[syndicated profile] strobist_feed

Reporting in from our last assignment, in which you were asked to shoot a portrait in three different ways: clean white light, warm/cool light, and warm/cool light with the shadows muddied up with a little green. I did this one along with you—twice—and learned a lot in the process.

Which brings up a valuable point. You can read about this stuff all you want. But until you actually get off your ass and do it, you're not going to learn it.

In other words, learning to use color in your lighting is just like anything else. Read more »

Eggplant with Red Pepper Relish

21 Jun 2017 06:24 am
[syndicated profile] norecipes_feed

Posted by Marc Matsumoto

With summer finally here and the farmer’s markets filling up with delectably ripe fruits and vegetables, my dinner table has been a rainbow of colors as of late. This dish was inspired by my Caponata and is loaded with creamy eggplant topped with a vibrant confetti of crisp sweet bell pepper relish. It makes for … Continue reading “Eggplant with Red Pepper Relish”

Chewy Hot Fudge

18 Jun 2017 07:07 am
[syndicated profile] norecipes_feed

Posted by Marc Matsumoto

Ultra buttery and chocolatey this hybrid hot fudge starts off as a caramel sauce, giving it a magical texture that's both molten and chewy.

Ponzu Chia Dressing

15 Jun 2017 07:02 am
[syndicated profile] norecipes_feed

Posted by Marc Matsumoto

With it’s combination of yuzu and soy sauce, ponzu is perhaps one of my favorite condiments. The problem is that it doesn’t make a great dressing because it’s so thin. You could shake it with oil but I’m just not a big fan of oil in dressings. Chia seeds with their room temperature gelling ability … Continue reading “Ponzu Chia Dressing”

Better Orange Chicken

11 Jun 2017 04:14 am
[syndicated profile] norecipes_feed

Posted by Marc Matsumoto

A triple dose of orange and big juicy pieces of ginger marinated chicken are the tricks to my easy Orange Chicken. Way better than Chinese take-out.

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