Photography by Chia Chong
Styling by Libbie Summers
We wrote them, styled them and shot them…but you picked them. Your top 10 recipes of 2013. BOOM!
#10
How To: Making Salsa Verde
#8
Mandarin Orange Prosecco Preserves
#7
Classic Spaghetti alla Carbonara
#4
Beef Pho
I’m sitting with artisan chef and restaurant owner Roberto Leoci in an old meat-packing building that is now Meddin Studios. It’s 80-degrees outside, but cold in here, as if the refrigeration has permanently seeped into the concrete floor. The place is creepy. Barn-size metal doors divide the rooms; to slide one open you have to press your entire body against it. The old wooden tables move as easily as live oaks and are just as creaky. Everything is heavy. Even the new glass doors are propped open by 25-pound sandbags.
Words, Artwork and Hand Modeling by katherine sandoz Photography by Chia Chong Styling by Libbie Summers When a child attends too many theater rehearsals (and her grandmother’s neighbor is Anna […]
If you think back to the best pie you’ve ever had, with the flakiest crust, there’s a good possibility the crust was made from leaf lard. Leaf lard is the highest grade of lard and is obtained from the fat deposit around the kidneys and inside the loin of a pig.
