By Luke Chavez
The Times 

Behind the recipe, behind the scene


Lane Gwinn

Admittedly, behind the scenes of a perfectly styled food photo can be a little chaotic. While testing my recipe for Linguine Vongole, featured in the April 29th edition of The Times, I managed to use every single dish (and then some) at the family beach cabin. Thankfully, my aunt was more than happy to wash a few dishes in exchange for taste testing the bivalve feast.


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