by Emily Black | Photo by Rory Doyle
1 Ruby Red grapefruit 8 ounces unsalted butter 1 cup sugar 4 eggs 1 cup self-rising flour 1 teaspoon vanilla 1 tablespoon grapefruit zest 1 to 2 tablespoons milk Drizzle: Juice and zest of 1 Ruby Red grapefruit 1¾ cup sugar Sweetened whipped cream and zest for garnish...
by Emily Black | Photo by Rory Doyle
3 cups water 1 can beer 2 tablespoons shrimp boil 1 lemon, halved 1 pound large shrimp, tails intact 2 to 3 avocados 3 lemons, divided ½ cup mayonnaise ½ cup sour cream ¼ cup prepared horseradish 1 teaspoon freshly ground black pepper 1 cup chili sauce ¼ cup ketchup 3...
by Emily Black | Photo by Rory Doyle
LAYERED MERINGUES WITH CUSTARD AND FRESH BLACKBERRIES MERINGUE LAYERS: 6 egg whites Pinch salt ¼ teaspoon cream of tartar 3 tablespoons sugar 1 tablespoon pure vanilla Preheat oven to 250 degrees. Place parchment paper on 2 baking sheets and trace bottoms of 2 round...
by Emily Black | Photo by Rory Doyle
1 (8-ounce) block cream cheese 8 ounces prepared hummus ½ cup thinly sliced radishes ¼ cup chopped fresh dill 1 small cucumber, peeled, seeds removed, and chopped 1 green onion, chopped 2 tablespoons capers Cavender’s Greek Seasoning Tuscan Herb Olive oil to drizzle...
by Emily Black | Photo by Rory Doyle
Pizza Dough This is one of my favorite dough recipes from Robert St. John. 1 (1/4 ounce) package active dry yeast 1 teaspoon honey 1 cup warm water, divided use 3 cups all-purpose flour 2 teaspoon kosher salt 1 tablespoon extra-virgin olive oil In a small bowl,...
by Emily Black | Photo by Rory Doyle
Grapefruits have evolved into one of the fruits in the all-time superfood category, yet for most of us they can be one of the least appealing. The name is derived from how they grow in clusters on the tree and has absolutely nothing to do with a grape. Most children...
