by Emily Black | Photo by Rory Doyle
1¼ pounds heirloom grape tomatoes 12 ounces thin spaghetti 2 ½ cups chicken stock 2 cups water, plus more 1½ teaspoons kosher salt, divided ¼ teaspoon crushed red pepper ¾ cup kalamata olives, gently smashed ½ teaspoon pepper 4 ounces feta cheese, crumbled ¼ cup...
by Emily Black | Photo by Rory Doyle
2 store bought rotisserie chickens ½ cup roasted cashews, chopped 1 head iceberg lettuce, leaves separated and ends removed 2 to 3 fresh radishes, sliced thin 1 cup Asian dipping sauce Remove chicken meat from bones and slice thinly. On a serving platter, place...
by Patty Roper | photo by Bonnie Dickerson
This summer, serve milkshakes for dessert. First, place glasses in the freezer to get them frosty. Set out an elaborate display of toppings such as candy pieces, sprinkles, nuts, small cookies, marshmallows, pretzels, and anything delicious and fun for guests to...
by Emily Black | Photo by Rory Doyle
1 cup confectioners’ sugar Juice and zest of 3 limes 1 pound fresh strawberries 1 pound seedless green grapes, removed from stems 1 cup fresh mint leaves In a small bowl, whisk sugar, lime zest, and juice. In a large bowl add washed and dried strawberries and grapes....
