by By Emily Ellis | Photo by Rory Doyle
3 cups fresh fruit 2 cups firm, seedless (black or green) grapes Zest and juice of 2 limes ¾ cup sifted confectioners’ sugar For garnish: fresh mint leaves Wash and dry fruit and place in a large bowl. Sprinkle with lime zest and juice and gently toss. Add...
by Story and Photos by Julian Brunt
Biloxi is flush with good and interesting places to eat, but The Fillin’ Station is one of a kind. It was a 1920s Standard Oil service station, Sumrall’s in fact, now turned into a very cool restaurant and local meeting place. But it certainly isn’t exclusive,...
by Emily Black | Photo by Rory Doyle
1 (64-ounce) bottle pure apple cider 2 (12-ounce) bottles apple hard cider ½ cup caramel syrup 3 cinnamon sticks 1 teaspoon whole cloves In a Dutch oven, bring all ingredients to a simmer over medium heat for 20 minutes. Pour mixture through a sieve, discarding...
by Emily Black | Photo by Rory Doyle
1½ pounds caramels 1/3 cup evaporated milk 6 apples, washed and dried In a saucepan over low heat, melt caramels. Add milk, stirring occasionally, until smooth and creamy. Spear each apple through stem end with a small fork or wooden stick. Stand apple in the sauce,...
by Julian Brunt | Photos by Julian Brunt
Some restaurants are just more fun than others. Sometimes it is the ambiance, and sometimes it’s servers who make a simple meal entertaining, but with Darwell’s Café in Long Beach, it’s the entire vibe. As soon as you walk in the door and see the...
by Emily Black | Photo by Rory Doyle
Summertime is seafood time, and nothing is better than fresh crabmeat served with not much more than fresh vegetables at their peak. Happy summer, y’all! ½ pound lump crabmeat Kosher salt and freshly ground black pepper ¼ cup citrus Champagne vinegar ½ cup green...
by Patty Roper | Photography by Bonnie Dickerson
CREAM CHEESE POUND CAKE This is my sister-in-law Rita’s and my daughter Beth’s favorite pound cake. There are several versions of this cake, but this is the recipe that my mother always prepared. It has a sweet, creamy, and smooth texture with a perfect light crust....
by Julian Brunt | Photos by Julian Brunt
Sonny’s Smokehouse may be the quintessential small-town barbecue joint. Don’t even think about getting here by GPS; it won’t work. Don’t look for a flashy sign; there isn’t one, not even a hand-painted sign. The chances are that you’ll have to stop and ask someone...
by Emily Black | Photo by Rory Doyle
This recipe is from my friend Elizabeth Heiskell—with a bit of extra heat added and a mixture of cheeses for the crust. 2½ cups all-purpose flour ½ teaspoon kosher salt ½ teaspoon red pepper 1 teaspoon Tabasco Sauce 6 tablespoons cold butter, cut into pieces ¾ cup...
by Patty Roper | Photography by Bonnie Dickerson
This is my favorite green salad and dressing. It was Recipe Contest winner in 2008. Spring Mix Salad with Sweet Paprika Dressing Salad: ½ stick salted butter 1 package ramen noodles, crushed (seasoning packet discarded) 1 cup coarsely chopped pecans 1...
