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More Inspiration
April 2, 2013
Good Bones Soap
Words by Andrea Goto Recipe courtesy of Michael Finkanauer Photography by Chia Chong Styling by Libbie Summers The food that comes out of Chef Lauren Teague’s kitchen at 22 Square—a relaxed, […]
June 11, 2012
Step by Step: Making Duck Breast Prosciutto
Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting.
August 30, 2013
Salted and Styled’s Cooking Class: Wet Curing Bacon
Recipe and Styling by Libbie Summers Photography by Chia Chong Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools […]
