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 | photos by Rory Doyle
When Southerners send requests for daily bread, I am almost certain that daily biscuits are what they are truly asking for. Not biscuits that pop out from a cardboard tube or sleep in the frozen food section of the market, but biscuits that are light as air,...
by Emily Black | Photo by Rory Doyle
2 cups shelled pistachios 1 teaspoon olive oil Sea salt to taste Preheat oven to 325 degrees. Spread nuts in an even layer on a baking sheet. Roast the pistachios for 5 to 10 minutes or until nuts are fragrant. In bowl of a food processor fitted with a blade...
by Emily Black | Photo by Rory Doyle
Charcuterie is the simple art of preparing and arranging cured meats, cheeses, fruits, vegetables, nuts, olives, and jams or sauces. Charcuterie itself refers to the cured meats with origins in France, but along the way, delicious accouterments to enhance the cured...
by Emily Black | Photo by Rory Doyle
Grilled Pimento Cheese Bites ½ pound cheddar cheese, grated 1 (4-ounce) jar pimentos, drained and chopped 1 tablespoon minced jalapeño 1 teaspoon Worcestershire sauce 2 tablespoons mayonnaise Kosher salt and freshly ground pepper to taste 6 slices fresh bread, crusts...
by Emily Black | Photo by Rory Doyle
1 pound steamed fresh shrimp, peeled and deveined ½ cup fresh lime juice 2 tablespoons white soy sauce 1 minced jalapeño or serrano chili pepper, seeds and stems removed 1 seedless cucumber, peeled and chopped ½ cup minced red onion 2 radishes, thinly sliced and stems...
