The Weight

This is the Italian Combo and Broccoli Rabe Pressed Sandwich that I styled for a Food Network spread. Here is the recipe. Just a flat out good idea. Another thing I think I will do often in my parallel life.

May You Put Your Christmas to Bed with a Late Evening Sandwich

I wish you all, all, all, those I know, those I know a little, those I do not know, those I would like to know, those who are unknowable, a Christmas that is a respite from the sturm and drang of life as a human in 2015, from life as a human in the 21st century, a day when wonder overwhelms, awe precedes all else, and your heart feels so big and s0 heavy that your legs must work extra hard to carry it.

When Is Food Not Food?

When it's an alpine vista, mistah! From Alporium's website, which will soon feature the images you see below...

The Bubba Mike Sandwich

"There's a guy," she told me, "who eats it three times a week." She paused. "For lunch."

Not Just Vanilla

Deceptively simple, Choctál offers “just” vanilla and chocolate—but, they are four specific variations on each of those classics, made with all-natural, excellent ingredients from all over the world.

Reach for the Stars and You May Touch the Sky

We love this universally attainable holiday. All you need is...nothing. A bit to eat, someone to love nearby or far away, yourself awake and aware. Thanks Happygiving all creatures everywhere!

Crown Me

Occasionally, on the checkerboard that is my career, I get crowned and am briefly a king, before being jumped again by the unpredictability of being a food stylist.

A Winning Hand

So many sandwiches in all our pasts. What do we remember and can we choose? I think yes. The cards you were dealt are played, for heaven sakes. Do you remember them as winners? Color me Dr. Norman Vincent Peale. Geez, yeah, every Reuben was the best Reuben ever!

Mom Made

Moms are funny. Sometimes funny good, sometimes funny peculiar and sometimes funny haha. Ask my son. He will say that a mom is about 87% funny peculiar and the remaining 13% split between haha and funny

Eye Spy Pie

Up ahead. Say right around October 1, 2013. Warren Brown's bold new book - with pie-styling by me - will be in stores this fall and you can pre-order it here. It's gonna be gorgeous.

It Certainly Does, Ollie.

"Respected chef-restaurateur Bob Kinkead once told me that dinner should be “a circus on the plate.” Well, that’s not quite my style — and professional food styling has been my meal ticket for 27 years. Restaurant service has lots more helping hands than when you entertain at home, I reckon. But I like to bring composed plates to the table, even for casual meals. It’s a luxury when a host says, “Let me fix you a plate.” I don’t have to worry about how much — or little — to take. A buffet’s not for me."

Shameless Self Promotion Number "I'll Take the 2.2 Pounder"

Nutella is the Audrey Hepburn of clients - classy in any context, smooth but not unctuous, European and effortlessly chic, sweet with depth. Color me swirly-happy to be a Nutella stylist-of-choice for now.

My Brilliant Idea

The client asked for a meringue top. Scooping the meringue, rather than spooning or piping or spreading, came to me. A small bolt of lightning for a job that is built on detail. The result gave me a huge kick.

Me! You! Us!

Perfecting your talk, refining your essay and polishing your service until all elements of you disappear might be obvious tactics, but they remove the thing we were looking for: you.

Tricks AND Treats

Hurricane Sandy was oh-so-much-more than a trick. On beyond mischief, she did exquisite and irreparable damage up and down this massive coast. My best friend's business is under four feet of water and my son's good friend has half a house. Today is Halloween and Sandy has subsided. The wreckage here? One smashed gourd and a pingpong ball-sized hole in the ceiling. I feel as though we walk on water sometimes. Sandy brought into bold, living color how well life treats me more often than not. The least of my worries was trick-or-treating, but lo and behold, out goes my son tonight in perfect weather. Crystal clear and gorgeous, cold enough for his layers of...what is that costume anyway? Who knows, but he loves it, as it includes a sword.

I am very, very sad for all the loss and destruction wrought by this wet, wild storm and extremely grateful for my good fortunes. Thanksgiving is up next and my heart is ready.

Photo by Renee Comet, Recipe by Ellie Krieger, Styling by Me

It Ain't Just a Kernel, It's the Whole Dang Cob

My rendition of French Onion Soup is a sort of bread bowl gone wild. The bread won't hold the soup so the whole shebang has to lounge in a rimmed bowl. The bread gets soaked, the cheese is a melty mess and the soup salaciously sops them both.

Very Nice Piece in the Local Rag

Food stylist Lisa Cherkasky, whose clients have included Cakelove’s Warren Brown, the National Museum of the American Indian and The Washington Post, dishes on her tools of the trade. — Kris Coronado

Shameless Self Promotion Number 3500

I pledge allegiance to the flag of the united states of industry and to the republic for which it stands that I am a good provider, one person, under pressure to start where I am, use what I have and do what I can, indivisible I swear, with the light at the end of the tunnel being liberty, and justice being attended to as best as possible under the circumstances, for all in my household of two.

How'd They Do That?!?

Now this. Wowza! How did they do that? And who was "they". What part did the stylist play? Was it fun or excruciating or both? Bravo. Very successful and I hope it will be a series. Perhaps it is already. Two chocolate covered thumbs up!

Addycadabara

The Baltimore Addys were awarded recently and some of the work which received golds included my foodstyling. I wouldn't mind being credited in the program, so I must remember to speak up next year. It's taken me 25 years to take note of these awards at all, so this is a step in the right direction. I'm on my way. Honored.

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