Todays Inspiration -
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Ginger Rhubarb Pie
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower For all the geeks we’ve known and loved. This amazingly delicious pie is our gift to […]
Rhubarb Profiteroles
Photography by Chia Chong Recipe and Styling by Libbie Summers Assisted by Candace Brower Once you master the art of making a pâte a choux (an airy cream puff dough) […]
The Rhubarb Triangle
Words and Artwork by katherine sandoz Rhubarb’s approximately 2,700 year history sounds rich and, naturally, dirty. To wit, the vegetable sits in manure and woolen (or other waste) matter as […]
Rhubarb Bellini
Photography by Chia Chong Recipe and Styling by Libbie Summers Assisted by Candace Brower Rhubarb is no different than any other fruit and vegetable in season. It comes all at […]
Good and Evil Chocolate Layer Cake
Recipe and Styling by Libbie Summers Photography by Chia Chong We interrupt this week of rhubarb to bring you a dose of decadence and high fives to the hostess city, […]
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.
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A lot of stories begin like this and most end shortly thereafter with a bloated and lonely middle-aged man eating Slim Jims and playing World of Warcraft on his mom’s calico sofa. That is, unless you’re Philip Brown.
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The first time I had a cassoulet was in France on the eve of my 25th birthday. I’ve been trying to get right with Jesus ever since so I could get the recipe to be the same. This one is so very close, but I feel I’m still a sin or two away.
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Happy Holidays from Salted and Styled!
Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower
For all the geeks we’ve known and loved. This amazingly delicious pie is our gift to you in honor of pi day (3.14.15).
Ginger Rhubarb Pie
serves 8
Ingredients:
1 prepared pie dough for a double crust pie (get our recipe HERE)
1⁄2 cup candied ginger
6 cups fresh rhubarb, sliced 1⁄4-inch thick…