by Emily Black | Photo by Rory Doyle
1 head Romain lettuce, washed and leaves separated to dry 4 ears fresh corn Extra-virgin olive oil for brushing 2 boneless, skinless chicken breasts 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper ½ teaspoon chili powder 1 ½...
by Emily Black | Photo by Rory Doyle
This delicious treat is easily made in a home ice-cream maker or pour mixture into a metal pan and freeze, stirring mixture occasionally until desired frozen consistency. 1 cup sugar ½ cup water Juice of 2 Ruby Red grapefruits (about 2 cups) 2 tablespoons grapefruit...
by Emily Black | Photo by Rory Doyle
Spring Chicken Rolls with Peanut Sauce Peanut sauce ¼ cup smooth peanut butter ½ teaspoon sesame oil 2 teaspoons rice wine vinegar Zest and juice of 1 lime ½ cup Hoisin sauce 3 to 4 teaspoons Sriracha sauce ¼ cup water Rolls 1 cup cooked and shredded chicken breast 2...
by Emily Black | Photo by Rory Doyle
2 (8-ounce) skinless wild-salmon fillets Course salt and freshy ground pepper to taste 3 tablespoons extra-virgin olive oil, divided use 2 spring onions, thinly sliced 2 cups fresh arugula 1 Ruby Red grapefruit, peel and pith removed, segmented 1 ripe avocado, pitted,...
by Emily Black | photos by Rory Doyle
One of the biggest food trends of the season carries the most fabulous name: hot honey. The combination of heat and sweetness is not new to most of us; I ate fried chicken every Sunday with honey and Tabasco. It all became brand new when the combo hit trending status...
by Emily Black | photos by Rory Doyle
Blackberry Jam Cake with Caramel Frosting This cake is quite famous in Nashville, Tennessee, adapted from the Nashville Eats cookbook. Cake: 1 cup butter, softened 2 cups sugar 3 eggs 1 cup buttermilk 1 teaspoon baking soda ½ teaspoon salt 1 cup blackberry jam 3½ cups...
