Mississippi Magazine
  • FOOD AND ENTERTAINING
  • TRAVEL AND ADVENTURE
  • WEDDINGS
  • CAN’T MISS
  • BEST OF
    • BEST OF MISSISSIPPI
    • BEST OF MISSISSIPPI WEDDINGS
    • BEST OF MISSISSIPPI TRAVEL
  • SUBSCRIBE
    • WHERE TO PURCHASE?
    • SINGLE BACK ISSUES
Select Page
GUMBO + POTATO SALAD

GUMBO + POTATO SALAD

by Emily Black | Photo by Rory Doyle

CHICKEN AND ANDOUILLE GUMBO WITH POTATO SALAD Chicken: 1(3 pound) whole chicken 1 onion, peeled and quartered 2 cups chopped celery 3 carrots, peeled and chopped 1 tablespoon salt 1 tablespoon pepper Gumbo: ½ cup vegetable oil ½ cup flour 1 large onion, diced 1 large...
FOCACCIA BREAD WITH STRAWBERRIES

FOCACCIA BREAD WITH STRAWBERRIES

by Emily Black | Photo by Rory Doyle

1 package yeast 1¼ cups warm water 4 heaping tablespoons sugar Pinch salt 2 ⅔  cups bread flour 1 pound fresh strawberries, stems removed Extra sugar for strawberries and topping 2 tablespoons olive oil ¼ cup strawberry jam For garnish: confectioners’ sugar for...
MUFFINS AND BREAKFAST ROLLS

MUFFINS AND BREAKFAST ROLLS

by Emily Black | Photo by Rory Doyle

I have been making delicious, light-as-a-feather cinnamon rolls as long as I can remember, using the dough scraps from yeast rolls I was making at the time. I always had too many, even for my three boys to eat, so they made great happies for neighbors or teachers or...
WINTER PANZANELLA

WINTER PANZANELLA

by Emily Black | Photo by Rory Doyle

Winter Panzanella Croutons: ¼ cup unsalted butter 2 cloves garlic, minced 2 teaspoons fresh thyme, minced 6 cups day-old French bread, cut or torn into bite-size pieces ½ cup finely grated Parmesan cheese, plus more for garnish Kosher salt and freshly ground pepper...
FUN WITH FUSION

FUN WITH FUSION

by Emily Black | Photo by Rory Doyle

Food is constantly evolving and changing, from one generation to the next and from year to year. Chefs are always looking for the next trend and are willing to experiment with almost any ingredient to give a dish a certain edge that will separate it from others. These...
WINTER CHICKEN SALAD WITH HOT HONEY DRESSING

WINTER CHICKEN SALAD WITH HOT HONEY DRESSING

by Emily Black | Photo by Rory Doyle

Vegetable oil 2 chicken breasts, skin on and flattened with a mallet Salt 2 tablespoons olive oil 2 tablespoons orange juice 1 tablespoon honey 1 teaspoon chili flakes 1tablespoon balsamic vinegar Salt and freshly ground pepper to taste 2 to 3 cups red leaf lettuce,...
COCOA SURPRISE MERINGUES COOKIES

COCOA SURPRISE MERINGUES COOKIES

by Emily Black | Photo by Rory Doyle

2 egg whites, room temperature 1 teaspoon cream of tartar Pinch of salt ½ cup sugar ½ cup Dutch process cocoa 1 cup chopped pecans Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper. In a mixing bowl using a whisk attachment, whip egg whites until...
CREAMY WHITE LASAGNA SOUP WITH TOMATO GARLIC BREAD

CREAMY WHITE LASAGNA SOUP WITH TOMATO GARLIC BREAD

by Emily Black | Photo by Rory Doyle

2 tablespoons salted butter 2 tablespoons flour 1 sweet onion, peeled and chopped 2 cups mushrooms, sliced 2 cloves garlic, minced 2 tablespoons fresh thyme leaves 3 to 4 fresh basil leaves, chopped 2 teaspoons chopped oregano leaves ¼ teaspoon red pepper flakes 1...
HOLIDAY COCKTAILS

HOLIDAY COCKTAILS

by Emily Black | Photo by Rory Doyle

Gingerbread Old Fashioned 2 ounces bourbon ½ ounce ginger syrup (recipe below) 1 teaspoon molasses 3 dashes gingerbread bitters or 1 dash ginger bitters Garnish: gingerbread cookie and orange peel In a mixing glass filled with ice, combine ingredients and stir for 30...
FRENCH ONION SOUP

FRENCH ONION SOUP

by Emily Black | Photo by Rory Doyle

3 tablespoons butter 1 tablespoon olive oil 8 cups thinly sliced onions ½ teaspoon salt ½ teaspoon sugar 2 tablespoons flour 2 ½ quarts beef stock (preferably homemade) 4-5 tablespoons cognac or brandy 1 cup dry vermouth 6 slices crusty French bread, lightly toasted ...
APPLE ORCHARD FLAVOR

APPLE ORCHARD FLAVOR

by Emily Black | Photo by Rory Doyle

As the air turns crisp, the leaves begin to fall, and the autumn sky above filters into a clear blue, strolling through an apple orchard with a basket in hand and picking apples that have fallen is a great activity. This is a beautiful scenario, but for Southern apple...
FRENCH ALMOND PLUM CAKE

FRENCH ALMOND PLUM CAKE

by Emily Black | Photo by Rory Doyle

This cake with its delicate perfume of almonds is rustic, yet elegant, with a slight dusting of confectioners’ sugar. Apricots and cherries can be added for variation. 2 pounds red plums, (or combination of plums, apricots, or cherries) 2 teaspoons lemon juice and...
« Older Entries
Next Entries »

SEARCH

CATEGORIES

  • Subscribe
  • Food
  • Entertaining
  • Culture
  • Living
  • Style
  • Travel
  • Weddings

QUICK LINKS

  • Mississippi Magazine Store
  • Wedding Register
  • Home Page
  • Customer Service
  • Contact Us
  • Frequently Asked Questions
  • Where to purchase
  • Subscribe
  • Submit a story idea
  • Advertising
  • Become a retail location
  • Change of Address
  • Single Back Issues
  • E-Newsletter

Designed by Elegant Themes | Powered by WordPress

 

Loading Comments...