by Emily Black | Photo by Rory Doyle
Summertime is seafood time, and nothing is better than fresh crabmeat served with not much more than fresh vegetables at their peak. Happy summer, y’all! ½ pound lump crabmeat Kosher salt and freshly ground black pepper ¼ cup citrus Champagne vinegar ½ cup green...
by Patty Roper | Photography by Bonnie Dickerson
CREAM CHEESE POUND CAKE This is my sister-in-law Rita’s and my daughter Beth’s favorite pound cake. There are several versions of this cake, but this is the recipe that my mother always prepared. It has a sweet, creamy, and smooth texture with a perfect light crust....
by Emily Black | Photo by Rory Doyle
This recipe is from my friend Elizabeth Heiskell—with a bit of extra heat added and a mixture of cheeses for the crust. 2½ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon red pepper 1 teaspoon Tabasco Sauce 6 tablespoons cold butter, cut into pieces ¾ cup...
by Patty Roper | Photography by Bonnie Dickerson
In my very first entertaining book, Easy Hospitality, published in the ’90s, I described how to create gold- and silver-leaf eggs for elegant Easter tablescapes. I still enjoy displaying those eggs because they are beautiful and timeless. To create the gold- and...
