by Emily Black | Photo by Rory Doyle
5 ounces Tiramisu Oreo cookies 1 (14-ounce) can sweetened condensed milk 1½ cups dark chocolate chips 1½ cups white chocolate chips 1 tablespoon salted butter 2 teaspoons vanilla bean paste or extract Line an 8-inch square pan with parchment paper, leaving a 2-inch...
by By Emily Black | Photo by Rory Doyle
Classic S’mores The original version of campfire s’mores can easily be cooked over a fire pit, barbecue grill, or even your oven broiler. 8 sheets of graham crackers 1 (4.4-ounce) bar milk chocolate, broken into 8 pieces Pinch kosher salt 8 large marshmallows Heat a...
by By Emily Black | Photo by Rory Doyle
2½ cups light corn syrup 2½ cups sugar ⅓ cup melted butter 1 tablespoon vanilla 5 eggs, slightly beaten 3 cups chopped pecans 1 sheet prepared pie crust 1 egg yolk 2 tablespoons heavy cream or water Whipped cream for topping Preheat oven to 350 degrees. Spray a 9 x...
by By Emily Black | Photo by Rory Doyle
12 ounces bittersweet chocolate, chopped 4 eggs, room temperature 4 tablespoons Grand Marnier liqueur, divided Pinch salt 8 ounces hot, strong black coffee 1 cup heavy whipping cream ¼ cup confectioners’ sugar For garnish: grated chocolate and orange rind curls For...
by By Emily Black | Photo by Rory Doyle
French cuisine has a glorious and delicious history. It crosses all boundaries and regions. Fussy and complicated dishes are sister and brother to the simpler and less sophisticated recipes of the country peasant. The richness of its food comes from common ingredients...
by Germaine Benoit | photo by Melanie Thortis
Herbs and plants contribute a unique perspective to our health. They are not only used to nourish us, but to help strengthen the immune system. Many plants possess active properties that make them particularly effective in targeting specific health issues, and they...
by Kelli Bozeman | photography by Abe Draper
On a Sunday evening before Thanksgiving each year, a home tennis court in Jackson’s Woodland Hills neighborhood is transformed into a vibrant holiday venue. Glowing lights are strung across the sky, and long tables are topped with pumpkins and fall flowers. Plates are...
by By Emily Black | Photo by Rory Doyle
Mini Bagels with Ham and Tomato Jam 2 dozen mini bagels (any flavor) 4 ounces cream cheese, softened 1 cup cherry tomato jam (available at most grocery stores) ½ pound thinly sliced smoked ham 1 pint grape tomatoes, halved Spread bottom half of each bagel with a thin...
by By Emily Black | Photo by Rory Doyle
PAD THAI POPCORN Sweet, salty, sour, and spicy all in one snack! ¼ cup plus 1 teaspoon vegetable oil, divided ½ cup popcorn kernels ½ cup chopped peanuts ½ cup brown sugar ¼ cup light corn syrup 1½ teaspoons fish or oyster sauce Zest and juice of 3 limes 1 tablespoon...
by By Emily Black | Photo by Rory Doyle
3 tablespoons butter 2 apples, cored, peeled, and chopped ½ cup packed brown sugar Juice of ½ lemon 2 tablespoons apple cider 1 tablespoon cornstarch 1 (14-ounce) package refrigerated pie dough (2 rounds of dough) For drizzle: 2 tablespoons melted butter 1 teaspoon...
by Emily Ryan | Photo by Rory Doyle
1 cup light brown sugar, packed ¾ cup butter, softened 1 egg, room temperature ¼ cup molasses 2 ¼ cups flour 2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon ginger ½ teaspoon ground cloves ¼ teaspoon salt ½ cup sanding sugar Preheat oven to 350 degrees. Line 2...
