by Emily Black | photos by Rory Doyle
Wilted Salad with Cornbread Croutons 4 strips thick-cut bacon 1 small red onion, thinly sliced 1/3 cup red wine vinegar ¼ cup sugar Salt and pepper to taste 2 quarts fresh baby spinach Cornbread croutons (recipe below) In a medium-size skillet, fry bacon until cooked...
by Emily Black | photos by Rory Doyle
The serving of a meal early in the day or before lunch anyway, usually signifies a celebration of some sort; hence the word “brunch.” Not breakfast and not lunch, but something in-between. The dishes do not need to be heavy or too light. Sausage balls, egg casseroles,...
by Emily Black | photos by Rory Doyle
When Southerners send requests for daily bread, I am almost certain that daily biscuits are what they are truly asking for. Not biscuits that pop out from a cardboard tube or sleep in the frozen food section of the market, but biscuits that are light as air,...
by Emily Black | photos by Rory Doyle
French Almond Plum Cake 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...
by Emily Black | photos by Rory Doyle
Apple Butternut Squash Soup with Bacon and Sour Cream 6 slices bacon, cut into1-inch pieces 2 celery ribs, chopped 1 carrot, peeled and chopped 1 medium onion, chopped ¼ teaspoon cinnamon ¾ pound red potatoes 2 medium Granny Smith apples 4 cups butternut squash,...
by Emily Black | photos by Rory Doyle
What we eat is crucial to our health and, more often than not, it is difficult to get the vitamins and nutrients we need. Eating healthy is hard and cooking requires a good deal of time for busy families, so drinking smoothies is a great habit to develop if you are...
by Emily Black | photos by Rory Doyle
Caramel. Mmmm, just saying the very word conjures up thoughts of everything warm and soothing when the frost is on the pumpkin, and the house smells of something delightful in the oven. Delicious caramel is made from the simplest of ingredients, cooked to just the...
by Emily Black | photos by Rory Doyle
Succulent, a delicacy, and luxurious are some of the words that come to mind when thinking about fresh crabmeat. The tender, sweet lumps of crab are prized for their impressive size, bright white color, and exquisite flavor. Jumbo lump crabmeat is pricey, but truly...
by Emily Black | photos by Rory Doyle
1 tablespoon chili crisp plus more for serving 1 tablespoon ponzu or soy sauce 1 teaspoon honey 2 pounds skinless, center-cut salmon cut into cubes 1 bunch scallions, thinly sliced 1 bunch fresh asparagus, trimmed and chopped Kosher salt 2 tablespoons olive oil Cooked...
by Emily Black | photos by Rory Doyle
4 black or red plums 4 fresh apricots 1 pint fresh blackberries 1 bottle good red wine 1 cup vodka 1 cup pomegranate juice ¼ cup simple syrup Ice 1 cup blackberry seltzer or soda Whole cherries for garnish Fresh mint for garnish Cut plums and apricots in half, remove...
