The Secret To A Perfect Pie Crust
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.
Inspired by Pies
Photography by Chia Chong Words and Styling by Libbie Summers It’s a holiday miracle. Two weeks prior to Thanksgiving all cake lovers seemingly become pie lovers. Then, as fast as […]
Julia’s Mousse Au Chocolate
I own over two hundred cookbooks.I covet two.
The author of both is Julia Child.
Inspired by Chocolate
Food is our trigger to all design. Its color may inform our fashion, its texture may inform our artwork. Its shape may inform our interiors and its flavor will always inform our table. In honor of Valentine’s Day, for the next two weeks our inspiration is chocolate. From bean to bar we celebrate the flavor of love.
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.
A Turned Table: Mid-day in the Forrest
Food is our trigger to all design. Its color may inform our fashion, its texture may inform our artwork. Its shape may inform our interiors and its flavor will always inform our table. This week the wild and wily rabbits of a rainy forest inspire our lives.
Inspired by Oysters
Food is our trigger to all design. Its color may inform our fashion, its texture may inform our artwork. Its shape may inform our interiors and its flavor will always inform our table. This week our inspiration is an oyster. Rough yet refined. A skilled knife hand to open and well worth the briny blast of refreshment in the end. Plucked from the sea and shucked for your table, take a rake through our mud this week and see the beauty in our bounty.
