by Emily Black | Photo by Rory Doyle
Winter Panzanella Croutons: ¼ cup unsalted butter 2 cloves garlic, minced 2 teaspoons fresh thyme, minced 6 cups day-old French bread, cut or torn into bite-size pieces ½ cup finely grated Parmesan cheese, plus more for garnish Kosher salt and freshly ground pepper...
by Emily Black | Photo by Rory Doyle
Cooler weather and the colorful change of the leaves on the trees signify not only the change in the season but also ushers in the best season of all: soup season. With just a few ingredients and a tasty cut of meat, you can start a soup in the morning and finish it...
by Emily Black | Photo by Rory Doyle
Food is constantly evolving and changing, from one generation to the next and from year to year. Chefs are always looking for the next trend and are willing to experiment with almost any ingredient to give a dish a certain edge that will separate it from others. These...
by Emily Black | Photo by Rory Doyle
Vegetable oil 2 chicken breasts, skin on and flattened with a mallet Salt 2 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon honey 1 teaspoon chili flakes 1tablespoon balsamic vinegar Salt and freshly ground pepper to taste 2 to 3 cups red leaf lettuce,...
by Emily Black | Photo by Rory Doyle
2 egg whites, room temperature 1 teaspoon cream of tartar Pinch of salt ½ cup sugar ½ cup Dutch process cocoa 1 cup chopped pecans Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. In a mixing bowl using a whisk attachment, whip egg whites until...
by Emily Black | Photo by Rory Doyle
2 tablespoons salted butter 2 tablespoons flour 1 sweet onion, peeled and chopped 2 cups mushrooms, sliced 2 cloves garlic, minced 2 tablespoons fresh thyme leaves 3 to 4 fresh basil leaves, chopped 2 teaspoons chopped oregano leaves ¼ teaspoon red pepper flakes 1...
by Emily Black | Photo by Rory Doyle
Gingerbread Old Fashioned 2 ounces bourbon ½ ounce ginger syrup (recipe below) 1 teaspoon molasses 3 dashes gingerbread bitters or 1 dash ginger bitters Garnish: gingerbread cookie and orange peel In a mixing glass filled with ice, combine ingredients and stir for 30...
by Emily Black | Photo by Rory Doyle
3 tablespoons butter 1 tablespoon olive oil 8 cups thinly sliced onions ½ teaspoon salt ½ teaspoon sugar 2 tablespoons flour 2 ½ quarts beef stock (preferably homemade) 4-5 tablespoons cognac or brandy 1 cup dry vermouth 6 slices crusty French bread, lightly toasted ...
by Emily Black | Photo by Rory Doyle
As the air turns crisp, the leaves begin to fall, and the autumn sky above filters into a clear blue, strolling through an apple orchard with a basket in hand and picking apples that have fallen is a great activity. This is a beautiful scenario, but for Southern apple...
by Emily Black | Photo by Rory Doyle
This cake with its delicate perfume of almonds is rustic, yet elegant, with a slight dusting of confectioners’ sugar. Apricots and cherries can be added for variation. 2 pounds red plums, (or combination of plums, apricots, or cherries) 2 teaspoons lemon juice and...
by Emily Black | Photo by Rory Doyle
Curried Sweet Potato Soup 2 tablespoons unsalted butter 2 onions, sliced 2 green onions, chopped 1 carrot, peeled and thinly sliced 1 Granny Smith apple, peeled, cored, and sliced 1 tablespoon mild curry 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon kosher salt...
by Emily Black | Photo by Rory Doyle
1 sheet frozen puff pastry 2 firm but ripe apples 1 egg yolk beaten with 2 tablespoons cream Ice water Preheat oven to 450 degrees. Roll pastry out onto a floured board with a rolling pin, and cut in half. Place one an apple in center of pastry. Cut 2 triangles out...
