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, Read More »
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 sweet. Read More »
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower Spring means rhubarb and ginger and everything good and holy in the world. Ginger Rhubarb Pie serves 8 Ingredients: 1 prepared pie dough for a double crust pie (get my recipe HERE) 1⁄2 cup candied ginger 6 cups fresh rhubarb, sliced Read More »
