...But Make It Pretty
Easy ideas for "making it pretty" at home or on set.
When thinking about starting this letter I was on set for a cookbook with my friend (and incredibly talented photographer) Eva Kolenko. Between photographing a colorful crudité platter and some obligatory lettuce cups we tossed around ideas. “Do I write a newsletter called Dinner Again where I share the recipes I make at home after cooking recipes all day at work?” (rice and roasted veggies mostly; no), is it just simply The Food Styling Chronicles or Mashed Potato Diaries? After wisely turning those down, Eva asked what recipe we were shooting next and I replied “a baked potato casserole, brown on brown.” Eva’s reply: “okay but make it pretty.” We looked at each other, “that’s it, that has to be the name.”
My job is to “make it pretty.” Some food is inherently beautiful, most food I’d argue, but there are things that definitely need some help. That brown on brown casserole, a pale roast chicken with wrinkly skin, congealed grilled cheese or quickly melting ice cream. These are some of the many reasons that a food stylist is critical when it comes to commercial photography. We have the well-honed skills to liven up that casserole, bronze that chicken skin, elongate the life of melted cheese and control that quickly thawing ice cream.
In my view there are three different types of food styling jobs: editorial (cookbooks/magazines), advertising and packaging. If I’m working on a cookbook, my assistant and I are shopping for the ingredients, reading the recipes thoroughly and cooking them from beginning to end. An ad for a big food chain generally means that they send us most of the components of their food and we carefully sort through, choosing the best buns and individually cooking burger patties. Food packaging could mean scooping through pints and pints of ice cream to get the perfect one or sourcing out-of-season mini pumpkins for that pumpkin spice creamer that we need to shoot in May in order for it to land on the shelves in October.
Let’s start today in that editorial world, as it’s definitely the closest to the reality we all live in at home. I’d love to share some simple tips I’ve learned that can help bring out the best in your recipes at home or on set. When I’m styling a cookbook or magazine article, the goal is for each recipe to look as inviting and irresistible as that particular recipe can look. I’m not changing things about that recipe, I want you reading it at home to be inspired and feel empowered to make that recipe as beautiful and delicious at home. So here are some tips beyond the cookbook that will help make your food pretty.
Wilted or dry looking vegetables are never appealing. Have you ever been to a party and the vegetable platter has those dry almost white looking carrots? Whether you’re photographing them or putting them out on a platter at your next picnic I have the simplest solution. When styling a vegetable platter or salad, I like to give my lettuce or veggies a dip in a bath of very cold water (tap water with a few ice cubes is good, too much ice and it can freeze things like tender lettuce). Let them perk up in the water for 5-10 minutes, then wrap them in paper towels and store in the fridge until you’re ready to use them. Fresh, extra crispy and never dry.
Serving or styling a casserole that you know is freaking delicious but leaves less to be desired visually? Two things. First, a sprinkling of herbs always helps lift up a brown on brown casserole situation. Second, dig in! Whether you’re styling or serving at home I really think digging in and removing a serving or two (serve yourself!) helps people feel invited to serve themselves and allows them to see what good things are hidden inside. Sometimes you just have to break up the sea of beige.
Okay this one might sound annoying but it’s very important. Read the recipe all the way through before you start cooking. I know it sounds like nothing but this is honestly the best way to level up your cooking and confidence in the kitchen. Whether cooking at home or for set it will help you wrap your head around the timing, prep and just generally understand all the steps before you get going. Whenever I’m overly confident and skip this step I ultimately regret it.
Dips, sauces and pureed soups are all things that could use some texture. One of my favorite tools is a spoon, I have many of them in different sizes and yes I do play favorites. When serving, use the back of your spoon to give it some swoops and swirls and create visual interest. This is my favorite part so have fun with it! A drizzle of good oil, sprinkling of a spice, herb or flakey salt are all welcome too.
Last one is mainly for on set styling but would actually be very helpful if you’re having a party. When styling (or serving) ice cream, make your scoops ahead of time and set them on an already cold, parchment lined (or plastic) tray in the freezer for at least 30 minutes. The scoops will be more solid and less melty on set this way and if you’re having a party you won’t be frantically scooping when everyone’s ready for their ice cream. One note on this, don’t scoop darker ice creams like chocolate too far in advance or they will look icy instead of creamy.
Alright, those are all my tips for now, let me know if you use any of them! What are your favorite ways to make it pretty at home (or on set)? Thanks for being here! Until next week.
Absolute 👸 of the swirls!
These are some great tips! Definitely using the veggie one for future party platters!