by Emily Hines Burges | photo by Rory Doyle
½ red onion ½ cup white balsamic vinegar 1 teaspoon sugar ½ teaspoon Kosher salt 5 ounces baby arugula ¼ cup fresh flat-leaf parsley, chopped ¼ cup fresh mint, chopped 2 pounds fresh peaches, peeled and pit removed ¾ cup crumbled feta cheese ½ cup toasted pistachios ¼...
by Emily Black | Photo by Rory Doyle
I am in love with lettuce. Salads can bore me to death but eating fresh lettuce wraps takes me to a place of nirvana. They are simple to make and most of the ingredients are probably in your refrigerator. The varieties of lettuce in local markets have become quite...
by By Emily Ellis | Photo by Rory Doyle
Salads have been around for many decades, but without much fanfare. They all had the same characteristics; they were not exactly on the hit parade. There were a lot of carrot sticks, clusters of broccoli and cauliflower, pre-packaged croutons, and typical fat-free...
by Emily Black | Photo by Rory Doyle
3 tablespoons cream 3 tablespoons Dijon mustard Kosher salt and freshly ground black pepper to taste 4 catfish fillets 1 cup ground pecans Preheat oven to 500 degrees. In a small bowl, combine cream, mustard, salt, and pepper together. Dip filets into mustard sauce,...
by Emily Black | Photo by Rory Doyle
2 red onions 3 red and yellow sweet peppers 4 chicken leg quarters (thigh and drumstick), skin on 1 tablespoon Cajun seasoning 4 cloves garlic 2 tablespoons extra virgin olive oil plus more for drizzling 2 tablespoons red wine vinegar Salt and freshly ground pepper 2...
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...
