SAM SIFTON, LENS BLOG, THE NEW YORK TIMES:
"Every recipe published in The New York Times comes with three components: an introduction to the food; the instructions on how to make it; and a photograph of the dish itself. I spend a great deal of time on the first two briefs. Andrew Scrivani is often responsible for the third. I can make a lot of noise about the importance of my contributions. It is in the nature of the reporter to do so. But arguably the most important part of the recipes we publish, at least in terms of how successful we are in exciting the palates of our readers and getting them to save and cook the recipes, is Andrew’s job. He is a photographer who makes beautiful images that set taste buds to tingling. He makes people want to cook."