It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “a trove of seasonal delights”, it is turning heads with its easy, elegant food and style-setting aesthetic.
Divided into Morning, Brunch, Noon and Night, with color palettes to match, Sweet Paul Eat & Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill and Pumkin Seeds and brunches like Smoke Salmon Hash with Scallions, Dill and Eggs. For lunch, there’s a super-quick Risotto with Asparagus and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, The World’s Best Cake.
Rustically chic craft projects – paper flowers make out of coffee filters, a vegetable-dyed tablecloth and a trivet from wooden clothespins – will captivate even those who are all thumbs. (description from publisher)