The article highlights the enjoyable atmosphere at New York Times Cooking, where the team collaborates to create visually stunning and delicious food. It dispels myths about food styling, clarifying that the recipe photography features actual dishes made skillfully according to the recipes. Among various recipes, standout dishes such as a chicken breast in a shallot and white wine sauce are celebrated for their richness and compatibility with side dishes like potatoes or good bread, showcasing the team's culinary achievements and camaraderie.
One of the greatest perks of working for New York Times Cooking is that once in a while, I get to spend time in our gorgeous, light-filled studio.
What you see in our recipe photos is real, live food that has been made following the recipe to a T.
I think every one of our recipes is delicious, but sometimes, as in life, there are standouts.
A rich, shallot-y white wine sauce that's been thickened with cream cheese coats pan-seared boneless chicken breasts and wilted spinach.
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