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Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.

Profiteroles with Gruyère Caramel

Profiteroles with Gruyère Caramel


Gruyère and caramel together might raise an eyebrow or two, but it really works—the nutty Alpine wheel gives the sweet sauce a cheesy twang

Robiola panna cotta

Robiola Panna Cotta


Tangy, milky Robiola due Latti, made with cow’s and sheep’s milks, shines in this delicate custard

Poached pear pastry

Poached Pear Pastry


Port, pears, and piquant blue cheese come together in an unexpected way

campanelle with mini lamb meatballs, greens, and gravy. photograph by Evi Abeler

Use Your Noodles: Five Spring Pasta Recipes


Showcase curds and pretty spring produce with these pasta dishes

orecchiette with beets and peas. photograph by Evi Abeler

Orecchiette with Beets and Peas


This vibrant vegetarian-friendly pasta dish is as delicious and satisfying as it is beautiful. Add the crottin at the end of cooking to ensure the cupped pasta will capture plenty of barely melted cheese

Hazelnut agnolotti with brothy spring greens. Photograph by Evi Abeler

Hazelnut Agnolotti with Brothy Spring Greens


A good weekend project, this vegetarian pasta features rich agnolotti served in a warming broth brimming with sprightly greens

campanelle with mini lamb meatballs, greens, and gravy. photograph by Evi Abeler

Campanelle with Mini Lamb Meatballs, Greens, and Gravy


Spiced lamb, baby greens, and a dusting of citrusy feta keep this pasta season-appropriate, while creamy gravy comforts on still-chilly nights

tagliatelle with lemon cream, asparagus, and prosciutto

Tagliatelle with Lemon Cream, Asparagus, and Prosciutto


Mascarpone and lemon come together to bring spring pasta to tangy new heights

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