by Mary Neff Stewart | photos by Andrew Welch
The process to cultivate an ideal relationship between an interior designer and client can be long and arduous. Between personalities and style opinions, the perfect match is often difficult to find. That is, of course, unless the clients in question are the...
by Emily Black | Photo by Rory Doyle
CHICKEN AND ANDOUILLE GUMBO WITH POTATO SALAD Chicken: 1(3 pound) whole chicken 1 onion, peeled and quartered 2 cups chopped celery 3 carrots, peeled and chopped 1 tablespoon salt 1 tablespoon pepper Gumbo: ½ cup vegetable oil ½ cup flour 1 large onion, diced 1 large...
by Emily Black | Photo by Rory Doyle
1 package yeast 1¼ cups warm water 4 heaping tablespoons sugar Pinch salt 2 ⅔ cups bread flour 1 pound fresh strawberries, stems removed Extra sugar for strawberries and topping 2 tablespoons olive oil ¼ cup strawberry jam For garnish: confectioners’ sugar for...
by Emily Black | Photo by Rory Doyle
Winter Panzanella Croutons: ¼ cup unsalted butter 2 cloves garlic, minced 2 teaspoons fresh thyme, minced 6 cups day-old French bread, cut or torn into bite-size pieces ½ cup finely grated Parmesan cheese, plus more for garnish Kosher salt and freshly ground pepper...
by Mary Neff Stewart | photos by Lindsey Meisenheimer
In downtown Oxford, merely walking distance from the Square, sounds of the University of Mississippi marching band’s practice drift into the screened-in back porch of this classic Southern home. The picturesque street is filled with decades-old trees, friendly...
by Emily Black | Photo by Rory Doyle
Cooler weather and the colorful change of the leaves on the trees signify not only the change in the season but also ushers in the best season of all: soup season. With just a few ingredients and a tasty cut of meat, you can start a soup in the morning and finish it...
