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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
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
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
You will definitely impress your dinner guests when you tell them you made this ricotta gnocchi from scratch
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, & Pomegranate
Chef José Andrés combines big, bold flavors with this seared halloumi to create an instant crowd-pleaser
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
Chocolate Whey Ice Cream
This chocolate whey ice cream from Toscanini’s is a delicious way to use up leftover whey from cheesemaking
Basil-Vanilla Whey Ice Cream
Gus Rancatore credits chef Pierre Hermé with this herbal-sweet ice cream combination with the tang of whey
