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Tonight is the first night of Passover, and the first of two seders this week. Enjoy that gefilte fish! (If you're lucky, yours will be made...

I was recently in my hometown of Santa Rosa (Sonoma County, CA) and a bit of a buzz has started about a gathering of food trucks on Monday afternoons in one parking lot in town. Serving fare from their adorable airstream trailer,

My new favorite thing to cook with! Photo by Erin Gleeson.

Right?!? They were, however, some tasty lamb balls. Paired with a crunchy kale chip, this dish was served at the Beard House during a Middle Eastern meal. Photo by Erin Gleeson.

I had the pleasure of lunching at Google in NYC (above Chelsea Market) last week as the guest of a friend who works there. Google's executive chef emails out the huge menu daily!...

After baking beets in a terracotta dish (lid-on), the skin should peel off easily using just your fingers. Photo by Erin Gleeson.

I recently visited the beautiful kitchen of cookbook editor Valerie Saint-Rossy in Brooklyn Heights and noticed these whimsical little dried clementine peels displayed in a bowl. She'd simply cut them down the sides and left them to dry overnight. Each...

I am a professional food photographer, and even I seem to find myself camera-less in front of amazing food quite often with nothing but my iPhone to document it. Here are a few suggestions on how to make your smartphone photos of...

Photo by Erin Gleeson.

Happy Valentines Day! Photo collage by Erin Gleeson.

Photo by Erin Gleeson.

Every year a friend of mine hosts a "Receptacle Spectacle" party where a keg is provided and guests are encouraged to drink out of anything but a cup. One friend had the lovely idea of drinking beer from a...

When shooting food, when should I use flash? When using a little point-and-shoot camera, my recommendation is to always use natural light when possible. The main thing you want to look at is the direction the light is coming from. Position the...

Photo by Erin Gleeson.

Photo by Erin Gleeson.

A meal at the James Beard House in New York prepared by chef Lorenzo Polegri from the restaurant Zeppelin in Orvieto, Italy. Sun-Dried Tomato–Stuffed Pork Tenderloin Medallions with Grappa-Soaked Dried Apricots, Red Cabbage, White Turnips, and Garlic Fondue. See more photos from...