by Emily Ellis | Photography by Rory Doyle
Here is a little taste of our “Better with Bacon” article from our January/February 2016 issue. 32 Town House crackers 3/4 cup Parmesan cheese, grated 16 slices thin bacon, halved Preheat oven to 250 degrees. Spoon about 1 teaspoon grated cheese on top of...
by Patty Roper | Photography by Bonnie Dickerson
This chocolate cobbler is the perfect sweet ending for any fall or holiday meal. It is so easy to prepare with ingredients you have on hand, and it is absolutely delicious served with ice cream or sweetened whipped cream. Add a festive touch to this velvety cobbler...
by Patty Roper | Photography by Bonnie Dickerson
Bright red and blue pennants create a fun theme for Fourth of July celebrations. With only a few supplies—scissors, pinking shears, fabric glue, and ribbons or jute roping—and a little time and effort, anyone can create these colorful pennants of all sizes. Drape...
by Patty Roper | Photography by Bonnie Dickerson
As we shared recipes from our mothers in our May/June issue, I had to share everyone’s favorite recipe from my mother. My dear little mama, Evelyn Slay, is 90 years old, and she is the best cook I know. She has taught me so much about cooking, entertaining, and life...
by Patty Roper, Photo by Bonnie Dickerson
Pears are a wonderful fruit to enjoy due to their delicious taste and beautiful form, and they work well with many flavors, such as chocolate, caramel, almonds, and ginger. With the abundance and many varieties of seasonal pears, enjoy these special recipes. Pear...
by Patty Roper, Photos by Bonnie Dickerson
When I discovered these beautifully handpainted china gift boxes with rose-colored bows and gold edges at a flea market, I knew they would be the perfect accessory to set the theme for an elegant Christmas table. I love combining old and new, heirloom and modern, and...
