Category Archives: cookbooks

TV Beckons…Well sort of.

51E2np9vRVL._SY300_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.


Filed under Books, cookbooks, Food Photography Workshops, Food Writing, NYT Diner's Journal, Photography

What is Dukkah?

What is Dukkah?

Maybe I missed something over the past ten years but I had to ask myself that question when I got this assignment. It turns out that since the publication of the Jerusalem Cookbook these spice mixtures are really making their way into the mainstream. This week’s Recipes for Health focuses on dukkah used in salads, as a fish dredge, for crudite as a dip and as a topping for poached eggs. It is quite delicious. Pictured here is the peanut dukkah. Give it a try.


April 30, 2013 · 6:26 pm

FFT# 167 Gratuitous Food Porn 60

IMG_7478 copy


January 23, 2013 · 4:47 pm

Cook This Now…

This is the title of Melissa Clark’s new book. Melissa and I have long discussed a project like this one where the flavor and tone of our long collaboration at The New York Times could shine in a longer form venue. I am so happy and proud to have photographed this book and to say that this book looks and feels just like we envisioned. Cook This Now is available on Amazon and if you purchase be sure to chime in on the comments…it actually means an awful lot.

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Filed under cookbooks, Photography, With Recipes

Hometown Treasures…

People give me and send me a lot of information about food. Websites, links to blogs, recipes, magazine articles and especially cookbooks. Everybody has a cookbook…well everyone except me…but just about everybody else has a cookbook.

I recently I received a cookbook as a gift from Micki Connolly, mother of a good friend. She was part of a group who organized a cookbook for her Florida retirement community comprised of family recipes from resident snowbirds from around the world. It’s a fascinating treasure trove of regional specialties from folks like our parents and grandparents. I leafed through and found things like Super Bowl Chili from Edna Scipione of Wickliffe, Ohio and Scallops a la Crabtree from Dan Crabtree hailing from Lancaster, England. It goes on and on.

The chapter I am most anxious to dive into is the dessert section. Desserts that harken back to before the age of the Hostess Cupcake are the glue that have kept family gatherings fun and memorable for generations. I feel honored to have copies of Heinz and Hella Wartski’s French Sable Cookie recipe, Celeste deCapua’s Mexican Wedding Cookies and Peggy Tuffo’s Penuche Nut Fudge.

The book is from the Winterpark Community in Naples, Florida and is titled Hometown Classics. The real charm of it is that the proceeds they raise from the cookbook go toward things like fixing up the community pool, the shuffleboard courts and the clubhouse. Hometown Classics represents a small group’s big effort to preserve their prized recipes and make their community a better place. They did a wonderful job. The great test of a cookbook is if it can arouse our curiosity enough to make the recipes…and I can’t wait to try some.


Filed under Books, cookbooks, Food Writing, With Recipes

Cookbook Pix…Yea or Nay?

Come over to the DJ and participate in our discussion on whether or not cookbooks need to have photos to capture your attention. Our friend Melissa Clark tossed out the question on Twitter and we are running with it.


Filed under Books, cookbooks, NYT Diner's Journal, Photography

ALCS Chicken Recipe #3

With the Game 2 loss and the prospect of a tough game against Lee…I’m countering with Chang. David Chang has taken the downtown restaurant scene by storm over the past few years and like the Yanks he is pure NY.  I first ate at Momofuku Noodle Bar just weeks after it opened and have been a big fan ever since.  One of my favorite dishes in Chang’s arsenal is his chicken wings. Chang admits in his book that it is the “world’s longest recipe for chicken wings“, so I’m using the simplified version that CHOW concocted for the home cook. Eat wings…Go Yanks!



Momofuku Chicken Wings

20 chicken wings with wing tips attached
8 cups lukewarm water
1 c. sugar
1 c. kosher salt
2 strips smoky bacon
1/4 c. vegetable oil
5 c. rendered pork or duck fat
1 c. mirin
1 c. sake
1 c. light soy sauce
Ground black pepper
6 garlic cloves, thinly sliced
5-6 pickled chiles
1 bunch scallions, thinly sliced

1. Separate wings into 3 pieces (tips, wings, and drumettes) by cutting at both joints. Reserve wing tips for the tare.

2. Combine water, sugar, and salt in a large container with a tightfitting lid or a large resealable plastic bag (at least 4 quarts) and stir until salt and sugar are dissolved. Add chicken wings and drumettes to brine mixture, cover, and refrigerate for 1 to 4 hours.

3.To make the tare, heat the oven to 400°F. Combine wing tips and 2 tablespoons of the oil in a large oven-safe pan and toss to coat. Roast until wing tips are dark golden brown, about 1 hour.

4.Remove the pan from the oven, place over medium heat, and slowly add sake and soy sauce, scraping up any browned bits with a flat spatula. Simmer over medium heat until reduced by 1/2, about 40 minutes. Strain and set tare aside (discard the wing tips).

5.Once chicken wings and drumettes have finished brining, heat duck or pork fat in a large pot with a tightfitting lid over low heat until fat is 190°F to 200°F. Drain wings and drumettes from brine and pat dry with paper towels.

6.Add wings and drumettes to hot fat and cook, covered, over very low heat until just cooked through, about 30 to 40 minutes. (Don’t overcook the chicken; there should still be texture and bite to the meat.) When wings and drumettes are done, remove to a baking dish or baking sheet using a slotted spoon and reserve fat for another use.

7.When ready to finish wings and drumettes, heat the broiler to high and arrange a rack at the top. Broil wings and drumettes, rotating the pan halfway through, until skin is crisp and golden brown, about 5 minutes.

8.Meanwhile, heat remaining 2 tablespoons oil in a large frying pan over medium heat. Once shimmering, add garlic and chiles and cook until softened, about 2 minutes. (Make sure the garlic does not brown.) Add mirin and cook until the alcohol smell is gone, about 2 minutes. Add tare and reduce sauce to a light syruplike consistency, about 10 minutes.

9. Add wings and drumettes and pickled chiles and toss to coat, top with sliced scallions, and serve.


Filed under alcs, baseball, Books, cookbooks, Food Writing, NY Yankees, With Recipes