2 ounces Vodka or Hendrick’s Gin ¾ ounce St-Germain Liqueur ¾ ounce Domaine de Canton Liqueur ¾ ounce fresh lime juice Champagne to top Lime peel for garnish In a cocktail shaker with ice, combine vodka or gin with liqueurs and lime juice. Shake and strain into a...
3 tablespoons cream 3 tablespoons Dijon mustard Kosher salt and freshly ground black pepper to taste 4 catfish fillets 1 cup ground pecans Preheat oven to 500 degrees. In a small bowl, combine cream, mustard, salt, and pepper together. Dip filets into mustard sauce,...
8 fresh mint leaves 1 tablespoon simple syrup (recipe below) Crushed ice 2 ounces bourbon Mint sprig for garnish In a silver julep cup, add mint leaves and simple syrup and muddle together. Fill with crushed ice and pour in bourbon. Garnish with mint sprig and serve...
A decade ago, Aubrey Corley and his now-wife Charlotte lived in neighboring areas of Madison but were introduced 400 miles away at the Music City Bowl in Nashville while cheering on their Mississippi State Bulldogs. As the two became a couple, they quickly recognized...
1 box angel food cake mix 2 egg yolks 2 whole eggs ½ cup sugar Zest and juice of 2 lemons 1 stick unsalted butter, chilled and cut into 8 pieces 2 cups heavy cream ½ cup sugar 1 teaspoon vanilla 2 cups fresh berries Follow instructions to make angel food cake batter...
Being nominated for, or even winning, a James Beard Award for culinary excellence is an achievement that most budding cooks can only dream about—maybe even as they stand on tiptoe in their childhood kitchens, helping their mothers stir a pot or prepare for dinner. But...
