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Current Issue - October/November 2014

Chef’s Corner

Chef Jeremy Enfinger Shares His Passion for Food


Southern Soiree

Harvest Supper on the Grounds of Rowan Oak Features Farm Fresh Feast


The Corn Patch

Memories from Using Corn for Cornmeal and Hominy


Thanksgiving Dinner

Simplify Thanksgiving with Classic Menu and Recipes


Tasty Recipes

Bacon Pork Chops with Barbecue Glaze, Duck and Lemongrass Sausage Patties, Samoa S’mores, Northern Collard Greens, and more!

IN EVERY ISSUE

Raise Your Glass - Midnight Potions

Featured Festival - Delta Hot Tamale Festival in Greenville

Mississippi Made - Beck’s Confections

Community - October is Farm to School Month

In the Bloglight - Grandbaby Cakes - Jocelyn Delk Adams

From Mississippi to Beyond - Chef Brandon Stevens Serves Swanky Food

From the Bookshelf - Smokin’ in the Boys’ Room by Melissa Cookston

What’s Hot - Make it Better with Bacon

Regional Restaurant Features - SideStreet Burgers in Olive Branch, Alison’s in Belzoni, The Biscuit Shop in Starkville, Topisaw General Store in McComb, and Patio 44 in Hattiesburg