by Emily Black | Photo by Rory Doyle
2 large avocados, halved, peeled, and pitted Juice and zest of 1 lime 1 small onion, finely chopped ½ cup cilantro, chopped 1 tablespoon minced fresh ginger 1 jalapeño pepper, seeded and chopped ½ teaspoon wasabi paste ½ teaspoon white pepper 1 teaspoon Tabasco sauce...
by Patty Roper | photo by Katie Lee
Breakfast Casserole 1 (16-ounce) package pork sausage ¼ cup diced onions 1½ cups frozen shredded hash brown potatoes 1 cup shredded cheddar cheese 6 eggs 2 cups half-and-half ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon Tony Chachere’s seasoning ½ cup Parmesan...
by Emily Black | Photo by Rory Doyle
4 tablespoons butter ¼ cup water ¾ cup plain flour 3 large eggs, room temperature ¼ pound blue cheese, crumbled 1 tablespoon coarse ground salt Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In a have-bottomed saucepan, bring butter...
