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  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Squeeze the orange juice into the sauce pan containing the orange zest, cranberry juice, cranberries, sugar, and diced shallots. Then cook down and reduce the sauce for 10 minutes. ..The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill238.jpg
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, helps student Cory Fisher, 41, from Rockville. Fisher spent 13 years as an Army pharmacy tech and is learning how to be a chef at the culinary school in Gaithersburg, Maryland, as his next career.<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_044.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, left, Chef Francois Dionot, the school's president & founder, middle, and guest judge chef Enzo Livia, right, from Il Pizzico, judge students dishes during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week is artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_585.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, left, Chef Francois Dionot, the school's president & founder, middle, and guest judge chef Enzo Livia, right, from Il Pizzico, judge students dishes during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week is artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. Chef Francois Dionot, applauds the students at the conclusion of this classes' final market basket challenge.<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_577.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine students, Bradly Braithwaite, 18, from Berryville, Virginia, and Eszter Boncz, 39, from Washington D.C. listen to critiques of their desert entree during the weekly "Market Basket Challenge." Braithwaite just graduated from high school, while Boncz, a former economist and stay-at-home mother is studying to become a chef as her next career.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_552.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Francois Dionot, L’Academie de Cuisine's president & founder, left, Chef Patrice Olivon, the school's culinary program director, middle, and guest judge chef Enzo Livia, right, from Il Pizzico, judge students dishes during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week is artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_569.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine founder and owner Chef Francois Dionot  tries one of the student deserts during the weekly "Market Basket Competition." Students are given four surprise ingredients -- this week: artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_546.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, left, guest judge chef Enzo Livia, middle, from Il Pizzico, and Chef Francois Dionot, the school's president & founder, right, judge students dishes during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week is artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_535.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Cory Fisher, 41, from Rockville makes a picture of the desert he and his teammate made before the desert portion of the weekly Market Basket challenge starts. Fisher spent 13 years as an Army pharmacy tech. Now he is training to be a chef at the culinary school in Gaithersburg, Maryland.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_522.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student chef Jamal Baily, 27, left, watches while guest judge chef Enzo Livia, owner and head chef at Il Pizzico, middle, and Chef Francois Dionot, the school's president & founder, judge students' three-course meals during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week: artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. Baily spent four years as a geo specialist with the Army, and spent time in Afghanistan and Iraq during two deployments. He's learning to be a chef for his second career.<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_471.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Francois Dionot, L’Academie de Cuisine's president & founder, left, Chef Patrice Olivon, the school's culinary program director, middle, and guest judge chef Enzo Livia, right, from Il Pizzico, judge students dishes during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week is artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_448.JPG
  • Gaithersburg, Maryland - March 14, 2014:  During the weekly "Market Basket Competition" (L-R) Chef Francois Dionot, L’Academie de Cuisine's president & founder, Chef Patrice Olivon, the school's culinary program director, and guest judge chef Enzo Livia, owner and head chef at Il Pizzico, judge the three-course meals prepared by teammates Cory Fisher, 41, and Henry Hinz, 25. Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week: artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. Cory Fisher, from Rockville, spent 13 years as an Army pharmacy tech. Henry Hinz, form Baltimore, was a loan officer. Both are seeking a second career as chefs.<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_394.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon is the culinary program director for L’Academie de Cuisine, a culinary school in Gaithersburg, Maryland.<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_355.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Francois Dionot, L’Academie de Cuisine's president & founder, left, and Chef Patrice Olivon, the school's culinary program director, right, judge students dishes during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week is artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_383.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, left, Chef Francois Dionot, the school's president & founder, middle, and guest judge chef Enzo Livia, right, from Il Pizzico, judge students dishes during the weekly "Market Basket Competition." Students at the culinary school in Gaithersburg, Maryland are given four surprise ingredients -- this week is artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_369.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine, a culinary school in Gaithersburg, Maryland<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_351.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Michelle Whittaker, 36, shelves bonbons on the speed rack. She was a political fundraiser in Washington D.C. and Dallas, but gave up that life to train as a pastry chef at the culinary school based in Gaithersburg, Maryland.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_275.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Chris Heinrich tests the temperature of the chocolate he's making on his chin. He was in the Airforce for six years as a Chinese Linguist, now he's training to be a pastry chef at the culinary school based in Gaithersburg, Maryland. His wife, who's still in the military is moving to Slovenia next year. Heinrich hopes to bring American cakes to Slovenia.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_268.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Chris Heinrich tests the temperature of the chocolate he's making on his chin. He was in the Airforce for six years as a Chinese Linguist, now he's training to be a pastry chef at the culinary school based in Gaithersburg, Maryland. His wife, who's still in the military is moving to Slovenia next year. Heinrich hopes to bring American cakes to Slovenia.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_271.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Kenjuan Simon, 36, was in the Army for eight years, now he's training to be a pastry chef at the culinary school based in Gaithersburg, Maryland.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_249.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student, Bradly Braithwaite, 18, from Berryville, Virginia, tests food before his school's weekly "Market Basket Challenge." Braithwaite just graduated from high school, while several students at the Gaithersburg, Maryland school are studying to become a chef as their next career.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_246.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Cory Fisher, 41, from Rockville, spent 13 years as an Army pharmacy tech. Now he is training to be a chef at the culinary school in Gaithersburg, Maryland.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_231.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, right, helps student Eszter Boncz, 39, from Washington D.C. during class at the culinary school in Gaithersburg, Maryland. Boncz is a former economist and stay-at-home mother who is studying to become a chef as her next career.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_224.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Eszter Boncz, 39, from Washington D.C., chops asparagus at the culinary school in Gaithersburg, Maryland. She is a former economist and stay-at-home mother who is studying to become a chef as her next career.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_216.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine students prepare pear pastries as part of the Gaithersburg, Maryland culinary school's weekly "Market Basket Competition." Students are given four surprise ingredients -- this week: artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_178.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine students prepare skate as part of the Gaithersburg, Maryland culinary school's weekly "Market Basket Competition." Students are given four surprise ingredients -- this week: artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_116.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student Cory Fisher, 41, from Rockville, spent 13 years as an Army pharmacy tech. Now he is training to be a chef at the culinary school in Gaithersburg, Maryland.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_169.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine student chef Jamal Baily, 27, prepares skate for the Gaithersburg, Maryland culinary school's weekly "Market Basket Competition." Students are given four surprise ingredients -- this week: artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. Baily spent four years as a geo specialist with the Army, and spent time in Afghanistan and Iraq during two deployments. He's learning to be a chef for his second career.<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_072.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon holds a handful of stringed beets during class at  L’Academie de Cuisine, a culinary school in Gaithersburg, Maryland. Olivon is the culinary program director for the school.<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_023.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, left, helps student Eszter Boncz, 39, from Washington D.C. during class at the culinary school in Gaithersburg, Maryland. Boncz is a former economist and stay-at-home mother who is studying to become a chef as her next career.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_013.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine students made goat cheese ice cream and pears as part of the Gaithersburg, Maryland culinary school's weekly "Market Basket Competition." Students are given four surprise ingredients -- this week: artichoke, goat cheese, skate, and pears -- and are asked to prepare a three-course meal. <br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_528.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon pours powered sugar on a beignet filled with glazed pears during class at  L’Academie de Cuisine, a culinary school in Gaithersburg, Maryland. Olivon is the culinary program director for the school.<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_184.JPG
  • Gaithersburg, Maryland - March 14, 2014:  Chef Patrice Olivon, the culinary program director for L’Academie de Cuisine, helps student Cory Fisher, 41, from Rockville. Fisher spent 13 years as an Army pharmacy tech and is learning how to be a chef at the culinary school in Gaithersburg, Maryland, as his next career.<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_041.JPG
  • Gaithersburg, Maryland - March 14, 2014:  L’Academie de Cuisine students, Bradly Braithwaite, 18, from Berryville, Virginia, and Eszter Boncz, 39, from Washington D.C. team up during class at the culinary school in Gaithersburg, Maryland to prepare a three-course meal for the weekly "Market Basket Challenge." Braithwaite just graduated from high school, while Boncz, a former economist and stay-at-home mother is studying to become a chef as her next career.<br />
<br />
<br />
CREDIT: Matt Roth for The New York Times<br />
Assignment ID: 30155561A
    140314_L’Academie_de_Cuisine_019.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_269.JPG
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, prepared a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn386.jpg
  • Keri Wiginton's birthday
    110731_Keri_Birthday_Party.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_803.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_833.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_826.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_808.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_803.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_800.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_797.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_791.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_786.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_775.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_746.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_741.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_736.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_735.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_727.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_704.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_685.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_650.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_313.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_648.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_282.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_226.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_223.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_222.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_210.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_205.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_158.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_064.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_042.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_008.JPG
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill359.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..The Greystone Grill executive chef Keith Holsey sprinkles freshly chopped mint atop the spaghetti squash and orange cranberry sauce side dish.
    090922GreystoneGrill307.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..A sprig of mint sits next to a plate of scooped out steamed spaghetti squash. The mint should be diced and sprinkled atop the cranberry reduction sauce. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill256.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Add orange zest to the cranberry juice, cranberries, sugar, and diced shallots. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill200.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Add cranberry juice to the sugar, cranberries and diced shallots. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill191.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Sugar tops the cranberries and diced shallots. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill186.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Add sugar to the diced shallots and cranberries. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill176.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Mix cranberries in with the diced shallots. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill166.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Dice a quarter of a shallot. .The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill108.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..The Greystone Grill executive chef Keith Holsey stands in front of the items needed to make spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill105.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..An orange lays next to the zester and cutting knife. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill097.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Scoop out the steamed spaghetti squash. This will be the dish's base. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill079.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Steam the spaghetti squash for approximately 25 minutes. ..The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill064.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Steam the spaghetti squash for approximately 25 minutes. ..The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill055.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..An orange lays next to the zester. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill016.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Dried cranberries sit with fresh mint. Fresh cranberries can also be uesed. The Greystone Grill executive chef Keith Holsey prepared spaghetti squash with orange cranberry sauce for the Sensational Sides feature.
    090922GreystoneGrill005.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, prepared a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn371.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, prepared a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn370.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, adds white pepper to his Root Vegetable Melange while sauteing for the Sensational Sides feature..
    090922ElkridgeFurnaceInn356.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..After dicing all the root vegetables, simply saute until delicious. Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, prepared a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn317.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, dices sage during the preparation of his a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn169.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, separates thyme from its stem with his fingers during the preparation his a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn157.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, dices fennel during the preparation his a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn151.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, dices carrots during the preparation his a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn139.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, prepares a Root Vegetable Melange for the Sensational Sides feature..The raw ingredients needed are fennel, sage, thyme, parsnips (or you can substitute with celery root), golden beets, turnips, and a carrot.
    090922ElkridgeFurnaceInn080.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, peels a turnip in the beginning steps of preparing a Root Vegetable Melange for the Sensational Sides feature..
    090922ElkridgeFurnaceInn058.jpg
  • (staff photo by Matt Roth).Tuesday, September 22, 2009..Executive chef and owner of the Elkridge Furnace Inn, Dan Wecker, prepared a Root Vegetable Melange for the Sensational Sides feature..The raw ingredients needed are (L-R) fennel, sage, thyme, parsnips (or you can substitute with celery root), golden beets, turnips, and a carrot. Salt and white pepper will be needed while sauteing. And if you feel like it, enjoy a glass of wine during preparation.
    090922ElkridgeFurnaceInn049.jpg
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_689.JPG
  • Photo by Matt Roth<br />
Assignment ID: 30146225A<br />
<br />
Cathy Barrow and friends can tomato jam in her Washington, D.C. kitchen Friday, August 16, 2013.
    130816_Tomato_Jam_020.JPG
  • Baltimore, Maryland - January 09, 2015: Jennifer Reynolds, from the Roland Park neighborhood in Baltimore, lays fresh flowers at the memorial "ghost bike" for cyclist Thomas Palermo on the 5700 block of Roland Ave. in Baltimore. Reynolds who bikes along Roland Ave. claims she's mad about Palermo's death, and said, "It really struck a nerve." <br />
<br />
Two days after Christmas Palermo, while riding his bicycle, was struck and killed by motorist Episcopal Bishop Heather Cook. Cook who had a DUI in 2010, is being charged with vehicular manslaughter, driving under the influence, and texting while driving. She also fled the scene after the incident, only to return 20 minutes later. Newly elected Baltimore City State's Attorney Marilyn Mosby indicted Cook as fer first official order of business.<br />
<br />
CREDIT: Matt Roth for the New York Times<br />
Assignment ID: 30169267A
    150109_Palermo_Cook_Mosby_Bike_Death...JPG
  • Baltimore, Maryland - January 09, 2015: <br />
A "ghost bike" memorial is erected for cyclist Thomas Palermo on the 5700 block of Roland Ave. in Baltimore. Two days after Christmas Palermo, while riding his bicycle, was struck and killed by motorist Episcopal Bishop Heather Cook. Cook who had a DUI in 2010, is being charged with vehicular manslaughter, driving under the influence, and texting while driving. She also fled the scene after the incident, only to return 20 minutes later. Newly elected Baltimore City State's Attorney Marilyn Mosby indicted Cook as fer first official order of business.<br />
<br />
CREDIT: Matt Roth for the New York Times<br />
Assignment ID: 30169267A
    150109_Palermo_Cook_Mosby_Bike_Death...JPG
  • Baltimore, Maryland - January 09, 2015: Jennifer Reynolds, from the Roland Park neighborhood in Baltimore, lays fresh flowers at the memorial "ghost bike" for cyclist Thomas Palermo on the 5700 block of Roland Ave. in Baltimore. Reynolds who bikes along Roland Ave. claims she's mad about Palermo's death, and said, "It really struck a nerve." <br />
<br />
Two days after Christmas Palermo, while riding his bicycle, was struck and killed by motorist Episcopal Bishop Heather Cook. Cook who had a DUI in 2010, is being charged with vehicular manslaughter, driving under the influence, and texting while driving. She also fled the scene after the incident, only to return 20 minutes later. Newly elected Baltimore City State's Attorney Marilyn Mosby indicted Cook as fer first official order of business.<br />
<br />
CREDIT: Matt Roth for the New York Times<br />
Assignment ID: 30169267A
    150109_Palermo_Cook_Mosby_Bike_Death...JPG
  • Baltimore, Maryland - January 09, 2015: <br />
Three memorials for cyclist Thomas Palermo are erected on the 5700 block of Roland Ave. in Baltimore. Two days after Christmas Palermo, while riding his bicycle, was struck and killed by motorist Episcopal Bishop Heather Cook. Cook who had a DUI in 2010, is being charged with vehicular manslaughter, driving under the influence, and texting while driving. She also fled the scene after the incident, only to return 20 minutes later. Newly elected Baltimore City State's Attorney Marilyn Mosby indicted Cook as fer first official order of business.<br />
<br />
CREDIT: Matt Roth for the New York Times<br />
Assignment ID: 30169267A
    150109_Palermo_Cook_Mosby_Bike_Death...JPG
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