Blog Archives

Gooey Butter Cake

Written on June 21, 2015 at 5:45 pm, by

By Libbie Summers (from The Whole Hog Cookbook, Rizzoli) Photography by Chia Chong The thing that makes this cake gooey is the barely baked butter filling—when you slice a piece it should slowly ooze onto your plate. Unless you are eating it in St. Louis, Missouri, right now, it’s highly likely that piece of Gooey Read More »

Blue Ribbon Apple Pie

Written on June 21, 2015 at 5:36 pm, by

Recipe and Styling by Libbie Summers (from The Whole Hog Cookbook, Rizzoli) Photography by Cedric Smith Model: Lauren Davis and The Bitch (Maggie Jo Summers) I’ve been perfecting this pie for as long as I’ve been making it. When I was a child, it won me a third place ribbon at the St. Charles County Read More »

Dark Chocolate Ginger Cream Pie

Written on February 4, 2014 at 5:09 pm, by

Recipe, Words and Styling by Libbie Summers Photography by Chia Chong Recipe via The Whole Hog Cookbook Ginger is my mother. Growing up, none of my friend’s mothers had such an “exotic” name. I loved saying her name and to this day I still refer to her using her full name “Ginger Patrick–not mom. This is a Read More »

Cooking Class: How To Render Leaf Lard

Written on February 4, 2014 at 4:36 am, by

Recipe and Styling by Libbie Summers Photography by Chia Chong Recipe via The Whole Hog Cookbook If you think back to the best pie you’ve ever had, with the flakiest crust, there’s a good possibility the crust was made from leaf lard. Leaf lard is the highest grade of lard and is obtained from the fat deposit Read More »

Leftover Turkey and Sweet Leek Pot Pie

Written on February 3, 2014 at 3:39 am, by

Recipe and Styling by Libbie Summers  Photography by Chia Chong Recipe via Salted and Styled I hate leftovers –period. One exception –Thanksgiving. Sweet Leek and Turkey Pie (red potatoes and caramelized onions) Ingredients: 5 tablespoons butter, divided 1 cup sliced leeks, white part only 1 small onion, thinly sliced 1 tablespoon light brown sugar 4 tablespoons all-purpose Read More »

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