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

November 20, 2011

Wild Turkey Cocktail Ring

Lately, I love accessorizing with oversized and over the top rings. The bigger the better! When I saw this fabulous handmade glass ring, I immediately thought Thanksgiving. The beautiful touch of turquoise mixed with browns, and the setting has just enough shimmer to make it even more delicious. The hand-cut glass incasing looks as if it is magnifying a feather, which made even more appropriate for all of this talk around the studio about American Turkeys!

September 23, 2012

Behind the Scenes

Behind the scenes with Salted and Styled.

December 24, 2012

A Fruitcake By Any Other Name…

Words by Andrea Goto Photography by Chia Chong Photo Styling by Libbie Summers  Every Christmas my sister and I would help Mom haul the boxes of decorations from the attic, […]

April 27, 2012

Simmer Down: Introduction to Savannah Magazine Epicurean Features

This week on Simmer Down Brenda and Libbie introduce you to five people who are teaching us the new “old way” to eat. Listen to what you have to look forward to in the next several weeks on Salted and Styled. Fantastic recipes, the incredible photography by Chia Chong, artwork, fashion and profiles on each person featured here and in Savannah Magazine’s Epicurean issue.

October 2, 2013

Russian Spice Cookies

Photography by Chia Chong Recipe and Styling by Libbie Summers A stout Russian cookie packed with spice on the inside and wearing a showy cherry Ushanka on top. Russian Spice Cookies […]

Latest Recipe

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

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…

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  • Garlic Fried Rice (L
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