by Emily Black | photos by Rory Doyle
French Almond Plum Cake This cake with its delicate perfume of almonds is rustic, yet elegant, with a slight dusting of confectioners’ sugar. Apricots and cherries can be added for variation. 2 pounds red plums, (or combination of plums, apricots, or cherries) 2...
by Patty Roper | photo by Melanie Thortis
Autumn is one of our most pleasant seasons with cool temperatures and all the senses touched by the beauty and texture of jewel-toned leaves and berries. It is the perfect time to invite old and new friends to enjoy comfort foods and share quality time. Whether a...
by Emily Black | Photo by Rory Doyle
S’more Ice Cream with Toasted Almonds 1 ½ cups whole milk 1 ½ cups heavy cream 1 teaspoon butter 12 large marshmallows 3 large egg yolks 2 tablespoons sugar 1 teaspoon pure vanilla Pinch of salt 3 ounces milk chocolate, chopped 3 graham cracker sheets, broken into...
by Emily Black | photos by Rory Doyle
Apple Butternut Squash Soup with Bacon and Sour Cream 6 slices bacon, cut into1-inch pieces 2 celery ribs, chopped 1 carrot, peeled and chopped 1 medium onion, chopped ¼ teaspoon cinnamon ¾ pound red potatoes 2 medium Granny Smith apples 4 cups butternut squash,...
by Emily Black | Photo by Rory Doyle
1 cup butter 1 cup packed dark brown sugar 1 cup turbinado cane sugar 2 teaspoons pure vanilla extract 2 eggs 1 ½ cups flour 1 teaspoon salt ½ teaspoon baking soda 3 cups old-fashioned oats 6 caramel squares, cut into fourths Sparkling sugar crystals In bowl of an...
by Emily Black | Photo by Rory Doyle
2 cups heavy cream ¼ cup honey 1 teaspoon pure vanilla 5 egg yolks ¼ cup sugar or more (for topping) ¼ cup finely chopped pistachios Flaky sea salt (optional) Preheat oven to 350 degrees. In a small saucepan over medium heat, add cream and honey, stirring to dissolve...
