Todays Inspiration -
Recent Episodes
Inspired by Loquats
Words and Styling by Libbie Summers Photography by Chia Chong A 6-year-old South African boy introduced me to the joy of loquat eating. My family moved to the southern most …
Behind the Scenes: Edible Flower Inspiration
Words by Eliza Barrera Film by Barrera Productions Observing the Award Winning Salted & Styled Team is simply fascinating. Their powerful personalities and talents are a beautiful thing to capture …
Edible Flower Salad
Recipe by Brenda Anderson Wine Pairing by Grapefriend Photography by Chia Chong Photo Styling by Libbie Summers Fashion Styling by Brooke Atwood Model: April Johnston Hair: Lindsay Nix Make-Up: Jules de …
floral art klatsch (& how-to)
Words and Artwork by katherine sandoz Photography by Chia Chong Studio Assistant to katherine sandoz: Sofia Vizcaino Studio Assistant to katherine sandoz: Margaret Baggot Examine these two quotes on making …
The Love is in the Details
Photography and Art Direction by Chia Chong Words, Photo Styling and Art Direction by Libbie Summers Custom Paper Works by Emily McCarthy for Emma J Designs Floral Design by Ashley …
Welcome to Salted & Styled
Each week the beauty of one food related item serves as our muse. We taste it, tear it, torture it and live to tell about it through a new recipe, art piece, fashion pick, profile or design each day.
More Inspiration from Salted & Styled
Oysters Lafitte
Recipe courtesy of Jeanne Brooks Photography by Chia Chong Styled by Libbie Summers An elegant and easy appetizer with the perfect hint of star anise. Oysters Lafitte Ingredients: 1 dozen …
Mornings in Savannah (baked eggs and blue crab)
Blue crabs harvested from a single trap tied off a backyard dock –just fifty paces from the chicken coop.
Grilled Corn Salad (mason jar mint dressing)
Ingredients:
6 ears of corn
4 leeks, grill and thinly slice
1 pint grape tomatoes, grilled
1 jalapeno pepper, grilled and thinly chopped
1 head romaine lettuce, torn
Mason Jar Mint Dressing (recipe to follow)
Directions:
Soak corn, in husk, in water for 15 minutes. Place on kitchen towel to drain.
Mornings on Mykonos (Greek Baked Eggs)
I once had a small olive tree in Greece…
Behind the Scenes: Family Recipe Week
Behind the Scenes: Family Recipe Week. Photography by Juwan Platt.
Recipe by Brenda Anderson
Wine Pairing by Grapefriend
Photography by Chia Chong
Photo Styling by Libbie Summers
Fashion Styling by Brooke Atwood
Model: April Johnston
Hair: Lindsay Nix
Make-Up: Jules de Jesus Fritz for Dollface by Jules
The flowers add a little more pepper to an already peppery luncheon conversation.
Edible Flower Salad with Lemon Thyme Dressing and Crispy Prosciutto
serves 6, makes 10 ounces of…
Sneak Peek
