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This is a really simple dessert that looks way fancier than it actually is. It takes no time at all to make and it aside from it looking like you spent a long time on it, it's completely delicious. I wrote out the crust and filling recipes separately because in a pinch, you can easily use a pre-made pie crust to save time. If you're using a pre-made crust, just skip the first part of this!


- 1 1/4 cups all-purpose flour - 1/2 cup unsalted butter, chilled and cut into inch-size pieces - 1/4 teaspoon salt - 3 tablespoons and 1 1/2 teaspoons ice water


  1. Combine flour, salt, and butter in a food processor. Pulse for about 10-20 seconds until the mixture resembles coarse crumbs.
  2. Pour half of the ice water into the food processor and pulse again for about 5 seconds.
  3. Pour in remaining ice water and pulse again until the mixture starts to come together.
  4. Set dough out onto a wooden surface, pat into round shape, and flatten it to form a disc.
  5. Wrap your disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.


INGREDIENTS (filling):

- 1/4 cup sugar - 1 teaspoon ground cinnamon - 4-5 apples (I used Granny Smith), cored and thinly sliced (technically you should peel them too but I forgot and didn't feel like it made a difference at all) - 2 tablespoons honey - 1 teaspoon vanilla extract

DIRECTIONS (filling):

1. Preheat oven to 425°. 2. Place your dough on a lightly floured surface and roll into a 12-inch circle. Place your dough on a cookie sheet or pizza pan. 3. Combine your sugar and cinnamon, and sprinkle 1 tablespoon over the dough. 4. Arrange your apples on top of the dough, working your way from the outside edge of the dough to the center overlapping each piece. 5. Once you've arranged your apples, sprinkle the remaining sugar mixture over them and bake at 425° for 30 minutes. 6. While your tart is in the oven, combine honey and vanilla in a microwave-safe bowl. Microwave for 40 seconds. 7. After baking, brush the honey mixture over your tart and serve warm.

Recipe adapted from here and here.



Field and Foundry A few weeks ago, Melissa Hope graciously asked if I would photograph a new venture that she had put together with Laicie of 1000 Threads. Together they have organized Field and Foundry as a way to bring creative locals in the DC/VA/MD area together. Their first event was at the beautiful farm where Melissa grew up, and I was lucky enough to shoot the dinner and evening for them.



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D.C. hasn't always felt like the most creative place to me, but I feel like I've been proven wrong! I'm so happy about meeting all of the attendees and learning about their creative pursuits. These are just a few photos from the event, but if you'd like to read some other recaps then 1000 Threads  and The Daybook both did great ones.

Sidenote: Laicie and her husband, Mark, created Dough Uprising. Their breads and pies are CRAZY GOOD . Mark showed us all how to make a sourdough starter which Laicie shared on the West Elm blog, Front + Main. Lots more photos + sourdough instructions can be found there. If you're local and looking for baked goods, they're at the Urbana Library Farmer's Market in Frederick, MD each Sunday.


Today I wanted to share something that isn't a full recipe, but more of an ingredient that I'm really liking lately.

I recently had dinner at Matchbox before going to see The Grand Budapest Hotel (it was great!), and had a realy good salad with candied pecans on top. I made some at home recently, and I'm so excited to make another big batch to toss on to salads or let's be real, ice cream.



- 1 cup pecan halves (I used chopped pecans instead) - 2 tablespoons butter - 2 tablespoons brown sugar - 1 teaspoon honey

INSTRUCTIONS: 1. Melt butter in a pan over medium heat 2. Add your pecans to the pan, and coat them in the melted butter 3. Add sugar and stir until caramelized 4. Spread out on wax paper to cool. Drizzle on honey, and sprinkle on an extra pinch or two of sugar while they cool.

Note: be careful - these little guys can start burning quickly!

Recipe adapted from here.


This is a really good, really easy Brussels sprouts recipe that takes just about no time at all. It's especially good to make for people who think they dislike Brussels sprouts! Special note: it's really important to use fresh sprouts vs. frozen ones for this recipe. Enjoy!


- 1 bag of fresh Brussels sprouts - 1/4 cup olive oil - 1 1/2 teaspoons honey - 1 teaspoon cayenne pepper - 1 teaspoon paprika - salt and pepper (to taste)


1. Preheat your oven to 350 degrees F. 2. Rinse your Brussels sprouts with water, trim the stems and cut them in half. 3. Toss your Brussels sprouts in olive oil and mix in the honey, cayenne, paprika, salt and pepper. I typically use my hands to mix all the ingredients in, and to make sure that all the sprouts are well-coated. 4. Cook your Brussels sprouts in the oven for 25-30 minutes or until you notice some getting browned and crispy.


I was craving something really spicy all day today so we threw together a quick curry for dinner. It's started getting dark so early here so by the time we were done cooking, it was a little too dark to shoot anything. I got this shot of my spice box before we got started though!



The other night we made a really nice flank steak with a chipotle rub and I made some asparagus to go with. The recipe was really simple and easy to follow. Enjoy!

- 1 bunch of asparagus - 1 tbsp balsamic vinagrette - 1 tbsp olive oil - 1/2 tsp cayenne pepper - 1/2 tsp paprika - 1 tsp minced garlic - 2 tsp honey - salt and pepper (to taste) - bread crumbs (to sprinkle on top)

First, wash your asparagus and break off the ends (I used to cut off the ends of asparagus but I recently read that you can just break them off with your hands and they'll break at the correct point naturally - it saves so much time). Then, lay all of your asparagus out onto a baking sheet and pour your olive oil over. Add all of your ingredients except for your bread crumbs and use your hands to make sure that all of your asparagus is coated. Lastly, sprinkle your bread crumbs on top for a nice crispy finish. Bake in your oven at 350 degrees for 20-25 minutes. Enjoy!


The Columbia is one of the oldest restaurants in Florida and its just so good. For the fourth of July, we decided to try our hand at their red sangria recipe. Their sangria is a favorite, but this at-home version was pretty close. They have lots of other recipes on their website I'd recommend too.

The Columbia's Red Sangria Recipe

Ingredients - 1 bottle Spanish red wine - ¼ cup Spanish brandy - 2 tablespoons lemon juice - 2 tablespoons orange juice - 1 tablespoon sugar - 1 cup club soda - 1 sliced lemon - 1 sliced orange - 2-3 whole cherries

(note: I substituted apple slices for cherries)

Preparation Mix all ingredients in a large pitcher. Stir with a wooden spoon until well mixed. Pour into large wine glasses. Garnish with orange slices and cherries. Add ice to pitcher. Serves 4.



We've been dying to use the basil we've been growing so tonight we paired it with some homemade mozzarella (sounds fancy but it only took 45 minutes to make) to make a margherita pizza.