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...
by Emily Black | Photo by Rory Doyle
One of my favorite summertime recipes is one that Elaine Trigiani taught me years ago, made with fresh peaches, tomatoes, fresh basil, feta cheese, and great olive oil. The first time I made it was pure bliss. So fresh, so light, you could taste every single...
by Melanie Ward | photos by Andrew Welch
In 2022, Robin and Brad Wheeler made the decision to relocate to Mississippi from outside of San Antonio, Texas, to be near their daughter Zoe, who would be attending Belhaven University in Jackson. The couple purchased a sight-unseen home in the Whittington...
by Emily Black | Photo by Rory Doyle
This recipe varies according to taste, using dark chocolate, milk, or white. Always use high quality chocolate to ensure a glossy bar. You will need a silicone candy bar mold readily available at cooking or kraft stores. 4 tablespoons unsalted butter 4 cups thinly...
by Patty Roper, Photos by Bonnie Dickerson
Patty Roper’s Tips for the Perfect Pound Cake: • Use room temperature ingredients. • Use large eggs, unsalted butter, and pure flavorings. • Cream sugar mixture until light and fluffy. Beat on medium-high for 5 minutes. • Reduce speed of mixer to medium-low...
by Emily Black | Photo by Rory Doyle
2 cups shelled pistachios 1 teaspoon olive oil Sea salt to taste Preheat oven to 325 degrees. Spread nuts in an even layer on a baking sheet. Roast the pistachios for 5 to 10 minutes or until nuts are fragrant. In bowl of a food processor fitted with a blade...
