Over the past year in addition to my other assignments, I shot a cookbook for the ABC TV show The Chew. Some of the other things I have been doing outside of my studio, as many of you know, is teaching food photography workshops and speaking at blogger conferences about food photography. On top of that the Outtakes column on The New York Times Diner’s Journal has given me the opportunity to share what I know with a broader audience still. Well, I am getting yet another wonderful opportunity to do more of the same.
The Chew has invited me to be part of a segment on “Taking Better Blog Pictures” and it will run Wednesday May 22nd at 1pm ET. It will also be available on the web later that week. I hope you will be able to check it out.
This dish looks really familiar but if you have never heard of shakshuka (like me) you might have been expecting something more alien. Eggs poached in tomato sauce is a Mediterranean staple in many cultures and the subtle tweaks in this Israeli via Tunisia version of one of my favorite dishes is well worth a try. I have seen it called everything from the mundane “baked eggs” to the provocative “eggs in hell”. It appears in this week’s Good Appetite Column and whatever you call it, it’s great.
Creating a memorable burger shot is one of the more challenging in food photography simply because it’s like trying to improve upon what has already been perfected. The burger shot is the iconic food image that everyone is familiar with and in a lot of ways emotionally connected to. Last week, I had the chance to shoot these two as part of the latest Recipe for Health images. I always joke that I am chasing the Holy Grail of food photography and I’m anxious waiting for my chance to put my spin on that iconic burger picture. I feel like I am getting a little closer with these two shots. Closer to that burger ideal.
I was going to run this for my new Outtakes column on Diner’s Journal but I was a little late. Glad to be able to share it here.
With a subject as simple and somewhat monochromatic as this Turnip Slaw by Melissa Clark , published earlier this month, it helped to take an all or nothing approach. White on white on white may seem like it has little to offer on the surface but when you begin to see the subtle variations in color, light quality and tone it can make for a beautiful study. The image that ran with the story is a more traditional approach to food photography where this effort is more of an indulgence. I am inspired by the cover paintings of Cook’s Illustrated and seek to make my own art in that vein whenever possible.
By adding the bold architecture of the bottle and grinder and to the image and by keeping the depth of field very shallow the image took on an ethereal quality that I found very appealing. Also, the fold in the napkin gives the overall composition a lived in look, less fussy and formal. The distance from the viewer is intentional, meant to give the illusion of having to stand back and look at the spaces around the shapes. It did not surprise me that this was not the image that ran with the story because this is more about form and shape rather than food but making pictures like this is an exercise in being versatile and following your influences as an artist.
This image represents exactly the things that I try to do with that “painterly style” that has been attributed to my work. As soon as I shot my first frame I was so excited to have this published. It is one of my favorites. This is from Martha’s Recipes for Health about fruit desserts running this week in the New York Times.
This week we shot a series of Gluten Free muffins both sweet and savory for Martha’s Recipes for Health column. These are a cheddar cheese and Dijon mustard muffin in and antique Ecko muffin pan.
I think it has come time to retire the Food For Thought “Gratuitous Food Porn” Series. It has come to my attention that these would be much more helpful if I included more information about the origin of the images…what’s the recipe….who is the author….what was the assignment….and provide links to the stories they are associated with. So…this is what I will be doing. I will title the images appropriately and embed links. Enjoy.
This first one is a Celery Minestrone Soup from the NYT Health Section Recipes for Health by Martha Rose Shulman.
Filed under Uncategorized
Filed under Uncategorized
I was recently given the wonderful opportunity to write, cook, style and photograph my own story about leftovers for Dining. It appeared in yesterday’s New York Times. Although this is what I do here in this space all the time the magnitude of seeing it in print on the cover yesterday and the reception and congratulations I received from friends and colleagues was amazing. It was quite a different experience to see both my photo byline on top of my writing byline in such a prominent space. It’s nice when an old dog can do a few new tricks once in a while. Thanks for reading and thanks for all of the kind words.