Evi Abeler's Recipe Photos

By Food & Wine
Updated May 17, 2017
F&W searched the web for the best photographers, recipe developers and lifestyle bloggers to cook and shoot our most popular recipes.
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Pasta with Dandelion Stems

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Recipes styled and photographed by Evi Abeler of Whip + Click.

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Grilled Halibut with Orange Rémoulade

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The only part of this simple supper that requires any effort is the rémoulade sauce—and that just calls for a little chopping and stirring. Dried tarragon works surprisingly well here, but use fresh, of course, if you have it on hand.

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Corned-Beef Salad with Thousand Island Dressing

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You’ve probably eaten a sandwich with a salad inside; now try a salad with a sandwich inside. Strips of corned beef are tossed with lettuce and rye-bread croutons, then topped with Thousand Island dressing—the real old-fashioned kind with “islands” of pickle relish, hard-cooked egg, and chopped scallion.

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4 of 27

Italian Tuna Mousse

Credit: © Evi Abeler
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Scoop this simple spread with grissini (breadsticks) or spread it on toast. It is delicious on its own or dressed up with asparagus or artichokes.

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Pickled Shrimp

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Serve these delicious shrimp with crusty bread, corn bread or biscuits and a cucumber salad.

6 of 27

Peach and Pistachio Salad

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Underripe peaches are fantastic in a salad because they’re super-crunchy and just a bit sweet. Grace Parisi mixes them with jicama, arugula and salty pistachios, then dresses the salad with a spicy chile dressing.

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7 of 27

Chicken Souvlaki

Credit: Evi Abeler
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Grilled chicken on pita with tomatoes, onions and tzatziki, a yogurt and cucumber sauce, makes a cool yet satisfying warm-weather supper.

8 of 27

Turkey Sausage with Cheddar-Cheese Grits and Tomato Sauce

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Creamy, cheesy grits capture the juices from the fresh tomatoes, making a perfect foil for the sausage links. Chicken sausage also works well in this homey combination.

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Endive Tarte Tatin

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Benjamin Leroux’s mother, Chantal, is a legendary cook in Burgundy. She cooks for her son during the harvest and always makes this outstanding savory tarte Tatin. The flaky pastry (made in a food processor) topped with glazed endives is extremely adaptable: Try asparagus or fennel in place of the endives.

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10 of 27

Rigatoni with Sausage and Tomato Cream Sauce

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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.

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Teriyaki Salmon

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You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat’s too high.

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Tex-Mex Cavatappi

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Flavors of the Southwest—cilantro, lime, chili, and salsa—come together here on corkscrew-shaped macaroni. Chunky salsa works as a great ready-made sauce for pasta.

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Fried Asian Eggplant

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The fried eggplant can stand at room temperature for up to 1 hour. Reheat in the oven before serving.

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Shrimp, Tomato and Basil "Pizzas"

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For these pretty and fragrant little pies, Eric Ripert replaces the usual crust with sheets of prepared phyllo.

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Dandelion Salad with Bacon and Mushrooms

Credit: © Evi Abeler
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Tomato-Glazed Chicken Wings

Credit: © Evi Abeler
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These baked Buffalo-style chicken wings are a good deal healthier than the traditional fried kind. If you want spicier wings, add a few drops of hot sauce to the tomato sauce.

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Grilled Trout with Savory Marinade

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Trout and summer savory form an ideal marriage. Both are mild-mannered, so they blend beautifully, neither upstaging the other. Serve the dish with equally mellow vegetables, such as buttered green beans and grilled or roasted potatoes.

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Lamb Chops with Rosemary and Garlic

Credit: © Evi Abeler
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Eric Ripert cooks lamb chops on a large thin piece of slate, which he preheats over an open wood fire for an hour.

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Mushroom and Chicken Risotto

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If you’re using canned chicken broth to make risotto, be sure it’s low-sodium. The broth reduces at the same time that it’s cooking into the rice, and regular canned broth would become much too salty.

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Turkey and Black-Bean Soup

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Ribbons of bright green spinach float in a rich-tasting broth that's chock-full of turkey, black beans, and bacon. The soup may remind you of chili, and in fact it’s flavored with chili powder, along with cocoa, oregano, and Tabasco sauce.

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Shrimp Marinated in Lemon and Olive Oil

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You’ll want to gobble up these succulent morsels immediately, but patience will be rewarded; the shrimp taste better the longer they sit in the marinade. Leave them for a couple of hours, if you have the time.

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22 of 27

Scrambled Tofu with Potatoes, Mushrooms and Peppers

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This recipe was inspired by Neal Fraser’s old roommate, a vegetarian who scrambled tofu for breakfast. Fraser liked the idea of putting a completely vegetarian, egg-free scramble on his menu. This silky mix of mushrooms, potatoes, roasted bell peppers and tofu is topped with brightly flavored pesto sauce.

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Ziti with Roquefort Sauce

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You’ll want nothing more with this full-flavored pasta than a green salad or, in season, plain sliced tomatoes.

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Shrimp Enchiladas

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Feel free to experiment with the filling for these festive Mexican-style packets. Use cheddar cheese instead of Jack. Replace the black beans with pinto beans. Vary the spiciness simply by choosing the ready-made salsa that's right for your palate.

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Shrimp, Jicama, and Mango Salad

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The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.

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Sun-Dried-Tomato and Pesto Risotto

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Even if the sun-dried tomatoes are dry-packed, there’s no need to soak them before adding them to the risotto; the simmering broth will reconstitute them as the rice cooks. The pesto, along with the tomatoes, makes this an especially flavorful dish.

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Chickpea and Romaine Soup with Golden Vermicelli

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In Spain, this soup would be made with fideos, a type of thin pasta. We’ve used vermicelli instead, but the complex taste of the golden broth, rich with paprika and turmeric, makes the soup’s Spanish origins apparent nonetheless.

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