Amazing Spaghetti Bolognese on a Rainy #Monday!! #food #yum (at Chianti Ristorante)

sweet by Kristen Hess

fresh by Kristen Hess

lifestyle by Kristen Hess

Grilled Baby Back Ribs! #yum #food #iphoneography (at Macelleria)

Egg Sammies rock on a Friday morning #dinergrub #westvillage #food (at Waverly Restaurant)

PUBLISHED! Styling & Photography by Kristen Hess, The Artful Gourmet for new Vegan/Vegetarian Cookbook for Gary Null - HOT OFF THE PRESS!

Check it out! http://theartfulgourmet.com/2013/02/21/published-new-food-photography-for-a-vegan-cookbook-hot-off-the-press/

5 Holiday Appetizer Recipes & a Colavita EVOO Giveaway on The Artful Gourmet!
http://theartfulgourmet.com/2012/12/09/5-holiday-appetizer-recipes-and-colavita-olive-oil-holiday-giveaway/

Writer’s Food Pyramid via @newyorker - story of my LIFE.

Check out my updated photos on my Food Styling and Photography portfolio online!

http://kristenhess.com

Don’t miss the Meet the Chef Event at Copper Chimney on Sun 9/30 from 3-5 pm! Cocktails, Appetizers, Entree sampling and cooking demo by Chef Baskaran for only $20. RSVP online here: http://www.meetup.com/MeetTheChef/events/73149792/ #food #nyc #events #chefs #cooking #indian

yummmmmmmmmm

(Source: perricatherine, via lajoiedespetiteschoses)

prettygirlfood:

Mixed Mushroom Fricassee with Tagliatelle

Ingredients:
6 tbsp unsalted butter, divided
2 tbsp extra-virgin olive oil, divided
1 small yellow onion, finely chopped
kosher salt
freshly ground black pepper
4 garlic cloves, minced
1/4 cup dry white wine
8 oz chanterelle mushrooms
4 oz oyster mushrooms
4 oz enokitake mushrooms
1/2 cup heavy cream
pinch of freshly ground nutmeg
1 tsp fresh thyme, chopped, plus more for garnish
fresh lemon juice
1/4 lb tagliatelle pasta, cooked al dente
white truffle oil

Directions:

1. Melt 3 tablespoons of butter with 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add onion, season with salt and pepper and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.

2. Add garlic and cook for 1 minute.  Add wine, stir to mix and cook until liquid is reduced by half, about 2 minutes.  Add remaining 3 tablespoons of butter, remaining 1 tablespoon of olive oil and mushrooms.  Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes.

3. Add cream and nutmeg and cook until slightly thickened, about 2 minutes.  Stir in 1 teaspoon thyme and season to taste with salt, pepper and lemon juice.  Add cooked pasta and toss until evenly coated.  Drizzle with truffle oil to taste (I like to add 2-3 teaspoons).  Garnish with more thyme and serve.

Makes 4 servings

Tartines

by Kristen Hess, The Artful Gourmet

lemon