by Emily Black | Photo by Rory Doyle
2 cans chickpeas, rinsed and drained 1 jar roasted red peppers, drained and chopped 1 cucumber, peeled, seeded, and chopped ½ cup fresh mint leaves, plus extra for garnish 4 ounces feta cheese, crumbled 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced...
by Emily Black | Photo by Rory Doyle
1¼ pounds heirloom grape tomatoes 12 ounces thin spaghetti 2 ½ cups chicken stock 2 cups water, plus more 1½ teaspoons kosher salt, divided ¼ teaspoon crushed red pepper ¾ cup kalamata olives, gently smashed ½ teaspoon pepper 4 ounces feta cheese, crumbled ¼ cup...
by Emily Black | Photo by Rory Doyle
2 store bought rotisserie chickens ½ cup roasted cashews, chopped 1 head iceberg lettuce, leaves separated and ends removed 2 to 3 fresh radishes, sliced thin 1 cup Asian dipping sauce Remove chicken meat from bones and slice thinly. On a serving platter, place...
by Emily Black | Photo by Rory Doyle
1 cup vegetable oil 1 cup all-purpose flour 1 bunch celery, chopped 2 onions, chopped 1 bell pepper, chopped 8 cups seafood stock 2 cups frozen chopped okra 1 (12-ounce) can Ro-Tel tomatoes 6 catfish fillets, cut into 1-inch pieces Creole seasoning to taste Kosher...
by Patty Roper | Photography by Bonnie Dickerson
½ stick butter ⅓ cup all-purpose flour 2 cups chicken broth ¼ teaspoon salt ¼ cup white wine 1½ cups sliced mushrooms 2 egg yolks ½ cup whipping cream 3 cups chicken, cooked and diced 1 (5-ounce) package crêpes 1 cup shredded Swiss cheese 2 (6.6-ounce) packages (Near...
