Short Rib Banh Mi with Quick Pickles and Fresh Herbs & Ice-Cream Bonbon Pops

I love the beautiful shots from photographer Line Klein in the latest (February) issue of Food and wine magazine.

Photo editor Sara Parks, (ex Martha Stewart alum) is an expert in searching and finding great new photo talent, and she discovered Danish Photographer Line Klein via Pinterest, of all places! "I followed a beautiful picture that someone had pinned to her site, and immediately hired her to work on the latest issue." Says Parks, "I have been finding lots of new talent lately on Pinterest and Instagram, but she's my favorite find, by far."

Parks, who's first job was in the style department at Martha Stewart Weddings, switched over to the photo side of things after she got her feet wet on a huge Larry Fink shoot and decided that's where she wanted to be.

Parks hired Klein to photograph Food and Wine's new Handbook section in the magazine. "I was drawn to the richness of her work. Her photo's are very clean, and pared down, but then they have great saturated colors which elevate them up."

Line Klein who is a Copenhagen-based photographer shoots lifestyle, portraits and food, including food dishes for NOMA lab. (NOMA being the 2 Michelin starred restaurant run by chef René Redzepi, which has also been cited as, you know, the best restaurant in the entire world, several times.)

"The shoot went really well," said Parks, "she nailed what we were looking for: delicious, warm-looking food. Line is very hands-on with props, as she styles most of her photo shoots back in Denmark by herself, so we loved that she bought that to the shoot."

The current issue of Food and Wine containing Line Klein's photographs is on newsstands now. 

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To get the recipe for the Ice-Cream Bonbon Pops, pictured above, click here. To get the recipe for Short Rib Banh Mi with Quick Pickles and Fresh Herbs, pictured at top, click here.

To check out Line Klein's work, click here.  To subscribe to Food and Wine magazine, click here. 

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Photographs: Line Klein  Food Styling and Recipes: Kay Chun  Prop Styling: Kristine Trevino

Butternut Squash Glazed Tart

An inventive lighter twist on the standard dense pumpkin pie for Thanksgiving: Everyone worked so super hard on the November Issue of Food and Wine magazine, (which is still on newsstands now, so go pick it up!) and as I'm deciding what to cook for Thanksgiving, this is one dish I'm definitely going to make.

The tart is a crispy, sweet, light version of dessert. Something to replace the heavy, dense, regular pumpkin pie, that by the end of thanksgiving, is hard to even make room for. This elegant puff pastry is quick to make. You’ll be surprised at how delicious butternut squash is for dessert. Look for a squash with a long neck.

BUTTERNUT SQUASH GLAZED TART From Food and Wine magazine, November 2012. By Grace Parisi. Click here to get the original recipe. 

• ACTIVE: 45 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: 8

One 1-pound neck of butternut squash—peeled, halved lengthwise and sliced 1/4 inch thick 2 tablespoons unsalted butter, melted 2 tablespoons sugar 8 ounces all-butter puff pastry, chilled 4 ounces cream cheese, softened 1/8 teaspoon cinnamon 2 tablespoons apricot preserves, melted 2 tablespoons chopped toasted pecans

1) Preheat the oven to 375°. Line a baking sheet with parchment paper and butter the paper. Brush the squash with the melted butter and sprinkle with 1 1/2 tablespoons of the sugar. Roast for about 45 minutes, flipping the squash slices halfway through, or until softened. Let cool.

2) Meanwhile, roll out the pastry to a 14-by-6-inch rectangle and transfer it to a parchment paper–lined baking sheet. Prick the pastry all over with a fork and refrigerate until firm, about 5 minutes. Top with another sheet of parchment paper and a flat cookie sheet and bake for about 30 minutes, until the pastry is lightly golden on the bottom but not set. Remove the top cookie sheet and parchment and bake for 10 minutes longer, until the pastry is golden and crisp. Let cool.

3) Blend the cream cheese with the cinnamon and the remaining 1/2 tablespoon of sugar and spread it on the pastry. Arrange the squash slices on top. Brush with the apricot preserves and sprinkle with pecans. Cut into slices and serve.

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Photograph for Food and Wine, by Christina Holmes Food Styling by Simon Andrews Prop Styling by Kristine Trevino