by Boyce Upholt | Photos by Boyce Upholt
For a long time, Greenville has been one of my favorite towns for what I call “road food.” Over the years, on many visits, I’ve assembled a long list of local greats. There’s La Sierrita, a former truck stop that serves some of the best Mexican tortas I’ve ever tasted...
by Julian Brunt | Photos by Julian Brunt
The Gulf Coast was once a promenade of grand hotels. The Buena Vista and the Broadwater were famous—not only for their luxurious accommodations, but for ballrooms, entertainment, and, perhaps, at the forefront of many people’s memories, restaurants. Those days are...
by Katie McClenny | photos courtesy of Retrieving Freedom
For the brave men and women in uniform, the toughest battles sometimes aren’t sleeping on the rocky ground or getting through basic military training. It is not direct combat, artillery fire, or hot sandy climates. The hardest part for many is returning home. The...
by Emily Black | Photo by Rory Doyle
This is just a sneak peak of our November/December food article by Emily Black, with photos by Rory Doyle. Look for “Ooey Gooey Good” caramel-focused recipes when the issue arrives in your mailbox, or pick it up on newsstands in November! Need a...
by Buster Wolfe | Photo by Lori Brechtel
Mississippi was built on agriculture, from its rich, fertile Delta soil to the loose, loamy dirt in southern counties. The allure of a farm appeals to people who grew up in the country, particularly the older residents of the Magnolia State. However, today’s...
by Patty Roper | Photography by Bonnie Dickerson
Marbleized pumpkins become the center of attention in beautiful fall tablescapes. First gather materials from your own backyard. Colorful leaves and berries are everywhere, and cones and nuts come in many different shapes, sizes, and textures. Arrange your bounty on...
by Emily Hines Black | Photo by Rory Doyle
Mississippians have an enduring and robust relationship with food. It is amorous and humble. Southern foods are so good by themselves, yet what we have accomplished with a deep fryer is indescribable, and they can be savored and relished at the Mississippi State...
by Emily Hines Black | Photo by Rory Doyle
Our September/October issue features amazing recipes using the Japanese eggplant, which can be perfect if you are looking to replace meat in some dishes. This is just one of the recipes included. Be sure to pick up the issue on newsstands! GRILLED RATATOUILLE...
by Whitney Bounds | illustration by Adam Trest
Recently my husband purchased a car about 45 minutes north of Atlanta. Let’s say I was less than thrilled when he told me we would be driving six hours to pick up the car. I went into planning mode trying to figure out where the kids would stay, who would take care of...
