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 Julian Brunt | Photos by Julian Brunt
Feeling nostalgic and in the mood for a good old-fashioned burger? Stop in Phillips Grocery in Holly Springs. Built as a saloon in 1882 by a returning war veteran, it thrived until Prohibition, when it was then turned into a grocery store. The Phillips family...
by Emily Black | Photo by Rory Doyle
1 (14-ounce) can chickpeas, drained and rinsed ½ teaspoon salt 1 teaspoon cumin 2 cloves garlic, chopped 2 tablespoons lemon juice ¼ teaspoon sesame oil ½ teaspoon black pepper ¼ cup tahini sauce ½ teaspoon red pepper flakes 2 tablespoons extra-virgin olive oil, plus...
by Melanie Ward | photos by Abe Draper and Andrew Lee
Sure, this is a burger joint, but walking into Fine & Dandy with the expectation of an average burger joint just won’t fly. With starters like Fine Deviled Eggs (topped with smoked trout caviar, dill, and crispy shallots), Baked Cheese (served in a cast-iron...
by Emily Black | Photo by Rory Doyle
Victorian Chocolate Tarts 1 package frozen pie dough, thawed 8 ounces semisweet chocolate, chopped ½ cup sugar 2 cups heavy whipping cream For garnish: whipped cream and candied violets Preheat oven to 350 degrees. On a floured board, roll out dough and cut with...
