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 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 »
Written on August 2, 2015 at 9:06 pm, by Libbie Summers
Recipe and Styling by Libbie Summers Photography by Chia Chong Recipe via The Whole Hog Cookbook I’ve served this soup to 100 guests in the middle of a bird hunting field in South Georgia, in a quirky salon for the same amount of folks in NYC and in a private home for 1 US president Read More »
Written on June 21, 2015 at 10:49 pm, by Libbie Summers
By Libbie Summers (from my book, The Whole Hog Cookbook, Rizzoli) Photography by Chia Chong It’s National Donut Day and I’ve gone International with a savory donut and a trip to Bermuda. Eighteen years ago, on my first visit, I fell in love in Bermuda—and with Bermuda. The Island of Bermuda is a place I’ve Read More »
Written on June 21, 2015 at 10:45 pm, by Libbie Summers
By Libbie Summers (from my book, The Whole Hog Cookbook, Rizzoli) Photography by Chia Chong It’s National Donut Day and I’ve gone International with a savory donut and a trip to Bermuda. Eighteen years ago, on my first visit, I fell in love in Bermuda—and with Bermuda. The Island of Bermuda is a place I’ve Read More »
