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 […]
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 […]
Ingredients 2 trimmed racks of lamb, 1 1/2 to 2 pounds each Salt Freshly ground black pepper 1 cup Creole mustard 2 sticks of butter, at room temperature 1/2 cup finely minced onions 2 tablespoons minced garlic 1/4 cup finely chopped fresh parsley leaves 1 1/2 cup dark meat stock reduction (lamb, beef or […]
Food photography can be very expensive depending on who is shooting. Photographers set their own rates and there is no standard. It’s not a level playing field.
Lighting trends come and go. For a few years natural light was in favor. Natural light is beautiful, requires less technical skill to use and of course much cheaper that artificial lights, however it has it’s drawbacks. The biggest negative about dealing with natural is consistency. Back in the days of film (yes, I said […]
Prep Time: 10 Min Cook Time: 25 Min Ready In: 35 Min Original Recipe Yield 4 servings Ingredients 1/4 cup olive oil 1/3 cup balsamic vinegar 1 tablespoon brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon minced garlic 1/2 teaspoon pepper 3/4 pound beef flank steak 1 (5 ounce) package spring mix salad greens 1 […]