By Libbie Summers Photography by Chia Chong The beauty of the lotus root. Peel, slice, fry, salt, repeat. Lotus root…before. Lotus root…after. Spiced Lotus Root Chips (try with any of the finishing salt recipes below) What you need: 1 lotus root, peeled using a vegetable peeler juice from one lemon canola oil for frying Dry Read More »
By Libbie Summers Assisted by Candace Brower You know when your making a pumpkin pie for Thanksgiving and you ALWAYS make dough for a double crust pie…then you have that extra disc of dough perfection left over. THIS is what you do with it! Turkey, cranberry sauce and a little cheese makes the perfect afternoon Read More »
By Libbie Summers Assisted by Candace Brower When you realize all the colors in your salsa correspond with a Twister color and then you realize it’s Milton Bradley’s birthday….In my world you make a video and make a party! Twister Salsa (red, yellow, green and blue) makes about 2 1/2 cups Ingredients: 3/4 cup fresh Read More »
Styling by Libbie Summers Recipe by Matthew Baldwin Photography by Chia Chong Original Post on Salted and Styled I 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 Read More »
