by Emily Black | Photo by Rory Doyle
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 bell pepper, diced 3 large stalks celery,...
by By Emily Ellis | Photo by Rory Doyle
2 tablespoons butter 1 cup chopped sweet onion 1½ cups Pioneer Baking Mix ½ cup milk 1 egg, slightly beaten ½ teaspoon onion salt 1 cup sharp cheddar cheese, grated 2 tablespoons melted butter Preheat oven to 400 degrees. In a small skillet, melt butter over medium...
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,...
