by Emily Black | Photo by Rory Doyle
1 (1-pound) boneless, skinless salmon filet 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt ½ tablespoon freshly ground black pepper 1 head romaine lettuce, rinsed, dried, and chopped 2 ears fresh corn, cooked and cut off cobb ½ small red onion, thinly...
by By Emily Black | Photo by Rory Doyle
BBQ Bloody Mary with Smokey Deviled Eggs, Fried Baby Okra, and Rémoulade Sauce BBQ Bloody Mary Barbecue seasonings such as Rendezvous, Weber’s, or Lillie’s Several wedges of lime or lemon 4 ounces vodka 1 to 2 dashes Worcestershire sauce Pinch of celery...
by Emily Black | Photo by Rory Doyle
1 head Romain lettuce, washed and leaves separated to dry 4 ears fresh corn Extra-virgin olive oil for brushing 2 boneless, skinless chicken breasts 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper ½ teaspoon chili powder 1 ½...
by Emily Black | Photo by Rory Doyle
This delicious treat is easily made in a home ice-cream maker or pour mixture into a metal pan and freeze, stirring mixture occasionally until desired frozen consistency. 1 cup sugar ½ cup water Juice of 2 Ruby Red grapefruits (about 2 cups) 2 tablespoons grapefruit...
by Emily Black | Photo by Rory Doyle
Spring Chicken Rolls with Peanut Sauce Peanut sauce ¼ cup smooth peanut butter ½ teaspoon sesame oil 2 teaspoons rice wine vinegar Zest and juice of 1 lime ½ cup Hoisin sauce 3 to 4 teaspoons Sriracha sauce ¼ cup water Rolls 1 cup cooked and shredded chicken breast 2...
by Emily Black | Photo by Rory Doyle
2 (8-ounce) skinless wild-salmon fillets Course salt and freshy ground pepper to taste 3 tablespoons extra-virgin olive oil, divided use 2 spring onions, thinly sliced 2 cups fresh arugula 1 Ruby Red grapefruit, peel and pith removed, segmented 1 ripe avocado, pitted,...
