Kyoko Hamada

Sep 27, 2024 | nytimes.com | Kyoko Hamada

Clockwise from top left: Emporio Armani bag, $395, armani.com; Ferragamo bag, $3,700, ferragamo.com; Prada shoes, $1,250, prada.com; and Aquazzura boots, $1,050, aquazzura.com. Credit... Photograph by Kyoko Hamada. Set design by Martin Bourne Jaguar, cheetah and leopard spots are showing up on the season's fiercest shoes, boots and bags.

Mar 13, 2024 | nytimes.com | Alexa Brazilian |Kyoko Hamada

food mattersBlessed with an ever-widening array of fancy heirloom produce, chefs are turning uncooked vegetables into edible sculptures. The Brooklyn floral artist Joshua Werber's take on crudités, with roses made from radishes and beets, cucumber leaves and scallion chrysanthemums. Credit... Photograph by Kyoko Hamada. Set design by Leilin Lopez-Toledo The New York-based private chef Yann Nury has a simple strategy for transforming unadorned produce into showstopping canapés.

Oct 18, 2023 | nytimes.com | Zoey Poll |Kyoko Hamada

A head of Rosa di Campo Rosso radicchio can, as its name suggests, look convincingly like a rose, with silken red leaves. It might also - depending on its genetic mix - resemble a crimson-speckled yellow orchid or a shocking pink peony. But it is, definitively, a vegetable: a herbaceous perennial descended from the ordinary blue chicory flower found by roadsides in Europe and North America.

Oct 18, 2023 | nyti.ms | Kyoko Hamada |Zoey Poll

T Magazine|Radicchio Is in Season — And in Stylehttps://www.nytimes.com/2023/10/18/t-magazine/radicchio-chicory.htmlmaking itIncreasingly, the vegetable is becoming a mainstay of contemporary American cuisine. Published Oct. 18, 2023Updated Oct. 20, 2023A head of Rosa di Campo Rosso radicchio can, as its name suggests, look convincingly like a rose, with silken red leaves. It might also — depending on its genetic mix — resemble a crimson-speckled yellow orchid or a shocking pink peony.

Sep 7, 2023 | nytimes.com | Alexa Brazilian Photographs |Kyoko Hamada |Alexa Brazilian

INSIDE A GILDED Rococo room on the Avenue Montaigne in Paris, candied fruits dangled from winterberry tree branches. Hand-sewn to the limbs with waxed twine by the food artist Imogen Kwok and her team, the sugar-confit-dipped pears, clementines and cherries resembled orbs of glass and were clipped off by guests with bonsai scissors for an interactive dessert course.