Our Favorite Food Photos of 2015

Staff photographer Matt Taylor-Gross's choice shots

By Matt Taylor-Gross
December 30, 2015

As SAVEUR's staff photographer, there's rarely a day that I'm not shooting something in our studio or on location. But as I look back through my archives of thousands of photos from the past year, here are the images that stand out the most.

Stir-Fried Shrimp and Long Beans with XO Sauce
Stir-Fried Shrimp and Long Beans with XO Sauce
I like the shadows in this photo, and how it's abstract but warm and inviting. This dish included an ingredient I wasn't too familiar with—XO sauce—so I wanted the image to drag you in and make you want to learn more about it. Get the recipe for Stir-Fried Shrimp and Long Beans with XO Sauce »Matt Taylor-Gross
Bacon-Wrapped Scallions
Bacon-Wrapped Scallions
This was a dish I shot for our Italian comfort food book, where I had a lot of creative freedom during the shoots. The test kitchen and I got to collaborate on the styling for this dish.Matt Taylor-Gross
Grilled Octopus with Green Lentils and Romesco
Grilled Octopus with Green Lentils and Romesco
This was one of the first dishes I shot for the magazine, and the shoot was so much fun. I love the tentacle creeping off the plate in this shot.Matt Taylor-Gross
Mama J
Mama J
Mama J, who I met in Jamaica on assignment, is an incredible woman. An amazing cook, a generous host, and a great subject to photograph.Matt Taylor-Gross
Hand Pies
Nectarine and Blueberry Hand Pies
These pies sell themselves, so my only goal with this photo was to bring you as close to their gorgeous, crusty details as possible.Matt Taylor-Gross
Russian Ramen
Russian Ramen
Our associate photo editor Allie told me this was her favorite photo of mine, a modern shot for a modern take on traditional ramen.Matt Taylor-Gross
Smoked Trout
Smoked Trout with Grilled Asparagus
One of the first dishes I shot for the website, and an example of what goes into planning a shoot. What plate make the recipe stand out? What accents can you add to make it shine? I like the romesco lingering on the side—it's there, but the point of the dish is the trout.Matt Taylor-Gross
Tomato and Cucumber Salad
Tomato and Cucumber Salad
I mean, just look at that color. All I needed to do was be here.Matt Taylor-Gross
Turtle Fishing
Turtle Fishing
For our October issue I went down to Virginia to photograph the dying practice of turtle-hunting. Ricky Crouch is a natural at it, and can practically snatch turtles from the water in one swoop.Matt Taylor-Gross
Rabarberbitar
Rabarberbitar
I don't get too shoot things like candy that often, so this Scandinavian sweet was a nice change, a chance to make something graphic, bright, and pop-art-like.Matt Taylor-Gross
Carrot Tartare
Behind the Scenes at Eleven Madison Park
I was blown away by the carrot tartare course at Eleven Madison Park, and my goal here was simply to capture all the intricate components of the dish and show how nicely they're arranged.Matt Taylor-Gross
Lose Your Shoes Cocktail
Lose Your Shoes Cocktail
Sometimes, the only creative direction you hear as a photographer is "Make it sexy." So here you go: a sexy, ruby-red cocktail to drink tonight.Matt Taylor-Gross

2020 Harley-Davidson LiveWire Electric First Ride

Read More

2020 Harley-Davidson LiveWire Electric First Ride

Latest

For Syrians in Jordan, Booza Is a Sweet Taste of Home
We Blind Taste-Tested 15 Vanilla Ice Creams
Heirloom and Cherry Tomato Salad
The Best Ice Cream Maker, Scoop, and Other Tools for Your Home Sundae Bar
How to Make Real-Deal Italian Gelato at Home
The “Chez Panisse Café Cookbook,” by Alice Waters, Still Holds Up
10 Sweet Tricks for Making Better Ice Cream
Plum Galette
The Best Blenders for Puréeing Like a Pro