Mary Carter food stylist

Mary Carter hails from Flint, Michigan, but she’s lived in Nashville for about 30 years. She has worked as a food stylist for years, with projects ranging from a brunch spread at Loretta Lynn’s Hurricane Mills parlor to a dinner scene in the Nicole Kidman movie Stoker.

Mary began working as a food stylist for My Indiana Home and Illinois Partners in 2010 and began developing recipes for Tennessee Home & Farm in 2011. She’s even appeared in some our magazines, showing off her collection of aprons and cooking utensils while mixing up Corn and Black Bean Salsa and sauteing Farmers Market Stir-Fry.

Some of the recipes that Mary developed for us include Overnight French Toast Casserole and Lamb Chops With Berry Mint Sauce.

See Also:  Heirloom Recipes

12 COMMENTS

  1. I came across your web site in Relish Mary Carter bakes cookies like nobody’s business… Thanks so much for the great recipes. They look great for cookie swap ones for the holidays!!!!

  2. Hi Mary, I came across you recipe for Maple Walnut Cookies and I must say they are delicious. The only thing is I used regular flour instead of self rising and I put soda in them. They came out like pancakes, but are still good. This recipe is a keeper!!

  3. Maple Walnut Cookies are my husband’s #1 favorite. I started making them after the recipe was published in the Relish magazine in our local newspaper. Thank you for sharing such a good “keeper”.

  4. Hello Mary, I recently read your article called Midday Meals in the Tennessee Home and Farm Magazine. In the article you stated that carbohydrates have 4 calories per gram and protein has 9 calories per gram. This information is incorrect. Actually Fat has 9 calories per gram while both carbohydrates and protein have only 4 calories per gram. Protein may be digested somewhat more slowly and contribute to a fuller feeling after a meal, but it does not contribute more calories than carbs. Thanks.

  5. Your honey series is outstanding! OMGosh — we love the sorbet, the amazing cakes and wonderful savory dishes with just the right touch of delicious raw honey. You’ve taught us that a little bit of honey adds so much to so many scrumptious dishes.

    More carrot recipes! It won’t be too long before we are munching them from our garden. I can’t wait to roast them and fold them into the best cake ever. The ginger butter cream frosting is amazing!

    Thank you and happy cooking!
    Bunny S.

  6. Does anybody know how to get ahold of Mary Carter? Does she have a website or a company email?

  7. Sorry for the late response! Here’s my contact information for future opportunities. Thank you. Mary Carter

  8. Mary,
    I saw your recipes in the Winter 2015/2016
    Tennessee Home & Farm. I really want to make your Sour Cream Layer Cake with Caramel Icing but there’s a problem. The cake frosting recipe is missing. Just the Caramel Icing is shown. The picture clearly shows that 3 layers are stacked but can’t be seen due to the frosting.
    What would you suggest? I’m not the cook you are and need directions 
    Thanks!
    Janice

  9. Hi Janice,

    Thanks for your comment! The Caramel Icing recipe is actually the recipe used to frost the entire cake – in between layers, on the sides and on top. The thinner layer on top of the entire cake is caramel sauce, which can be store-bought or homemade. We poured it on top for a pretty presentation, then garnished with pecans. Sorry about the confusion! We have updated the recipe to reflect this information. Hope it turns out great!

    Rachel Bertone
    editor, Farm Flavor

  10. Hi Mary, Could you please repost your contact info. I have a food styling job for film and I wanted to see if you were interested.

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