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...
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...
