A fresh and simple carrot watercress salad tossed with an orange blossom dressing. As quickly as it arrived it was gone. Last week it rained for one day; that morning the skies were a dark stormy grey and rain poured down for most of the day with an intensity that seemed to finally signal an...
Fresh figs are nestled in between a dark chocolate ganache made with coconut milk and an almond flour press-in crust in these gluten-free chocolate fig tarts. Late summer and early fall are high season for figs, which means delicately sweet specimens are in abundance at the market right now. Of all the fruit that comes...
Summer vegetables are roasted then covered with olive oil and packed into jars with garlic and thyme. Autumn is just starting to show her face around here. Even if we don’t have the tell tale signs of fall colors that East Coaster’s have, I can see the little changes as we creep into the new...
This easy creamy polenta with tomatoes and Parmesan crisps is a no-fuss, no constant stirring method of cooking polenta. Polenta, like risotto, has had a long-held reputation for being fussy, requiring a laborious preparation involving constant stirring and extreme vigilance. It brings to mind images of Italian grandmothers standing at wood stoves hunched over specialized...
This chilled mixed berry fruit soup with rosé wine is a refreshing way to end a meal and enjoy the best summer has to offer. The scorching heat of midsummer has passed, yet the days are still long and warm. Almost every table on the promenade has on it a carafe or bottle of rosé. ...
Shredded zucchini, quinoa and microgreens are tossed together with creamy feta and pumpkin seeds in this simple but flavorful zucchini quinoa salad. I found myself scrapping the last specks of green off the plate, chasing the delicate little stems around with my fork. Not wanting to miss those evasive slender shoots, I coaxed them onto...
Part one and part two of the series discuss how to see more creatively by using the elements and principles of design. In part three professional prop stylist Paula Walters shares her tips on how to choose the right props for your images. For part four, food stylist Tami Hardeman answers your questions on food...
Part one and part two of the series discuss how to see more creatively by using the elements and principles of design. In part three professional prop stylist Paula Walters shares her tips on how to choose the right props for your images. For part four, food stylist Tami Hardeman answered your questions on food...
In part one and part two of the series we started the discussion on food photography with how to see more creatively and a discussion of the elements and principles of design. In part three professional prop stylist Paula Walters shared her tips on how to choose the right props for your images. Today Tami Hardeman, an Atlanta,...
With more than 20 years experience styling for many of Chicago's most successful food and product photographers, she has a wonderful eye for detail and a unique talent for combining tones, textures and shapes to create some truly unforgettable images. Today she shares with us her basic approach to choosing props for an image.
Photography is what one “sees”. When two people look at an image, each one will “see” it differently. After all, art is personal expression. That being said, there are certain principles that create the foundation of great artwork. Keeping these few principles in mind while composing your image can greatly enhance your photography.
At the core of all photography lies subject, composition and lighting. If those three things are poor, no amount of post-processing work will fix it. It won’t matter what your aperture, f/stop or ISO is if you don't have an interesting subject, good composition, and great lighting. Without these, a photo will lack impact.