On the end edge of wild Maine blueberry season, August, I saw the last pint in a grocery store. I bought them on a whim, knowing how super delightful they are on so many levels of humanity. I...

When I was growing up we moved around a lot in the early years, due to my dad's occupation. We often lived in tiny towns on the southern coast of New Jersey. There was an annual tradition...

I was asked to style a creamy mustard roasted fish recipe from a famous TV chef for an editorial photo shoot. I cooked the recipe as it was given to me. I thought it needed help. The sauce...

We often had lamb for Easter dinner growing up. Lamb seemed so special with its rich aroma. The hearty nature of lamb is well suited to the broad noodle pappardelle. Traditionally Tuscans serve pappardelle with hare, whose...

One of my all-time favorite combinations of fruit for a salad is pear with raspberries. I like to use Bosc pears because of their sweetness and crunchy texture. Raspberries are a perfect foil with...

If you like pickles you will really enjoy the fantastic assortment of hand made pickles from The Pickle Guys at 49 Essex Street in the lower east side of Manhattan.

By employing the fullest flavors possible and using visually appealing ingredients in the food we make and eat, we elevate appetite satiation, which drives and produces our sense of abundance and...

Tender and tasty filet mignon has comparatively little fat for beef (along the lines of sirloin, which is infinitely less tender) and is one of the lower calorie beef cuts, while being high in protein,...

Celeriac, or celery root, is a kind of celery in the parsley family cultivated for its flavorful...

Ratatouille has many faces and is intrinsically hearty, healthful and delicious. It is of French origin, the name being derived from the words ratouiller and tatouiller, two expressive forms of the French verb touiller, meaning 'to stir...

I recently had the pleasure of experiencing a wondrous 12 course tasting dinner and wine pairing at Wylie Dufresne's Modernist Cuisine Restaurant, WD-50, for the fourth time since it was...

Having never been a calorie counter before now, I am intrigued by a diet trend that...

As the local cherry season comes to a close, I present a childhood favorite, clafoutis. The beauty of this self-crusting simple, rustic dessert is that it uses ripe, seasonal fruit with a crepe batter that bakes up like a...

I recently had the pleasure to sample this beautifully colorful and delicious cool summer treat at one of my favorite Japanese restaurants in NYC, Momoya -- located on the corner of 21st street and 7th Avenue. This stunning tuna tortilla came as...

One of the greatest perks of being a seasoned food stylist is the opportunity for travel around our fantastic, compelling and awesome world. In January I had the pleasure of working in Buenos Aires and stayed at the Park Hyatt Placio Duhau...

Secrets of a Food Stylist

For years people have been asking me to share my secrets for making food beautiful. The media and public alike have been fascinated with the profession of food styling and wonder out loud, "How do you get the food to look so good?" They all...

Having grown up next to the ocean, seafood has always been a joy in my life. Whether it was waking before dawn to go crabbing with family, cracking the spiced steamed crustaceans on a newspaper-covered table, rendering each other...