Making soup on a weeknight is easier than you might think and it’s a really healthy and filling way to end the day. This one came out of what I had on hand but was definitely inspired by flavor combos I discovered while traveling in Bali a few years ago. Toss both Kabocha and butternut squash (seeded and in big wedges) with coconut oil, onion, peeled chunks of ginger root, and salt and pepper. Roast at 350 degrees until tender, then scoop the squash flesh, onion, and ginger into a blender, add stock, and blend away, drizzling in more stock until soup reaches desired consistency. Definitely squeeze some lime on it and if you’re feeling fancy, you can garnish with a bit of fried shallot and lime zest—it’s always nice to have a pretty plate!
I really believe in everything in moderation but I'm always trying to be a bit more virtuous with my breakfasts. Maybe I like to start the day leaving room for myself to be bad later? It took me a bit to really get into green smoothies—my concoctions were often too earthy to get excited about. This shoot, for the Simple Green Smoothies cookbook, helped me get inspired to experiment and (yes, I know this sounds crazy) be less intimidated by earthy, muddy “failure.” Jen and Jadah showed me there are endless possibilities and I’m so happy that their recipes are out in a print collection! I had a great time shooting the lifestyle portion of the book in California with their beautiful families. Our two days were spent playing by the pool, going to the farmers market, and blending up lots of healthy goodness. Here are some of my favorite images from our shoot:
When Anh-Minh and Meg (EIC and CD of Anthology Magazine) asked if Wild Apple would like to be a part of their "Forward Thinking" issue, Liza and I were truly honored. We really value that the ladies get what we aspire to do with the project: offer a new and different take on gluten-free cooking and eating. We aim to share recipes that reshape the way people think about gluten-free--you don't have to sacrifice anything when there is such a bounty of ingredients to work with, especially if you love cooking seasonally. So, for their final issue (yes--I know, it's sad) Wild Apple has shared three varied, though equally delicious, fall dessert recipes. We're rolling them out on the Journal, over the next handful of weeks, and here's a peek at how they appeared in Anthology.
Okay, I have a confession. Cranberry sauce might be my favorite thing about Thanksgiving. There's just something about it that makes the whole meal come together. It balances all of the rich, savory dishes with it's bracing sweet-tart punch. It's the essential counterpoint, in my book. How happy was I then, with my love for the cranberry and my New England roots, to head down to Birmingham and shoot Coastal Living's feature on the fruit? Pretty happy. Check out some fun uses for the humble cranberry in their latest issue, just in time for the holidays.
I'm so happy with how my first story for Whole Foods Market Magazine has turned out! This is my kind of editorial project: delicious recipes (by chef Ana Sortun), a cozy holiday vibe, the perfect location, and cute kiddos. Gorgeously food styled by Carrie Purcell and propped to lived-in perfection by Kaitlyn DuRoss.
Over the summer I spent an afternoon hanging out in my neighborhood with British restauranteur and food writer Russell Norman. It was pretty darn awesome because he's a truly lovely person and has very good taste in Brooklyn restaurants. We visited Maison Premiere and feasted on oysters and bourbon-based cocktails, spent time in the garden at Roberta's, and basically demolished the ribs at Rye, all pictured below. Russell's book Spuntino: Comfort Food (New York Style) comes out on November third.
This is the first post on a new platform! For older posts, please visit the blog archive.