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Straight on shot of French wines, cheeses, bread, saucisson sec (dried cured sausage), bacon, a ham hock, a jar of olives, black walnuts, heads of garlic, copper pots, a corkscrew, a pepper mill, a towel, and fresh bay leaves. Cheese varieties include a blue cheese called Persille de Rambouillet (front center), Tomme Crayeuse (front right), P'tit Basque (back tall cheese) and Bonne Bouche, an ash rind goat cheese (top of p'tit basque). Wines include Dom Perignon champagne (in front of last several shots), Vin Jaune from Chateau Chalon (back-left of last several shots), and Sauternes from Chateau de Fargues (back right of last several shots). Shots are taken on a dark wood surface with a wooden cutting board and a textured grey background with dark, moody lighting for the New York Times Classical French Cooking segment.Straight on shots of strawberry souffle, a light, fluffly dessert made with whipped egg whites. Variations include powdered sugar being dusted over the top. The souffle is surrounded by a champagne bottle, champagne glasses, serving bowls, plates and utensils, and a towel. Shots are taken on a dark, wood surface with a black background with dark, moody lighting for the New York Times Classical French Cooking segment. with dark, moody lighting for the New York Times Classical French Cooking segment.Straight on shots of cheese souffle, a fluffly, rich baked dish made with gruyere and parmesan cheeses, chives and whipped egg whites. Variations include sprinkling the souffle with chives, and scooping a portion out of the souffle. Items surrounding the dish include serving plates and utensils, a cutting board, a towel, a champagne bottle, a cork, and champagne glasses. Shots are taken on a light, wood surface with a dark, textured blue background with dark, moody lighting for the New York Times Classical French Cooking segment.Straight on and 3/4 angle shots of a chocolate souffle, a fluffy, rich, cake-like dessert made with whipped egg whites. Variations of the souffle are shown in brown and white souffle dishes, some with cocoa powder or powdered sugar being dusted on the top. Items surrounded the dessert include dessert liqueur, a glass, serving plates, utensils, walnuts, mandarin oranges and a dish towel. Shots are taken on a dark, wooden surface with a dark, blue textured background with dark, moody lighting for the New York Times Classical French Cooking segment.Straight on and 3/4 angle shots of a chocolate souffle, a fluffy, rich, cake-like dessert made with whipped egg whites. Variations of the souffle are shown in brown and white souffle dishes, some with cocoa powder or powdered sugar being dusted on the top. Items surrounded the dessert include dessert liqueur, a glass, serving plates, utensils, walnuts, mandarin oranges and a dish towel. Shots are taken on a dark, wooden surface with a dark, blue textured background with dark, moody lighting for the New York Times Classical French Cooking segment.Straight on and 3/4 angle shots of a chocolate souffle, a fluffy, rich, cake-like dessert made with whipped egg whites. Variations of the souffle are shown in brown and white souffle dishes, some with cocoa powder or powdered sugar being dusted on the top. Items surrounded the dessert include dessert liqueur, a glass, serving plates, utensils, walnuts, mandarin oranges and a dish towel. Shots are taken on a dark, wooden surface with a dark, blue textured background with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead and 3/4 angle shots of an omelet with mixed herbs, including parsley, chervil, chives and tarragon. The omelette is plated with additional herbs on top, and surrounded by a fork, a knife, a glass of rosé, a plate of salad greens, bread, a towel, a saute pan and small dishes of salt and pepper. Shots are taken on a rustic, wooden surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of cassoulet, a dish made using a combination of pork ribs, lamb neck, duck confit, sausages (including kielbasa), salt pork, white beans, garlic, bay leaves, thyme, celery, carrots and onions, and topped with panko. Variations include the entire casserole, the casserole with a ladle and a single portion scopped out, and 2 individual plated portions. Items surrounding the cassoulet include a towel, a wine bottle, glasses of wine, serving dishes and utensils. Shots are taken on a dark, wooden surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of cassoulet, a dish made using a combination of pork ribs, lamb neck, duck confit, sausages (including kielbasa), salt pork, white beans, garlic, bay leaves, thyme, celery, carrots and onions, and topped with panko. Variations include the entire casserole, the casserole with a ladle and a single portion scopped out, and 2 individual plated portions. Items surrounding the cassoulet include a towel, a wine bottle, glasses of wine, serving dishes and utensils. Shots are taken on a dark, wooden surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of Coq au Vin, a dish consisting of chicken legs and thighs, pancetta, red wine, bay leaves, thyme, yellow and pearl onions, carrots, mushrooms, garlic, and tomato paste. One variation shows the dish in a dutch oven, surrounded by a plate of croutons, a bowl of the pearl onion topping, a small bowl of parsley, serving plates and a towel. Another version shows the Coq Au Vin in a different cooking vessel alongside a plated portion of the chicken surrounded by a small bowl of parsley, a towel, a plate of croutons and additional serving plates and utensils. Shots are taken on a textured light grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of Coq au Vin, a dish consisting of chicken legs and thighs, pancetta, red wine, bay leaves, thyme, yellow and pearl onions, carrots, mushrooms, garlic, and tomato paste. One variation shows the dish in a dutch oven, surrounded by a plate of croutons, a bowl of the pearl onion topping, a small bowl of parsley, serving plates and a towel. Another version shows the Coq Au Vin in a different cooking vessel alongside a plated portion of the chicken surrounded by a small bowl of parsley, a towel, a plate of croutons and additional serving plates and utensils. Shots are taken on a textured light grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead and 3/4 angle shots of an omelet with mixed herbs, including parsley, chervil, chives and tarragon. The omelette is plated with additional herbs on top, and surrounded by a fork, a knife, a glass of rosé, a plate of salad greens, bread, a towel, a saute pan and small dishes of salt and pepper. Shots are taken on a rustic, wooden surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead and 3/4 angle shots of an omelet with mixed herbs, including parsley, chervil, chives and tarragon. The omelette is plated with additional herbs on top, and surrounded by a fork, a knife, a glass of rosé, a plate of salad greens, bread, a towel, a saute pan and small dishes of salt and pepper. Shots are taken on a rustic, wooden surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shot of pommes anna, a potato dish made with rounds of russet and yukon gold potatoes and clarified butter, which is started on the stove top and then baked. Variations include the whole dish plated, one slice cut out and two slices cut out with the slices as the main subject. The pommes anna is surrounded by a cutting board with watercress, a chef's knife, a pan, dish towels, serving plate, salt in a small dish and a pepper mill. A pie server and forks are also included in some shots. Shots are taken on a textured, dark blue surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shot of pommes anna, a potato dish made with rounds of russet and yukon gold potatoes and clarified butter, which is started on the stove top and then baked. Variations include the whole dish plated, one slice cut out and two slices cut out with the slices as the main subject. The pommes anna is surrounded by a cutting board with watercress, a chef's knife, a pan, dish towels, serving plate, salt in a small dish and a pepper mill. A pie server and forks are also included in some shots. Shots are taken on a textured, dark blue surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shot of beef bourguignon, a stew made with pancetta, beef chuck, yellow and pearl onions, carrots, garlic, tomato paste, red wine, bay leaves, thyme, and cremini mushrooms. The stew is displayed in a pot, surrounded by the lid, a dish towel, a serving spoon, serving plates and utensils, a wine bottle, a cork and wine glasses. The shots are taken on a textured light, grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shot of omelette mousseline, a fluffy omellette made by whipping the egg whites, with cherry jam. The omellette is plated with the jam and a fork and surrounded by a cloth napkin, an espresso with sugar cubes, reading glasses, a post card, a pencil and a glass jar of more jam with a spoon inside. The shots are taken on a textured, dark blue surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of a bone-in ribeye steak with a red wine pan sauce, which includes shallots, cognac and broth. One variation of the shot includes the whole steak on a light wooden cutting board, surrounded by a pot of the red wine sauce with a serving spoon, a chef's knife, a cast iron pan, small dishes of salt and pepper and a plate of watercress. Another variation shows the steak cut. The last variation displays a plated poriton of the steak (with and without sauce on top) with watercress, surrounded by a fork, a knife, a dinner napkin, a glass of red wine, the wine bottle, small dishes of salt and pepper and a plate of watercress. The shots are taken on a rustic, dark grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of a bone-in ribeye steak with a red wine pan sauce, which includes shallots, cognac and broth. One variation of the shot includes the whole steak on a light wooden cutting board, surrounded by a pot of the red wine sauce with a serving spoon, a chef's knife, a cast iron pan, small dishes of salt and pepper and a plate of watercress. Another variation shows the steak cut. The last variation displays a plated poriton of the steak (with and without sauce on top) with watercress, surrounded by a fork, a knife, a dinner napkin, a glass of red wine, the wine bottle, small dishes of salt and pepper and a plate of watercress. The shots are taken on a rustic, dark grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shot of a bowl of bearnaise sauce, which is made of butter, white wine vinegar, egg yolks and fresh herbs. The pot of sauce contains a spoon and is surrounded by a glass of wine, utensils, a towel, and a cork. The shots are taken on a rustic, dark grey background with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shot of sliced compound butter, composed of shallot, lemon and herbs, such as thyme, rosemary, parsley and/or chives. The butter is partially wrapped in parchment and surrounded by a knive, bread, a corkscrew, a cork, a bottle of wine and a towel. The shot is taken on a light, wooden cutting board on top of a dark, rustic surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of ratatouille, a dish composed of a combination of roasted vegetables, including red bell peppers, zucchini, eggplant, onion, garlic and tomatoes with thyme, rosemary and bay leaves. Variations include shots with a roasting pan full of ratatouille surrounded by bread, a serving spoon, a towel, a small bowl of fresh basil and parsley and a bowl and spoon for serving a single portion. The other shots show an individual plated portion with a spoon, surrounded by bread, a towel, a glass of red wine, the serving dish and fresh herbs. Shots are taken on a dark wood surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of ratatouille, a dish composed of a combination of roasted vegetables, including red bell peppers, zucchini, eggplant, onion, garlic and tomatoes with thyme, rosemary and bay leaves. Variations include shots with a roasting pan full of ratatouille surrounded by bread, a serving spoon, a towel, a small bowl of fresh basil and parsley and a bowl and spoon for serving a single portion. The other shots show an individual plated portion with a spoon, surrounded by bread, a towel, a glass of red wine, the serving dish and fresh herbs. Shots are taken on a dark wood surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of lamb tagine, a stewed dish consisting of lamb stew meat, dried apricots, ginger, saffron, cinnamon, nutmeg, turmeric, cilantro, parsley, scallions and almonds. Shot variations inclue overhead shots with the stew in a dutch oven, surrounded by serving bowls, a ladle, a bowl of couscous, a bowl of cilantro, glasses filled with red wine, the wine bottle, a pepper mill and a dish towel. The other variation consists of a purple tagine filled with couscous and the stew with a serving spoon, surrounded by a plated portion of the stew, sliced lemons, the red wine bottle, a pepper mill, and dish towel. Shots are taken on a blue, textured surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of lamb tagine, a stewed dish consisting of lamb stew meat, dried apricots, ginger, saffron, cinnamon, nutmeg, turmeric, cilantro, parsley, scallions and almonds. Shot variations inclue overhead shots with the stew in a dutch oven, surrounded by serving bowls, a ladle, a bowl of couscous, a bowl of cilantro, glasses filled with red wine, the wine bottle, a pepper mill and a dish towel. The other variation consists of a purple tagine filled with couscous and the stew with a serving spoon, surrounded by a plated portion of the stew, sliced lemons, the red wine bottle, a pepper mill, and dish towel. Shots are taken on a blue, textured surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead and 3/4 angled shots of sole meunière, sole fillets which are dredged in flour, pan fried in butter, topped with parsley and served with lemon. The overhead shots include a plate of several fish fillets with a serving spoon, lemon wedges, a small bowl of chopped parsley, a plate of boiled pototoes with parsley, glasses of white wine, serving plates and a dinner napkin. The 3/4 angled shots include a plated portion of the fish with lemon wedges surrounded by the plate of potatoes, the serving plate of fish, a glass of wine, a bottle of wine, a napkin and utensils. Shots are taken on a textured grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead and 3/4 angled shots of sole meunière, sole fillets which are dredged in flour, pan fried in butter, topped with parsley and served with lemon. The overhead shots include a plate of several fish fillets with a serving spoon, lemon wedges, a small bowl of chopped parsley, a plate of boiled pototoes with parsley, glasses of white wine, serving plates and a dinner napkin. The 3/4 angled shots include a plated portion of the fish with lemon wedges surrounded by the plate of potatoes, the serving plate of fish, a glass of wine, a bottle of wine, a napkin and utensils. Shots are taken on a textured grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shot of pissaladiere, a rectangular pizza-like dough topped with sautéed onions, garlic, thyme, anchovies, and nicoise olives. The pissaladiere is shot in a baking sheet with variations of the whole bread and one with a slice cut out, surrounded by a chef's knive, glasses of white wine, the wine bottole, dinner plates, a plate of sliced tomatoes, a dish towel and fresh thyme leaves. Shots are taken on a light wooden cutting board on a rustic blue surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of a quiche composed of a buttery crust and a filling of eggs, gruyere cheese, cream, onions and pancetta. Variations include the whole quiche, the quiche with a slice cut out and two individual slices of quiche. In the background there is a salad, a small bowl and spoon with dressing, drinking glasses with rosé wine, a cork on a corkscrew, forks, knives, a small bowl of maldon salt, and a dish towel. Shots are taken on a textured, turquoise blue background with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of a quiche composed of a buttery crust and a filling of eggs, gruyere cheese, cream, onions and pancetta. Variations include the whole quiche, the quiche with a slice cut out and two individual slices of quiche. In the background there is a salad, a small bowl and spoon with dressing, drinking glasses with rosé wine, a cork on a corkscrew, forks, knives, a small bowl of maldon salt, and a dish towel. Shots are taken on a textured, turquoise blue background with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead shots of tarte flambe, which is composed of a pizza-like dough topped with caramelized onions, bacon, crème fraîche and fromage blanc. Shots include the whole tart, as well as, the sliced tart alongside a chef's knife. Shots are taken on a rustic grey pan and rustic grey surface with dark, moody lighting for the New York Times Classical French Cooking segment.Overhead view of fresh lychee fruit with several peeled pieces of fruit in a bowl with their own juices.Oysters topped with creme fraiche bavarois, oyster glaze, caviar, arugasabi blooms and sea salt prepared by Daniel Humm, chef/owner of Eleven Madison Park, NY.Strawberry Haagen Dazs ice cream being scooped from a container by a metal spoon on a white background for Haagen Dazs.Chocolate Haagen Dazs ice cream being scooped from a container by a metal spoon on a white background for Haagen Dazs.A scoop of strawberry Haagen Dazs ice cream on a metal spoon on a white background for Haagen Dazs.Black bass with lardo slices, broccoli florets, broccoli ribbons, broccoli rabe florets, broccoli rabe blooms and a roasted broccoli and smoked bluefish sauce on a white background prepared by chef/owner Daniel Humm of Eleven Madison Park, NYC.Overhead view of roasted eggplant with slow roasted tomatoes, basil, extra virgin olive oil, thinly sliced garlic, and maldon salt.An overhead view of a dish consisting of plain, whole milk Greek yogurt, peanut butter, sliced bananas, granola clusters, lightly salted peanuts and honey with a glass of orange juice from Chobani Olympic Recipes.An overhead view of chickpea hummus consisting of whole milk, Greek yogurt, tahini, garlic, lemon juice, cumin and olive oil with pieces of bread from Chobani Olympic Recipes.Overhead view of tacos consisting of grilled chicken breast, marinated in whole milk, Greek yogurt, chipotle sauce, lime juice and cumin, with a salsa consisting of pineapple, jalapeno, red onion, red bell pepper, cilantro, cumin and lime juice, topped with shredded romaine lettuce and reserved marinade from Chobani Olympic Recipes.An overhead view of buckwheat pancakes made with non-fat, vanilla Greek yogurt, topped with blueberries poached in maple syrup, and whipped topping consisting of non-fat, vanilla Greek yogurt, confectioners sugar and heavy cream from Chobani Olympic Recipes.Brown rice with grilled kale, black beans, sweet potatoes, pumpkin seeds and spices from the Snap Kitchen.Salad composed of chicken, napa cabbage, red bell pepper, carrot, green onion, mint, cashews and black sesame seeds from the Snap Kitchen.Scrambled egg whites with goat cheese, spinach, sweet potatoes, grape tomatoes and onion from the Snap Kitchen.Overhead view of Lay's potato chips with ham, a poached egg and hollandaise sauce with chives from PepsiCo.Straight on view of stacked Chobani Flip Pure Blueberry and Cherry Yogurts surrounded by fresh pears, cherries, white currants, orange juice, honey and milk from Chobani yogurt.Straight on view of stacked Chobani Flip Pure Blueberry, Raspberry and Cherry Yogurts surrounded by fresh cherries and raspberries from Chobani yogurt.Straight-on view of a glass of milk, honey, and fresh cherries and blueberries from Chobani yogurt.Overhead shot of Chobani Flip Pure Blueberry and Cherry yogurts with fresh cherries, pears and blueberries from Chobani yogurt.A closeup, straight-on view of a combination of fresh strawberries, blackberries and blueberries with mini tart shells in the background.Straight-on view of a smoothie consisting of nonfat, plain Greek yogurt, spinach, almond milk, coconut cream, coconut oil, chia seeds and frozen mixed berries from Chobani Olympic Recipes.Straight-on view of a smoothie consisting of non-fat, vanilla Greek yogurt, pineapple, mango, coconut water, coconut oil, banana, mint, lime juice and agave from Chobani Olympic Recipes.Straight-on view of a smoothie consisting of non-fat vanilla, Greek yogurt, mixed frozen berries, banana, acai berry, coconut water, coconut oil and agave syrup from Chobani Olympic Recipes.