by Emily Black | Photo by Rory Doyle
1 (8-ounce) block cream cheese 8 ounces prepared hummus ½ cup thinly sliced radishes ¼ cup chopped fresh dill 1 small cucumber, peeled, seeds removed, and chopped 1 green onion, chopped 2 tablespoons capers Cavender’s Greek Seasoning Tuscan Herb Olive oil to drizzle...
by Emily Black | Photo by Rory Doyle
Pizza Dough This is one of my favorite dough recipes from Robert St. John. 1 (1/4 ounce) package active dry yeast 1 teaspoon honey 1 cup warm water, divided use 3 cups all-purpose flour 2 teaspoon kosher salt 1 tablespoon extra-virgin olive oil In a small bowl,...
by Mary Neff Stewart | photos by Abe Draper
It began as a simple chance encounter by the pool. Heather and Tommy Hixon met 30 years ago at a party Tommy was hosting at his parents’ beautiful estate in Ridgeland. The couple married and began their family, and Tommy’s parents remained in the residence for years....
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,...
