Father’s Day Favorite: Barbecued Pork Ribs
What sticks to your ribs more than . . .ribs? Dad’s going to love these meaty spice-rubbed St. Louis style spare ribs and you will, too. St. Louis style is simply spareribs with the ends trimmed. Of course, there are many styles of ribs. A nicely detailed explanation of how to select ribs can be found athttp://www.virtualweberbullet.com/ribselect.html
Not Your Deli Pasta Salad
“THE STORE”* ZITI SALAD WITH TOMATO AND PEPPERS I am not a fan of pasta salads. I find them usually anemic, in […]
Shrimp Ceviche: Tonic for a Hot Summer Day
Ceviche is typically a white flesh ocean fish, scallops or squid in a citrus marinade, the acidity of which “cooks” the seafood. Its cool tartness is deliciously refreshing.
Fresh corn ice cream a funky Ice cream alternative
The I love corn book was a project I participated in a few years back. My friend Lisa Skye conceived it as […]
Perfect Summer Fare: Lobster Rolls
Now that it’s summer, you’ll find lobster shacks opening all along the Northeastern coast. A famous one is Red’s Eats in Wiscasset, Maine, offering all the meat from a one-pound lobster in each roll.
Swordfish on corn pepper relish with cilantro oil-Recipe
Ingredients-Marinated swordfish 4 skinless 7oz swordfish steaks 1 inch thick Juice of 2 lemons 1/2 cup olive oil 1 tsp. salt […]
Food Pornographer at large-Tips for aspiring food porn stars
The term food porn is what people are calling the beautiful food shots that are in your face, up close and make you drool. That makes me a food pornographer. I actually really love the term. It makes what I do seem so much more intriguing.
When inspiration is needed shoot sweets
For a lot of aspiring food photographers approaching the right subject can be the difference between a great photograph or a disaster. Unless you are an accomplished chef and can really create beautifully styled dishes, stay away from complicated subjects at first keep it simple.
Pasta e Fagioli Recipe
Here is a recipe for Pasta e Faggioli that I make which is amazing. The rind really adds depth. I can't stop making it. http://bit.ly/9wFYxm
Breaking into the photo business
I get all manner of inquiries regarding how to break into food photography business. The reality is that choosing to become a photographer is easy, translating that desire into a career that supports you is entirely different. It is difficult.