Get to Know Photo Editor Elizabeth Jaime


From ex-line cooks to former high-fashion talent bookers, the Bon Appétit staff has come from all walks. Each week, a different staffer will tell us about what they’re cooking, eating, and generally into right now. Today, it’s photo editor Elizabeth Jaime. Want even more dispatches from our staff? Follow us on Instagram.

What I do at Bon Appétit: As photo editor, I produce photo shoots for the magazine and help the photo director maintain order in a really fast-paced, sometimes-chaotic work environment.

In a previous life, I was: Depressed that I couldn’t find a job in the photo department of a magazine.

The indispensable fish spatula. Photo: Michael Graydon + Nikole Herriott

Essential kitchen tool: Fish spatula! When I first started, Alison Roman wrote an ode to it in the magazine and since then, I’ve used it for just about everything. It’s just very versatile.

The last thing I cooked at home: Spaghetti alla puttanesca! I was always scared of cooking with anchovies but the Franny’s cookbook convinced me to add it to my puttanesca sauce and what a difference it makes!

Best restaurant dish I had recently: I recently discovered Archie’s in Brooklyn and it taught me that all good pizza doesn’t have to be thin pizza—thicker pizza, when done right, can be awesome. Also, the citrus panna cotta at Wildair is amazing.


Favorite tried-and-true Bon Appétit recipe: Although it’s a bit time-consuming, this Salmon Niçoise is fresh and delicious. And when it’s tomato season, these Crispy Chicken Cutlets with Cherry Tomato Panzanella are what Sunday lunch dreams are made of. Also, BA’s Best Masala Chai and Brad’s <a class="colorbox" rel="nofollow" href="http://www.bonappetit.com/recipe/bas-best-pina-colada" …read more

Source:: Bon Appetit