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Chatelaine Kitchen

In the Kitchen: Food photography + lunch

By Victoria
Fried chicken
I am on a photography shoot for our October and November issues right now. I have a few minutes while the next photo is being set up and cooked. Since we are photographing Thanksgiving dinner and lots of chocolate stuff I think we've all been craving comfort food which is crazy considering yesterday's heat wave and today's thick humidity. But that's how it goes sometimes when you're working on things for fall in the middle of summer. So here's a picture of the Fried Chicken I had for lunch. Guilty pleasure? Yes. Tasty? YES! It's from The Stockyards - a great Barbecue inspired restaurant in Toronto.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.