by By Emily Black | Photo by Rory Doyle
NEW ORLEANS OYSTER LOAF 1 loaf crusty French or Italian Bread (10 to 12 inches long) 4 tablespoons butter, melted 2 to 4 tablespoons mayonnaise 24 cornmeal-fried oysters Sliced dill pickles 2 to 4 tablespoons ketchup Tabasco sauce to taste Preheat oven to 400 degrees....
by Germaine Benoit | photo by Melanie Thortis
The temps are cooling down, and it’s always my favorite time to entertain at home. It’s also a great time to let your vegetables shine. Summer is winding down, and fall is on the horizon. Here are a few of my favorite takes on what’s growing now and...
by Patty Roper | photos by Melanie Thortis
With cooler weather coming, it is the perfect time to enjoy dinner outside and celebrate the Autumnal Equinox. Equinox is the time that occurs twice each year when the sun crosses the equator; it is when day and night are of approximately equal length, and it happens...
by By Emily Black | Photo by Rory Doyle
After-the-hunt gatherings and football game tailgate parties bring out the best in hunters and fans alike, regardless of the game’s outcome or the hunt’s success. The spread of edibles and cocktails has become, in some ways, a competition in itself....
by Emily Black | Photo by Rory Doyle
DUMPLINGS 3 cups tart apples, peeled and coarsely chopped ¼ cup brown sugar Juice and zest of 1lemon 3¾ cups all-purpose flour 1½ tablespoons baking powder ¼ cup cold milk 1 cup toasted, sliced almonds 2 large eggs, lightly beaten Preheat oven to 350 degrees. In a...
by Patty Roper | photo by Melanie Thortis
This is Grandmother Slay’s famous Spice Cake. She was one of the most generous ladies I have ever known. She made this cake for many friends and neighbors, and she would always give it on a beautiful china plate that they could keep. Cake: 2 cups sugar 2 cups...
