Food, Drink & Tabletop Prop Styling for NYT Cooking

ASSIGNMENT

This pie-in-the-sky test shoot was used to create a cold pitch for the New York Times Cooking and New York Times Food Photo Editor, Kim Gougenheim. Bold, I know! But you always gotta dream big! Although it never lead to any work, she *did* write us back a very thoughtful, kind, encouraging message. Turns out, they assigned a specific team to do pretty much exactly what we proposed (see pitch below) and were already 3 months into the project! I’m a big believer in cold pitching, getting on people’s radar, and asking for your dreams—you never know…maybe one day we will have a byline in NYT Cooking :) Onwards! 

We created recipe photos with a refined, approachable editorial energy that feel both fresh and intentional. The imagery included evokes a focus on clean, well‑lit food compositions that emphasize texture, color, and natural presentation — much like the images you see throughout The New York Times Cooking platform, which values accessible yet elevated everyday cooking.

The visual vibe feels warm, real, and beautifully simple, prioritizing the food as the story while using props and surfaces that subtly support the narrative without stealing focus. The compositions aren’t overly stylized or precious; instead, they favor authenticity, natural light qualities, and clean lines that let the ingredients speak for themselves—a sensibility that resonates with the trusted, home‑focused recipes and guides that define NYT Cooking’s aesthetic.

This visual language fits seamlessly with New York Times Cooking’s ethos of making everyday dishes look and feel remarkable, bridging the gap between real‑world cooking and beautifully photographed inspiration.