Written on June 11, 2018 at 2:41 pm, by Libbie Summers
By Libbie Summers Photography by Chia Chong Recipe from The Whole Hog Cookbook by Libbie Summers (Rizzoli) A gyro sans pressed lamb. Yes please!! There is NO ONE (vegetarians and vegans aside) that has not drooled over my take on a classic gyro…pork style! Pork Belly Gyros (Mykonian Tzatziki) serves 4 What You Need: 2 pounds pork Read More »
Written on February 22, 2018 at 4:56 am, by Libbie Summers
By Libbie Summers Assisted by David Dempsey Hog Wild (the original) Sprinkles inside a vanilla cake cookie and topped with lightly tinted frosting is a birthday celebration any day you eat one! Hog Wild Sprinkle Cake Cookies makes 2 dozen What you need: 3 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt Read More »
Written on August 2, 2015 at 11:29 pm, by Libbie Summers
Photography by Chia Chong Recipe and Styling by Libbie Summers Assisted by Candace Brower Recipe via Salted and Styled Ingredients: 1 cup freshly brewed coffee, very strong ¾ cup malted milk powder plus more for garnish 1 teaspoon cherry juice (yes, THAT cherry juice) Freshly whipped cream for garnish (we tinted ours pink because we’re girls Read More »
Written on August 2, 2015 at 10:39 pm, by Libbie Summers
Words and Recipe by Libbie Summers Photography by Chia Chong Recipe via Salted and Styled As a young wife in the 90′s, my go to party appetizer was a heady mixture of fungi sauteed in garlic and whatever herbs were still living in my hip urban container garden. Served with a baguette from the grocery Read More »
Written on August 2, 2015 at 10:36 pm, by Libbie Summers
Recipe, Styling and Words by Libbie Summers Photography by Chia Chong Recipe via The Whole Hog Cookbook “That’s charcuterie? I’ve been avoiding that on menus for years!” –Jay Pritchett Grandma was a charcutier (one who practices the craft of charcuterie). She wasn’t French although Grandpa said she liked to kiss that way (I’m still scarred Read More »
