Ed Lefkowicz photography

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  • A chop suey restaurant sign and boxes of Chinese foods at the Museum of Food and Drink.
    EJL 180610 1042.jpg
  • A demonstration of Cinese cooking style at the Museum of Food and Drink.
    EJL 180610 1121.jpg
  • A demonstration of Cinese cooking style at the Museum of Food and Drink.
    EJL 180610 1085.jpg
  • A demonstration of Cinese cooking style at the Museum of Food and Drink.
    EJL 180610 1095.jpg
  • Fortune cookie fortunes on display at the Museum of Food and Drink.
    EJL 180610 1033.jpg
  • Grinding cocoa nibs with spices to make an historic hot chocolate drink from colonial America. Exhibited by American Heritage Cholocate, the Historical Division of Mars.
    Chocolate_Show_2011-112.jpg
  • Queens, NY - October 2, 2016. Galdino Molinero, owner and chef of Tortas Neza, in his truck at The Feastival of Queens.
    EJL-161002-1453.jpg
  • New York, NY - 21 April 2019. A man wears a hat bearing dozens of eggs, chicks, and a chicken at the Easter Bonnet Parade and Festival on New York's Fifth Avenue.
    EJL 190421 1084.jpg
  • Queens, NY - October 2, 2016. Max Harwood (L) and Danny Miller of the band Lewis del Mar eating ceviche from Las Esquina del Camaron at The Feastival of Queens at The Meadows festival at Citi Field.
    EJL-161002-1313.jpg
  • Brunch menus: eggs with cheese, bacon and scallions; rosemary roast potatoes, asparagus and a spicy tomato relish, by Emily Fox.
    EJL-120421-1031.jpg
  • Queens, NY - October 2, 2016. Galdino Molinero, owner and chef of Tortas Neza, in his truck at The Feastival of Queens.
    EJL-161002-1628.jpg
  • Queens, NY - October 2, 2016. Preparing and serving arepas at The Arepa Lady at The Feastival of Queens at The Meadows Festival at Citi Field.
    EJL-161002-1613.jpg
  • Queens, NY - October 2, 2016. Preparing and serving arepas at The Arepa Lady at The Feastival of Queens at The Meadows Festival at Citi Field.
    EJL-161002-1563.jpg
  • Queens, NY - October 2, 2016. Preparing and serving arepas at The Arepa Lady at The Feastival of Queens at The Meadows Festival at Citi Field.
    EJL-161002-1552.jpg
  • Queens, NY - October 2, 2016. Danny Miller (L) and Max Harwood of the band Lewis del Mar waiting for arepas from The Arepa Lady at The Feastival of Queens at The Meadows festival at Citi Field.
    EJL-161002-1321.jpg
  • Queens, NY - October 2, 2016. Max Harwood (L) and Danny Miller of the band Lewis del Mar eating ceviche from Las Esquina del Camaron at The Feastival of Queens at The Meadows festival at Citi Field.
    EJL-161002-1312.jpg
  • Queens, NY - October 2, 2016. Max Harwood (L) and Danny Miller of the band Lewis del Mar eating ceviche from Las Esquina del Camaron at The Feastival of Queens at The Meadows festival at Citi Field.
    EJL-161002-1306.jpg
  • New York, NY -24 September 2011. The feast of San Gennaro in New York's Little Italy. Italian sausages and peppers for sale at a stand at the 85th annual Feast of San Gennaro in New York's Little Italy.
    San_Gennaro_2011-1001.jpg
  • A couple shops for red, yellow and green bell peppers the outside stalls at Toronto's St. Lawrence Farmers' market.
    EJL-101016-1036.jpg
  • A couple shops for red, yellow and green bell peppers the outside stalls at Toronto's St. Lawrence Farmers' market.
    EJL-101016-1036.jpg
  • Chocolate, pistachio and coconut cake with figs and berries by Rebecca and Tom Woodram
    EJL-120421-1042.jpg
  • "Chocolate Folly", by Tony Award-winning costume designer Gregg Barnes, and Pastry Chef Steve Evetts. Chocolate is used in the beads, feathers, and headdress.
    Chocolate_Show_2011-119.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1086.jpg
  • Scallions and mustard greens for sale, Union Square Greenmarket, New York City.
    EJL-110608-1015.jpg
  • Astoria, NY - 8 December 2016. seasonal toast, with pear butter with cinnamon, brie and herbs at The Pomeroy.
    EJL-161208-1134.jpg
  • "Cirque du Chocolat", fashion inspired by "Zarkana". Chocolatier/Chef Vanessa Greeley; Sugar artists Silvina Barboza, Carolina Lara and Quinton Bailey.
    Chocolate_Show_2011-109.jpg
  • Ken Goto, chocolatier at Jacques Torrres Chocolate, and artisanal chocolae company based in New York.
    Chocolate_Show_2011-106.jpg
  • A white chocolate model of Braodway made by studets at the International Culinary Center, Chefs Kir Rodriguez and Rudy Merlin.
    Chocolate_Show_2011-104.jpg
  • Duck-fat-washed mescal with crispy duck skin and blood oranges.
    EJL-130330-1221.jpg
  • Duck-fat-washed mescal with crispy duck skin and blood oranges.
    EJL-130330-1182.jpg
  • Duck-fat-washed mescal with crispy duck skin and blood oranges.
    EJL-130330-1178.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1173.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1098.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1051.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1042.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1037.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1001.jpg
  • Astoria, NY - 8 December 2016. seasonal toast, with pear butter with cinnamon, brie and herbs at The Pomeroy.
    EJL-161208-1145.jpg
  • Duck-fat-washed mescal with crispy duck skin and blood oranges.
    EJL-130330-1217.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1146.jpg
  • Jason Marcus, chef and co-owner of Xixa, in the kitchen.
    EJL-130330-1077.jpg
  • A chef watches over a hot rhubarb and carrageen gel being pumped through an ice bath to emerge as rhubarb "spaghetti."
    EJL-120329-1136.jpg
  • Luisa Shafi, chef and author of Lucid Food, preparing mint and rosepetal pesto with honeyed goat cheese and rosepetal shortbread.
    EJL-120429-1029.jpg
  • Tomatoes and asparagus for sale, Union Square Greenmarket, New York City.
    EJL-110608-1020.jpg
  • Sammy Kassem, third from left, and his crew from Halal Middle Eastern Food. Kassem won the award for Most Heroic Vendor for his successful struggles with brick-and-mortar merchants in the Bay Ridge community of Brooklyn.
    Vendy_Awards_2012-118.jpg
  • Astoria, NY - 8 December 2016. an Astoria Park Paloma (left) and an Astoria Sunset at The Pomeroy.
    EJL-161208-1113.jpg
  • Astoria, NY - 8 December 2016. Bartender Andy Donohoe mixing an Astoria Sunset and an Astoria Park Paloma at The Pomeroy.
    EJL-161208-1082.jpg
  • Astoria, NY - 8 December 2016. Bartender Andy Donohoe with an Astoria Sunset (left) and an Astoria Park Paloma at The Pomeroy.
    EJL-161208-1091.jpg
  • (Left to right) Vik and Sienam Lulla, owners of Chinese Mirch, with Tibetan momos. Chinese Mirch prepares Indo Chinese food.
    Vendy_Awards_2012-106.jpg
  • Luisa Shafi, chef and author of "Lucid Food."
    EJL-120429-1076.jpg
  • The Perez family of Piaztlan Authentic Mexican Food with the Vendy Cup, awarded to the best overall food vendor. Piaztlan is usually found near the ball fields in the Red Hook neighborhood of Brooklyn.
    Vendy_Awards_2012-124.jpg
  • King oyster mushroom sushi and house made soba with jyunsai at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2068.jpg
  • Assortment of seasonal vegetables (awa-fu, daitokuji-nattou, pearl onion, enoki mushrooms, sansho pepper, corn, mistuba, morning radish, lotus root, tofu-yo, kaede-fu, asparagus, zucchini and umeboshi) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2061.jpg
  • Simmered tomato (tomato gelée, ginger and chive) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2050.jpg
  • Mushroom casserole (porcini and morel   mushrooms, tofu, goma-fu, ginger, sansho powder) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2049.jpg
  • Three men ponder samples at Toronto's St. Lawrence farmers' market, framed by baskets of red, green and yellow bell peppers.
    EJL-101016-1025.jpg
  • Italian sausages, peppers and onion cooking on a grill at a street festival in New York City.
    San_Gennaro_2011-1019.jpg
  • Baskets of zucchini and pattypan squash for sale at Walker's Roadside Stand, Little Compton, Rhode Island.
    Little_Compton_Rhode_Island-1007.jpg
  • Minazuki (azuki beans, black sugar jelly and green plum puree) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2075.jpg
  • King oyster mushroom sushi and house made soba with jyunsai at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2070.jpg
  • Assortment of seasonal vegetables (awa-fu, daitokuji-nattou, pearl onion, enoki mushrooms, sansho pepper, corn, mistuba, morning radish, lotus root, tofu-yo, kaede-fu, asparagus, zucchini and umeboshi) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2066.jpg
  • Simmered tomato (tomato gelée, ginger and chive) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2055.jpg
  • Mushroom casserole (porcini and morel   mushrooms, tofu, goma-fu, ginger, sansho powder) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2042.jpg
  • Minazuki (azuki beans, black sugar jelly and green plum puree) at Kajitsu, 125 E. 39th St., New York.
    EJL-130612-2072.jpg
  • Flushing, NY - February 25, 2017. Food historian Francine Segan, the only woman on the panel of judges at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1336.jpg
  • New York, NY -24 September 2011. The feast of San Gennaro in New York's Little Italy. A vendor sells roast corn, one of the non-Italian food specialties working their ways into the festival.
    San_Gennaro_2011-1009.jpg
  • Adam Sobel, of the Cinnamon Snail, an organic vegan food truck, accepts the People's Choice award.
    Vendy_Awards_2012-123.jpg
  • The light-hearted side of the Fun Buns food cart. Fun Buns, whose specialty is pan-Asian buns, was a finalist for Rookie of the year.
    Vendy_Awards_2012-116.jpg
  • Two men from Okadaman, specialists in Japanese food, take a break in their truck at the end of the day. Okadaman was a finalist for Rookie of the Year.
    Vendy_Awards_2012-114.jpg
  • A cook at Tortas Nezas prepares food in his truck. Tortas Nezas was a finalist for the Vendy Cup.
    Vendy_Awards_2012-113.jpg
  • Countermen from Middle Eastern Halal Food sample organic vegan fare from the Cinnamon Snail, which won the People's Taste award.
    Vendy_Awards_2012-109.jpg
  • Vik Lulla, partner in Chinese Mirch, with one of their specalties, Tibetan momos. Chinese Mirch prepares Indo Chinese food.
    Vendy_Awards_2012-105.jpg
  • Weeds and seeds: nettle and ramp pesto, focaccia, resh ricotta and pumpkin seeds by Elizabeth Shula, owner and executive chef at Saltie.
    EJL-120429-1155.jpg
  • Astoria, NY - 8 December 2016. A kale and brussels sprouts salad, with toasted almonds, ricotta salata (ricotta cheese that has been pressed, salted, and dried), apple and red onion at The Pomeroy.
    EJL-161208-1140.jpg
  • Flushing, NY - February 25, 2017. T-shirts and caps with the logo of Raven & Boar, a Hudson Valley farm and charcuterie featuring heritage pigs at the 2017 Charcuterie Masters at Flushing Town Hall. Ruby Metzner, one of the owners, and designer behind HiveMind Design, stands behind the merch.
    EJL-170225-1234.jpg
  • A server with a Tasmanian ocean trout and mushroom rice pot at SakaMai. The fish is steamed on a bed of rice, and the server breaks up the fish and mixes it with the rice at the table.
    EJL-130517-1065.jpg
  • Surbhi Sahni, owner and execitive chef of BiterSeet NYC and pastry chef at Tulsi, with pulled goat leg, garam masala, ginger, green chilis, and cilantro and cashew yogurt pesto.
    EJL-120429-1045.jpg
  • Chocolate, pistachio and coconut cake with figs and berries by Rebecca and Tom Woodrum, Table 56 Catering.
    EJL-120421-1061.jpg
  • Roasted beet and fig salad, by Rebecca and Tom Woodram
    EJL-120421-1056.jpg
  • Flushing, NY - February 25, 2017. Smoked Alpaca from Duck's Eatery and Hary & Ida's at the 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1159.jpg
  • Brooklyn, NY - 26 April 2014. (L to R) Judy Newhouse, Erica Newhouse, and Chris Kasper with a plate of apple avocado buns at Dotory. Kasper went to graduate school with chef Haegeen Kim, and said she used to cook for her friends there.
    EJL-140426-2161.jpg
  • Brooklyn, NY - 26 April 2014. Bibim bop with kimchi and cheese, with bulgogi meatballs at the Korean restaurant Dotory. The serving bowl is heated on the stovetop, and the dish is served on a wooden trivet.
    EJL-140426-2028.jpg
  • Luisa Shafi's mint and rosepetal pesto with honeyed goat cheese and rosepetal shortbread.
    EJL-120429-1153.jpg
  • Roasted beet and fig salad, by Rebecca and Tom Woodrum, Table 56 Catering
    EJL-120421-1063.jpg
  • Jasper White, founder of Jasper's Restaurant, and most recently The Summer Shack, expressed concerns about the sustainability of fish stocks, and tries to introduce less known species into his menus.
    EJL-120329-1071.jpg
  • Wolfgang Puck, on the left, and Dean Fearing. Puck expanded the palate of Los Angelenos and became a chef to Hollywood's stars; Fearing brought Southwest American cooking to the level of fine dining.
    EJL-120329-1007.jpg
  • Long beans with chili and uni.
    EJL-130430-2063.jpg
  • Long beans with chili and uni.
    EJL-130430-2059.jpg
  • Skirt steak with onions and sea beans.
    EJL-130430-2055.jpg
  • Skirt steak with onions and sea beans.
    EJL-130430-2052.jpg
  • Long beans with chili and uni.
    EJL-130430-2064.jpg
  • Lavender beet cocktail by Nissa Pierson, Ger-Nis Culinary and Herb Center.
    EJL-120421-1092.jpg
  • Lavender beet cocktail by Nissa Pierson, Ger-Nis Culinary and Herb Center.
    EJL-120421-1086.jpg
  • Tequila Completo (sangrita) by Tom and Rebecca Woodrum, Table 56 Catering
    EJL-120421-1073.jpg
  • Strawberry and blackberry galette by Sue Park,
    EJL-120421-1037.jpg
  • Rhubarb pink peppercorn tequila coolers by Nissa Pierson at Ger-Nis Culinary and Herb Center.
    EJL-120421-1001.jpg
  • Campari and soda on the rocks, Little Compton, Rhode Island.
    EJL-090801-1157.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1147.jpg
  • Flushing, NY - February 25, 2017. A [pig's trotter and two pig sku;;s at Caseiro e Bom, a Newark, NJ, butcher shop. The 2017 Charcuterie Masters at Flushing Town Hall.
    EJL-170225-1137.jpg
  • Flushing, NY - February 25, 2017. Rodrigo Duarte from Caseiro e Bom Gourmet House in Newark, N.J., slicing and serving cured ham from Portugal's Alentejo at the 2017 Charcuterie Masters at Flushing Town Hall. The hams are cured here from pigs imported from Portugal.
    EJL-170225-1108.jpg
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