I just got back from several days in Vegas. In the midst of this spectacle of a city, I found myself drawn to the scenes behind the scene.
behind the scene
02/24/12 by Gayle
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C’est moi…
Read cookbooks like novels. Always looking for a next destination. Think I'm French. Used to dance. Still think I can. Some people call me Zahavah, most call me Gayle.koshercamembert@gmail.com
What You’re Saying
Gayle on good things pragmatician@gmail.c… on good things Gayle on good things prag on good things Gayle on taken away and given back Tanya on taken away and given back Gayle on taken away and given back I tweet too!
- @ottolenghi @guardian any good subs for matfoul that I can find in US? Besides "Israeli couscous"? 3 weeks ago
- Buttermilk blueberry cake X2 instagram.com/p/YjUrBVwQJ8/ 3 weeks ago
- Maybe I'll go Sephardi this year @dinnerinvenice @funjoel @allayaf @sashkabirman @foodbridge 3 months ago
Looking Back…
- May 2013
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Recipe Index
you take amazing pictures. what kind of camera do you use/
Hi Tzirel Chana. I use an Olympus dSLR with a variety of lenses, including a 50mm macro (the lens that Saveur recently featured as THE food photography must have). But I started with a small point-and-shoot digital camera. I’m lucky in that my father and sister are both amazing (amateur) photographers who have been very generous with hand-me-downs.