FOOD + DRINK, RECIPES + menus | April 1, 2009

The Jewels of New York’s Food Styling for my Gastronomic Wednesday

home cooked winter menu :: the jewels of new york

The same women behind the Easter Egg cookies I showcased yesterday share every week recipes on The Jewels of New York. The photos look amazing.

Their farewell to winter meal caught my eyes. I would like to be invited to a feast like that. The menu includes an attractive glazed rack of lamb on a nest of pearl onions, warm cabbage salad with Carlo sausage, and chocolate pots de crème with rosemary whipped cream. Sounds tasty!

Their food presentation relies on using serving ware in an usual way. For their farewell to winter meal, all shades of gray were invited to the table. The regular pie pan helps to keep warm the warm cabbage salad. The ensemble reinterprets rustic elements and ends up feeling fresh.

Brunch Recipes

styled food at the jewels of new york

Whenever you are making breakfast, serving toasted baguette slices adds elegance. Plus the classic soup bowl fits better the dish. I often serve dish in bowl instead of plates. For your next brunch, their Smoked Salmon and Eggs with Roasted Tomatoes should be a hit.

Cutting your papillotte as a heart shape is a lovely idea for a romantic dinner, Valentine’s Day or a bridal shower.

MORE:
+ Last Winter Supper
+ Farmhouse Breakfast
+ Sole en Papillote with Herbed Wild Rice and Escarole Salad

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One Response to “The Jewels of New York’s Food Styling for my Gastronomic Wednesday”

  1. Beautiful pictures and the menu!!! HELLO!!! Great discovery the Jewels of New York. Can’t wait to try few of the recipes.