by Emily Black | Photo by Rory Doyle
1 package yeast 1¼ cups warm water 4 heaping tablespoons sugar Pinch salt 2 ⅔ cups bread flour 1 pound fresh strawberries, stems removed Extra sugar for strawberries and topping 2 tablespoons olive oil ¼ cup strawberry jam For garnish: confectioners’ sugar for...
by Emily Black | Photo by Rory Doyle
I have been making delicious, light-as-a-feather cinnamon rolls as long as I can remember, using the dough scraps from yeast rolls I was making at the time. I always had too many, even for my three boys to eat, so they made great happies for neighbors or teachers or...
by Emily Black | Photo by Rory Doyle
Winter Panzanella Croutons: ¼ cup unsalted butter 2 cloves garlic, minced 2 teaspoons fresh thyme, minced 6 cups day-old French bread, cut or torn into bite-size pieces ½ cup finely grated Parmesan cheese, plus more for garnish Kosher salt and freshly ground pepper...
by Emily Black | Photo by Rory Doyle
Cooler weather and the colorful change of the leaves on the trees signify not only the change in the season but also ushers in the best season of all: soup season. With just a few ingredients and a tasty cut of meat, you can start a soup in the morning and finish it...
by Emily Black | Photo by Rory Doyle
Food is constantly evolving and changing, from one generation to the next and from year to year. Chefs are always looking for the next trend and are willing to experiment with almost any ingredient to give a dish a certain edge that will separate it from others. These...
by Emily Black | Photo by Rory Doyle
Vegetable oil 2 chicken breasts, skin on and flattened with a mallet Salt 2 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon honey 1 teaspoon chili flakes 1tablespoon balsamic vinegar Salt and freshly ground pepper to taste 2 to 3 cups red leaf lettuce,...
