Ripe stone fruit such as peaches, nectarines and plums are macerated in a fragrant lemon thyme syrup and served with crème fraiche in this easy warm weather dessert.
Fresh, juicy stone fruit are in abundance. For now at least…
Whether you’ve stumbled on a plump peach or a rosy, red specked nectarine, stone fruit are one of summer’s simplest and best indulgences; a fleeting pleasure not to be missed.
During the warmer months, desserts are a fairly simple affair around my house. A ripe bowl of fruit is kept out on the table, something quick and easy to grab as a light and refreshing end to a meal. Sometimes dessert just needs to be that easy. click to continue reading
Whether prepared directly in jars or simply served in them, no one knows more about how to make desserts in jars shine than Shaina Olmanson, the author of Desserts in Jars: 50 Sweet Treats That Shine (Harvard Common Press 2012).
And then the tomatoes arrived.
Vibrant hues of crimson, gold, and coral take center stage at the market demanding the spotlight this time of year. With such a tempting array I was spoiled for choice. There were all the usual late summer suspects but it was the little red baby tomatoes that came home with me this time. click to continue reading
A refreshing goat milk frozen yogurt is served with white tea infused cantaloupe.
I just have to say, thank goodness for frozen yogurt.
Having a general fondness for frozen confections, I try to keep a stash of my “flavor of the moment” in my freezer. Between the heat and a lingering sore throat the past couple weeks it’s been my saving grace.
Lately goat’s milk frozen yogurt has been preoccupying my taste buds. click to continue reading
For the final chapter of our Summer Photography Series please welcome my good friend Kristen of Dine & Dish who is sharing with us one of her favorite ways to express herself through photography – Instagram. She’s sharing her favorite tips and tricks for getting the most out of the this rapidly growing social network.
Adobe Lightroom is a complete resource for tackling each phase of the photographic workflow. It provides photographers with an enormous set of tools for every task, from importing images, organizing, editing, and exporting for a variety of mediums.
Lightroom’s main advantage is its ease of use combined with its powerful features and non-destructive editing capabilities. It’s my preferred choice of post-processing software and for many other photographers around the world as well. (Check out how Peter uses Lightroom for achieving that moody look .)
After a shoot, when you have organized and selected your best shots, it’s time to edit them and Lightroom gives you a plethora of tools and controls to edit and tweak your photos without the need for Photoshop. You have a number of options to adjust the appearance of your images, to compare them in different states of the editing process, and to copy and paste adjustments between photos.
Today please welcome photographer Jim Scherer. A well known food photographer based out of Boston, Jim has been in the business for over 20 years, has had the pleasure of working with Julia Child, and is a contributor to the Boston Globe Magazine as well as having worked for clients such as Dunkin Donuts, Trader Joe’s, P.F. Chang’s, Subway and many more. He’s answering some of your most asked questions about food photography.