by Emily Black | Photo by Rory Doyle
Hot Honey Recipe 16 ounces pure honey 2 to 3 tablespoons dried cayenne, serrano, or habanero peppers Splash of vinegar In a small saucepan over medium-low heat, add honey and add peppers. Simmer for 3 to 4 minutes, do not let honey boil. Remove from heat and taste for...
by Emily Black | Photo by Rory Doyle
1 small loaf French bread, torn into bite-size pieces Olive oil Lemon pepper seasoning 2 blood oranges, peeled and sliced 1 large navel orange, peeled and sliced 1 grapefruit, peeled and sliced ½ cup arugula ¼ cup sliced red onion 2 tablespoons lemon juice 2...
by Emily Black | Photo by Rory Doyle
CHICKEN AND ANDOUILLE GUMBO WITH POTATO SALAD Chicken: 1(3 pound) whole chicken 1 onion, peeled and quartered 2 cups chopped celery 3 carrots, peeled and chopped 1 tablespoon salt 1 tablespoon pepper Gumbo: ½ cup vegetable oil ½ cup flour 1 large onion, diced 1 large...
by Emily Black | Photo by Rory Doyle
Winter Panzanella Croutons: ¼ cup unsalted butter 2 cloves garlic, minced 2 teaspoons fresh thyme, minced 6 cups day-old French bread, cut or torn into bite-size pieces ½ cup finely grated Parmesan cheese, plus more for garnish Kosher salt and freshly ground pepper...
by Emily Black | Photo by Rory Doyle
Cooler weather and the colorful change of the leaves on the trees signify not only the change in the season but also ushers in the best season of all: soup season. With just a few ingredients and a tasty cut of meat, you can start a soup in the morning and finish it...
by Emily Black | Photo by Rory Doyle
Food is constantly evolving and changing, from one generation to the next and from year to year. Chefs are always looking for the next trend and are willing to experiment with almost any ingredient to give a dish a certain edge that will separate it from others. These...
