SWEET PAUL EAT & MAKE

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 and Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked 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, World's Best Cake. Rustically chic craft project - paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins - will captivate even those who are all thumbs.

First printing 45.000 copies.

Photographs by Alexandra Grablewski; Writing collaboration by Paul Vitale
Illustration by Susan Evenson

SWEET PAULS FABELHAFTE WELT
101 kreative Ideen zum Backen, Kochen, Selbermachen
Deutsch von Kristine Harth
[HC: Umschau, 02/15]