Leave a Reply
More Inspiration
July 2, 2014
The Healing Power of a Bagel
Words by Libbie Summers (excerpt from Sweet and Vicious –baking with attitude, Rizzoli) Photography by Chia Chong Standing in for Captain Keith: David Busch Keith was a modern-day pirate. An elusive […]
May 27, 2013
The Very Racy Loquat
Words and Artwork by katherine sandoz The loquat, originally from China, blooms in early spring. Because of this, boys who sought the company of young woman with questionable reputations were […]
June 11, 2012
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.
