Saveur 2012 Blog Awards, Plus More

I am so pleased to write this today. After almost 40,000 nominations, a group of SAVEUR editors narrowed the field to six finalists for each category in the best food blog awards.  I am nominated for best single food photo on a blog! Just yesterday I was wondering how the nominations were going, when this afternoon I received an email to notify me that I am a finalist. Please click the badge to vote and spread the word, tweet, and vote, vote, vote. ;)

 Here is the image they selected...

I was making a delicious spring salad when I saw these beautiful peelings I had, leftover. I knew I had to photograph them. The casualness of the scatter - and the intense color of the remaining orange flesh - made it even more fun to shoot. 


Thank you so much!

A couple other wonderful bits to share with you...

Xiaolu at Six Bittersweets just wrote a gorgeous piece on me, with lots of images. Check it out, here. And a few weeks back, Audrey at This Little Street paired another of my tasty salads (hmm, a theme maybe?) for a sweet story with the great work of Lucas Allen. I'll take it. :)

There's more coming soon.... But hopefully, this will fill you for right now and put smiles on your lovely faces. Thanks for your wonderful support.

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Sweet Paul Tarts

The Spring issue of Sweet Paul is out!!! It is always a real delight to spend a time on a new project with Paul. Our collaborations - the ease of how we figure out this detail or that, what kind of feeling we want a shoot to convey, and also just getting the work done - make each new shoot a lot of fun to tackle. I hope you'll enjoy the playfulness and whimsy in this story. And you know, it was every bit as delicious as it looks... :)

 

An outtake of Paul getting this tart ready... (that honey was divine, and we used it on a number of things.)

Sweet-salty, juicy, herbacious... these are some words I would use to describe the flavors of these tarts.

The custard-y quality of eggs mixed with young veggies or herbs in tart shells, the soft creaminess of cheese - whether goat's, ricotta, pecorino, or other - where each a heavenly addition to these creations.

This tart was my favorite. Simply fantastical in its many pointy peaks, and yet quite practical in that sturdy pan! The piney fragrance of the rosemary, along with the savory sweetness of that honey (there it is again), set into the backdrop of chevre and young roasted beets, all wrapped in puff pastry... It was a surprising delight.

 

You can probably see by now how immensely satisfying the whole thing was, start to finish. Perhaps you'll make one of these for friends as a special meal to celebrate together. Or, maybe an easy (but glamorous-looking) fix to hunger on any night, to treat yourself right. Here's the story, with all the recipes to make for yourselves. Enjoy!

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Best Food Photography Finalist - Vote for Me!

Thanks to lots of determined people, I am one of 6 finalists  for best food photography in the Homies awards! I hope you'll agree that my images are gorgeous - real food that is lovingly prepared, with an elegant-rustic touch. Thank you all for bringing me this far!!! Now, the work is to get everyone together to vote me to the top!!!!! We have until Friday, March 9th, and I think we can do it. :) XO

Confused by the voting process? Here's how it's done:

If you haven't registered,
1. Click on the image above and then scroll to very bottom of page and click on "register".

2. Add your email and make a password.

3.Click here, sign-in, and VOTE!

 Here are some of my favorite pictures from various stories I've produced - enjoy!

This food makes me happy

A birthday story

desserts make everyone happy.....!

fresh, beautiful food is what living is all about

Thank you all sooooooo much!!! Have a great week and see you on Friday!

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Subaru First Car Story

When I had my first car, the first thing I did was to go out of town with my friends. It was a two hour drive from the city and we had an amazing time. We checked out the views, ate good food and just enjoyed each others company. Nothing beats good road trip with friends especially when everyone is having fun.

Everyone loved their first car. No matter how beat up or broken down, it was a taste of freedom and you loved it. Even though it lasted only for a brief time, that emotional connection is an experience that unites us all. Check out my custom illustrated story, you can submit one too at firstcarstory.com and bring your story to life with animation and music and share it with your friends.

Disclosure: Compensation was provided via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of the advertiser

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Tibetan New Year, Jackson Heights, Queens & The New York Times

A couple weeks ago I received a phone call from the photo editor at The New York Times to shoot a new story. She wanted me to visit two Tibetan restaurants and capture everything about their special dumplings - momos - handmade all night and stuffed with a variety of fillings for Losar, the Tibetan Lunar New Year celebration. The story printed just in time as festivities began.

Needless to say it was an exemplary experience worth repeating! In fact, I am eager to return to Phayul Restaurant, pronto. The quality of their food - and the owners who were so obliging and sweet - is worth getting to know better. Humble people with some really special things to share...

Dawa Lhamo, one of the owners, makes dumplings like these for much of the night

Hand-rolling the dough - supremely meditative to behold

Each kind of momo has a different shape

The red sauce is sepen - a homemade garlicky, fiery chili sauce. Foreground (cup) is a flavorsome beef bone broth

Left: Tsak sha la kor hot, a beef-daikon creamy broth that packs a punch...!

This scene tells the feeling well

Norling Tibet Kitchen, the second location for my shooting that night, is literally across the street from the Jackson Heights subway hub. Until recently is has been Chautari Restaurant, so if you know it by that name, you have found the right place. :) They're doing a variety of inspired foods - obviously Tibetan, but also some Indian to go with the dominant flavor of the neighborhood, and Nepalese cuisine as well.

Right: crispy vegetable pakoras with sepen

This scene looks like a still from a movie, I thought...

How lucky am I that I can go to amazing restaurants here in New York City, and some of the best international cuisine lies just a wee bit further in an oasis like Queens?? Take the train and do it now. And then write me and thank me once you have gotten your fill of momos and tingmo and all that is deliciously Tibet.

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From Lithuania with Love

I was recently interviewed for Llamas Valley, a gorgeous online journal all the way from Lithuania, and the issue is now out. Please get yourself a cup of coffee or a glass of wine, settle in, and have a look. My feature begins on page 116, but you may find yourself spending the afternoon leafing through the whole thing... sooooo many beautiful images and stories!

It is an honor to be in such creative company. Thank you Alge! Our many back and forth communications getting everything set up properly for the debut worked out beautifully.... :)

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On not becoming a makeup hoarder in 2012

As much as I love to shop and spend money on things I don't necessarily need, I'm not as much of a hoarder as I may lead you to believe. I try to use things up - or if not, give them away. I have relatives and friends that are more than willing to take up any beauty products I may not use - and I am more than happy to let go. That said, I have a very difficult time giving up things that I love; and being a beauty blogger, I tend to love a lot of things.

In the past month, I've been very adamant about tossing away expired makeup, using up skincare products, not leaving just that bit of orange juice at the bottom of the container, etc. For the most part, things have worked out well: I am now in less danger of makeup poisoning, I've learned to regularly hydrate and take care of my skin, and my family is a lot less disappointed when opening the fridge. All said and done, I am still unhappy with the enormous about of makeup I tote around. Do I constantly need three bronzers, four blushers,  and several shades of pinky nude lipstick? No, I certainly don't. And here's where my 2012 resolution comes into play.

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Adding to the List

Just a couple quick things today. There are wonderful things all a-buzz around me, and if I don't sit down and write you all right now, it ain't gonna happen. Seriously, when are they going to invent the 35-hour day??

For those who like to celebrate in style, I have a new photo feature in tomorrow's (printed edition) New York Times that will go nicely with some chilled bubbly. As it is online today, you may also read it here.

Also, as a thank you for writing about the products they shipped me, Gilt Taste has offered me and my readers a delicious discount until end-of-day on the 22nd. You still have time to indulge in any of their gourmet products for yourself or for friends! For 15% off, use promo code lickingtheplate. Merry Christmas. :-)

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Makeup Ideas for Girls Who Wear Glasses

Image courtesy of CND.
Glasses wearers like to wear fun makeup too. As I have worn glasses for a good part of my life, I get that. It's difficult to not feel a little geeky in glasses sometimes, but here are some good tips that'll keep you looking your best:

Try to use neutral colors and avoid too much glitter or shine. According to Bobbi Brown, "Wearing glasses draws plenty of attention to your eyes, so it’s best to keep your eye makeup simple. Stick to neutral shades on the eyes but remember to blend a darker color into your crease for added definition. Save the bright, bold colors for lips."

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Pairings at The New York Times

Suffice it to say, I love shooting projects for The New York Times. I love the challenge to create something interesting and graphic that will show well in either color or black & white, depending on how that week's paper layout determines. Here's an article - with a great recipe, by the way - in which I produced the photography. Appeared in yesterday's print edition and is currently viewable online.

Another I liked, an outtake...

Tis the season.... merry, merry. :)

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How to wear foundation that is too light or dark for you

Most of us have done it: We see a foundation, fall in love and impulsively order it without matching the correct shade. Maybe there is no correct shade or maybe your skin color is drastically different throughout the year. Regardless, here are some things you can do with foundation that is not quite your color:

1. Perhaps the easiest thing to do with a foundation that does not match is to mix it with another one. I mix a good majority of my foundations throughout the year. My Bare Escentuals foundation is way too golden for me, so I brush it over a lot of my warmer foundations.

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Time Saving Tips with Samsung Stratosphere™

I don't know about you but I'm the type of person who wants to get things done fast. I want to have more time to do the things I love like blogging, shopping and hanging out with my friends.

But if you find yourself wanting to be more efficient then you're lucky. Here I am to share with you some time saving tips for you to have more time to do the things you're truly passionate about.

• List the things you need to before heading to the grocery. That way you won't have to go around for hours thinking of what to purchase.
  
• Know what time is the rush hour in your city. This will save you time during that heavy traffic and allow you to schedule your appointments more efficiently.
  
• Use the shortest route when traveling to your destination. Some sites offer this services so make sure you plan your trip ahead.
  
• If hosting an event, prepare foods in advance like desserts or marinate that chicken overnight so it's ready to cook the next day.

Introducing the Samsung Stratosphere™ , the first fully QWERTY keyboard slider on Verizon's lightning fast 4GLTE network. Learn more here.

Disclosure: Compensation was provided by Samsung via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Samsung.

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