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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.
Fancy Mushroom Diorama
No matter how many orbits around the sun I might make in my lifetime, I never seem to be so old that I do not give over to the naïve childlike love of color, lots and LOTS of big color. Furthermore, I confess my sensibilities are tickled to the core by a wonderfully off-kilter element.
Salted and Styled’s Cooking Class: Homemade Licorice
Photography by Chia Chong Styling by Libbie Summers Recipe adapted from Saveur Black Licorice –you love it or you hate it. Libbie loves it and Chia hates it. They both find beauty in […]