Articles written by
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
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
Tangy, milky Robiola due Latti, made with cow’s and sheep’s milks, shines in this delicate custard
Use Your Noodles: Five Spring Pasta Recipes
Showcase curds and pretty spring produce with these pasta dishes
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
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
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
Mascarpone and lemon come together to bring spring pasta to tangy new heights
Whole Wheat Shells with Tahini, Radishes, and Chives
Bold wheat pasta and tahini bring nutty depth to this savory dish studded with spring vegetables
Cherry Jam Tart
Salty, flaky sheep’s milk cheese gives extra dimension to the already buttery crust of this fruity tart
