by Mary Neff Stewart | photos by Blake McCollum
During his formative years in Tupelo, Ty Garner was surrounded by the sights and sounds of construction and design. With his family’s deep roots in the industry, he felt that stepping into the field wasn’t simply a career choice but a natural evolution. Garner founded...
by Emily Black | Photo by Rory Doyle
1 (1-pound) boneless, skinless salmon filet 1 tablespoon extra-virgin olive oil 1 teaspoon kosher salt ½ tablespoon freshly ground black pepper 1 head romaine lettuce, rinsed, dried, and chopped 2 ears fresh corn, cooked and cut off cobb ½ small red onion, thinly...
by By Emily Black | Photo by Rory Doyle
BBQ Bloody Mary with Smokey Deviled Eggs, Fried Baby Okra, and Rémoulade Sauce BBQ Bloody Mary Barbecue seasonings such as Rendezvous, Weber’s, or Lillie’s Several wedges of lime or lemon 4 ounces vodka 1 to 2 dashes Worcestershire sauce Pinch of celery...
by Emily Black | Photo by Rory Doyle
1 head Romain lettuce, washed and leaves separated to dry 4 ears fresh corn Extra-virgin olive oil for brushing 2 boneless, skinless chicken breasts 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper ½ teaspoon chili powder 1 ½...
by Mary Neff Stewart | Photos by Clayton Boler
The story of Swan Hill begins in the 1960s when Jewel and A.W. Swan purchased a large tract of land in Lamar County and gifted each of their eight children parcels to build family homes. Years later, when granddaughter Jen Ladner was ten years old, her parents, Helen...
by Emily Black | Photo by Rory Doyle
This delicious treat is easily made in a home ice-cream maker or pour mixture into a metal pan and freeze, stirring mixture occasionally until desired frozen consistency. 1 cup sugar ½ cup water Juice of 2 Ruby Red grapefruits (about 2 cups) 2 tablespoons grapefruit...
by Emily Black | Photo by Rory Doyle
Spring Chicken Rolls with Peanut Sauce Peanut sauce ¼ cup smooth peanut butter ½ teaspoon sesame oil 2 teaspoons rice wine vinegar Zest and juice of 1 lime ½ cup Hoisin sauce 3 to 4 teaspoons Sriracha sauce ¼ cup water Rolls 1 cup cooked and shredded chicken breast 2...
by Emily Black | Photo by Rory Doyle
2 (8-ounce) skinless wild-salmon fillets Course salt and freshy ground pepper to taste 3 tablespoons extra-virgin olive oil, divided use 2 spring onions, thinly sliced 2 cups fresh arugula 1 Ruby Red grapefruit, peel and pith removed, segmented 1 ripe avocado, pitted,...
by Kelli Bozeman | Photos by Suzanne Carey
Standing straight and tall, the two rows of red cedars that line the brick path to William Faulkner’s former home Rowan Oak in Oxford have become as emblematic of the author’s life as the scrawled words on the walls within the house itself. In Jackson, the gardens...
by Emily Black | photos by Rory Doyle
One of the biggest food trends of the season carries the most fabulous name: hot honey. The combination of heat and sweetness is not new to most of us; I ate fried chicken every Sunday with honey and Tabasco. It all became brand new when the combo hit trending status...
