by Clarksdale, Yazoo Pass
OLD BAY CRAB CAKE 2 tablespoons horseradish ½ cup mayonnaise 1 teaspoon Worcestershire sauce ½ teaspoon Tabasco Sauce 2 eggs 1 teaspoon Old Bay seasoning 1 pound lump crab meat 1¼ cups Panko bread crumbs, divided Salt and pepper to taste 4 tablespoons oil In a medium...
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....
by Emily Black | photos by Rory Doyle
What we eat is crucial to our health and, more often than not, it is difficult to get the vitamins and nutrients we need. Eating healthy is hard and cooking requires a good deal of time for busy families, so drinking smoothies is a great habit to develop if you are...
by Emily Black | Photo by Rory Doyle
Vodka or Tequila can be substituted for 7-Up if desired. 2 cups pink grapefruit juice 2 cups limeade 1 (12-ounce) bottle 7-Up or 1 to 2 ounces vodka or tequila Fresh mint and lime slice for garnish Pour grapefruit juice into a plastic ice cube tray. Pour limeade into...
by Emily Black | Photo by Rory Doyle
1 cup vegetable oil 1 cup all-purpose flour 1 bunch celery, chopped 2 onions, chopped 1 bell pepper, chopped 8 cups seafood stock 2 cups frozen chopped okra 1 (12-ounce) can Ro-Tel tomatoes 6 catfish fillets, cut into 1-inch pieces Creole seasoning to taste Kosher...
by Emily Black | Photo by Rory Doyle
Strawberry Cake with Classic Strawberry Buttercream I doubled this recipe to have 3 layers, making a more impressive and taller cake. CAKE: 1 cup butter, softened 2 cups sugar 1 package strawberry-flavored gelatin 4 eggs, room temperature 2¾ cups sifted flour 2½...
by Emily Black | Photo by Greg Campbell
Cake: 2⅔ cups flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup butter, softened 1¼ cups sugar ⅓ cup honey 4 eggs ½ teaspoon vanilla ¾ cup milk 2 tablespoons lemon juice Pre-heat oven to 300 degrees. Grease and flour beehive pan. In a medium bowl, sift together...
by Patty Roper | photo by Bonnie Dickerson
Lush green ferns and blooming branches, spring bulbs, bunnies, and eggs filled with single blooms create the perfect background for an easy Easter brunch buffet served on the sideboard. Set the table with Grandma’s beautiful antique floral dishes in bright spring...