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 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 By Emily Black | Photo by Rory Doyle
2 cups plain flour ¼ cup packed light brown sugar 1 tablespoon cinnamon, plus more for serving 1 tablespoon baking powder ¾ teaspoon salt 1 cup whole milk ¾ cup buttermilk 2 large eggs 3 apples, grated (about 1 ½ cups) 1 tablespoon lemon juice 1 teaspoon vanilla 4...
by By Emily Black | Photo by Rory Doyle
NEW ORLEANS OYSTER LOAF 1 loaf crusty French or Italian Bread (10 to 12 inches long) 4 tablespoons butter, melted 2 to 4 tablespoons mayonnaise 24 cornmeal-fried oysters Sliced dill pickles 2 to 4 tablespoons ketchup Tabasco sauce to taste Preheat oven to 400 degrees....
by By Emily Black | Photo by Rory Doyle
After-the-hunt gatherings and football game tailgate parties bring out the best in hunters and fans alike, regardless of the game’s outcome or the hunt’s success. The spread of edibles and cocktails has become, in some ways, a competition in itself....
by By Emily Black | Photo by Rory Doyle
The perfect summer party appetizer! It has it all, the spice, the sweet, and the heat if you like. Chill for several hours to let all the flavors meld and marry! 5 ears fresh corn, shucked Cooking spray for grill or grill pan ½ cup Greek yogurt 2 tablespoons...
by By Emily Black | Photo by Rory Doyle
In the world of cooking, there are some nuts that possess a flavor profile that is so distinct, so profound, it can be identified the moment it touches your tongue. Seconds before that, even your nose detects the distinct aroma first. Toasted warm pecans,...
