Rhubarb Profiteroles

Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower Once you master the art of making a pâte a choux (an airy cream puff dough) the possibilities of its use are endless. You can fill the baked dough with a savory or sweet mixtures. In honor of our rhubarb week, we chose... Read More »

Ginger Rhubarb Pie

Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower  Rhubarb pie…yes! Ginger Rhubarb Pie…you bet!! Ginger Rhubarb Pie serves 8 Ingredients: 1 prepared pie dough for a double crust pie (get our recipe HERE) 1⁄2 cup candied ginger 6 cups fresh rhubarb, sliced 1⁄4-inch thick on the diagonal (about 6 stalks) 2/3 cup... Read More »

Inspired by Rhubarb

by Libbie Summers Photography by Chia Chong While most of the United States is buried in snow, we are harvesting the first spoils of Spring here in Savannah. This week we celebrate rhubarb in all its fashionable tartness. We’ve used it to make a puree, folded it into cream, “chutneyed” it, drank it with... Read More »

Irish Corned Beef and Cabbage Soup

By Libbie Summers for Terra’s Kitchen Photography by Chia Chong There always seems to be leftover corned beef and cabbage on St. Patrick’s Day –maybe it’s the alcohol consumption that reduces the appetite for chewable foods. For whatever reason, you’ll need something to do with your leftovers. This Corned Beef and Cabbage Soup recipe... Read More »

Good and Evil Chocolate Layer Cake

by Libbie Summers Photography by Chia Chong Careful, if you start baking this cake right now, it may not last until Friday. Good and Evil Chocolate Layer Cake (Irish Cream Frosting, Southern Praline Topping) Serves 12-16 Ingredients: 2 cups all-purpose flour 1 3/4 cups sugar ¾ cup unsweetened cocoa powder 2 teaspoons baking powder... Read More »