by Emily Black | photos by Rory Doyle
Wilted Salad with Cornbread Croutons 4 strips thick-cut bacon 1 small red onion, thinly sliced 1/3 cup red wine vinegar ¼ cup sugar Salt and pepper to taste 2 quarts fresh baby spinach Cornbread croutons (recipe below) In a medium-size skillet, fry bacon until cooked...
by Kelli Bozeman | photos by Amber Wolf
From the mid-1800s to the mid-1900s, a grand Greek Revival home called Ossian Hall stood in the East Beach area of Pass Christian. With its two-story white columns, deep balconies, and elegantly decorated rooms, the residence was the setting of a silent movie and...
by Emily Black | photos by Rory Doyle
The serving of a meal early in the day or before lunch anyway, usually signifies a celebration of some sort; hence the word “brunch.” Not breakfast and not lunch, but something in-between. The dishes do not need to be heavy or too light. Sausage balls, egg casseroles,...
by By Emily Black | Photo by Rory Doyle
Gingersnaps ¼ cup sugar 1 teaspoon cinnamon ¾ cup vegetable shortening 1 cup sugar ½ teaspoon salt 2 teaspoons baking soda 1 large egg 1/3 cup molasses 2 1/3 cup plain flour 2 teaspoons ginger ½ teaspoon ground cloves 1 teaspoon cinnamon Preheat oven to 375 degrees...
by Mary Neff Stewart | photos by Rory Doyle
The Gresham family built a stately home on Catchings Avenue in Indianola in 1920 and resided there for the next century. In 2020, Mary Clair and Noel Cumbaa purchased the traditional two-story Colonial for their growing family and began a yearlong renovation to update...
by Mary Neff Stewart | photos by Suzanne Carey
Ashley and Jonathan Papelbon met as students at Mississippi State University and began their whirlwind life together as Jonathan ventured into his professional career in baseball. As a relief pitcher, he spent the next 12 years playing for major league teams such as...
