by Julian Brunt | Photos by Julian Brunt
If you own a restaurant and your motto is “Best Bugs in the Biz,” it’s a pretty sure bet that it’s all about the crawfish. The Crawdad Hole has been getting it right since 1995. That’s when owner Joe Schowah started selling crawfish in a single-room take-out place,...
by Patty Roper | Photography by Bonnie Dickerson
In my very first entertaining book, Easy Hospitality, published in the ’90s, I described how to create gold- and silver-leaf eggs for elegant Easter tablescapes. I still enjoy displaying those eggs because they are beautiful and timeless. To create the gold- and...
by Emily Black | Photo by Rory Doyle
This unique combination of ingredients makes for a delicious main dish. GRAPEFRUIT AND BROWN SUGAR PORK TENDERLOIN 1 cup packed dark brown sugar 1 cup fresh grapefruit juice 2 cups grapefruit segments Zest of 1 grapefruit 1 tablespoon smoked sweet paprika 1 teaspoon...
by Patty Roper | Photo by Greg Campbell
Create elegant valentine vases from ordinary clear glass containers of various shapes and sizes. Supplies: Clear glass vases of various sizes and shapes Adhesive sizing Small paintbrushes Gold-leaf sheets Stencil brush Gold-leaf sealer With a paintbrush, paint a heart...
by Patty Roper & Nathan Ganacheau | Photo by Bonnie Dickerson
These easy and delicious iron skillet dishes are perfect for the cooler days ahead. Enjoy! Turkey Pot Pie 2 tablespoons olive oil 1 onion, finely chopped 2 cloves fresh garlic, crushed 1 pound ground turkey 2 tablespoons cornstarch 2 (15-ounce) cans mixed vegetables,...
by Margaret Gratz | Photos by Vision Pictures
There are few windmills in Mississippi, wooden shoes are a rarity, and cotton fields are more common than fields abloom with tulips. Hans Brinker would probably never need his silver skates in the Magnolia State. However, should this beloved fictional character ever...
by Emily Black | Photo by Rory Doyle
Mississippi Duck Stew 1 cup flour, divided 1 teaspoon garlic salt 1 teaspoon black pepper ½ teaspoon cayenne pepper 4 raw wild or domestic duck breasts, sliced ¾ cup peanut oil 1 large onion, chopped 1 cup chopped celery 1 (16-ounce) package frozen chopped okra,...
by Boyce Upholt | Photos by Rory Doyle
I used to live in an old farmhouse in the Mississippi Delta. It was a drafty place, cold in winter, but still I loved it, largely because of the view: My landlord kept horses penned in the wooded pastures surrounding the house. Watching their tails flick as they...
