by By Emily Black | Photo by Rory Doyle
NEW ORLEANS OYSTER LOAF 1 loaf crusty French or Italian Bread (10 to 12 inches long) 4 tablespoons butter, melted 2 to 4 tablespoons mayonnaise 24 cornmeal-fried oysters Sliced dill pickles 2 to 4 tablespoons ketchup Tabasco sauce to taste Preheat oven to 400 degrees....
by By Emily Black | Photo by Rory Doyle
After-the-hunt gatherings and football game tailgate parties bring out the best in hunters and fans alike, regardless of the game’s outcome or the hunt’s success. The spread of edibles and cocktails has become, in some ways, a competition in itself....
by Emily Black | Photo by Rory Doyle
OPEN-FACE BEEF TENDERLOIN TACOS WITH FRESH CORN SALSA AND HORSERADISH SAUCE 2 ears fresh corn, grilled and kernels removed ½ cup red onion, chopped ½ jalapeño pepper, seeds removed and minced ½ red bell pepper, chopped ½ cup fresh cilantro, chopped Juice and zest of 2...
by Emily Black | Photo by Rory Doyle
8 ounces bowtie pasta, cooked al dente and drained 2 cups fresh arugula 2 cups fresh strawberries, sliced 1 cup fresh raspberries 1 cup fresh blackberries 1 cup chopped or shredded cooked chicken breast ½ cup crumbled feta cheese plus more for garnish ¼ cup fresh mint...
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...
