Mississippi Magazine
  • FOOD AND ENTERTAINING
  • TRAVEL AND ADVENTURE
  • WEDDINGS
  • CAN’T MISS
  • BEST OF
    • BEST OF MISSISSIPPI
    • BEST OF MISSISSIPPI WEDDINGS
    • BEST OF MISSISSIPPI TRAVEL
  • SUBSCRIBE
    • WHERE TO PURCHASE?
    • SINGLE BACK ISSUES
Select Page
CHOCOLATE TORTE TARTUFATA

CHOCOLATE TORTE TARTUFATA

by Emily Black | Photo by Rory Doyle

Chocolate Torte Tartufata with Chocolate Spread  3½ ounces butter 4½ ounces dark chocolate, chopped 2 tablespoons unsweetened cocoa powder 3 eggs, separated 3½ ounces sugar ½ teaspoon vanilla extract ¾ ounce flour 1½ ounces toasted and chopped macadamia nuts 1/8...
CHOCOLATE TORTE TARTUFATA

TARTS AND TORTS

by Emily Black | Photo by Rory Doyle

Tiny tartlet and tart crusts are the perfect vehicles for whatever you want to put inside. Fresh berries, flavored custards, or tangy lemon- or lime-curds topped with a dollop of whipped cream make fantastic light desserts. Small tartlet pans are perfect for pick-up...
PARTY POTS

PARTY POTS

by Patty Roper

Clay pots are not just for garden plants. With so many pot sizes and shapes and various saucers, they make wonderful serving pieces for garden party buffets or luncheons. Various sizes of clay saucers stacked with pots as pedestals create perfect tiered servers or...
FABERGÉ CELEBRATION

FABERGÉ CELEBRATION

by Patty Roper | photos by Melanie Thortis

 I have always been fascinated by the history, beauty, and craftsmanship of the Fabergé Imperial Easter eggs fashioned for the royal Romanov family of Imperial Russia. I have enjoyed viewing the magnificent original works of art at several museum exhibits and in...
HONEY PECAN PUFFS

HONEY PECAN PUFFS

by Emily Black | Photo by Rory Doyle

1 sheet frozen puff pastry, thawed 1 cup brown sugar 1 teaspoon cinnamon 1 cup toasted pecans, chopped ½ cup butter, melted ¼ cup honey Sparkling sugar (optional) On a floured board, roll pastry out to form a rectangle. Mix brown sugar with cinnamon and spread over...
MEDITERRANEAN “PASTA” BOWL

MEDITERRANEAN “PASTA” BOWL

by Germaine Benoit | photo by Melanie Thortis

1 large spaghetti squash  1 bag fresh spinach 1 pound ground lamb meat or any preferred ground meat  2 tablespoons za’atar seasoning 1 cucumber, chopped 2 large tomatoes, chopped ½ cup olives 1 bunch parsley, chopped ½ cup toasted pine nuts  Crumbled feta for...
CLASSIC REUBEN ROLL

CLASSIC REUBEN ROLL

by Emily Black | Photo by Rory Doyle

1 egg yolk  ¼ cup cream 1 sheet Pepperidge Farm puff pastry, thawed ½ cup brown or Dijon mustard 8 slices Swiss cheese ½ pound thinly sliced corned beef ½ cup sauerkraut, drained and pressed between paper towels ¼ cup caraway seeds 1 cup brown mustard or Thousand...

PLANTER PERFECTION

by Melanie Mullen Ward

Great vessels to add a touch of greenery to any décor.   Ormolu basin, $349; d. Batia Interiors, 1001 Howard Ave., Biloxi, 228.385.2657, dbatiainteriors.com “Eve” Queen vase, starting at $295; Kim Duease Designs, 2088 Main St., Madison, 769.572.2088,...
PEANUT BUTTER CHOCOLATE CHIP COOKIES

PEANUT BUTTER CHOCOLATE CHIP COOKIES

by Melanie Ward

1 cup light brown sugar, packed 1 teaspoon baking soda 1 cup peanut butter 1 egg 1/2 cup semi-sweet chocolate chips 1/4 teaspoon vanilla Sugar for sprinkling Preheat oven to 350 degrees. In a bowl, stir together brown sugar, baking soda, and peanut butter. Stir in egg...
DOCTOR! DOCTOR!

DOCTOR! DOCTOR!

by The Apothecary

1 ounce Del Maguey Vida 1 ounce Campari ½ ounce Carpano Antica ½ ounce Giffard Crème de Cacao Orange peel for garnish Combine ingredients in a beverage shaker over ice. Shake vigorously, and pour into a coupe- style glass. Garnish with orange peel. Yield: 1...
SALTED CARAMEL CAPPUCCINO CHEESECAKE

SALTED CARAMEL CAPPUCCINO CHEESECAKE

by Emily Black | Photo by Rory Doyle

For crust: 1 (9-ounce) package thin chocolate wafers 1 cup semisweet chocolate chips ½ cup packed brown sugar 2 tablespoons instant espresso powder 1/8 teaspoon ground nutmeg ½ cup melted butter For filling: 2 (8-ounce) packages cream cheese, softened 1 cup packed...
CAJUN CHICKEN TRAY BAKE

CAJUN CHICKEN TRAY BAKE

by Emily Black | Photo by Rory Doyle

2 red onions 3 red and yellow sweet peppers 4 chicken leg quarters (thigh and drumstick), skin on 1 tablespoon Cajun seasoning 4 cloves garlic 2 tablespoons extra virgin olive oil plus more for drizzling 2 tablespoons red wine vinegar Salt and freshly ground pepper 2...
« Older Entries
Next Entries »

SEARCH

CATEGORIES

  • Subscribe
  • Food
  • Entertaining
  • Culture
  • Living
  • Style
  • Travel
  • Weddings

QUICK LINKS

  • Mississippi Magazine Store
  • Wedding Register
  • Home Page
  • Customer Service
  • Contact Us
  • Frequently Asked Questions
  • Where to purchase
  • Subscribe
  • Submit a story idea
  • Advertising
  • Become a retail location
  • Change of Address
  • Single Back Issues
  • E-Newsletter

Designed by Elegant Themes | Powered by WordPress

 

Loading Comments...