Pie crust: 2½ cups all-purpose flour 1 teaspoon salt ½ teaspoon sugar 1 stick cold butter cut into small pieces ½ cup cold shortening 4 tablespoons ice water 2 egg yolks lightly beaten Filling: 8 apples such as Granny Smith or honeycrisp, sliced 3 tablespoons flour...
Roasted Tomato and Pesto Flatbread This flatbread is my “go-to” appetizer of the moment. It’s always a crowd-pleaser and packed with nutrition. A couple of notes: Tomatoes are full of antioxidants, and cooking them makes the lycopene, which is found...
Drop a pin on the virtual map and the top on that convertible. Mississippi is now home to a multitude of state-of-the-art craft breweries in every region of the state. We visited three innovative taprooms in towns from north Mississippi to the Coast for a taste of...
Sourdough Starter There are dozens of methods to make a starter, this one has worked for me consistently, courtesy of my pal, Miss Adelaide Fletcher from Indianola. ¾ cup sugar 3 tablespoons instant potatoes 1 cup warm water Mix all together in a jar or bowl. Cover...
Centuries ago in the gardens of the Imperial Palace of some long-forgotten Dynasty, a gardener lovingly tended the beautiful peonies that flourished under his watchful eye, and in the ancient temple gardens of Kyoto, these lovely flowers have perfumed the air for many...
