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Hi! My name is Lily Morello.

I am a content creator based on San Francisco. I have over a decade of experience managing global teams to create art and written content in education, games, and lifestyle media.

I’m also a one-stop shop for food photography services. From recipe development to food styling to photo editing, I’m here to help food-makers and culinary businesses connect visually with their eaters. This stems from my excitement for cooking at home and sharing stories about food. Check out what I’m making by visiting me on Instagram here.

 

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Garlic confit focaccia topped with orange bell peppers, carrot fronds, choy sum flowers, chives, and poppy seeds. ⁣ ⁣ At this time of year, wild California poppies are popping up everywhere in the green spaces in my neighborhood. I am always tempted
Bacon-wrapped mochi with a sweet soy glaze. Topped with crispy fried enoki mushrooms, scallions, whole grain mustard, microgreens, and bits from my garden. ⁣ ⁣ So, bacon-wrapped mochi is just as good as it sounds. To make it, I used packaged kirimoch
Salad toasts! (Kind of.) These are sourdough pan-fried in olive oil with just a little Greek yogurt to act as glue, and then topped with prosciutto, beautiful radicchio leaves dressed in a fruity dressing, gooey burrata, dill, chopped pistachios, goo
Happy first day of spring to my fellow Northern Hemispherers! ⁣I made these avocado toasts to mark the occasion, because there is something about this particular color combo of green and pink that always makes me think of spring. ⁣ ⁣ These are sourdo
Beef and Guinness skillet pot pie—a malty stew of tender beef shank, mushrooms, peas, and carrots on the bottom; a layer of sharp cheddar in the middle; and cheesy herby biscuits on top. ⁣ ⁣ Here’s what I did with those shamrock (actually
Cheesy herby biscuits loaded with lots of sharp cheddar, dill, chives, and whatever random herbs were in my crisper drawer; decorated with wood sorrel, lawn daisies, dill, and pea tendrils. ⁣ ⁣ I don’t celebrate St. Patty’s Day but right