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about the author

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Ekaterina Smirnova (Kate) was born in Russia in a city called Yaroslavl. She came to the US when she was 17 years old to go to college. After graduating with a BA in Communications, she studied photography at NESOP. After assisting and shooting in corporate in-house studios, Kate chose to follow her passion and has been shooting food for the last five years.

Transparency of Manchego Cheese by Chef Grant Achatz of Alinea Restaurant in Chicago

Transparency of Manchego Cheese


This Transparency of Manchego Cheese by Chef Grant Achatz of Alinea, requires precision and time to make – but the impressive results are well worth it

Made to look like a real wedge of cheese, Chef Lightner’s version of cheesecake uses two Jasper Hill Farm cheeses

Cheese Cake


Made to look like a real wedge of cheese, Chef Lightner’s version of cheese cake uses two Jasper Hill Farm cheeses to create a rich and unique dessert

Ricotta Gnocchi with Meyer Lemon & Tarragon Butter Sauce

Ricotta Gnocchi with Meyer Lemon & Tarragon Butter Sauce


You will definitely impress your dinner guests when you tell them you made this ricotta gnocchi from scratch

Crepes with Gorgonzola Stuffing

Crepes with Gorgonzola Stuffing


This Crepes with Gorgonzola Stuffing recipe was inspired by the Piedmont region of Italy, where the French border influenced the cuisine

Seared Halloumi with Dates, Orange, and Pomegranate by Chef Jose Andres

Seared Halloumi with Dates, Orange, & Pomegranate


Chef José Andrés combines big, bold flavors with this seared halloumi to create an instant crowd-pleaser

Gus Rancatore's Creme Fraiche ice cream from Toscanini's

Crème Fraîche Ice Cream with Chocolate Turtletop Shell


Simple sweet and creamy crème fraîche ice cream is topped with a crunchy turtletop shell of rich semisweet chocolate