'I consider myself a perfectionist, so I really, really wanted to impress her.”
Some of Damuck’s recipes include meat, but they are decidedly plant-forward. “I just want to try to make people really excited about fresh food. Look, even I don’t make it to the farmers marketweek. But it’s easier than ever to make the effort to eat well,” she says citing the accessibility of CSA boxes and the affordability of companies like Imperfect Foods that ship home cooks misshapen but still-tasty fruits and veggies.
But it’s not just about taste for her. Throughout the book, she offers “styling tips” on how to make your food look its best. She still works as a freelance food stylist and has staged aspirational photos for Chrissy Teigen’s cooking website, Cravings. Damuck believes a variety of colors and textures can enhance the experience of a meal, particularly one as simple as salad. One tip in the book encourages cooks to fold their zucchini ribbons when piling them on a plate to create volume.
While I am a defender of the much-maligned category of one-use kitchen tools—I show Damuck three different citrus squeezers during our call—I must admit I’m skeptical that even salad acolytes will be willing to shell out for the special spoon. Then again, this is probably why I’m still failing to plate the yogurt in an aesthetically pleasing manner. I give up on achieving Instagram-ready perfection and add my chard, eggs, and honeyed chili oil on top.
But it was working for Stewart that turned her love of vegetables into an obsession. “Unless you get to the farmers market at 7 o’clock in the morning, you can’t get your hands on that specialty pink radicchio,” she says. “I’m often up, before brushing my teeth or having coffee, driving over to the farmers market dazed to make sure I can grab the best product before someone else snatches it up.” Before she moved from New York to L.A.
Though she’s spent her career in the food world, Damuck is the rare non-celebrity cookbook author who has never worked in a restaurant. Sometimes she thinks people underestimate her because of that. “They’re like, ‘You’re not a chef. You’re a food stylist,’” she says. “And I’m like, ‘I’ve cooked a million meals for Martha Stewart, and that’s the harshest critic I can think of.’”
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