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CARAMEL OATMEAL COOKIES

CARAMEL OATMEAL COOKIES

by Emily Black | Photo by Rory Doyle

1 cup butter 1 cup packed dark brown sugar 1 cup turbinado cane sugar 2 teaspoons pure vanilla extract 2 eggs 1 ½ cups flour 1 teaspoon salt ½ teaspoon baking soda 3 cups old-fashioned oats 6 caramel squares, cut into fourths Sparkling sugar crystals  In bowl of an...
HONEY PISTACHIO CRÈME BRULEE

HONEY PISTACHIO CRÈME BRULEE

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...
OLIVE OIL CAKE WITH MANGO CREAM AND RASPBERRIES

OLIVE OIL CAKE WITH MANGO CREAM AND RASPBERRIES

by Emily Black | Photo by Rory Doyle

¾ cup olive oil, plus more for greasing  pan  1 cup cake flour  Juice and zest of 1 large lemon  5 large egg yolks  ¾ cup plus 1½ tablespoons sugar  4 large egg whites  ½ teaspoon kosher salt  ½ cup fresh sliced mango  ½ pint fresh raspberries  Position oven rack in...
PISTACHIO TIRAMISU

PISTACHIO TIRAMISU

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...
PERFECT AS A PEACH

PERFECT AS A PEACH

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...
DUBAI CHOCOLATE PISTACHIO BARS

DUBAI CHOCOLATE PISTACHIO BARS

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...
SOURDOUGH CINNAMON ROLLS

SOURDOUGH CINNAMON ROLLS

by Emily Black | Photo by Rory Doyle

2 cups milk ½ cup sugar ½ cup shortening 1 cup sourdough starter 6 cups flour, divided 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda ¼ cup melted butter 6 tablespoons butter, melted, divided 1 cup brown sugar 2 teaspoons ground cinnamon 1 cup...
HOMEMADE PISTACHIO BUTTER

HOMEMADE PISTACHIO BUTTER

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...
STRAWBERRY SHORTCAKES WITH HONEYSUCKLE CREAM

STRAWBERRY SHORTCAKES WITH HONEYSUCKLE CREAM

by Emily Black | Photo by Rory Doyle

Strawberry Shortcakes with Honeysuckle Cream 1 (16-ounce) container fresh strawberries, hulled and sliced 3 tablespoons sugar 2 tablespoons fresh lemon juice 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 tablespoon sugar 1 stick cold unsalted...
ENCHANTING CHARCUTERIE

ENCHANTING CHARCUTERIE

by Emily Black | Photo by Rory Doyle

Charcuterie is the simple art of preparing and arranging cured meats, cheeses, fruits, vegetables, nuts, olives, and jams or sauces. Charcuterie itself refers to the cured meats with origins in France, but along the way, delicious accouterments to enhance the cured...
GRILLED PIMENTO CHEESE BITES AND FRIED DILL PICKLES WITH HORSERADISH SAUCE

GRILLED PIMENTO CHEESE BITES AND FRIED DILL PICKLES WITH HORSERADISH SAUCE

by Emily Black | Photo by Rory Doyle

Grilled Pimento Cheese Bites ½ pound cheddar cheese, grated 1 (4-ounce) jar pimentos, drained and chopped 1 tablespoon minced jalapeño 1 teaspoon Worcestershire sauce 2 tablespoons mayonnaise  Kosher salt and freshly ground pepper to taste 6 slices fresh bread, crusts...
SMOKED CATFISH TORTE

SMOKED CATFISH TORTE

by Emily Black | Photo by Rory Doyle

4 to 6 smoked catfish fillets 4 (8-ounce) packages of cream cheese, softened Juice of 4 lemons 2 teaspoons hot sauce 1 tablespoon Worcestershire sauce 1 teaspoon kosher salt 1 teaspoon white pepper 1 (4-ounce) jar capers, rinsed and divided 1 bunch green onions,...
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