Steve Klise

Name: Steve Klise
Address: Boston, MA, US
Telephone: +13014616466

Boston-based photographer specializing in food and travel.

08/23/2022

IT’S POPPIN’. (If your perception of jalapeño poppers comes straight from a box in the freezer section, this recipe from a recent shoot for an upcoming issue of will radically shift your worldview. Styling by .)

08/18/2022

FLANTASTIC. (Throwing it back to a studio session with a recipe for mini chocoflans for the February 2023 issue of . Not pictured: one plate, two spoons, because who wants to do extra dishes on date night? Styling by .)

08/15/2022

THE DRIP. (Getting weird with a spoonful of Cherries Jubilee during a recent shoot for . We spent a long time in meetings ahead of this shoot debating what to use as a vehicle for this dessert — ice cream? pound cake? — and those shots came out all well and good, but once and I had wrapped the shots on the list, we decided it was time to let these beauties shine for themselves.)

08/10/2022

FIGURING IT OUT. (Getting a closer look at a skillet of figs sizzling in a skillet of browned butter on a recent shoot. It’s that time of year when we shoot all of our seasonal recipes — read: summer produce and outdoor grilling — over the span of a month, which just happens to coincide with the regular production schedule for our fall and winter issues, which means we’re working on a year’s worth of magazines in the same span of time. The whiplash can be a lot, but sometimes, it helps to stop and scope out moments like this. Styling by .)

07/28/2022

MARG’D UP. (Been a long, hot, busy summer with a lot of running around shooting everywhere but in the studio. Returned this week to get to know a couple cocktails for with styling by . It’s tough to go so long without doing something you love so much, but this was perhaps the most refreshing reset I could have hoped for.)

06/06/2022

CHICKEN BIG. (Charge into the week like this pickle-brined fried chicken sandwich is waiting for you at the end. Shot for an upcoming issue of with styling by .)

06/02/2022

BASQUE-ING IN GLORY. (Throwing it all the way back to, uh, yesterday? with this Basque-style cheesecake, shot for an upcoming issue of . I’ve wanted to shoot this dish since I knew it was a thing: baked in a paper cuff until borderline burnt on top and served with a caramel sauce made from Basque cider, it’s an absolute stunner of a dessert, and a reminder that the best things in life are those that flourish when the heat is on. Styling by .)

05/24/2022

MELT WITH YOU. (After a good long stretch spent recovering from the ‘rona, I’m back in action just in time for summer. This season’s going to come on busy, hot, and heavy, but maybe I’ll remember to stop, take care of myself, and possibly get around to making this strawberry ripple ice cream, which I shot with for an upcoming book about all things dessert. Stay cool, everyone.)

05/16/2022

COZIED UP. (Trying my best to embody the vibe of this shot of a recipe for drop meatballs for two, made with for a while back. Been a week-plus of not being able to get into the studio to make new stuff for ‘rona-related reasons. Apart from the symptoms, the hardest part has been forcing myself to slow down and not feel like I have to be doing something every second of every day, since there’s not much I can or should do but rest and recuperate, really take the time to make sure I’m okay. I’ll be back on my feet soon, but until then, here’s hoping I can carry this mindset going forward. It’s only healthy.)

05/05/2022

CATCH A HOT ONE. (Throwing it back to this plate of blistered shish*to peppers with chile and orange zest, shot for the cover of an upcoming book project. It’s been an extremely busy year so far, a state of being that hits two ways: on one hand, one can start to feel like settling into a rut; on the other, given such a variety of projects in play, there’s potential for surprise at every turn. A few weeks ago during a break in the hustle, I made it out for Saturday afternoon tapas at a favorite haunt, and commented to my companion that I’d never actually won — lost? — the lottery and found a spicy shish*to in my entire pepper-snacking career. We put in an order to put this track record to the test, and I’ll be damned if every last sample wasn’t ripping hot. Life can run you down, but it’s always a blast to keep your head on a swivel. Styling by .)

04/25/2022

SHAKSHUKA-ING UP. (Spending so much time in the road lately, I feel like I’m constantly in two modes when I’m at home: fridge and pantry clean-out, and trying to put forth dinners that don’t take forever and require minimal shopping. Enter this chickpea shakshuka, shot for an upcoming cookbook: most of the prep involves opening cans or jars, it goes from stovetop to table in just about half an hour, and most important, it’s got runny egg yolks, which we all know is a shortcut to making a dish feel fancy as hell. I’ll be back to weeknight food projects one day, but for now, this is exactly where I want to be. Styling by .)

04/21/2022

WAY OUT WEST. (You all probably know by now that I shoot a lot of food, but my other passion is landscapes. I don’t get many chances to pursue that passion, but a recent getaway to Zion and Monument Valley and Antelope Canyon and Horseshoe Bend proved to be a great opportunity to spend time unwinding into that space, to reset, to breathe, to reawaken a part of myself that I hadn’t tapped into in a good long while. Can’t wait to do it again soon.)

Address

Boston, MA

Telephone

+13014616466

Website

http://www.steveklise.com/

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