’t know who first came up with the combination of smoked […]
Imagine your guests’ surprise when, instead of offering them a cocktail, you offer them quite possibly the most refreshing pick-me-up they’ve ever had. If you haven’t tried grapefruit vodka, prepare yourself for a stunner. So here’s what you do: cut Ruby Red or pink grapefruits in half. Figure one large grapefruit will serve two […]
Here is a breakfast muffin worth waking up for. Actually I think of them as anytime muffins. Inhale them as they come out of the oven and you’ll want to bite into the soft cakelike crumb right away. Need : 2 muffin tins (not mini) Fill any unfilled cups halfway with water to prevent over […]
Of course, you can buy a box of candy, but where’s the love in that? These hand-dipped chocolate strawberries proclaim love with their voluptuous coating and perfect strawberries and they can be created in an hour. The procedure may look long because I’ve provided detailed, can’t-fail directions but notice there are only two ingredients. […]
Infused water give it a try. Cucumber Ice water on a hot summer day It’s hot outside. The Summer is in full swing and the days are long. While a refreshing beer might be on tap for the evenings, nothing will dehydrate you faster on a summer day than alcohol. Iced Tea is great […]
Summer Night Sizzle Spicy foods raise temperatures faster than a pair of lips grazing your neck or a finger’s trace down the length of your spine. Sweat inducing foods cool your body as it races to regulate the sudden fervor raging inside. This is why the world’s fiercest cuisine hails from searingly hot locals […]
Here I am shamelessly hawking my friend’s Ginger Liquor. It’s called Barrows Intense and is quite amazing. As a rule, I generally don’t drink distilled spirits beer is my beverage of choice but the one exception is Barrows intense. It mixes with everything. When it available in 26 states. Get some, you won’t be disappointed.
I admit that stuffing is my favorite part of Thanksgiving dinner. Well, dressing, if it’s cooked outside the turkey. I’ve always preferred basic bread dressing, but my blogging teammate, Bill, gave me the great idea of adding chorizo. The result is still those familiar homey bread dressing flavors yet nicely kicked up a bit. I prefer […]
This Japanese version of fried chicken is served with piquant tonkatsu dipping sauce. You won’t miss the skin with the crispy panko crust. Steamy hot rice is served on the side. You’ll need a frying pan with high sides and tongs. Tonkatsu sauce Ingredients 2 T tamari (soy sauce) 2 T Worcestershire sauce ½ […]
Grilled charred shrimp and pineapple. Is your mouth watering yet? Add tropical fruit, thread onto skewers and baste with a tangy sweet and sour sauce. Serve on a bed of hot rice and transport yourself to beautiful Hawaii. Ingredients 1 T soy sauce 1 T rice vinegar 1 6-oz. can pineapple juice ¼ t […]
Focaccia with Figs and Prosciutto If your acquaintance with figs so far has been the familiar Newtons, you’re in for a delicious surprise—fresh figs. Soon to appear in northeast markets, fresh figs, with their honey sweet flavor and soft texture, are worth seeking out. Luscious, yet fragile, they should be eaten no more than […]
Lamb Roti Roti is a wonderful unleavened bread served hot from the griddle. Along with its variations, such as phulka and chapatti, it is a staple in many parts of the world, especially the Caribbean, India and the Middle East. There are myriad fillings. One of my favorites, a popular Indian dish of lamb […]
If you crave the crunchiest calamari, put the wheat flour aside and think tempura. We’re not talking about anything heavily coated here, but a light golden brown crispy coating using rice flour. Many recipes for fried calamari call for a light dusting of flour. However, if you want calamari to take on color and crispiness, […]
Aside from being utterly delicious, ravioli are fun to make. Here is a pillowy three-cheese version. They freeze perfectly, so make enough for another meal. Basic Egg Pasta (yield: 1 ½ lbs. dough) 3 ½ cups sifted all-purpose flour 4 large eggs 1 T water ½ t salt Place flour, eggs, water and salt […]
For those of you who may have been wondering what happened to cook, shoot eat a food photographer’s journey, the blog it’s been a while. Where have I been? I have been writing a book. I was commissioned to write a book called More Digital Food Photography. The original title Digital Food Photography was written […]
A spectacular shrimp recipe featuring one of the seven fish dishes prepared in our documentary the Feast of the 7 Fishes http://www/7fishes.com.
Italian Style Shrimp, Broiled or Grilled (serves 6)
These delicate morsels are a far cry from those heavily breaded deep fried
shrimp served in so many restaurants. These are not battered fried but
enrobed in a light coating of olive oil, bread crumbs and seasonings to
provide a delicate protective covering and then broiled.
You must use your own judgment in the perfect amount of oil and breadcrumbs.
This will vary depending on the size of the shrimp as smaller shrimp have
more surface area and will require a bit more oil. There should be just
enough oil to coat the shrimp and just enough breadcrumbs to retain the oil
and provide a thin coating. Be sure to use the best quality shrimp you can
1 ½ lbs. large shrimp
3 T extra virgin olive oil
3 T vegetable oil (I prefer peanut oil)
2/3 cup fine dry plain breadcrumbs
½ t freshly grated lemon rind
½ t minced garlic
2 t finely minced parsley
¾ t salt
1/4 t freshly ground black pepper
1. Peel and devein shrimp leaving tails intact. Rinse under cold water and
2. In a bowl large enough to generously accommodate shrimp, mix both oils
and then the shrimp. Toss.
3. Add as many breadcrumbs as needed to form a light, even coating.
4. Add lemon zest, garlic, salt and pepper. Toss again and allow to rest 15
minutes before proceeding.
5. Place on a lightly oiled grill rack under a hot broiler or on a stove top
grill pan for 2 to 3 minutes per side, no longer than it takes to form a
crisp, golden crust.
6. Serve immediately with lemon wedges. If you’d like a change from the
ubiquitous marinara dipping sauce, make some tartar sauce to serve
(Adapted from a recipe by Marcella Hazan)
2 medium shallots, finely chopped
2 medium gherkins or cornichons, finely diced
2 T freshly squeezed lemon juice
2 T parsley, finely chopped
1 cup mayonnaise
Salt and pepper to taste
Mix all ingredients and refrigerate until ready to use.
Recipe by Phyllis Kirigin
Can there be a better burger than the good old classic American? Sure, a hamburger can be gussied up to a towering height with bacon, avocado, mushrooms, jalapeno peppers, and toppings ad infinitum, but can the classic hamburger really be improved upon? Sometimes it’s best to stick with the simple and time tested. The most important step in assuring a great burger is using the right ground beef. Ground chuck or a combination of ground chuck and sirloin, 80 % lean, is good. Handle it gently. Don’t compact it. Form 3 patties from each pound of ground beef.
Cook on a medium hot grill or, if using a stove top skillet, sprinkle with salt. Cook for about 4 minutes per side for medium rare. Salt and pepper, of course. Don’t press down with a spatula. A lightly toasted potato roll goes well. A slice of ripe tomato, red onion and leafy lettuce are not amiss. Cheese—a warm melt of cheddar can’t hurt. Pickles, ok, but don’t add more than you can get your mouth around, that is, unless you don’t mind the burger slipping out the other side or requiring the knife and fork treatment. Open an icy cold beer and enjoy!
A Classic Burger Sauce (Double or triple recipe as needed)
2 T mayonnaise
1 T ketchup
½ t sweet pickle relish
1/2 t sugar
½ t white wine vinegar
¼ t black pepper
Whisk ingredients together in a small bowl.
Recipe by Phyllis Kirigin <<…>>
Photography by Bill Brady
Look for my new book on food photography titled More Digital Food Photography available May 9th.
Being raised in a strong tradition of Southern Italian cuisine, I’ve had the pleasure of experiencing the most creative uses of nature’s simplest ingredients. Peppers were most assuredly one of them. Green and red bell peppers, slender fryers – both hot and sweet – pepperoncini, you name it. They all made an appearance on […]
As the song goes, “I’m as corny as Kansas in August… .” And I proudly admit it. The end of the summer most assuredly sets my mind on certain culinary treats – and fresh corn is definitely one of them. Oh, there are bushels of it available throughout the summer, to be sure. However, […]
Not being from the South, I had no reference for good ole pork barbecue growing up. I mean, I am from the South of Brooklyn, NY (not to be confused with the neighborhood of “South Brooklyn,” which is actually situated in the North portion of the borough), but that doesn’t really fly here. I’m […]
Vegetarians please don’t despair. We’ll be writing plenty of blogs that will appeal to your fancies. For you carnivores, though, please keep reading. We’re talking steak this week. For me, it’s a primal thing. Pure beef. Unadulterated. Thrown on the grill and done up medium rare. Is there anything more satisfying? I think not. […]
I like all-American food. Even if it originated in another country, as is often the case. I guess the hamburger is one of those national favorites. They say that the Germans invented it. Hence the name “hamburger” (from Hamburg Steak). I don’t know. Seems that the concept of chopping meat and then forming it […]
I do believe we’re all kids at heart, to some extent. Hence, my inner child still gets giddy in amusement parks and when receiving Christmas gifts. I’m not ashamed to admit it. As far as food goes, I’m sometimes tempted to order from the kids’ menu. They won’t let me, though. So I’m thrilled […]
I’ll bet you’re thinking, “What does this Italian guy know about rice?” Well, it’s true that pasta is the carbohydrate of choice is my neck of the boot (Southern Italy, that is.) Nevertheless, we Italian Americans have a keen talent for spotting a good thing when we taste it. Truth is, pasta runs a […]
Hot dogs are funny things. No matter how sophisticated your tastes are, you still crave them – especially this time of year. After all, they are a mainstay at baseball games and backyard barbecues. We New Yorkers also have our hot dog street vendors. Two-to-go as you stroll Midtown on a sunny day – nothing […]
When I was a kid, shellfish scared me. I mean, these denizens of the ocean aren’t the prettiest things to look at. Mom was smart, though. She removed the delectable meat from her crabs, lobsters, and mussels and created the most awesome dishes with them. I got over my fear, eventually, and began to […]
I love the Spring Holiday season. Whether I’m seated a friend’s Seder dinner for Passover, or my family’s Easter celebration, there’s a sense of renewal and rebirth that only this time of year can offer. Gastronomically speaking, that inevitably spells fresh fruit to me. When invited to Passover dinners, I’m very conscious of what’s […]
With Easter fast approaching, many of us are planning the big spread. A couple of blogs back I spoke about my love affair with lamb. That’s always been the holiday staple in my home this time of year. I’d be remiss, however, if I didn’t extol the virtues of the ever popular ham. It […]
Why is it that every time I’m on a diet, someone puts a cheesecake on the table? A conspiracy, I tell you! Really, I’m only a mortal human being. There’s just so much I can resist. You know where this is leading, I’m sure. Of course, my will power caves in and I end […]
Some say lamb is an acquired taste. For me, it’s a necessity. There’s something so robust and earthy about the flavor and aroma – a quality that makes it a truly satisfying meal for me. And although I partake of it all year long, there’s really no more perfect time to enjoy the best of […]
The Meatless Friday Growing up Roman Catholic, meatless meals on Fridays were a way of life for my family. No bacon in the morning, no ham sandwiches for lunch, and definitely no steak for dinner. At one point, the rules changed and we were only required to abstain from meat on Fridays during Lent. […]
I believe British foods receive a bad rap. All that talk of bland, boring and boiled. Nonsense! Oh sure, the taste traditions of England don’t sport chiles and oregano, I’ll grant you that. But variety is truly the spice of this guy’s life. I like balance. So British classics definitely hold a place in […]
Some of my fondest gastronomic memories involve chocolate. I’d venture to guess that I’m not alone here. What is it about chocolate that causes our hearts to skip a beat when it’s presented to us in its many sumptuous forms? Nay…even the thought of chocolate for some can trigger and inner longing that may […]
Mexican food always tasted the same to me. I was bored with it. Then I visited Mexico several times and was introduced to authentic Mexican cuisine – a far cry from the fare offered at stateside burrito and taco establishments. I fell in love with it. But vacations do end and once again I’d […]
Salad Days Are Here Again… I’ve had a great time these last few months. I mean, I really love the Holidays. So many of my favorite foods – in such quantities – with ample time to take it all in. And January, well, it’s heavy football season. The scrumptious snacks and easy access finger foods […]
Whenever my Mom roasted a chicken, she would save the wings for me. They’ve always been my favorite part of the bird. I just love the way the skin gets extra crispy on a wing. And I adore a challenge – so getting at the meat is especially satisfying for me. I guess you […]
How many different chili recipes have you encountered in your food journeys? If you’re anything like me, then the number is staggering. I mean, almost everyone I know has his or her own proprietary version of this comfort food classic. Restaurants, too. Not surprising, either. As with so many American standards, this favorite is […]
As the holiday pounds become ever present in our minds this light, yet satisfying cajun chicken salad is just the answer. It has a bit of a kick to kick start your weight loss. A super yum. 1 pound boneless chicken tenders (about 8 pieces) ¼ cup Cajun Creole seasoning Canola oil 1 (15 ounce) […]
You know what they say. It’s the most important meal of the day. That may be so, but breakfast has often been the most delicious meal of my day. I include brunch in this statement. Living in the city, brunch is a mainstay of weekend living. I adore it, whether I’m partaking in a café […]
Mac n Cheese American Move over apple pie. I do believe that macaroni and cheese are slowly taking over as the quintessential, all-American standard. Well, perhaps I speak too soon. Nevertheless, it’s right up there with baseball and apple pie. And like all things American, mac n cheese is so versatile. I mean, think […]
f variety is the spice of life then this cocktail party sings of joie de vivre.
This is a truly global banquet of small bites and stimulating libations certain to heat things up for your holidays.
OK, so the holidays are over. For me and my family, it was most definitely an eating marathon. I’m sure it was for you as well. Don’t know about you, but this time of year always puts me in a sort of quandary. I’m looking for ways to lighten my meals, and possibly take off […]
There’s no doubt about it. Christmas and Hanukkah are all about great food. We simply revel in it. However, when New Year’s Eve rolls around, most of us are focusing on our favorite cocktails. Sure, appetizers, including fanciful canapés, are an essential part of the party. We might even begin the evening with a […]
Asian “Soup” Dumplings By Gina Mungiovi These fun and festive mouthfuls are full of flavor and a burst of zest. Filled with the “soup” on the inside, it’s a creative and unique spin on the ordinary that will be a natural crowd pleaser. Take a bite and the flavorful juices explode in your mouth and […]
Silver bells ring and carolers sing. A chilly, clear, starry night. It’s December 24th and Christmas Eve is well under way. As you stroll down a quiet Bensonhurst block in Brooklyn, New York, both attached and semi-attached Georgetown-style homes are twinkling with brilliant red, green and white lights. Now, take a deep breath. Yep, the […]
Check out the Launch of our new online magazine- Heat Magazine Heat-magazine.com A magazine dedicated to the spice of life. Spicy food that is. Each week you will be delighted with stunning photography and recipes. Check it out. I like things hot and spicy. Even when it comes to my cocktails. There’s something about icy […]
I love pork for the Holidays. Actually, I like it all year round. However, there’s something extra regal and festive about a beautiful pork roast on Christmas Day that really gets me to caroling and having a grand old time. Good food does that to me. Can’t help it. But what is it about […]
Whenever I consider indulgence, especially this time of year, my mind inevitably turns to duck. Now, I have to admit, it’s not something I grew up with. Italians don’t really know what to do with a duck. Well, not the Southern Italians I grew up with anyway. So I had to seek out this most […]
Crab cakes are not fish cakes. Just needed to put that out there. Well, literally they are, I guess. However, the fish cakes I grew up with came directly out of the freezer. They were good enough, as I remember, especially when served with mashed potatoes. The fact is their consistency was kind of […]
Growing up in an Italian-American family, Thanksgiving wasn’t always about sweet potatoes and green bean casserole for me. It usually began with various antipasti, followed by rich lasagna, and then somewhere along the line we visited the turkey. Almost an afterthought.
Peerless Pumpkin Pie As Thanksgiving approaches, the heady fragrances of the pies, turkey and sage dressing swirl in one’s memory of Thanksgivings past. A day of hard core cooking including the baking of pies will be rewarded by the words, “This is the best pumpkin pie I’ve ever tasted.”
While it’s true that Sunday dinners in my home growing up always consisted of a pasta dish of some sort, it didn’t stop there. Grandma always featured a second course. My favorite, beyond far, was a beef roast. There was definitely something hearty and satisfying about the aroma of caramelizing beef wafting through the house […]
They say that long ago a man had a container made from an animal’s stomach. Not uncommon in the BC years. He filled his pouch with some fresh milk one day in preparation for a long journey. Well, the rennin from the stomach lining helped coagulate the milk, producing curds and whey. Voila! Cheese was […]
A few years ago I won first prize for best costume at a Halloween party. I was a pirate fashioned after a famous movie character that year. Not really me, dressing up at costume parties and such. But there I was, eyeliner and all, holding a gift basket as my prize, filled with fruit, […]
You run into them everywhere this time of year. Bushels and crates of brightly colored pumpkins. Walk the city streets and corner fruit & vegetable stands display them like orange floodlights you can view from blocks away.
Why not celebrate Octoberfest with tangy red cabbage topped with tender pan seared pork chops? “Tender” is the key word here.
s the nutty aroma of wild rice calling to you? I hear it. And how about succulent chicken, caramelized mushrooms and crisp tender broccoli? Set this platter before your family and watch the smiles. The chilly October breezes may be rattling the shutters but all of you will be feasting on his warming autumnal medley.
I love this time of year. The brisk air hints at cozy evenings on the sofa, and something warm on the dinner table. Like soup. Not the chilled gazpacho you enjoyed in July. I’m talking about the rich, gratifying warmth only a bowl of soup can bring as we enter the colder months.
My wife and I have been collaborating on these photo Essays. I actually shot this one at the same time I was shooting the Banana Muffin Essay. She was cooking while I was shooting and both series were being photographed simultaneously. The challenge was to time it out so I could capture both essays. Unlike […]
My Mom makes awesome pizza. That’s not a subjective statement, mind you. Everyone says so. And even though there were three terrific pizzerias within a ten block radius of my block growing up, nothing compared to her creations.
They taste amazing if you want the recipe send me an Email Photographer Bill Brady http://bit.ly/9wFYxm Food Stylist Sasha Graham The Tarot Diva
OK, I’m an apple fanatic. But one thing’s for sure. Whether you’re plucking from a tree or picking at a stand, you need to get out there and bring home nature’s quintessential fall fruit. As for myself, I’m off to the orchard.
As a self pronounced foodie, I just can’t help being drawn to the diversity of the cuisine of New Orleans and its surrounding parishes. My Sicilian ancestry taught me how the blending of cultures in a particular region can produce some interesting tastes. Louisiana is a stunning example of this phenomenon. With a smattering […]
As I was telling you last week, the love of my life is Puerto Rican. And although I am a true romantic at heart, I must say that my infatuation stems in some part to my adoration for Puerto Rican cuisine. We spoke about sofrito (the chef’s own coveted flavoring base), platanos (plantains) and rice […]
I’m in love with a Puerto Rican. And although I’m a true romantic, I must admit that part of my affection stems from the fact that I simply adore Puerto Rican cuisine. My first trip to the Caribbean as a child, in fact, was to Puerto Rico. That began a love affair that till this day persists, both romantically and gastronomically
A Regional Taste of Italy Italy. One country, yes. As for one cuisine, well, that’s another story. After all, Italy was only united in 1861. No wonder regional dialects are, in some places, still spoken among family and friends. It’s also no surprise that each region has developed its own particular style of cooking. As […]
Savored at the Commodore Club on the Queen Mary II or in the hand of Fred Astaire in a toast to his newest venture, the simple, icy cold martini has long been considered the quintessential American cocktail. It is sleek and elegant and even the conical shape of the martini glass evokes sophistication.
Pulled pork is one of the South’s most popular dishes. However, you don’t have to seek out a North Carolina barbecue joint to enjoy this tender, savory delight. In fact, you don’t even need a barbecue pit. My son Chris created this juicy pulled pork last week for 50 hungry Long Islanders. It disappeared […]
I don’t know what it’s like where you are but I’m experiencing the dog days of summer in spades. The temperature rose to 97 degrees today with no break in sight. What I need and maybe you, too, is a cold cocktail that epitomizes refreshment. How does a cucumber cocktail sound to you? I’m in.
Although food photographers don’t get recognized in the industry as superstars the way people or fashion photographers do, there are a lot of us quietly earning a good living shooting food. Walk into any Walmart, stroll past any deli and chances are you have seen my work. The Ad in Rachel Ray for Saga Cheese, […]
Slide between your lips, slippery on your tongue, press down – don’t bite, wait – taste the brininess, invoke the ocean, now – let it slide down your throat. Mmmm, oysters . . .
You don’t really want to light the oven to 500 degrees on a hot July day, do you? This easy grilled pizza should get you in the mood for some outdoor summer relaxing. Just a few simple ingredients showcase the smoky flavor and crispy crust.
I submitted this recipe for America’s Best Lost Recipes published in 2007 by America’s Test Kitchen. The test kitchen “loved the sweet and sour flavors of this dressing and tasted it on everything from apples to greens (we especially loved it on Bibb lettuce) to a cucumber and radish salad.
Refreshing Gazpacho with a bonus Tomatini from the straining.