Why Magazines Use Food Stylists

Because magazine covers need to look like this:

The delicious-looking Real Simple cover.
The delicious-looking Real Simple cover.

But when you make the same recipe at home, it looks more like this:

Still delicious, but less pretty.
Still delicious, but less pretty.

The only modification I made to the recipe was using whole-wheat pasta, rather than white, and it still tasted great. If I were to make it again, I’d skip the instruction to put the cheese in while wilting the arugula. It didn’t impact the taste, but it made the mozzarella incredibly chewy — rather than light, like fresh mozz should be — as soon as the dish started to cool.

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One thought on “Why Magazines Use Food Stylists

  1. Mom August 6, 2008 / 10:13 am

    Yours looks beautiful too — only you forgot to drape a napkin over the burners for effect! I’ve printed it off and thanks for sharing.

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