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Lara Ferroni

Lara Ferroni
Did you know?

"I love to use natural sunlight light. The sense of home and wonder you see in my photos comes from the way I work and the fact that I am a home cook and that I shoot in a home (be it one with a really large selection of tableware)."

Lara Ferroni
Lara's Featured Recipe
Chocolate Hazelnut Spread

Click here for recipe

Lara Ferroni is a food photographer and writer. She didn’t really mean to become a photographer. But with her first photo she took of a batch of homemade raspberry scones, she was hooked.

 

Lara's family quickly learned to ask first before digging in with their forks as she became completely snap-happy around any kind of food. Family vacations were hijacked to make special trips to particularly photogenic markets or restaurants. Her passion quickly turned into something a bit more useful... beautiful images of food, travel and life for editorial publications and advertising.

 

Lara keeps a very small, light-filled shop in Portland, Oregon, just down the way from her home. She does her almost all of her own food and prop styling. 

 

Some clients include: Epicurious.comGourmet.com, Sasquatch Books, Wiley, Chronicle Books, Seattle MagazinePortland Monthly Magazine, Seattle Metropolitan Magazine, Seattle Metropolitan Bride & GroomSeattle Bride, Edible San Francisco, and Edible Seattle. Her photos have also appeared in the Wall Street Journal, the New York Times and Sunset Magazine.

 

Latest Recipes

Crab Chipotle Cobb Salad

Little rows of all the good salad stuff-crab, tomato, bacon, and corn-and a dressing with a "pow" make this salad a great (and filling) lunch for two. If you like your dressing a little more or less spicy, adjust the amount of adobo sauce.

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Potato Tots

Traditional tots are made from russet potatoes, but I like to grate in a little bit of sweet potato or yam. Keeping the skins on helps to preserve some of the nutrients, so give your potatoes a good scrub instead of a peel. This recipe, adapted from one by Cooks Country magazine, churns out light, fluffy tots with a crispy crust every time. The corn flour and ground millet flour give the tots a little extra crunch, but its OK to substitute whole-wheat flour if you prefer.

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Chocolate Hazelnut Spread

Although Nutellas chocolate hazelnut spread is free from artificial colors and preservatives, its still fun (and easy) to make your own.

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Caramel Corn

Remember eating Caramel Corn as a child? You can relive those childhood memories when you make this gourmet twist on the classic treat! This snack recipe is easy to make and includes a number of optional add-in ingredients. The result is a batch of caramel corn that is made just the way you like it! You will want to make this popcorn for just about any special occasion, including a game watch party at your house or movie night in the backyard. Your family and friends will be impressed when you share this gourmet take on the beloved snack.

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Orange Vanilla Ice Pops

You'll love having these delightful Orange Vanilla Ice Pops on hand this summer! These ice pops are light and refreshing, and are also easy to make. Kids of all ages will love snacking on these frozen treats.These creamy blended citrus pops may taste like dessert, but I think they make a great breakfast smoothie to go. For a decorative tip, add a tablespoon of orange juice to the mold and freeze before filling. To free your ice pops from their molds, wrap the molds in a warm, wet cloth for about 30 seconds and lightly twist the ice pops to loosen.

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Sunny-Side Chili

You can do chili slow and you can do chili quick. This is the quick version, which was my husbands typical Thursday-night dinner growing...

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Savory Oatmeal with a Basted Egg

Until about a year ago, it never occurred to me that oatmeal could be a savory dish, but once I stumbled upon it (thanks, Penny de los Sa...

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Eggs in a Nest

I love these soft-cooked quail eggs nestled into crisp and creamy pasta gratin nests. The edges of the pasta get just a little carameli...

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Chicken and Egg Potpie

When I originally envisioned this recipe, I pictured a flaky crust with a runny egg yolk just poking through a hole in the center, concea...

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Mini Cake Doughnuts

Donettes are tiny little rounds of deliciousness that really don’t bear that much resemblance to bakery doughnuts but are somehow still s...

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Spicy Shrimp and Cheesy Grits with Over-Easy Eggs

I adore breakfast for dinner. Particularly when it’s creamy, cheesy grits topped with smoky barbecued shrimp and a just barely runny egg ...

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Spaghetti with Wilted Greens and Walnut Pesto

Walnuts add a lovely mellowness to this herby pesto, which melts beautifully when stirred into warm pasta. For an extra-green version, tr...

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Kimchi Fried Rice

Inspired by one of my favorite food trucks in Seattle, Marination Mobile, this fried rice is spicy, with a bit of crunch from the cashews...

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Asparagus with Pistachios and Shredded Egg

I tend to get into a real rut with asparagus. It’s so delicious simply grilled with a bit of salt and lemon that I forget what a flexible...

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Shakshuka

On one unseasonably warm January morning in Brooklyn, NY, my husband Cam and I chanced by a little gastropub called Lighthouse and realiz...

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Crunchy Pretzel Sticks

Pretzel sticks take on a whole new life when you make them with something other than standard white flour. I love this mix of whole-whea...

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Glaze

This easy glaze is perfect for drizzling on Cinnamon Rolls or spreading on Toaster Tarts and you can substitute in your favorite flavors ...

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Chile Con Queso

It’s hard for me to imagine a more perfect food than chile con queso. The melty, creamy cheese with plenty of kick from chiles is heavenl...

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Cheesy Fish

Tiny cutters work best for replicating the classic cheese fish crackers. You can find them online with a quick search, or make your own f...

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Cinnamon Rolls

These cinnamon rolls are quick to make and far more pleasing than the ones that come in a can. By using a quick bread instead of a yeast ...

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