I am now photographing recipes for Halifax Curated Magazine. First up is Ratinaud's cassoulet with duck confit, Toulouse sausage, and chunks of pancetta.Read More
I don't photograph people often, but when I do I always find myself asking, "Why don't I do this more often?!"Read More
Let’s be clear on one thing - this recipe makes A LOT of gnocchi, but I like that because when I make a batch, I refrigerate the amount I want to cook that day and then freeze the rest for later use.Read More
It's so easy to get wrapped up in the mindset of being "too busy", and sadly, the concept of eating for pleasure often gets pushed to the wayside or forgotten completely.Read More
This Chocolate Rye Cake with Brown Butter-Honey Whipped Cream was an experiment that went so right I can still hardly believe it.