Snow day nourishment: Chicken and Dumplings. Photographed here for our January/February Issue Cooking Light. Photographed by Justin Walker. Food Styling: Chris Lanier Prop Styling: Carla Gonzalez-Hart.
To get the recipe click here.
My goal with the current Chicken feature on newsstands right now was to elevate the humble weeknight meal, with a combination of props, both still, and organic. The combination of wooden cutting boards, worn tin surfaces, old cooking books, and whole veggies, like carrots, onions, lemon skins, and herbs, instantly created a comfy, soulful feel. Photos: Justin Walker. Food Styling: Chris Lanier Prop Styling: Carla Gonzalez-Hart. “25 New Ways to Make Chicken Dinner a Winner” for @cookinglight magazine is on newsstands now.
3rd and 4th Pic: New Mushroom tastes features also in our November Issue. Here, a Nameko and Lobster Mushroom Soup, and then Sautéed Black Trumpets with Asparagus and Lemon. With a side of lean Pork tenderloin.
Food Glorious Food! The July Issue for Cooking Light magazine is out and we’re really excited by it. The goal was to make our Feature Well vibrant, accessible and fun. Enjoy!
Credits from top: “Blueprint for a Better Sandwich.” Text and Story by Tim Cebula. Recipes by the Cooking Light Test Kitchen. Photographed by Line T. Klein. Food Styling: Chris Lanier. Props: Paige Hicks. Art Direction and Concept: Dimity Jones. Designer: Rachel Lasserre. “1 Cooler, 1 Weekend.” By Phillip Rhodes and Tiffany Vickers Davis. Photographed by Jennifer Causey, Food Styling: Marian Cooper Cairns. Props: Missie Neville Crawford. Art Direction and Design: Rachel Lasserre. “Fun Foods for a Sizzling Summer.” Recipes by the Cooking Light Test Kitchen. Photographed by Johnny Miller. Food Styling: Simon Andrews. Props: Sarah Smart. Art Direction: Dimity Jones. Designer: Sheri Wilson. “Mastering Your Grill.” Story by Tim Cebula. Recipes by Steven Raichlen, Photography by Brian Woodcock. Illustration by Joe McKendry, Food Styling: Kellie Gerber Kelley. Props: Lindsey Lower. Designer: Sheri Wilson.
Creative Director: Dimity Jones.
Recipes shown above:
Shrimp and Okra Louisiana Po’ Boys.
Pancetta-Wrapped Pork Tenderloin with Cantaloupe-Red Pepper Salsa
Deep Dish Strawberry Ice Dream Pie
Smoked Salmon Barbecue University Style.
Salt Slab Chicken Al Mattone
Subscribe to Cooking Light, click here.
Why would you seek out a Vegan restaurant during Winter, when you know that most of the peak produce available would be more plentiful in Summer?
I didn’t have high hopes. As a person who prides herself on trying the medium-rare all-beef burger as my measure for how good a restaurant is, I was expecting to fake pleasure at a cold carrot or oooh phony praise at a curry flavored lentil. I really had no idea.
Photographer Jason Varney met me at the train station. He’s one of my favorite people to work with ever; not least because he is a master at capturing the beauty of natural light, but his foppish, red beard shrouds the endearing qualities of one of the kindest men I’ve ever known.
And how was the food? Vedge restaurant didn’t disappoint, from the first extra strong coffee poured for us kindly by Kate, the co-owner, to the final red-wine soaked mushroom, and you can see the results and get recipes to try at home, in the March Issue of Cooking Light magazine. (On newsstands now.)
Photos: Jason Varney
Art Direction/styling: Dimity Jones
To subscribe to Cooking Light, click here.
I’ve now been the Creative Director of Cooking Light Magazine for the last 6 months! I was on set last week shooting a Citrus story for the Jan/Feb Issue. Here are some behind-the-scenes Instagram pics I took. The top pic is the citrus collected by food stylist Chelsea Zimmer. The middle pic was taken half way through the shoot of chopped up pieces of oranges, lemons, etc. (Proof that some of the most beautiful shots are of what’s left on the cutting board!) And the last pic is a sneak view at a recipe that’s running in our Jan/Feb Issue… a sumptuous Meringue with Tangerine Curd…
Look out for the magazine on newsstand!
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To follow me on Instagram… click here and send a request.
PORK TO DIE FOR:
Memorial Day Weekend was spent on the Delaware River, upstate New York. I didn’t have a lot of time to figure out the menu, but inspired by a recent shoot I did for the upcoming issue of Cooking Light magazine, I grabbed a pork butt, (bone in) and started roasting… 3 hours at home on in my oven, and then I threw the pork butt, cooled, in a plastic bag and hauled it up the next day in a car with my son and some friends, to the house where we roasted the butt for another 4 hours. We built a fire, and when crackling and hot, roasted both Purple and Yellow potatoes, some fresh Asparagus and in another cast iron skillet some Boston Baked Beans. A perfect impromptu dinner paired with cool cucumber gin cocktails, sprinkled with powdered cardamon. And for dessert? S’mores and Mint and Chocolate chip Ice-cream. The next day we used the leftovers for pulled pork sandwiches with relish, BBQ sauce, and Cheddar on Brioche buns.
PORK BUTT: Take an 8 lb Pork Butt. Combine 3 tablespoons of Dark Brown Sugar, 2 big glugs of Chinese style Chili and Garlic Sauce, 1 teaspoon of Mustard Powder, 2 teaspoons of Salt, a teaspoon of freshly ground Pepper. Stab the raw pork butt and stud with slivers of Fresh Garlic all over. (Cut the clove in half, then insert). Rub the sugar/chilli salt rub all over the top. Preheat oven to 410, add pork butt in a baking dish, then reduce heat to 300, for 7 hours. Use an internal themometer, and when the inside comes to 135, and the pork is juicy but tender, remove. The pork will be mild in terms of spiciness, and able to stand up to robust BBQ sauces. Good for kids.
STOVETOP BOSTON BAKED BEANS: Start one day in advance. Let 1 pound of dried Pinto Beans stand in water overnight. Drain beans, set aside. Cook one diced slab of Double Smoked Bacon (like Schaller Weber), about 10oz until crisp. Drain bacon leaving fat and in the fat, fry 1 medium Brown Onion, finely diced. Meanwhile in a separate bowl, combine 1 cup of ketchup, 1/3 cup of maple syrup, 1/3 cup of Apple Cider Vinegar, 1/4 cup Dry Mustard, 2 tablespoons of Molasses or Treacle, 2 Bay Leaves, 1 and 1/2 tablespoons of finely chopped Garlic, 1 teaspoon of Salt, 1 teaspoon of ground Pepper. Pour the softened beans, the cooked onions and crispy bacon mixture into dutch oven or heavy based saucepan on the stove top. Pour over the ketchup sauce mixture, and then add 4 cups of Chicken Stock. Bring to boil, reduce to simmer, as it becomes evaporated add slowly another 4 cups of Water, or enough water until the beans are tender and the liquid has thickened, and reduced. About 4 hours. (You can make this ahead and just heat the beans before serving.)
Pics: Dimity Jones.
What happens when a food stylist and a food photographer get together for breakfast? They decide to shoot what their cooking! Photographer Linda Pugliese and Food Stylist Chelsea Zimmer got together to cook up a breakfast and decided to shoot their Charred Scallion + Asparagus breakfast dish complete with Eggs and Cream. Spring-like and oh-so yummy. A great idea for what to do with Ramps that are currently right in season.Thankfully they shared their shots and recipe with me. Thank you!
This past weekend, I kicked off the Spring season and invited a few of my friends over. The occasion was Cinco de Mayo. It ended up being really cold in my garden, so we were rugged up like sailors headed to the Antarctic, in blazers, scarves, and sea-worthy caps and thermal jackets, but the highlight of the day was rhubarb. We had it in a lively Rhubarb Margarita, as well as a sweet Rhubarb Ice-cream. Other dishes were a Spring Veggie Salad draped with soft, oozing, Burrata, plump, juicy Italian Sausages, Peruvian Meat Empanadas with a Chimichurri Salsa, (Thanks Carla!) and a Pork Terrine from Stephane Reynauld cookbook called “Terrine”. We also had several Cheeses, and a No Mayonnaise Potato Salad. I guess looking at our menu, we were kind of lame on the Mexican food front, but we definitely embraced the new Spring produce, and the margarita was exceptional!
Welcome to Spring everyone!
Cinco de Mayo is perfect for margaritas, and I like mine with a seasonal twist. Chop 6 ribs of rhubarb and place in a saucepan with 3 cups each sugar and water. Simmer for 20 minutes. Once cool, blend until smooth. In a pitcher filled with ice, pour 1 cup each of tequila blanca, fresh lime juice and rhubarb purée, then add 2 oz. Grand Marnier.
Note: We only made a third of this recipe, and it was enough for 6 people.
3 stalks of Rhubarb, trimmed and cut into inch pieces. Place in saucepan with a quarter cup of sugar, a pinch of salt, and zest of half a lime and enough water to cover. Stir well, cover and simmer for 10 mins until the Rhubarb is soft, and starts to break down. Turn off heat and stir in a teaspoon of balsamic vinegar. Set aside. Whisk 6 egg yolks in a bowl, with a half cup of sugar till pale and fluffy, in another pan bring one cup of cream and one cup of milk and a big dollop of vanilla essence or the seeds of one vanilla pod to the boil. When the milk boils, remove the vanilla pod (if you used one), then pour a tiny bit over the egg yolk mixture (you want to temper the eggs, not scramble them…) too much hot milk with curdle them, (and if that happens just add a bit of cornstarch to bring it all together). Pour the milk mixture over the egg yolk mixture very slowly and whisk constantly, till smooth and combined. Return the custard to a low heat for 3-4 mins until it coats the back of a spoon. Stir in the rhubarb and transfer to an ice-cream machine and process according to the manufacturers instructions, Transfer the mixture to a freezer-proof container and freeze until needed. Serve the ice-cream with whipped cream, hot custard or a stewed Rhubarb concentrate. Or a combination of all three!
SPRING VEGGIE SALAD WITH BURATTA.
Blanch Sugar Snap Peas and Green Peas in boiling salted hot water until barely tender. Add sliced Cherry Tomatoes. Drape Burrata Mozzarella. Pour your favorite vinaigrette over the top. Serve.
Pics: Dimity Jones