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More Inspiration
A Southern Fruitcake Tradition
Words and Recipe by Brenda Anderson Photography by Chia Chong Styled by Libbie Summers I was running head first into adulthood before I acquired a taste for fruitcake. Here’s the […]
Dying Eggs with Onion Skins
Recipe and Styling by Libbie Summers Photography by Chia ChongĀ A simple hard-boiled egg just got posh….in a sort of homesteading way. Onion Skin Dyed Eggs makes 6 Ingredients (supplies): […]
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.