by Emily Black | Photo by Rory Doyle
This recipe is from my friend Elizabeth Heiskell—with a bit of extra heat added and a mixture of cheeses for the crust. 2½ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon red pepper 1 teaspoon Tabasco Sauce 6 tablespoons cold butter, cut into pieces ¾ cup...
by Julian Brunt | Photos by Julian Brunt
If you own a restaurant and your motto is “Best Bugs in the Biz,” it’s a pretty sure bet that it’s all about the crawfish. The Crawdad Hole has been getting it right since 1995. That’s when owner Joe Schowah started selling crawfish in a single-room take-out place,...
by Emily Black | Photo by Rory Doyle
This unique combination of ingredients makes for a delicious main dish. GRAPEFRUIT AND BROWN SUGAR PORK TENDERLOIN 1 cup packed dark brown sugar 1 cup fresh grapefruit juice 2 cups grapefruit segments Zest of 1 grapefruit 1 tablespoon smoked sweet paprika 1 teaspoon...
by Patty Roper & Nathan Ganacheau | Photo by Bonnie Dickerson
These easy and delicious iron skillet dishes are perfect for the cooler days ahead. Enjoy! Turkey Pot Pie 2 tablespoons olive oil 1 onion, finely chopped 2 cloves fresh garlic, crushed 1 pound ground turkey 2 tablespoons cornstarch 2 (15-ounce) cans mixed vegetables,...
by Emily Black | Photo by Rory Doyle
Mississippi Duck Stew 1 cup flour, divided 1 teaspoon garlic salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 4 raw wild or domestic duck breasts, sliced ¾ cup peanut oil 1 large onion, chopped 1 cup chopped celery 1 (16-ounce) package frozen chopped okra,...
by Julian Brunt | Photos by Julian Brunt
Escaping the historical importance of Natchez is hard. It’s the oldest city on the Mississippi River, and the downtown is as quaint and lovely as can be, and well worth a long walk around the old streets. In Natchez Top of the Hill historic district, you will find...
