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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.
October 14, 2013
Inspired by Cuban Food
Photography by Chia Chong Words by Libbie Summers Join us this week as we take a pithy peek into Cuba through a small tear in the screen of the kitchen […]
November 11, 2014
Oyster Stew
Recipe and Styling by Libbie Summers Photography by Chia Chong Until I went from spinster to wife, I had never eaten fresh oysters. I grew up in small-town Missouri and […]
