Steve Klise

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.)

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 .)

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.)

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 .)

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.)