by Emily Black | Photo by Rory Doyle
I am in love with lettuce. Salads can bore me to death but eating fresh lettuce wraps takes me to a place of nirvana. They are simple to make and most of the ingredients are probably in your refrigerator. The varieties of lettuce in local markets have become quite...
by Emily Black | Photo by Rory Doyle
1 angel food cake baked in a loaf pan. (purchased is fine) 2 cups vegetable oil for frying ½ cup sugar ½ cup brown sugar 2 tablespoons cinnamon 1 cup caramel sauce ¼ cup Kahlua liqueur Slice angel food cake into 2-inch pieces and set aside. Pour oil into a...
by Emily Black | Photo by Rory Doyle
3 tablespoons cream 3 tablespoons Dijon mustard Kosher salt and freshly ground black pepper to taste 4 catfish fillets 1 cup ground pecans Preheat oven to 500 degrees. In a small bowl, combine cream, mustard, salt, and pepper together. Dip filets into mustard sauce,...
by Emily Black | Photo by Rory Doyle
8 fresh mint leaves 1 tablespoon simple syrup (recipe below) Crushed ice 2 ounces bourbon Mint sprig for garnish In a silver julep cup, add mint leaves and simple syrup and muddle together. Fill with crushed ice and pour in bourbon. Garnish with mint sprig and serve...
by Emily Black | Photo by Rory Doyle
1 box angel food cake mix 2 egg yolks 2 whole eggs ½ cup sugar Zest and juice of 2 lemons 1 stick unsalted butter, chilled and cut into 8 pieces 2 cups heavy cream ½ cup sugar 1 teaspoon vanilla 2 cups fresh berries Follow instructions to make angel food cake batter...
by Emily Black | Photo by Rory Doyle
For those of us who love to create and cook, there is nothing better than getting your hands in a mound of dough. Homemade pasta is not only simple to make; the taste and texture of homemade pasta are quite different from store-bought. The texture is very tender and...
by Emily Black | Photo by Rory Doyle
Chocolate Torte Tartufata with Chocolate Spread 3½ ounces butter 4½ ounces dark chocolate, chopped 2 tablespoons unsweetened cocoa powder 3 eggs, separated 3½ ounces sugar ½ teaspoon vanilla extract ¾ ounce flour 1½ ounces toasted and chopped macadamia nuts 1/8...
by Emily Black | Photo by Rory Doyle
Tiny tartlet and tart crusts are the perfect vehicles for whatever you want to put inside. Fresh berries, flavored custards, or tangy lemon- or lime-curds topped with a dollop of whipped cream make fantastic light desserts. Small tartlet pans are perfect for pick-up...
by Emily Black | Photo by Rory Doyle
1 sheet frozen puff pastry, thawed 1 cup brown sugar 1 teaspoon cinnamon 1 cup toasted pecans, chopped ½ cup butter, melted ¼ cup honey Sparkling sugar (optional) On a floured board, roll pastry out to form a rectangle. Mix brown sugar with cinnamon and spread over...
by Emily Black | Photo by Rory Doyle
1 egg yolk ¼ cup cream 1 sheet Pepperidge Farm puff pastry, thawed ½ cup brown or Dijon mustard 8 slices Swiss cheese ½ pound thinly sliced corned beef ½ cup sauerkraut, drained and pressed between paper towels ¼ cup caraway seeds 1 cup brown mustard or Thousand...
by Emily Black | Photo by Rory Doyle
For crust: 1 (9-ounce) package thin chocolate wafers 1 cup semisweet chocolate chips ½ cup packed brown sugar 2 tablespoons instant espresso powder 1/8 teaspoon ground nutmeg ½ cup melted butter For filling: 2 (8-ounce) packages cream cheese, softened 1 cup packed...
by Emily Black | Photo by Rory Doyle
2 red onions 3 red and yellow sweet peppers 4 chicken leg quarters (thigh and drumstick), skin on 1 tablespoon Cajun seasoning 4 cloves garlic 2 tablespoons extra virgin olive oil plus more for drizzling 2 tablespoons red wine vinegar Salt and freshly ground pepper 2...
