Content
What's your favorite lazy meal? For me, anything egg-based whips up in a few minutes and and is so rich and satisfying. Plus, eggs are always in my refrigerator. I love them scrambled, baked, poached and fried. Onions, tomatoes transform an egg. A few of my favorites? Baked eggs en cocotte - sauté onions with anything else on hand that appeals (kale, spinach, mushrooms etc.) &n
Happy new year! January is upon us yet again, and with it - the inevitable promise to cook more, exercise more and eat more healthfully. We were home for vacation and I cooked every day. I splurged on some great cookbooks that I've used mainly as inspiration thus far (like this and this but can't wait to dive into in earnest. I'm re-committing to yoga - and trying to rope m
Have you ever made a popover? I never had the desire until an abundance of summer fruit led me to make small batches of jam and hunt for decadent ways to savor it. I have a few vintage popover pans that I've always intended to fiddle with but never had the time. I was suddenly inspired to give the pans a whirl - but getting the perfectly perky popover with an impressive, ai
A series of five limited edition fine art prints, available individually or as a set, just-in-time for holiday gifting. Please inquire by email if interested.
This weekend, we picked close to the last of the tomatoes, some butternut squash, an eggplant, a couple of bulbs of celeriac and some peppers (hot and sweet). While the crisp air lent itself to a wonderful bike ride down the Harlem Valley Rail trail, I couldn't help but be sad that the days of harvesting a portion of dinner straight from the garden are almost over for the season. Our o
We have been enjoying an extended stay in the country. A special time spent mainly cooking at home, exploring outdoors, and dunking in the pool. We have been in the rhythm of checking the garden each morning and harvesting what's there, with a promise to use at least one garden item in each meal. We went through waves of vegetables so fresh we never tired of them: snap peas, gree
One of my new favorite weekend treats is Caputo Brothers ricotta. We have been entertaining on weekends, which always provides an excuse for a cheese sampling. I discovered Caputo Brothers ricotta in Chelsea market while waiting to check out at the cheese monger. A very generous portion of ricotta was for sale in the mould it was presumably drained in. Not being able to res
This summer has been fast-paced and exciting. In addition to my photography work (which I am still enjoying immensely) my husband and I have been involved with Everything But Water, the largest independent retailer of swim and resortwear in the US. My husband is the Chairman of the company. I am currently acting as Head of Marketing, in addition to my career in photography (yes- it's been q
I certainly don't want to ignore the fact that our friends in Japan are suffering from a horrible environmental disaster and a looming nuclear emergency. It's something that's very much on my mind as I know it is on yours. I hope and pray for the earthquake / tsunami survivors and for those who have lost or are missing a loved one.I want, however, to focus this post on a very personal
We have been literally burried in snow in New York. Well, truthfully, some snow and then a whole lot of slush. I've been wearing boots every day to wade through the water that collects at the street corners. Nothing like what my mom has been experiencing in Boston, however. They have many feet of snow and have had intermitent power and lots of wet, heavy snow to shovel. I am still insp
Peter (AKA Mr. Souvlaki for the Soul) is my flickr/blogging/photographer friend. We met in a flickr photography group years ago and have been chatting over email ever since. He's in Australia, I'm in NY, and neither of us ever had occasion to be in the same part of the world until recently. Despite this, we've had a regular, lovely dialogue over email for years, chatting about blogging, photogr
I love Brussels sprouts. We've been eating Brussels sprouts in abundance this winter. I have a few recipes that I love: this one using just the leaves is wonderful. I also love shredding them in the Cuisinart, sautéing them quickly in olive oil and garlic, removing them from the heat, squeezing half a lime on them and shaving Parmesan on the top. Just thinking about it make
May 2011 bring all the best to you and your family. Thanks for reading this year.Best,Sabra
card frontDoing some major holiday card procrastinating? I have the answer for you: custom holiday cards from SABRA KROCK photography! Package of 25, professionally-printed 4x5x5 folded cards with text as shown or custom text, $52. Front image features a white branch with paper snowflakes cut from a vintage encyclopedia (no two flakes are alike!). 25 plain white envelopes i
I shot this as part of a puff pastry and phyllo dough story. This is such a delicious, easy apple dumpling that you can bake while you are having dinner and have it fresh and hot for dessert. Or, if you are feeling particularly decadent, have it for breakfast with some hot coffee or tea - it would be a wonderful weekend treat.Apple dumpling(makes 6-8 pieces)Packaged phyllo dough, defro
Is everyone in as big of a tryptophan coma as I am? Pfew - that was a lot of turkey - and leftovers. It was a great holiday (my favorite). Hope you enjoyed yours too. I thought I'd provide a little inspiration to move back into the kitchen with something simple, and not about turkey leftovers: homemade pizza. Have you ever made pizza at home? The trick is
I've been cooking all day. Bet you have too! So far, I've made Gourmet's cranberry grappa mould, a pumpkin pie, verjuice dessert bars, made stracciatella gelato, four cranberry-pumpkin loaves (for breakfast the next day - to give to my guests in take-home bags), brined the turkey, prepared the brussels sprouts, sauteed apples for apple crisp and shopped for everything else that's g
A couple of weeks ago after a somewhat difficult week, my husband and I decided to treat ourselves with a mid-week drive up to the Hudson river valley for a long walk with our dog and a visit to a local orchard to pick apples. Apple picking is one of my favorite Fall treats and we were just in time to catch the very end of the season and the last of the beautiful Fall foliage. I looked
The holiday edition of Sweet Paul Magazine is out now. There's so much fun stuff in there, I can't wait to spend some time with it to see what everyone else has contributed (btw: check out Paul's very clever pendant lamp - I am in love with it). My piece is on cranberries and begins on page 104. Paul wrote the cake recipes and I wrote the sugared cranberry recipe.I adore cranberr
One of the reasons that I changed the name of my blog was to have a forum for sharing not only my food/still life work and ideas but also my portrait photography work. I've been photographing more and more children/families and have had such a great experience sharing a moment with some wonderful clients. When you do portrait work, you really develop a relationship of sorts with your su
I photographed some floral arrangements for Design*Sponge's upcoming book this week. They were absolutely beautiful. Amy Merrick arranged them and she did a wonderful job. I really don't have much of a green thumb, but looking at her arrangements sent me up to the flower district to have a look around. She brought a Cinderella pumpkin (I had never heard of that variety befo
I am definitely trying to be better about attacking the bread basket when I am out but the one time I simply cannot resist is when there is a garlic confit accompanying it. There is nothing like garlic cooked until it is sweet and mellow and the combination of garlic and olive oil cannot be beat.I purchased Michael Psilakis' How to Roast a Lamb: New Greek Classic Cooking a while ago and enjo
I have fresh curry leaves, fresh kaffir lime leaves, kaffir limes, lemongrass, and coconut milk. What should I make? Tom yum (minus the curry leaves?). Any ideas?
We had had a tough weekend. My son, for some inexplicable reason, woke up every night (Fri, Sat, Sun) at 3:45, leaving us all tired and cranky during daylight hours. He's awfully cute, so it's not so bad, but we are really hoping for a full night's sleep tonight. When we have tough weekends it always makes me want to treat myself. Top on the wish list is a drive up north to apple country, to p
The farmer's marketing has had beautiful zucchini blossoms for several weeks now and every time I see them, I make a note to buy them but I am always hesitant to purchase them unless I know I'll have time to make them right away. They are so beautiful (but fragile) and they deserve to be eaten right away while "just picked." If they weren't quite so ephemeral, I'd put them in bud vases
Eataly just opened in New York to a ton of PR and local excitement. It is a massive indoor space filled with restaurants and a large, mostly Italian dry goods and gourmet items plus local produce, seafood and a local meat counter. A foodie's dream come true. One very interesting feature is a station dedicated to chopping and preparing vegetables to your specifications. Init
Hi everyone! I hope that you have been enjoying your summer! I've had a great summer with lots of fun work on both the child and food photography fronts. I will share some of what I've been working on soon. Recently I've shot a couple more cookbooks and am in the midst of working on the photography for a single-subject cookbook on lobster. I'm shooting environmental s
Sweet Paul magazine launched today. Paul did a wonderful job and I am a proud contributor. Stop on by!
Indian-spiced Halibut in Phyllo(serves 4)4 6-8 oz fillets of halibut, skin and bones removed1 package phyllo dough, defrosted according to package directions1/2 tsp ground fenugreek seeds1/2 tsp brown mustard seeds2 tsp ground cumin2 tsp ground coriander1/2 tsp saltOlive oil sprayI adore fish. When I prepare fish at home, I most often pan fry it in a pan coated with 1/8 inch of oil, allowing one
Ever notice that sometimes just cutting something differently seems to make it taste better? I'm having a little love affair with my new extra-wide peeler. It's just making my salads much more interesting. Today, a long seedless cucumber, sliced into thin strips, paired with some scallion microgreens from the farmer's market, turned into a fresh, crunch salad with a lot of interest. I have eve
We have had some short bouts of warm weather. Enough to remind me that we are getting toward that time of year where lighter clothes come out of storage and where I have a desire to start eating lighter and more healthfully. I have already vowed to cut out unhealthy snacks and try to eat breakfast more regularly. I'm not giving up my weekend waffles though! Those must stay! When I do want an e
Want to have a creamy, seasonal (at least for here) soup with a sunny demeanor that almost cooks itself? We are preparing for a much-needed week-long vacation and I was cleaning out the refrigerator when I spied a head of cauliflower (not purchased long ago, but forgotten). I checked my root vegetable drawer and I had shallots, onions, and garlic - everything needed to turn cauliflower into deli
Just received my copies of a cookbook I shot last summer. It is a cookbook of tomato-based recipes (even desserts!) from wonderful chefs including Alice Waters and Daniel Boulud. It is wonderful to see it in print!
Feeling a little down-trodden due to the constant cold, I perused the grocery isle in search of a little color, a little brightness, a little hint of the colors of spring. What jumped out at me was a selection of pint-sized root vegetables: baby turnips, and tiny baby carrots with vibrant greens and sugar snap peas (where are these peas coming from?). I thought: bright, vibrant, crunchy five-min
This week, I have received a few requests for use of a chai tea image I shot some time ago (strange: is there a chai convention going on???). The conversations reminded me of how much I enjoy chai and how fun it is to concoct your own flavors. Chai is such a nice option on a cold winter day: warm, rich and soothing with spices to wake up your senses. It was the perfect afternoon beverage to sip
I've been fiddling around with some left over puff pastry from the Sweet Paul piece. It's so fun to work with pre-prepared pastry. It takes just minutes to make something delicious. It's a good thing it's frozen - at least there is some hurdle to baking a hedonistic treat!Quick-bake raspberry rolls(makes six, double recipe for 12)One sheet puff pastry, defrosted according to package instruction
Do you ever go into a Japanese supermarket and end up with a full shopping basket just because everything looks so beautiful and you just can't leave the store without it? Well, I'm definitely guilty of that. I love browsing through the aisles looking at all of the exotic ingredients and the ones that aren't so exotic but are so beautifully packaged that they seem so.There's a small but well sup
I've blogged about food stylist and master crafter Paul Lowe before. But there's new news: Paul is launching an electronic magazine, Sweet Paul Magazine. The first issue will be out this Spring and it will be chock-full of great recipes and crafts with a pretty impressive group of contributors. And since everything Paul touches ends up fabulous, I'm sure this will be no exception. I'm very exc
