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...
by Patty Roper | photo by Bonnie Dickerson
2 sticks unsalted butter, softened 3 cups sugar 5 eggs, separated 3 cups all-purpose flour ⅓ teaspoon baking soda 1 cup buttermilk For garnish: confectioners’ sugar Preheat oven to 325 degrees. With mixer, cream butter and sugar until light and fluffy. Stir in egg...
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...
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...
by Patty Roper | Photography by Bonnie Dickerson
This delicious Coconut Cream Pie by Shirley Byrd of Brandon won the Mississippi Magazine Recipe Contest in 2014, and I have enjoyed serving it ever since. It is so easy; the creamy filling is quickly prepared in the microwave. It is the perfect dessert for a supper...
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...
