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
CHOCOLATE OATMEAL WITH TOASTED COCONUT

CHOCOLATE OATMEAL WITH TOASTED COCONUT

by Emily Black | Photo by Rory Doyle

1 cup milk 1 cup water ½ teaspoon salt 1 cup rolled oats 2 teaspoons cocoa powder ½ teaspoon cinnamon ½ teaspoon pure vanilla extract ¼ cup real chocolate chips 1 tablespoon butter ½ cup shredded coconut, toasted Bring milk, water, and salt to a boil over medium heat....
MARINATED CRAB CLAWS

MARINATED CRAB CLAWS

by Emily Black | Photo by Rory Doyle

1 pint crab claws, drained ½ cup chopped green onions ½ cup chopped fresh parsley 1 clove garlic, minced 1/3 cup olive oil 1/3 cup citrus Champagne vinegar (may use white vinegar) ¼ cup fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon Tabasco Sauce 1...
HUMMUS WITH STEAMED ASPARAGUS AND VEGETABLE CHIPS

HUMMUS WITH STEAMED ASPARAGUS AND VEGETABLE CHIPS

by Emily Black | Photo by Rory Doyle

1 (14-ounce) can chickpeas, drained and rinsed ½ teaspoon salt 1 teaspoon cumin 2 cloves garlic, chopped 2 tablespoons lemon juice ¼ teaspoon sesame oil ½ teaspoon black pepper ¼  cup tahini sauce ½ teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil, plus...
THE BLUE CHARCUTERIE BOARD

THE BLUE CHARCUTERIE BOARD

by Emily Black | Photo by Rory Doyle

1 (8-ounce) wedge Salemville Blue cheese 1 (4-ounce) wedge Stilton cheese with blueberries 1 cup fresh blackberries 1 cup fresh blueberries 1 cup blue-cheese-stuffed olives 1 cup Marcona almonds 1 bunch black grapes ½ cup blueberry preserves 1 cup pitted Kalamata...
STRAWBERRY SMOOTHIES

STRAWBERRY SMOOTHIES

by Emily Black | Photo by Rory Doyle

2 cups frozen strawberries ¾ cup cranberry-raspberry juice 1 banana, chopped ½ cup strawberry flavored Greek yogurt Zest and juice of 1 lime ½ tablespoon Flax seed 2 tablespoons honey 2 large strawberries for garnish In bowl of a food processor fitted with a metal...
APPLE DUMPLINGS WITH CARAMEL SAUCE

APPLE DUMPLINGS WITH CARAMEL SAUCE

by Emily Black | Photo by Rory Doyle

1 (17-ounce) package puff pastry 4 medium tart apples, peeled and cored 4 teaspoons butter 4 teaspoons cinnamon sugar, divided 1 egg yolk 3 tablespoons cream or water CARAMEL SAUCE: 1½ cups packed brown sugar ½ cup butter, cubed Pinch of salt Whipped cream or ice...
JAPANESE FUSION GUACAMOLE

JAPANESE FUSION GUACAMOLE

by Emily Black | Photo by Rory Doyle

2 large avocados, halved, peeled, and pitted Juice and zest of 1 lime 1 small onion, finely chopped ½ cup cilantro, chopped 1 tablespoon minced fresh ginger 1 jalapeño pepper, seeded and chopped ½ teaspoon wasabi paste ½ teaspoon white pepper 1 teaspoon Tabasco sauce...
BLUE CHEESE PUFFS

BLUE CHEESE PUFFS

by Emily Black | Photo by Rory Doyle

4 tablespoons butter  ¼ cup water  ¾ cup plain flour  3 large eggs, room temperature  ¼ pound blue cheese, crumbled  1 tablespoon coarse ground salt    Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In a have-bottomed saucepan, bring butter...
PIMENTO CHEESE GRITS

PIMENTO CHEESE GRITS

by Emily Black | Photo by Rory Doyle

2 cups uncooked, stone ground yellow grits 1 (8-ounce) package cream cheese, softened ½ cup mayonnaise  3 cups Monterey jack cheese, grated 1 (4-ounce) jar chopped pimentos, drained 3 spring onions, chopped plus extra for garnish 1 teaspoon sugar Pinch cayenne pepper...
BISCUITS WITH CREAMY CRAWFISH SAUCE

BISCUITS WITH CREAMY CRAWFISH SAUCE

by Emily Black | Photo by Rory Doyle

2 sticks butter  ½ cup chopped sweet peppers  ½ cup chopped scallions  1 clove garlic, minced  1 pound crawfish tails  1 teaspoon Creole seasoning  1 teaspoon Tabasco or other hot sauce  ½ cup seafood stock  ½ cup cream or more  4 homemade biscuits, buttered and kept...
HOMEMADE BISCUITS

HOMEMADE BISCUITS

by Emily Black | Photo by Rory Doyle

3 cups Pioneer Buttermilk Biscuit Mix  1 stick butter, cut into pieces  1 cup whole milk  2 to 3 tablespoons melted butter  Preheat oven to 450 degrees. In a large bowl, add baking mix and scatter butter over top. Cut butter into mix using a pastry blender or 2...
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...
« 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...