We Couldn’t Stop Eating These Dishes
Source: New York Times
One of the greatest perks of working for New York Times Cooking is that once in a while, I get to spend time in our gorgeous, light-filled studio working with our wildly talented, kind and funny food stylists, photo editors and photographers. (Pinch me.)Despite what you may read on the internet about stylists using Elmer’s glue for milk or motor oil for syrup, what you see in our recipe photos is real, live food…
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