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Crabmeat Shooters with Heirloom Tomatoes

Crabmeat Shooters with Heirloom Tomatoes

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...
Patty’s Pick: Cream Cheese Pound Cake

Patty’s Pick: Cream Cheese Pound Cake

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....
Back Road Bistros: Sonny’s Smokehouse

Back Road Bistros: Sonny’s Smokehouse

by Julian Brunt | Photos by Julian Brunt

Sonny’s Smokehouse may be the quintessential small-town barbecue joint. Don’t even think about getting here by GPS; it won’t work. Don’t look for a flashy sign; there isn’t one, not even a hand-painted sign. The chances are that you’ll have to stop and ask someone...
Cheese Straw Heirloom Tomato Tarts

Cheese Straw Heirloom Tomato Tarts

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...
Patty’s Pick: Kitty’s Chocolate Chip Cookies

Patty’s Pick: Kitty’s Chocolate Chip Cookies

by Patty Roper

I recently visited my college roommate Kitty Guillory (originally from Tutwiler) in beautiful Colorado, and she served the most amazing chocolate chip cookies made with browned butter. We enjoyed them as we gazed from her glass living room at the beautiful sunset...
BACK ROAD BISTROS: The Crawdad Hole

BACK ROAD BISTROS: The Crawdad Hole

by Julian Brunt | Photos by Julian Brunt

If you own a restaurant and your motto is “Best Bugs in the Biz,” it’s a pretty sure bet that it’s all about the crawfish. The Crawdad Hole has been getting it right since 1995. That’s when owner Joe Schowah started selling crawfish in a single-room take-out place,...
DIY Country French Eggs

DIY Country French Eggs

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...
Grapefruit and Brown Sugar Pork Tenderloin

Grapefruit and Brown Sugar Pork Tenderloin

by Emily Black | Photo by Rory Doyle

This unique combination of ingredients makes for a delicious main dish. GRAPEFRUIT AND BROWN SUGAR PORK TENDERLOIN 1 cup packed dark brown sugar 1 cup fresh grapefruit juice 2 cups grapefruit segments Zest of 1 grapefruit 1 tablespoon smoked sweet paprika 1 teaspoon...
DIY Gold-Leaf Vases

DIY Gold-Leaf Vases

by Patty Roper | Photo by Greg Campbell

Create elegant valentine vases from ordinary clear glass containers of various shapes and sizes. Supplies: Clear glass vases of various sizes and shapes Adhesive sizing Small paintbrushes Gold-leaf sheets Stencil brush Gold-leaf sealer With a paintbrush, paint a heart...
Iron Skillet Meals

Iron Skillet Meals

by Patty Roper & Nathan Ganacheau | Photo by Bonnie Dickerson

These easy and delicious iron skillet dishes are perfect for the cooler days ahead. Enjoy! Turkey Pot Pie 2 tablespoons olive oil 1 onion, finely chopped 2 cloves fresh garlic, crushed 1 pound ground turkey 2 tablespoons cornstarch 2 (15-ounce) cans mixed vegetables,...
A Little Bit of Holland in Mississippi

A Little Bit of Holland in Mississippi

by Margaret Gratz | Photos by Vision Pictures

There are few windmills in Mississippi, wooden shoes are a rarity, and cotton fields are more common than fields abloom with tulips. Hans Brinker would probably never need his silver skates in the Magnolia State. However, should this beloved fictional character ever...
Mississippi Duck Stew

Mississippi Duck Stew

by Emily Black | Photo by Rory Doyle

Mississippi Duck Stew 1 cup flour, divided 1 teaspoon garlic salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 4 raw wild or domestic duck breasts, sliced ¾ cup peanut oil 1 large onion, chopped 1 cup chopped celery 1 (16-ounce) package frozen chopped okra,...
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