· FOOD ·

Quinoa Crusted Zucchini and Eggplant Parmesan
The next time you bake yourself an eggplant parm, sneak in some quinoa into the mix.

· FOOD ,PHOTOGRAPHY ·

Aya Nishimura Food Styling
Written by Julia Kasper Japanese-born chef Aya Nishimura fuses her knowledge of great recipes with humble home-cooked styling. Honing in on fresh and wholesome ingredients, the food stylist and home economist’s work

· FOOD ·

Mini Chocolate and Coconut Popsicles
This mini-popsicle recipe makes four servings but perhaps you’ll want to double up. A healthy play on Almond Joy, they combine fresh coconut

· FOOD ,INDUSTRIAL DESIGN ·

Josiah Jones’ Modular Lunch Tray
London-based Josiah Jones graduated with a degree in Graphic Design Communication from the Chelsea College of Art & Design. There, he worked on a lunch tray whose 20 magnetized pieces snap together

· FOOD ·

Roasted Cod With Lemon and Caper Relish
Although cod cooks relatively quickly, you’ll need to prep the lemon relish for this recipe at least four hours or even a day in advance. This fish dish is all about the garnish

· FOOD ·

The Art of Plating
Anyone who’s ever documented their food knows how hard it is to get the composition just right. Sauces, while flavorful, tend to obscure the features of the meats or fresh produce that they accompany. On the flip side, The Art of Plating is an online publication that aims to bring those very colors, textures and […]

· FOOD ·

Roasted Radicchio Salad
With a lovely color and a nice bite to it, radicchio is always a dramatic addition to the plate. Tip: Searing this red chicory in balsamic vinegar takes some of the bitterness away.