Photography by Chia Chong
Recipe and Styling by Libbie Summers
Inspiration: Quail Eggs and The Capri Box
Recipe: Scotch Quail Eggs from The Whole Hog Cookbook by Libbie Summers
Edible Engagement Rings: Quail Egg
February 20, 2015
More Inspiration
July 9, 2013
Cooking on Sacred Ground
Words by Andrea Goto Portrait of Pati Jinich courtesy of Michael Ventura When a woman describes herself as an authentic, salt-of-the-earth person, she’s usually lying. Take any celebrity who’s ever […]
October 4, 2012
Rabbit Cassoulet
The first time I had a cassoulet was in France on the eve of my 25th birthday. I’ve been trying to get right with Jesus ever since so I could get the recipe to be the same. This one is so very close, but I feel I’m still a sin or two away.
January 4, 2012
How To Wet Cure Bacon
Salt, sugar, time and constant temperature are the four key things needed when wet curing bacon. There are many different schools on the brines salt to sugar ratios. I am of the school that your brine should be sweeter rather than saltier.
