Todays Inspiration -
Flowers Under The Sea
Design and photography by Ashley Woodson Bailey Words by Libbie Summers In the years before hoards of blonde-haired tourists packed onto head boats wearing skimpy bathing suits and sporting gold …
Words and fashion design by Brooke Atwood I was honored to show my new Fall/Winter ’14 collection at Nashville Fashion Week a couple of weeks ago. Ironically, my collection had …
Words and Photography by Chia Chong Styling by Libbie Summers Wine Pairing by Grapefriend Whenever I make a pot of seaweed soup, I save the konbu and wakame seaweed to …
Words and artwork by katherine sandoz Colonies of seaweed populate all the world’s oceans, but it is an algae, not a weed. Classified as brown, red and green, find …
Salted and Styled Nori Seasoning Salt
Recipe Libbie Summers and Chia Chong Photography by Chia Chong Styling by Libbie Summers A seasoning salt with just a whisper of the fishy sea. Available in the fall at specialty …
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
Salted and Styled’s Cooking Class: Salsa Verde
Words and Recipe by Libbie Summers as inspired by Pati Jinich Photography by Chia Chong I fell in love with Pati Jinich the day I met her. Her energy was infectious. Herself, genuine. And, …
Behind the Scenes: The Making of a Cookbook
Words by Libbie Summers Video by Eliza and Matt Barrera of Barrera productions Sugar Angel Photo by Chia Chong YAY!!!! Today is the release day of my new book, Sweet …
Pasta! In a Clutch
With pasta being my muse this week, I cant help to be reminded of my very first fashion creation to ever make. I know many of you will recall the classic rigatoni pasta necklaces we all made for our moms in Kindergarden? I can remember my delicately stringing with yarn and constructing each perfectly chosen pasta piece, and so excited to present that delicate little work of art to my Mom!
All in the Family
I grew up eating what was served to me. No one ever asked what I wanted, or offered an alternative to the salmon flopped on my plate flesh-side up, all pink and wet. Mom would leave the scales on the opposite side, so I’d have to flip it and slowly peel back its shiny, slithery coat. I’d curl my lip and wince.
please pass the salt
It’s a known fact that salt figures greatly in all things, especially in seasoning conversation and supper. The following is one fact that is not so readily known that I picked up from a great Southern lady who happens to be my neighbor: Certainly, the salt is on the table with the pepper. We taste our food first, and then we ask for the transfer that originates from the left and travels right. It never arrives from across and don’t you sneak a shake prior to answering the call.
Words and Photography by Chia Chong
Styling by Libbie Summers
Wine Pairing by Grapefriend
Whenever I make a pot of seaweed soup, I save the konbu and wakame seaweed to make this super easy and delicious salad. You can get dry seaweed at any Asian grocery store. Here, I chose 3 varieties commonly found in the States for their unique combination of texture and taste.
It is good to know that a little dry seaweed goes along way after it’s been…Continue Reading