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...
I certainly dont want to ignore the fact that our friends in Japan are suffering from a horrible environmental disaster and a looming nuclear emergency. Its something thats very much on my mind...
We have been literally burried in snow in New York. Well, truthfully, some snow and then a whole lot of slush. Ive been wearing boots every day to wade through the water that collects at the street c...
Peter (AKA Mr. Souvlaki for the Soul) is my flickr/blogging/photographer friend. We met in a flickr photogrpahy group years ago and have been chatting over email ever since. Hes in Australia, Im in N...
I love Brussels sprouts. Weve 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 shred...
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 c...
I shot this as apart of a puff pastry and filo 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.&nb...
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 ...
Ive been cooking all day. Bet you have too! So far, Ive made Gourmets cranberry grappa mould, a pumpkin pie, verjuice dessert bars, made stracciatella gelato, four cranberry-pumpkin loave...
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 lo...
The holiday edition of Sweet Paul Magazine is out now. Theres so much fun stuff in there, I cant wait to spend some time with it to see what everyone else has contributed (btw: check out Pauls ...
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. Ive been photographing mo...
I photographed some floral arrangements for Design*Sponges upcoming book this week. They were absolutely beautiful. Amy Merrick arranged them and she did a wonderful job. I really d...
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 then there is a garlic confit accompanying it. There is nothing lik...
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. Hes awfully cute, so its not so b...
The farmers 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 Ill have t...
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 produ...
Hi everyone! I hope that you have been enjoying your summer! Ive had a great summer with lots of fun work on both the child and food photography fronts. I will share some of what Iv...
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 brow...
Ever notice that sometimes just cutting something differently seems to make it taste better? Im having a little love affair with my new extra-wide peeler. Its just making my salads much more interest...
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 ligh...
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 ...
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 s...
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