Written on August 2, 2015 at 10:32 pm, by Libbie Summers
Recipe and Food Styling by Libbie Summers Photography by Chia Chong Table Styled by Amy Zurcher Recipe via Salted and Styled This recipe can be made in the time it takes quality honey to ease its way from the jar. It will be eaten twice as fast. Honey and Cheese Stuffed Sautéed Pear Halves Ingredients: Read More »
Written on August 2, 2015 at 10:27 pm, by Libbie Summers
Photography by Chia Chong Styling by Libbie Summers Recipe adapted from this guy Recipe via Salted and Styled Braided Tea Olive Infused Donuts Ingredients: 5 cups all-purpose flour 1/2 cup sugar 1/4 cup vegetable oil 1/2 teaspoon baking soda 1/4 cup tea-olive syrup (recipe here), plus more for drizzling on after 8 ounces water Peanut Read More »
Written on August 2, 2015 at 10:17 pm, by Libbie Summers
Photography by Chia Chong Recipe by Matthew Baldwin Styling by Libbie Summers Recipe via Salted and Styled We dare you to eat just one. Spiced Lotus Root Chips (try with any of the finishing salt recipes below) Ingredients: 1 lotus root, peeled using a vegetable peeler juice from one lemon canola oil for frying Dry Herb Read More »
Written on August 2, 2015 at 9:50 pm, by Libbie Summers
Recipe by Brenda Anderson Photography by Chia Chong Styling by Libbie Summers Recipe via Salted and Styled Bones are the building blocks for the richest full-body stocks. Bones contain collagen which, when simmered, forms gelatin. It’s the gelatin that gives a stock it’s body. The test to know if you have a great stock? It will solidify Read More »
Written on August 2, 2015 at 9:45 pm, by Libbie Summers
Words, Recipe and Styling by Libbie Summers Photography by Chia Chong Recipe via Salted and Styled Although merely a commoner, I have one thing in common with a queen (of the royal type) –my love for bone marrow. Queen Victoria was a romantic ruler who ate bone marrow every day and lived to be 81 Read More »
