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 | photos by Rory Doyle
One of the biggest food trends of the season carries the most fabulous name: hot honey. The combination of heat and sweetness is not new to most of us; I ate fried chicken every Sunday with honey and Tabasco. It all became brand new when the combo hit trending status...
by Emily Black | Photo by Rory Doyle
Pizza Dough This is one of my favorite dough recipes from Robert St. John. 1 (1/4 ounce) package active dry yeast 1 teaspoon honey 1 cup warm water, divided use 3 cups all-purpose flour 2 teaspoon kosher salt 1 tablespoon extra-virgin olive oil In a small bowl,...
by By Emily Black | Photo by Rory Doyle
Grapefruits have evolved into one of the fruits in the all-time superfood category, yet for most of us they can be one of the least appealing. The name is derived from how they grow in clusters on the tree and has absolutely nothing to do with a grape. Most children...
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 By Emily Black | Photo by Rory Doyle
Drunk Chicken 1 (4-pound) whole chicken 2 tablespoons vegetable oil 2 tablespoons lemon pepper seasoning 2 tablespoons kosher salt 2 teaspoons black pepper 1 can beer Remove neck and giblets and discard. Rinse inside and out, and pat dry with paper towels. Rub with...
