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
This Chocolate Rye Cake with Brown Butter-Honey Whipped Cream was an experiment that went so right I can still hardly believe it.