Todays Inspiration -
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Ginger Rhubarb Pie
Recipe and Styling by Libbie Summers Photography by Chia Chong Assisted by Candace Brower For all the geeks we’ve known and loved. This amazingly delicious pie is our gift to […]
Rhubarb Profiteroles
Photography by Chia Chong Recipe and Styling by Libbie Summers Assisted by Candace Brower Once you master the art of making a pâte a choux (an airy cream puff dough) […]
The Rhubarb Triangle
Words and Artwork by katherine sandoz Rhubarb’s approximately 2,700 year history sounds rich and, naturally, dirty. To wit, the vegetable sits in manure and woolen (or other waste) matter as […]
Rhubarb Bellini
Photography by Chia Chong Recipe and Styling by Libbie Summers Assisted by Candace Brower Rhubarb is no different than any other fruit and vegetable in season. It comes all at […]
Good and Evil Chocolate Layer Cake
Recipe and Styling by Libbie Summers Photography by Chia Chong We interrupt this week of rhubarb to bring you a dose of decadence and high fives to the hostess city, […]
Welcome to Salted & Styled
Each week the beauty of one food related item serves as our muse. We taste it, tear it, torture it and live to tell about it through a new recipe, art piece, fashion pick, profile or design each day.
More Inspiration from Salted & Styled
Red Eyed Bouillabaisse
Red Eyed Bouillabaisse
Inspired by Carrots
Straight green hair with short bangs and legs that go on for days. The midnight cravings of a furry mammal mother. A perfect carrot. This week on Salted and Styled we celebrate the simplicity and complexity of a simple carrot and all it signifies this time of year.
Herb and Garlic Sauteed Mushrooms
As a young wife in the 90’s, my go to party appetizer was a heady mixture of fungi sauteed in garlic and whatever herbs were still living in my hip urban container garden. Served with a baguette from the grocery freezer section for dipping. Fancy and French I assured myself.
Inspired by Coconuts
Photography and Styling by Chia Chong This week on Salted and Styled, we’ll teach you an easy way to break open a coconut and use the contents for a cold […]
In Defense of Carrots
“What’s up, doc?” What’s up is that, much to my surprise, I can scarcely find any fine art that focuses on the splendor that is the carrot. So slender, so sweet and so versatile. Why oh why have the artists forsaken you, my friend?!
Recipe and Styling by Libbie Summers
Photography by Chia Chong
Assisted by Candace Brower
For all the geeks we’ve known and loved. This amazingly delicious pie is our gift to you in honor of pi day (3.14.15).
Ginger Rhubarb Pie
serves 8
Ingredients:
1 prepared pie dough for a double crust pie (get our recipe HERE)
1⁄2 cup candied ginger
6 cups fresh rhubarb, sliced 1⁄4-inch thick…
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