A portrait of the artist as a food stylist, by a longtime colleague, Gourmet Live's Kemp Minifie

We're trading in our aprons for Armani in this week's salute to style, with profiles of model turned cookbook author Sophie Dahl and food stylist Paul Grimes, plus stunning spots for museum meals from...

Red wine reduction is a simple yet sultry addition to the caramel that enrobes these apples.

No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter.

A crumbly slab of Cheddar is a centuries-old accompaniment to a slice of apple pie.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser.

Heaps of leafy cilantro and the crumbly Mexican white cheese known as queso fresco update a classic side dish.

Food editor/stylist Paul Grimes demonstrates how to make olive and Reblochon “cake” from the cookbook A Table in the Tarn by Orlando Murrin. This savory bread is perfect as an appetizer with cocktails. ...