Steve Klise

FLANTASTIC. (Throwing it back to a studio session with a recipe for mini chocoflans for the February 2023 issue of . Not pictured: one plate, two spoons, because who wants to do extra dishes on date night? Styling by .)

BASQUE-ING IN GLORY. (Throwing it all the way back to, uh, yesterday? with this Basque-style cheesecake, shot for an upcoming issue of . I’ve wanted to shoot this dish since I knew it was a thing: baked in a paper cuff until borderline burnt on top and served with a caramel sauce made from Basque cider, it’s an absolute stunner of a dessert, and a reminder that the best things in life are those that flourish when the heat is on. Styling by .)

MELT WITH YOU. (After a good long stretch spent recovering from the ‘rona, I’m back in action just in time for summer. This season’s going to come on busy, hot, and heavy, but maybe I’ll remember to stop, take care of myself, and possibly get around to making this strawberry ripple ice cream, which I shot with for an upcoming book about all things dessert. Stay cool, everyone.)

SHAKSHUKA-ING UP. (Spending so much time in the road lately, I feel like I’m constantly in two modes when I’m at home: fridge and pantry clean-out, and trying to put forth dinners that don’t take forever and require minimal shopping. Enter this chickpea shakshuka, shot for an upcoming cookbook: most of the prep involves opening cans or jars, it goes from stovetop to table in just about half an hour, and most important, it’s got runny egg yolks, which we all know is a shortcut to making a dish feel fancy as hell. I’ll be back to weeknight food projects one day, but for now, this is exactly where I want to be. Styling by .)