by By Emily Black | Photo by Rory Doyle
In the world of cooking, there are some nuts that possess a flavor profile that is so distinct, so profound, it can be identified the moment it touches your tongue. Seconds before that, even your nose detects the distinct aroma first. Toasted warm pecans,...
by Patty Roper | photo by Melanie Thortis
2¼ cups all-purpose flour ⅛ teaspoon salt ¾ cup confectioners’ sugar, divided 2 sticks unsalted butter, softened 4 eggs 2 cup sugar 2 tablespoons lemon zest 2 tablespoons lemon juice Preheat oven to 350 degrees. In a bowl, mix together flour, salt, an ½ cup...
by By Emily Black | Photo by Rory Doyle
8 to 10 ears fresh corn, shucked 3 tablespoons butter 1 cup heavy cream Salt and freshly ground pepper, to taste Pinch sugar to taste Using a sharp knife, slit each row of corn in half, then cut corn kernels off cob into a bowl. When all kernels have been removed,...
by Emily Black | Photo by Rory Doyle
OPEN-FACE BEEF TENDERLOIN TACOS WITH FRESH CORN SALSA AND HORSERADISH SAUCE 2 ears fresh corn, grilled and kernels removed ½ cup red onion, chopped ½ jalapeño pepper, seeds removed and minced ½ red bell pepper, chopped ½ cup fresh cilantro, chopped Juice and zest of 2...
