by Emily Black | Photo by Rory Doyle
Wilda Buckley was the pre-school director at our church forever, and she passed this recipe on to my mother. My family has served these sweet potatoes at every holiday meal for as long as I can remember! 8 sweet potatoes 2 cups sugar 1 teaspoon salt 6 eggs, beaten 2...
by Emily Black | Photo by Rory Doyle
2 tablespoons olive oil ½ onion, chopped 2 cloves garlic, minced 1 tablespoon red Chile powder 1 tablespoon smoked paprika ½ cup fresh cilantro, chopped 1 teaspoon kosher salt 1 14.5-ounce can petite diced tomatoes 1 7-ounce can fire roasted green chiles 1 red bell...
by Emily Black | Photo by Rory Doyle
Have you ever tried Drinking Caramel? It’s only the most luxurious drink you will ever swirl in your mouth. Think of it as Hot Chocolate’s delicious cousin. 1 cup dark brown sugar 2 tablespoons water 3 cups cream 1 teaspoon sea salt 1 teaspoon vanilla For...
by Emily Black | Photo by Rory Doyle
¼ cup dark brown sugar ⅓ cup molasses ¼ cup unsalted butter, softened 1 egg 1 teaspoon baking soda ¼ teaspoon ground allspice ½ teaspoon ground cinnamon ¼ teaspoon ground cloves ½ teaspoon ground ginger 2¼ cups flour, divided 1 cup pumpkin jam such as New Canaan...
by Emily Black | Photo by Rory Doyle
1 cup butter 1 cup packed dark brown sugar 1 cup turbinado cane sugar 2 teaspoons pure vanilla extract 2 eggs 1 ½ cups flour 1 teaspoon salt ½ teaspoon baking soda 3 cups old-fashioned oats 6 caramel squares, cut into fourths Sparkling sugar crystals In bowl of an...
by Emily Black | Photo by Rory Doyle
1 cup milk 1 cup water ½ teaspoon salt 1 cup rolled oats 2 teaspoons cocoa powder ½ teaspoon cinnamon ½ teaspoon pure vanilla extract ¼ cup real chocolate chips 1 tablespoon butter ½ cup shredded coconut, toasted Bring milk, water, and salt to a boil over medium heat....
by Emily Black | Photo by Rory Doyle
1 pint crab claws, drained ½ cup chopped green onions ½ cup chopped fresh parsley 1 clove garlic, minced 1/3 cup olive oil 1/3 cup citrus Champagne vinegar (may use white vinegar) ¼ cup fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco Sauce 1...
by Emily Black | Photo by Rory Doyle
3 tablespoons cream 3 tablespoons Dijon mustard Kosher salt and freshly ground black pepper to taste 4 catfish fillets 1 cup ground pecans Preheat oven to 500 degrees. In a small bowl, combine cream, mustard, salt, and pepper together. Dip filets into mustard sauce,...
by Emily Black | Photo by Rory Doyle
1 (14-ounce) can chickpeas, drained and rinsed ½ teaspoon salt 1 teaspoon cumin 2 cloves garlic, chopped 2 tablespoons lemon juice ¼ teaspoon sesame oil ½ teaspoon black pepper ¼ cup tahini sauce ½ teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil, plus...
by Emily Black | Photo by Rory Doyle
1 (8-ounce) wedge Salemville Blue cheese 1 (4-ounce) wedge Stilton cheese with blueberries 1 cup fresh blackberries 1 cup fresh blueberries 1 cup blue-cheese-stuffed olives 1 cup Marcona almonds 1 bunch black grapes ½ cup blueberry preserves 1 cup pitted Kalamata...
by Emily Black | Photo by Rory Doyle
2 cups frozen strawberries ¾ cup cranberry-raspberry juice 1 banana, chopped ½ cup strawberry flavored Greek yogurt Zest and juice of 1 lime ½ tablespoon Flax seed 2 tablespoons honey 2 large strawberries for garnish In bowl of a food processor fitted with a metal...
by Emily Black | Photo by Rory Doyle
1 (17-ounce) package puff pastry 4 medium tart apples, peeled and cored 4 teaspoons butter 4 teaspoons cinnamon sugar, divided 1 egg yolk 3 tablespoons cream or water CARAMEL SAUCE: 1½ cups packed brown sugar ½ cup butter, cubed Pinch of salt Whipped cream or ice...
