by Emily Black | photos by Bonnie Dickerson
As summer’s bounty comes to an end, autumn brings its own special gifts that rival the other seasons, such as the rich spectrum of fall colors. Ranging in hues of neon orange and golden yellow to dusty tones of gray and white, the pumpkin, with its varieties of...
by Emily Black | Photo by Rory Doyle
Curried Sweet Potato Soup 2 tablespoons unsalted butter 2 onions, sliced 2 green onions, chopped 1 carrot, peeled and thinly sliced 1 Granny Smith apple, peeled, cored, and sliced 1 tablespoon mild curry 1/8 teaspoon cinnamon 1/8 teaspoon nutmeg 1 teaspoon kosher salt...
by Emily Black | Photo by Rory Doyle
1 sheet frozen puff pastry 2 firm but ripe apples 1 egg yolk beaten with 2 tablespoons cream Ice water Preheat oven to 450 degrees. Roll pastry out onto a floured board with a rolling pin, and cut in half. Place one an apple in center of pastry. Cut 2 triangles out...
by Emily Black | Photo by Rory Doyle
Fresh Lemon and Herb Grits These are perfect served with grilled fish or shrimp. 1 cups water 1 cup milk 1 cup heavy cream 1 teaspoon salt 1 cup quick grits (not instant) ½ stick butter 1 teaspoon lemon pepper seasoning Zest and juice of one lemon 2 tablespoons fresh...
by Emily Black | Photo by Rory Doyle
Pie crust: 2½ cups all-purpose flour 1 teaspoon salt ½ teaspoon sugar 1 stick cold butter cut into small pieces ½ cup cold shortening 4 tablespoons ice water 2 egg yolks lightly beaten Filling: 8 apples such as Granny Smith or honeycrisp, sliced 3 tablespoons flour...
