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Food and Prop Styling

Recipe Development

Food and Prop Styling

Recipe Development

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Food and Prop Styling

Recipe Development

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Notes from the Test Kitchen

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“One pork chop in a pan goes dry; two or more, and the fat from one feeds the other.” This week’s recipe is an ode to Nathalie Dupree and her Pork Chop Theory. My time with Nathalie, plus Seared Pork Chops with Caramelized Onions an

Nathalie had her own gravitational pull. She did not sweat the small stuff. We cooked grits in the microwave, served still-frozen cake at parties, and repurposed questionable leftovers for the impromptu guests that always seemed to drop by to spend a

New year, new recipe. Beef & Barley S(t)oup in the newsletter today—healthy enough for all your resolutions, cozy enough to ease the wintry blues. Follow the link in bio to sign up.

What’s on your Christmas menu? We’ve got a new simple yet elegant roast tenderloin stuffed with creamy winter greens. It’s a showstopper! Recipe now linked in bio.