apple cake

when it comes to dessert, i've always been more of a pumpkin pie (or pumpkin cheesecake) person - and eating a slice for breakfast the next morning with a cup of coffee is really the best part. lots of people have apple pie for the holidays though and it wasn't until last thanksgiving when a friend brought a delicious homemade apple pie that i finally started to understand the allure. so when we made this with apples from our apple picking adventure, i knew it would be a great thanksgiving dessert! and it tasted pretty wonderful for breakfast as well! the recipe is from this cookbook - everything we've made from it, including this, has been so delicious. happy thanksgiving!!

Apple Upside-Down Cake
serves 8 to 10

for the apple butter:
1 vanilla bean
6 apples, peeled, cored and cut into 1/2-inch pieces
juice of 1 lemon
1/4 cup apple juice
2 teaspoons freshly grated nutmeg
1/4 cup sugar
split the vanilla bean lengthwise with a pairing knife, scrape out the pulp with the back of the knife, and put the pulp and the pod in a medium saucepan. add the apples, a few drops of lemon juice, and the apple juice, nutmeg and sugar. cover and cook over medium heat until the apples are steamed and soft, 7 to 10 minutes. smash the apples with the back of a spoon until they form a sauce. cook over low heat, stirring frequently to allow the excess moisture to evaporate, for another 10 to 15 minutes. the apple butter is ready when it becomes thicker and smoother and is a rich tan color. let the apple butter cool to room temperature and remove vanilla pod.

for the caramel:
1/4 cup unsalted butter, softened
1 1/4 cups sugar
5 apples, peeled, cored and each cut into 8 wedges
preheat oven to 350 degrees F. heat a 10-inch cast iron skillet over medium heat and add butter and sugar. stir to combine as the mixture melts. cook until mixture caramelizes to a deep brown color, about 7 to 10 minutes. carefully add the apple wedges and transfer the skillet to the oven. bake 15 minutes or until apples are tender but retain their shape. remove and let cool slightly.

for the cake:
1/2 cup unsalted butter, softened
1 cup light brown sugar
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon freshly grated nutmeg
1 egg, beaten
1 cup all purpose flour
3/4 cup whole wheat pastry flour
cream the butter, brown sugar, salt, baking powder and nutmeg in an electric mixer fitted with the paddle attachment. add the egg and 1 cup reserved apple butter and mix to combine. add the flours and mix just until incorporated. spread the cake batter directly over the caramel apples in the skilled and bake for 35 to 40 minutes. the cake is done when a skewer inserted in the center comes out clean. let cool slightly. place a rimmed plate that's larger than the skillet over the top and invert with towels or oven mitts. if any apples stick to the skillet, remove and put back on the cake. let cool 20 minutes before serving. enjoy!


sweet paul - finger food

have you checked out the winter issue of sweet paul magazine that came out on tuesday?! it's the biggest issue yet and full of beautiful photography and styling by all our favorite people. we got to contribute a fun story of finger foods and cocktails with some delicious treats for any holiday party!

also excited that we just picked up a few items we bought from elephant ceramics in the most recent shop update - gorgeous stuff you'll be seeing in some shots soon! finally made it to dinner here with our friend dimity and had an amazing dinner!! we are getting very excited for thanksgiving (the best food holiday of the year) - what will you be making?!


raspberry jam tartlet

seems like the fall colors are in full effect here in nyc and we've had some gorgeous warm days to wander around the city and enjoy! we've been busy working and playing so far this month - our friend ashleywas in town cooking on a yacht and we had a blast planning menus together and creating dishes in the galley. we'll be posting a few of the delicious dishes we came up with here soon - like sausage pretzel crostini and asian lobster buns! before she headed off to morocco we met for drinks at the breslin in a newly discovered cozy nook upstairs.

looking forward to the holiday issue of sweet paul magazine to come out next week! sporting these cute new toms to support movember and raise awareness for cancers affecting men. we've had 2 memorably great meals out recently - an indulgent comfort food filled dinner at the redhead and amazing pizza at Co.

hope you enjoy this cute little jam tartlet - perfect afternoon snack . . . or sweet treat for breakfast!

Jam Lattice Tartlets
makes 4

3/4 cup whole wheat pastry flour
3/4 cup all purpose flour
2 tbs sugar
1/4 tsp salt
1/2 cup cold unsalted butter, diced
1 large egg yolk
1 tsp almond extract
2 tbs ice water
1 jar raspberry jam
confectioner's sugar, for serving
in a medium bowl, combine flours, sugar and salt and stir. add butter and using fingers or pastry cutter, work mixture until it resembles a coarse meal with some small pea-size lumps. in a small bowl, whisk together yolk, extract and water and add to flour mixture. stir just until dough comes together and forms a ball. divide dough into 2 balls, flatten into disks and cover in plastic wrap. chill 1 hour.
preheat oven to 375 degrees F and lightly grease four 3 1/2-inch tartlet pans with removable bottom. keep on disk in the fridge and cut one disk into 4 equal portions and roll each out between sheets of parchment into a thin round slightly larger than the tartlet pan. transfer each circle to the prepared pan and press lightly to fit into pan. prick the bottom of the tart dough with a fork and chill for 15 minutes in the freezer. bake 15 to 20 minutes or until shells are golden brown. let cool slightly.
distribute jam among 4 pre-baked shells, filling almost to the top. cut remaining disk into 2 parts and roll into circles about 1/8-inch thick. cut into long thin strips with a knife or pastry wheel. assemble a lattice top across each tartlet, trimming the edges of all strips so they are flush with the edge of the pan. bake 20 minutes or until jam is bubbly and top is golden brown. let cool, 15 minutes in pan and then remove from tartlet pan and cool completely on rack.
dust with confectioner's sugar before serving. enjoy!


halloween for adults

happy halloween everyone! Just wanted to pass on a link and a couple images we did with dimity jones for her blog three to one. she wrote this fun little story about a couple cocktails for the holiday. we were more than happy to photograph them before we drank them. check out her blog often, as it has amazing writing and lots of talented photogs are featured all the time! check back here this week as we will be sharing more recipes and images. happy halloween


apple picking

we came home with loads of fruit from apple picking at stuart's farm over the weekend and wanted to come up with some new recipes. they may not be the most beautiful northern spy, macoun, baldwin and mutsu apples due to some late season rain but they taste great - it was so much fun to walk through the orchards on a cool overcast day, tasting apples before we picked them to ensure the most tart flavor and crunchy texture before filling our bags. we'll post a sweet apple recipe soon but on this cold rainy almost wintry feeling evening in nyc a savory dish felt more appropriate. there are many classic combinations but few are better than pork, apples & sage - this dish is a simple roast dinner and the apples become unbelievably tender and creamy.

Roast Pork Loin with Apples & Sage
serves 6 to 8

4 tbs olive oil, divided
3 1/2 lbs boneless pork loin roast
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
6 to 8 small tart apples, quartered or cut into wedges
6 large leaves fresh sage, chopped
6 cloves garlic, chopped

preheat oven to 425 degrees F.

grease a large baking dish with 1 tbs olive oil. place pork roast in fat side up and season all over with salt, pepper and 1 tbs oil. arrange apples around meat and drizzle with remaining oil. sprinkle pork and apples with sage and garlic. roast for about 1 hour or until temperature reaches 140 degrees F. let rest 10 to 15 minutes before slicing to serve with apples. enjoy!


thanksgiving tears

a quick hello and some fun tears from a thanksgiving spread i styled. look for these delicious holiday dessert recipes in the november issue of everyday with rachel ray - shot by the talented jose picayo! it was so much fun to bake such a great variety of sweets and the whole crew enjoyed taste testing as well.

we had fun apple picking and can't wait to share some of the tasty recipes we came up with after the adventure. we also stopped here on the way back to the city and loved exploring such a beautiful old place full of history.



it's getting to be that time of year when preparing slow roasted meats or dishes in the slow cooker sound wonderful. this recipe was inspired by a dish we saw on diners, drive-ins & dives from a fantastic looking mexican place in cleveland - slow cooked brisket, shredded and served as yummy tacos! and it's the perfect dish to smother with this roasted tomatillo salsa.

excited to go apple picking with a friend from out of town this week and to check out this farm stand. also had an amazing day wandering among sculptures and beautiful fall colors in the hudson valley here - definitely worth the drive out of the city!

happy weekend!

Braised Beef Tacos
serves 4 to 6

for beef:
3 1/2 lb beef brisket
3 tbs ground coffee
2 tbs kosher salt
1 tsp jalapeno powder
1 tsp ground chipolte chile
2 tbs olive oil
2 cups tomato juice
1 cup coffee
1/4 cup red wine vinegar
1 large onion, cut into quarters
3 bay leaves
3 sticks mexican cinnamon
6 cloves garlic, smashed
1 lime, juiced

for tacos:
1 tbs olive oil
2 red bell peppers, thinly sliced
1 large onion, peeled & thinly sliced
3 cloves garlic, chopped
3 tbs heavy cream
1 tbs dried oregano
corn tortillas
cotija cheese

preheat oven to 300 degrees F. in a small bowl, combine coffee, salt, jalapeno powder and chile powder and mix. rub all over brisket to coat well.

heat a large dutch oven over medium high heat and add olive oil. sear meat on each side until nicely browned. add remaining ingredients plus 2 cups water and bring to a simmer. cover and transfer pot to oven and cook for 3 hours or until tender. remove meat from broth and set aside until cool enough to shred. strain liquid and return to pot. simmer over medium heat until slightly reduced. stir shredded meat into broth and keep warm.

heat olive oil in a medium saute pan over medium high heat. add peppers, onion and garlic and saute 10 minutes or until softened. stir in heavy cream and oregano.

for each taco, top a warm corn tortilla with about 1/4 cup meat, a few tablespoons of stewed peppers and onions, salsa, cheese and avocado. enjoy!


green sauce

a quick hello and a very simple recipe for a great roasted tomatillo salsa. stop by later this week for a great machaca taco recipe . . . a perfect place to use this not too spicy tangy green sauce! it's also great on huevos rancheros, yum. the green market this weekend was in full autumn mode and has inspired lots of cooking on our few and far between days off.

we've been working on loads of fun projects lately and can't wait to share some new tears. (like the thanksgiving desserts spread i styled in the new EDRR - pick it up!) remember when we made homemade worcestershire here? well, we were making bloody marys with our friend dimity recently and it inspired her to post this. we celebrated our 4th wedding anniversary last week but still haven't gone out to dinner to celebrate - any suggestions for a fun new spot in nyc? happy monday!

Roasted Tomatillo Salsa
makes 2 1/2 cups

1 large onion, peeled and coarsely chopped
4 jalapenos, seeded and coarsely chopped
10 medium tomatillos, husks removed, scrubbed and quartered
6 cloves garlic
3 tablespoons olive oil
1 teaspoon kosher salt
fresh ground pepper
juice of 2 limes
1/3 cup coarsely chopped cilantro

preheat oven to 400 degrees F. toss onion, jalapenos, tomatillos, garlic, olive oil, salt and pepper together on a large baking sheet. roast for 15 to 20 minutes or until softened and lightly charred. transfer to a blender with lime juice and cilantro and blend until combined and smooth with a few chunks remaining. serve warm or room temperature & enjoy!



remember when we just told you about a great trip to philly and the delicious salted caramel budino at barbuzzo? well you can imagine how happy we were to see the recipe printed in the september issue of bon appetit! a great make ahead dessert and the perfect ending for our lovely evening with matt, adam & linda a few weeks ago - we all just about licked the jar clean. find the recipe here.

we both have lots of work out right now in mags like every day with rachel ray, food network and a cooking light special issue but the knotted dinner rolls and ragus i styled for the oct/nov issue of Fine Cooking were really delicious recipes that stick out in my mind- especially this one.

it was a beautiful new york day on governors island yesterday for pig island. a few favorites were maple bacon sticky buns from print & lechon nam khon from ducks eatery. hope you had a great weekend!


hope you are having a wonderful holiday weekend! we're getting some much needed R&R, catching up on magazine & blog reading, drinking lots of coffee from here, watching lots of tennis and hanging out with friends. we had an amazing evening friday night finally getting to meet matt & adam, who came over for dinner with our good friend linda. it's always inspiring to hang out with people in our industry who are such wonderful people!

just back from styling on a week long cookbook shoot in Maine here - a beautiful part of the country, amazing farm, great crew (shot by matthew benson), all the lobster rolls and steamed clams we could eat and a truly inspiring week with barbara & eliot. can't wait to share some images!

above is some of andrew's latest work from the september martha stewart living. also check out his website which is newly updated & have a happy labor day tomorrow!


summer pie

checking in with an easy summer pie that utilizes the ripest, sweetest ingredients! with all the fall & holiday shoots we've been doing lately (turkeys & pumpkin pies galore) we decided this combination of juicy yellow nectarines and plump blackberries would remind us that summer isn't quite over just yet.

we've been traveling a lot lately and have lots of fun projects to share soon. got to spend a week in our favorite city, san francisco! worked with great people and ate delicious food but a few highlights were flour + water & wayfare tavern! also just spent a few days in philadelphia and had a fantastic dinner at barbuzzo - the salted caramel budino is now on our all time favorite things list!!

the big leo den recently posted a few spreads that are on newsstands now that we styled and/or shot - check them out here and here!

have a great weekend!

Nectarine Blackberry Pie
serves 6-8

1 9-inch pie crust (frozen or grandma's time tested recipe)
4 medium nectarines, pited & cut into 1-inch thick sliced
1 pint blackberries
1/4 cup sugar
2 tbs cornstarch
1 tsp vanilla
1 egg, beaten with 1 tbs water
3 tbs turbinado or raw sugar

preheat oven to 425 degrees F.
roll dough out to 1/8-inch thick and transfer dough to a pie tin. fold under excess and crimp the borders using your fingers. prick the bottom of the pie with a fork and refrigerate for 30 minutes. blind bake by lining the pastry with parchment and fill with dried beans. bake 12 to 15 or until crust doesn't look raw anymore. carefully remove parchment and let cool while you make the filling. reduce oven to 400 degrees F.
in a medium bowl combine nectarines, blackberries, sugar, cornstarch and vanilla and toss lightly to coat. transfer to crust. brush edges of pastry with egg was and sprinkle the whole pie with sugar. bake 15 minutes or until crust is golden brown and fruit is softened and hot. let cool for 10 minutes before slices. enjoy!


new work

just a quick hello and some pretty pics from the august issue of martha stewart living. andrew got to shoot these beautiful zucchini recipes styled by sarah carey and art directed by dimity jones - if you haven't already, check out dimity's blog three to one! also check out the july/aug issue of coastal living here for some tasty recipes i styled with a wonderful group of women.

can't believe how quickly the month of july has flown by! seems like it was just last week we were in california for the holiday and a fun cookbook project i styled with photographer jason varney. we had an awesome dinner at the bar of suzanne goin's newest project tavern - great wine list, corn fritters, steamed mussels with chorizo, and braised pork cheeks! also got to see our good friend jen and catch up.


white heat

we thought this all white, no-cook, shaved veggie salad seemed the perfect way to keep cool on a record breaking hot temperature day in the city. we've been busy shooting fall root vegetables for FNM and got to come home with lots of goodies, but the last thing we wanted to do was turn on the oven to roast them. this post is adapted from an old bon appetit recipe inspired by a salad from al di la in brooklyn. we had never eaten many of these ingredients raw but think you'll love the crunchy texture & earthy flavor - a delicious and beautiful start or side to any meal!

check out andrew's new photography facebook page here and like it to keep up to date on recent work and other fun stuff - thanks for your support!

White Salad
serves 2

1 medium parsnip, peeled & julienned
2 small sunchokes, peeled & thinly sliced
1 small bulb fennel, trimmed & thinly sliced
1 head white Belgian endive, thinly sliced
1/2 small celery root, peeled & julienned
1/2 small head cauliflower, trimmed & thinly sliced
3 tablespoons olive oil
2 tablespoons champagne vinegar
salt & pepper
1/4 cup crumbled blue cheese
in a large bowl, combine parsnip, sunchoke, fennel, endive, celery root and cauliflower and toss lightly. drizzle with oil and vinegar and season to taste with salt and pepper - toss to coat. divide between two shallow bowls and garnish with crumbled blue cheese. enjoy!

martha grills

i just wanted to share a few images from the behind the scenes shots i did for a martha stewart grilling special on the hallmark channel that premiers on june 24th at 8pm eastern. it was a lot of fun photographing martha and her slew of celebrity chefs. publics brad farmerie, hill countrys elizabeth karmel, bill taibe of le farm, east coast grills chris schlesinger, robert guerra of la caja china and emeril lagasse himself, grill with martha some of their favorite grilled foods. it was a blast to be around such talent, and eat all that great food. after taking almost 5000 images over the 2 days, i sure have my hands full editing!

so tune in to the hallmark channel to watch the show, and tune in to pictures and pancakes next week for great new recipes.


the frankies

we've had a busy few weeks and weekends shooting and styling for great clients like food network magazine, fine cooking, gilt taste, and prevention and we can't wait to share everything with you. in the meantime, we have to share a great recipe we recently discovered. this not too sweet, delicious loaf is perfect on its own with coffee in the morning or tea in the afternoon but serving it with roasted rhubarb makes it a wonderful dessert that highlights the last of the rhubarb at the farmer's markets right now. the olive oil cake comes from the frankies sputino cookbook which is a wonderful manual from one of our favorite eateries. it can be baked as a 10-inch cake or six mini bundt cakes but for this recipe we decided to make it a loaf. be sure to use a high quality olive oil in the cake since it's the key ingredient and all the flavors of the oil you choose will definitely come through. the frankies have their own olive oils which are a great choice too!

Olive Oil Cake with Roasted Rhubarb
(adapted from The Frankies Sputino Kitchen Companion & Cooking Manual)
yields 1 loaf

5 eggs
zest of 1 1/2 oranges
1 1/4 cups sugar
2 cups extra virgin olive oil
2 cups cake flour, sifted
1 tsp salt
1 1/8 tsp baking powder
4 cups sliced rhubarb
4 tbs sugar
juice of 1 orange
1 tbs olive oil
preheat oven to 325 degrees F. in the bowl of a stand mixer, combine eggs, orange zest and sugar and beat on medium speed for a minute until mixed. reduce to low speed and slowly add the olive oil in a steady thin stream. in a medium bowl, stir together cake flour, salt and baking powder. add to egg mixture in three additions, whisking on low until the batter is smooth.
pour into a greased loaf pan and bake for 1 hour and 20 minutes or until browned and done in the center. the cake is done when a toothpick inserted in the middle comes out dry. cool in pan for 20 minutes, remove and cool completely on a wire rack.
preheat oven to 400 degrees F. toss rhubarb, sugar, orange juice and olive oil together on a sheet pan until evenly coated. roast for 12 to 15 minutes or until rhubarb is tender but still holds its shape. spoon roasted rhubarb over slices of olive oil cake to serve. enjoy!


the last few weeks, and months to be honest, have been a little nuts. we have been shooting and shooting, being exposed to all sorts of great food related items. but with these busy streaks, we really get on a roll with trying to seek out all the good eats we can find. last night we went to dinner at public. chef brad farmerie is truly amazing with his food. i had the pleasure of photographing him last week with martha stewart for a grilling special, and all he cooked was so tasty we decided to go eat his everyday food. we actually sat in their newer monday room, attached to public. it has the same menu as public, just with a few additions. we really enjoyed all he had to offer, all the way down to the great service. you need to check it out when in manhattan.

we also recently had dinner at char no 4 in brooklyn with some new friends on their weekly summer bbq night. every wednesday in the summer, for $22 you get 3 kinds of meat, 2 sides, a beer and a shot of whiskey! it was really good fun and great food. I believe that each month it changes food, and we had great slow roasted lamb shoulder, and an amazing cheddar sausage among other things. while we were waiting for a table, we were introduced to one of char no 4's signature cocktails, the nor'easter. it is adapted from a dark and stormy, but with bourbon instead of rum...it was truly delicious. you can also find the recipe in this great book of brooklyn's best food and drink.

from char no 4
makes 1 drink

1.5 oz bourbon (char no 4 uses old crow)
.5 oz fresh lime juice
.5 oz pure maple syrup
1.5 oz ginger beer
1 lime slice garnish
in a cocktail shaker, combine the bourbon, lime juice, and maple syrup with some ice cubes. shake well. strain into a glass filled with new ice. top with ginger beer and garnish with a lime wedge. enjoy!


mangoes & blackberries

we love elaborate breakfasts as much as the next person - poached eggs, a good corned beef hash, stacks of pancakes dripping in buttery syrup, omelets with all the fixings. but few things come close to the simple satisfaction of great bread perfectly toasted, spread with a little butter and your favorite jam. we've made preserves before here and here, but this is our latest experiment in slow simmered fruit and sugar - mangoes, blackberries and vanilla bean. it's so wonderful on toast that you'll have a hard time only eating one or two slices and it's equally as delicious on pork chops or roasted chicken.

Mango Blackberry Preserves
makes about 3 cups

3 ripe mangoes, peeled & diced
1 pint blackberries, washed
1 vanilla bean, split and scraped
1 cup granulated sugar
place all ingredients in a medium pot and bring to a boil over medium high heat. reduce to a simmer and cook 1 hour or until fruit is broken down and slightly thickened. add a little water if mixture becomes too thick and/or a little more sugar to taste. if necessary, mash slightly with a potato masher or back of a wooden spoon. transfer to glass jars for canning or refrigerate for up to 2 weeks. enjoy!


summer seafood

the summer 2011 issue of sweet paul magazine is out today! we developed, shot and styled a light summer seafood story with our friend sarah cave and are so pleased to be a part of this beautiful issue.

besides the renegade craft fair going on this weekend in brooklyn, the big apple bbq block party is happening sat & sun in madison square park and we're definitely looking forward to eating some great ribs and pulled pork! we also can't wait to check out the second section of the high line that opened this week as well as the lot! what are you up to this weekend?!

happy weekend!



just a quick hello and a little peek at an article in issue #9 of Uppercase magazine - we were featured in great company with Heidi Swanson of 101 Cookbooks and Aran Goyoaga of Cannelle et Vanille. Thanks to Tara and everyone at Uppercase for including us in such an inspiring piece!

looks like Uppercase will be attending this year's renegade craft fair in Brooklyn this weekend - are you going?! Sweet Paul will be there too - and we of course are anxiously awaiting the summer issue's release on friday!

rancho gordo

hope everyone is feeling rested and relaxed after the holiday weekend. we enjoyed the sun and warm weather finally here in nyc with friends, a night at citi field and a few glasses of rose here.

check out this post on the den about our work with gilt taste. now that summer is here, so are all the great outdoor fleas and food markets like smorgasburg, which we checked out last saturday. also excited to check out the latest east coast outpost of blue bottle coffee - how's that view?!

we've shared our love of Rancho Gordo products on the blog before here but realized it's been way too long since we've cooked with any of their amazing beans! we recently picked up a bag of christmas lima beans which are big and beautiful with their maroon stripping and deep chestnut flavor. this salad is adapted from Heirloom Beans, a great reference for how to cook all things rancho gordo by the company's founder. this hearty healthy salad is great for summer gatherings as a whole meal or a perfect side dish.

Christmas Lima Bean Salad
(adapted from Heirloom Beans)
serves 4 to 6

5 small beets
1/2 cup quinoa
3 cups cooked christmas lima beans
4 green onions, chopped
1 avocado, diced
1/2 cup yellow pear tomatoes, halved
1/3 cup feta cheese, crumbled
juice of 1/2 lemon
1 tbs red wine vinegar
1 tsp honey
1/3 cup olive oil
kosher salt & fresh ground pepper

preheat oven to 400 degrees F. wash and scrub beets. wrap in foil and wrap until tender when poked with a fork, about 45 minutes to 1 hour. when cool, peel and cut into bite size wedges. in a medium saucepan bring quinoa and water to a boil. reduce heat and simmer for 15 to 20 minutes or until fluffy but still a little tender. drain well and rinse under cool water.
combine beets, quinoa, beans, green onion, avocado and tomatoes.
in a small bowl combine lemon juice, vinegar and honey. while stirring, slowly drizzle in olive oil and whisk to combine. pour over salad and toss to combine. season to taste with salt and pepper and sprinkle with crumbled feta before serving. serve at room temperature & enjoy!

matt's bites

ok, we know we need to blog more, and learning to juggle work and play and the blog all together has been a great learning experience. we love the outlet of the blog, and are ready to roll and start posting as much as we can! what better way to start than cooking from a wonderful new book from a blog friend Matt Armendariz. carrie and i are suckers for food on a stick and lovers of matt's blog, matt bites, so what better way to get our creative juices flowing for our blog than to cook, shoot and more importantly eat something from matt's new book, on a stick!...we love the concept and for as approachable as it is, i'm sure we will be cooking from it all the time. pictured above are the wonderful corndogs. we made mini corndogs using the same recipe and they turned out great. we also made a twist on a dipping sauce by using 3 parts ketchup to 1 part sriracha, a nice and spicy way we like to zip up our ketchup. we also can't wait to try the deep fried mac and cheese or the chicken and waffles, just to name a few. so go out and get this book, and make some food on a stick!

its fun to let you know, finally, that we have been a part of the beginnings of gilts new website, gilt taste. so fun to be able to work with the talented paige hicks and adrienne anderson. we think this site has potential for big things.

some other little updates...I just spent 7 great days up at martha stewart's house in bedford shooting a project i cant wait to share with all of you. lots of shots with some amazingly talented people. also carrie and i just did a shoot for food network mag that will be out in september, can't wait to share as it is always fun for us to work together.

we have lots of great recipes and photos coming in the weeks ahead, so check in with us and see what we have been up to.



more msl

a quick mid-week hello to update you on some fun projects we've been a part of recently. these tasty looking pasta dishes are just a few of the things andrew shot in the may issue of martha stewart living.

we had a great trip to birmingham, AL last week for a shoot. besides the wonderful people we met we also ate some good food - great ribs & pulled pork here, a kentucky hot brown here, and a wonderful dinner with a new friend here. birmingham was really beautiful and we can't wait for our next trip to the south!

we'll be hosting our annual urban family easter again this year but with brunch on saturday. hot cross buns & ham are on the menu so far - anyone have a great champagne cocktail recipe we should serve??


behind the bar

just wanted to share a quick link to a guest post we were asked to do on design sponge for their behind the bar series. we came up with a blackberry smash and you can find the recipe over here. thanks to alissa & ryan and everyone at design sponge for letting us be a part of their amazing blog yet again!

if you love oysters and the new amsterdam market, hopefully you're going here on saturday. also, don't forget to go here and help nominate us for best food photography blog!

happy friday!


gorgonzola risotto

we have a favor to ask of you! whether you read regularly or just found us, we'd love your help in nominating pictures & pancakes for saveur's best of 2011 awards for food photography! go here and vote to get us on the ballot. the previous year's lists are filled with amazing artists we'd love to share company with - thanks for your help everyone!

the sun came out for a bit today and we pretended it was warm by having our first kelvin slush of the season - ginger and white peach, yum! we are headed to Birmingham, AL next week to work on a project we're excited to share. any food destinations we can't miss while we're there? also can't wait to share a recent shoot we did with adam richman of man vs. food. some great new cookbooks are out - can't wait to pick up this book on all things goat, heidi's latest and matt's book as well!

here's an easy, indulgent risotto recipe perfect for lunch with a salad or as a side paired with a nice piece of beef and a good bottle of red wine. it's so good and incredibly rich - you'll want to eat the entire pot!

Gorgonzola Risotto
serves 4

2 tbs olive oil
1 large onion, diced
1 clove garlic, minced
1 cup arborio rice
4 cups chicken stock
1/2 to 1 cup water
1/2 cup heavy cream
8 oz gorgonzola dulce
1/2 cup chopped walnuts
salt & pepper
parmesan cheese for garnish
heat oil in a medium pot over medium high heat. add onion and saute 5 to 8 minutes or until translucent. add garlic and cook 2 minutes more. add rice and stir to coat with oil, cooking 1 minute. add 1 cup of stock and stir constantly until all of the liquid is absorbed by the rice. add remaining stock, 1/2 cup at a time, stirring until each portion is absorbed and rice is tender. add water 1/4 cup at a time if rice is not tender enough after 4 cups of stock have been added. reduce heat to low and stir in cream and gorgonzola. stir and cook until thickened. remove from heat, add walnuts and season to taste with salt and pepper. divide between bowls and garnish with parmesan cheese. enjoy!

behind the bar

we wanted to give you a sneak peek to a guest post that will be up in april on behind the bar, a design sponge monthly cocktail feature. we were lucky enough to share our gin & ginger a while back, and were thrilled to be asked to do another. we're really on a whiskey kick right now, and created a drink that we hope everyone can enjoy...we'll share the link to the recipe for our blackberry smash as soon as it's up! in the meantime, these simple cocktail nuts are perfect to go with almost any cocktail - cheers.

spicy maple almonds
makes 2 cups

2 cup dry roasted unsalted almonds
2 tbs maple syrup
1 tsp kosher salt
1/2 tsp ground chipolte chili

toss all ingredients in a bowl and mix together. spread on a sheet pan and place in a 350 degree F oven for 10 to 12 minutes. let cool completely and enjoy!


new work

just a quick hello and happy monday! wanted to share some fun new work in the april issue of martha stewart living - shot a delicious mad hungry with stuffed leg of lamb and steamed artichokes, a perfect menu from lucinda to get you in the mood for spring. the shoot was art directed by our friend dimity jones - check out her blog three to one.

think we're still stuffed from a good eating weekend in boston - tater tots near fennway here, creative cocktails with amazing ice cubes here, pizza and march madness here and maybe one of the best brunches of all time at highland kitchen!


stew & snow

from warm and sunny friday to snow and sleet today, east coast weather is so confusing! it's a good day to stay inside, read a book with a cup of tea and make a pot of this hearty warming fish stew. it's light and healthy while still being satisfying. and it's versatile - throw in whatever combinations of vegetables, beans, grains and fish you have on hand.

check out this article i worked on for the nest with a few other members of the big leo family. did you see the beet detox spread our friend jen, shot for the new issue of rue - it's beautiful! ready for a fun weekend in boston to celebrate a great friend's birthday - including a wine tasting event here.

Cod & White Bean Stew
serves 2

1 tbs olive oil
3 leeks, white and light green parts, sliced and cleaned well
2 celery stalks, sliced
1 clove garlic, minced
3 tomatoes, chopped
1 can cannellini beans, rinsed
2 cups chicken stock
1 small bunch thyme
8 oz cod, cut into 1/2-inch chunks
2 tbs chopped parsley
salt & pepper

heat olive oil in a medium pot over medium high heat. add leeks saute for 5 minutes or until they begin to soften. add celery and garlic and saute a few minutes more. add tomatoes, beans, stock and thyme and bring to a boil. reduce to a simmer and cook for 10-15 minutes or until vegetables are tender and warmed. add cod and simmer 5 to 8 minutes or until white and flaky. remove from heat, stir in parsley and season to taste with salt and pepper. enjoy!


pb, chocolate & salt

a cool rainy thursday in nyc is the perfect day to bake! actually, any day is perfect for this easy combination of amazing flavors of peanut butter, chocolate and salt. we adapted this from an over ten year old bon appetit recipe found on epicurious.

also, check out what we've been up to lately:
- the spring issue of sweet paul magazine is out. we were happy to be a part of the kids issue developing & shooting 'freeze it' and especially enjoyed eating the strawberry shortcake ice cream sandwiches!
- hopefully you didn't miss andrew's latest work in the march issue of martha stewart living like these tasty cocktails, zucchini nut bread cookie sandwiches (and a fun stop motion video on the ipad), and lucinda's uncorned beef which we will definitely be making next week!
- i styled a great lamb article in the april/may issue of fine cooking and really enjoyed the roasted loins with mustard herb crust for dinner after the shoot!
- check out the blog at kosher.com, a great client we've been developing recipes for each month.

have a great weekend!

Salted Peanut Butter Chocolate Chunk Cookies
makes 2 dozen

1 1/2 cups all purpose flour
1/3 cup old- fashioned oats
1 tsp baking soda
1/4 teaspoon salt
1 cup smooth peanut butter
1 cup brown sugar
1 stick unsalted butter, room temp
1/4 cup honey
1 large egg
1 tsp vanilla extract
5 ounces milk chocolate chips
2 tbs maldon salt

in a medium bowl, mix flour oats, baking soda and salt together. in the bowl of an electric mixer fitted with the paddle attachment, cream together peanut butter, sugar and butter until fluffy. add honey, egg and vanilla extract and mix until smooth. add dry ingredients in two additions and stir in chocolate. refrigerate dough 30 minutes or until no longer sticky.

preheat oven to 350 degrees F. roll a heaping tablespoonful of dough with your hands to make a ball and place on greased baking sheet, placing 12 on each sheet. using hands or the bottom of a glass, press balls down slightly so cookie is about 1/4-inch thick. sprinkle with maldon salt and bake 11 to 13 minutes or until beginning to brown but still slightly soft to the touch. cool on baking sheets for 5 minutes and then transfer to a wire rack to cool completely. enjoy!


apple brandy

here's a quick and refreshing cocktail inspired by a drink from jg domestic that i tasted on a recent trip to philly. it went perfectly with the hickory smoked georgia pecans with maple & bacon! we used apple brandy from harvest spirits for this libation - they are located in the hudson valley and apparently give tours and tastings at their distillery. sounds like we need to take a road trip soon!

The Philadelphia
makes 1

1 oz high quality gin
1 oz apple brandy
1 tbs meyer lemon juice
2 tsp maple syrup
3 1/2 oz club soda
1 sprig thyme
1 slice of apple
in a cocktail shaker, combine gin, brandy, lemon juice and maple syrup with ice and shake well. pour into a high ball glass, top with club soda and stir. garnish with thyme and apple. enjoy!



a quick hello and a beautiful bowl of spring green asparagus soup to warm up from the grey days we've had recently (even though the sun is shining this afternoon). it's super simple and a great way to use up extra vegetables.

we're excited about a project we're working on with uppercase magazine - can't wait to share! have you seen jen's new project, the makers? all the creative people in brooklyn and what they're making are so inspiring! also, have you seen this behind the scenes video from ban.do? fun, sparkly and pretty as always.

Roasted Asparagus Soup
serves 2

4 cups coarsely chopped asparagus
3 cloves garlic, smashed
1 onion, coarsely chopped
1 tbs olive oil
1 1/2 cups chicken stock
1/2 cup heavy cream or milk
salt & pepper

preheat oven to 400 degrees F. toss asparagus, garlic, onion and olive oil on a sheet pan and season with salt and pepper. roast 20 minutes or until tender. transfer to a food processor or blender and add stock and cream. puree until smooth and season to taste. serve warm or chilled.


snow day

today is a great day to stay inside and play in the kitchen as the view outside turns into a winter wonderland. we know everyone in nyc is sick of the snow but the beauty and stillness of the white powdery stuff is still exciting to these west coast kids! cookbook santa was very good to us this holiday and we have loads of inspiration to share. a few books at the top of our list that we received are noma, tartine bread, my sweet mexico, and baked explorations. the oatmeal sandwich bread recipe for today's post comes from another wonderful cookbook, good to the grain, filled with recipes that bake with whole grain flours. it's a perfect loaf to toast, smear with butter and jam & nibble with a cup of tea on this snowy day. enjoy!

Oatmeal Sandwich Bread
(from Good to the Grain)
makes 1 large loaf

1 pkg active dry yeast
3 tbs unsulphered molasses
2 1/2 cups whole wheat flour
2 cups bread flour
1 cup rolled oats
1/2 stick unsalted butter, melted & cooled
1 tbs kosher salt

add 2 cups warm water, yeast and molasses to the bowl of a standing mixer. stir, allowing yeast to bloom for about 5 minutes, until it begins to bubble. add flours, oats and butter to the yeast mixture. stir together with a wooden spoon, cover with a towel and let sit for 30 minutes. attach the bowl and the bread hook to the mixer. add salt and mix on medium for about 6 minutes or until the dough slaps around the sides of the bowl without sticking. if the dough is sticking at any time, add one or two tablespoons of bread flour. the dough will be soft, supple and slightly tacky.
scrap the dough onto a lightly floured surface and knead a few times. put the dough into a greased bowl and cover with a towel. let it rise for about one hour or until it's doubled in size.
to shape the dough, scrape onto a lightly floured work surface. press down, working into a square shape and depressing any air bubbles. fold the dough down from the top to the middle, then up from the bottom to the middle. next, bring the newly formed top and bottom edges together and pinch the seam in the middle, sealing the seam with your fingers. pinch the sides together and roll the shaped dough back and forth, plumping it so that it's evenly formed and about the size of your loaf pan. place the dough in a greased 9x5x3-inch loaf pan and press it gently into the corners of the pan. cover and let it rest for about 1 hour or until dough rises to half it's size or puffs up over the edge of the pan.
preheat oven to 400 degrees F. bake for 40 minutes, rotating halfway through. the loaf is ready when the top crust is dark as molasses and the bottom crust is dark brown. give the top of the loaf a thump to see if it sounds hollow. remove the loaf from the pan and cool for at least 2 hours on a baking rack.



a quick hello and some fun updates on what we've been up to in the new year! the images above are from work andrew shot in the february issue of martha stewart living - delicious in season tangelos and a curry dish from the lovely lucinda scala quinn. also check out our chocolate pretzel tart featured today on the martha blog taste of the test kitchen.

excited to share a beautiful chocolate project i styled this week with photographer jason varney. had a fun time in philadelphia, including a wonderful dinner here and of course a few cheesesteaks here and here.

we're excited to watch football this weekend but even more excited to eat pork at cochon 555! happy friday!