by Emily Hines Black | Photo by Rory Doyle
2 pounds ripe peaches, peeled, pitted and quartered 1 cup sugar 1 can frozen lemonade concentrate 2 cups whipping cream 1 teaspoon vanilla powder Fresh mint In a medium bowl, mash peaches, including and accumulated juices, with a potato masher. Stir in 1 cup sugar and...
by Emily Hines Black | Photo by Rory Doyle
Mississippians have an enduring and robust relationship with food. It is amorous and humble. Southern foods are so good by themselves, yet what we have accomplished with a deep fryer is indescribable, and they can be savored and relished at the Mississippi State...
by Emily Hines Black | Photo by Rory Doyle
Our September/October issue features amazing recipes using the Japanese eggplant, which can be perfect if you are looking to replace meat in some dishes. This is just one of the recipes included. Be sure to pick up the issue on newsstands! GRILLED RATATOUILLE...
