Evi Abeler's Recipe Photos

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

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.

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.

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.

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

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.

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

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.

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.

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.

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.

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.

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

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

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.

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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.