by Patty Roper | photo by Melanie Thortis
After I made the clay mold pumpkins that appeared in the September/October 2023 issue, a sweet friend sent me a small photo of a pumpkin adorned with tiny pressed and dried flowers. Perfect, because I love pumpkins and I love flowers! You only need a few supplies and...
by Patty Roper | photo by Melanie Thortis
Autumn is one of our most pleasant seasons with cool temperatures and all the senses touched by the beauty and texture of jewel-toned leaves and berries. It is the perfect time to invite old and new friends to enjoy comfort foods and share quality time. Whether a...
by Mary Neff Steward, Photos by Abe Draper
For a couple raising a family in the midst of the stresses of work and life, the desire for a relaxed and comfortable home results in a beautiful modern masterpiece. Almost a decade ago, they wanted acreage for their two young boys to roam and purchased a beautiful...
by Emily Black | Photo by Rory Doyle
S’more Ice Cream with Toasted Almonds 1 ½ cups whole milk 1 ½ cups heavy cream 1 teaspoon butter 12 large marshmallows 3 large egg yolks 2 tablespoons sugar 1 teaspoon pure vanilla Pinch of salt 3 ounces milk chocolate, chopped 3 graham cracker sheets, broken into...
by Emily Black | photos by Rory Doyle
Apple Butternut Squash Soup with Bacon and Sour Cream 6 slices bacon, cut into1-inch pieces 2 celery ribs, chopped 1 carrot, peeled and chopped 1 medium onion, chopped ¼ teaspoon cinnamon ¾ pound red potatoes 2 medium Granny Smith apples 4 cups butternut squash,...
by Mary Neff Steward | photos by Andrew Welch
Nancy and Owen Mayfield were living in a stately early 20th-century Victorian apartment in the Hayes Valley neighborhood of San Francisco when Owen casually showed Nancy a listing for a lovely Greek Revival house in their hometown of Jackson. Nancy, an interior...
by Emily Black | Photo by Rory Doyle
2 cups heavy cream ¼ cup honey 1 teaspoon pure vanilla 5 egg yolks ¼ cup sugar or more (for topping) ¼ cup finely chopped pistachios Flaky sea salt (optional) Preheat oven to 350 degrees. In a small saucepan over medium heat, add cream and honey, stirring to dissolve...
by Kelli Bozeman | Photos by Abe Draper
Throughout their careers in the nuclear energy industry, Karen and Rick Fili have lived in 10 homes in seven different states. When they weren’t working, they loved traveling—especially cruising to sunny Caribbean destinations—and loved the feeling of serenity they...
by Patty Roper | photos by Kate Blankenstein
A summer evening in Mississippi is the most wonderful time to enjoy dining in the garden. All of the senses are awakened with the beauty of the lush greenery and flowers, birds everywhere, a delicious meal, and the pleasures of sharing it all with a few special...
by Emily Black | Photo by Rory Doyle
5 pasteurized egg yolks, room temperature ¾ cup sugar 8 ounces Mascarpone cheese ¼ teaspoon kosher salt 1 cup cream 2 tablespoons pistachio butter 1 cup cold brewed espresso 2 tablespoons coffee liqueur 2 tablespoons pistachio liqueur 8 ounces purchased lady finger...
