Have you ever wondered what it’s like to work behind the scenes at a food magazine? There are so many different, talented people who contribute to one single issue, and Kosher Inspired is no different! Content and articles are planned months in advance, and every story goes through testing, layout planning, editing and much more. Photographs for a food magazine are a whole section in itself. The food is laid out with content space in mind, and cooked by stylists who are mindful of bringing even the smallest details into focus. Sometimes a single story of 4 recipes can take a whole day to shoot. We constantly horde interesting and pretty dishes for the prop styling as well.
Here you have some behind-the-scene pictures of what went on for this issue’s Kosher Inspired. There were at least 1,000 emails minimum (who talks on the phone anymore?), an overdrawn budget, some burnt cakes, one baby boy born a few weeks early (yup, we get a mazel tov!), my all time favorite cookie recipe for Pesach, and a great vegetable appetizer that I have made at least 4 times already, as it is so delicious and low fat. A few recipes didn’t fit into the allotted space (as usual) and my seder celery chicken never made it in, though I plan on posting it to the site next week, hopefully. It’s always “fun” to make pesach cakes a few weeks before Purim, and if you think it’s easy to find ground filberts in middle of February, it’s not!
I hope you aren’t reading any of this as a complaint! I love innovating in the kitchen, and I like to think about all of you who try these recipes at home and hope that they enhance your Yom Tov.
Chocolate icing…mmm…. this is such a great recipe. I am definitly making this again for Pesach!
Anyone want to see what a table can look like with 5 different settings on
it? Shana Parnes getting read to photograph…
So which shape do you think will photograph better?