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Current Issue - February/March 2015
Lorie Roach shares three great recipes for adding chia seeds to your diet.
A Taste of France
Jay Hughes creates a French bistro in the basement of his Oxford home.
A Madison mom finds sweet success in a French confection.
Time for Tea
A Brookhaven ceramics artist adds Mississippi flavor to traditional English tea.
Bacon Avocado Dip, Basil Aioli, Cantaloupe Bread, Beer Candied Bacon, Salmon Patties, and more!
IN EVERY ISSUE
Raise Your Glass - Berry Delicious Dairy
Chef’s Corner - Healthy & Happy with Chef Marshall Gilmore
Mississippi Made - Robicheaux’s Specialty Candies
Kitchen to Kitchen - Jackson Home Cook Not Afraid to Try New Recipes
In the Bloglight - Made in Mississippi - Jesse Yancy
From Mississippi to Beyond - Joanna Gaston Spreads Kindness in Nashville with Cupcakes
From the Bookshelf - Field Peas to Foie Gras by Liz Barrett
Featured Event - Lebanese Dinner in Vicksburg
Regional Restaurant Features - Frog’s Pearl Station in Sardis, Serio’s in Greenwood, La Brioche Patisserie in Jackson, Harvest Grill in Meridian, and Magnolia House in Biloxi