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add1tbsp — Evan Kalman

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Spring peas and chive blossoms on this sunny Thurs

Spring peas and chive blossoms on this sunny Thursday. Still one of my favorite photos. It’s simple, not too many colors, and screams spring. #chives #foodphotography #foodstyling #foodstylist #foodblogger #springproduce #thefeedfeed #food52 #marthafood #springthings

#ad Summer recipes should be light and easy — an

#ad Summer recipes should be light and easy — and these grilled littleneck clams from Maine doused in a lemon-herb butter hit the mark.Living in Maine, I have access to incredible seafood like these fresh and sustainable littleneck clams. For a quick summer meal, I prep in advance some flavor-packed butter made with finely minced lemons (peel and all!), garlic, parsley, mint, and red pepper. Then, I heat up a grill, toss on the clams, and hit them with that butter once they open. Serve with some cold beer (or white wine!) and a grilled baguette.Swipe and save for the recipe, and there's a link in my bio where you can order Maine Seafood, too. Happy grilling!#MaineKnowsSeafood @seafoodfrommaine #summergrilling #grilledseafood #littleneckclams #food52 #foodphotography #foodstyling #beachweather #feedfeed

Can a bread be dramatic? Savory Herb and Olive Fo

Can a bread be dramatic?Savory Herb and Olive Fougasse 🫒 🌾#foodreels #fougasse #fougassebread #foodphotography #foodstyling #photooftheday #breadbaking #feedmecarbs #foodblogger #food52 #feedfeed #moodyphotography

#ad Maine haddock is one of my favorite fish to co

#ad Maine haddock is one of my favorite fish to cook, given it’s mild in taste and flaky in texture. While a fried haddock sandwich is hard to beat, steaming it in parchment paper comes close.First, I lay the haddock over a bed of lemon slices on a piece of parchment paper. Next, I spoon a mixture of briny olives, herbs, citrus, and creamy white beans on top. Then I fold up the edges of the parchment paper into a package and bake. During the cooking process, the haddock perfectly steams, and all those big flavors meld into a fantastic brothy sauce. The whole package gets served up on a platter with a sprinkle of fresh tarragon.Swipe and save for the recipe, and there's a link in my bio where you can order Maine haddock, too. #MaineKnowsSeafood @seafoodfrommaine#maineseafood #haddockrecipes #easyseafoodrecipes #steamedfish #easyrecipes #seafoodsunday #maine

Say “I do” 🦞 💍 Some older work food st

Say “I do” 🦞 💍 Some older work food styling for @highsnobiety and @tiffanyandco #tiffanyandco #jewelry #foodphotostudio #foodphotography #foodstyling #productphotographer #lobsterclaw #bloodymary #foodandbeverage

Ramps occupy a space between flavors. Between leek

Ramps occupy a space between flavors. Between leeks, between scallions and between garlic. They’ve got the sweetness of onions slowly melted into butter but the pungency you’d find in raw garlic.Their slender, glossy green leaves and crunchy bulbs are versatile enough to be pickled, sauteed, or grilled.When I see them, I grab enough to enjoy fresh in pasta with plenty left over to turn into this good-on-everything charred ramp butter.½ lb ramps, charred on an open flame and chopped1 lb unsalted butter, cut into 1-inch cubes1 tsp coriander seeds, toasted and ground¼ tsp Aleppo pepper1 Tbsp lemon zestKosher saltFreshly ground black pepperIn a food processor, combine butter, chopped ramps, ground coriander, Aleppo pepper, and lemon zest. Season with salt and pepper. Processed until well blended, 1-3 minutes, scraping down the sides of the bowl after each minute. The mixture should have a green color with flecks of ramps still visible.

add1tbsp — Evan Kalman

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