by Evangeline Davis Fabulous foodie finds are available for the cooler weather! You'll love these seven must-see gems including a mini fire pit, mesh food covers perfect for tailgating and picnics, a cheese (or chocolate) curler, retro hot dog and bun toaster, 1960s lunchbox, pasta rack and gorgeous etched whiskey decanter! Mesa Tabletop Fire Pit, $79.99 and up This amazing little outdoor tabletop fire pit is sized perfectly for outdoor dining tables to stylish end tables. Great for ambience, warming hands on a cool autumn evening, or toasting marshmallows. Includes heatproof stand. Can be adapted to use wood pellets. Two sizes available at SoloStoves.com Simply Genius Large and Tall Pop-Up Mesh Food Covers, $14.35 and up These lovely lace-edged food covers are generously sized and can handle serving dishes up to 16” in diameter and 10” high. The set of 6 collapsible mesh food covers allows heat to escape and keeps food visible. Easy to open, collapses like an umbrella and stores slender. Available in large (17” x 17”) or jumbo (47” x 26”). Find them at Amazon. Boska Cheese Curler, $44.99 Boska represents beautiful, smart products for cheese. With the Boska cheese curler, you can turn home cooking into a fine culinary experience. The cheese curler slices off a very thin slice allowing the delicate flavor of cheese to develop, as curls release the best of its authentic taste. For a sweet dessert, use to slice off sensational chocolate curls! Available at Amazon. Nostalgia Two Slot Hot Dog and Bun Toaster, $27.99 There’s not much pretro oint in having just one... That’s why this toaster is designed to fit two buns and two dogs at the same time! It delivers juicy, ready-to-eat hot dogs in no time at all. Showing off classic vintage style, it’s a fun and quirky attention-grabber that features a convenient timer and a portable, counter-friendly size. This fun retro item is available on Amazon. 1960s Green & Orange Retro Floral Metal Lunch Box, $26 Adorable and durable, our metal lunch box is perfect for those in love with the classics! Enjoy the 1960s inspired pattern, or customize the front and back with images, text and designs for a fabulously fun lunch time for your kids (or yourself)! Measures 6.75” L x 8.625” W x 3.75” H. Made of durable and food safe tin plate with a food contact safe interior material. Grab one at Zazzle.com. Marcato Atlas Pasta Drying Rack, $64.99 Love homemade pasta? Then this rack is for you! The Atlas offers ample space for drying up to 4.4 lbs. of all types of homemade noodles and pastas. Made in Italy, the aluminum rack is sturdy and durable with 16 rods (8” each) that fan out for quick access and fold in for compact storage. The multipurpose wand picks up freshly cut pasta and transports it to the drying rack or cooking pot. Easily dry all long noodles like spaghetti, Angel hair, fettuccini, fusilli, and even lasagna! Available on Amazon. Godinger Whiskey Decanter Globe with 2 Etched Whiskey Glasses, $59.95 This handblown whiskey decanter (850 ml) features an etched globe design and antique ship in the bottle to enhance your drinking experience while making a bold impression; the gold stopper adds a touch of class while keeping your spirits sealed. The hand-stained dark wood tray is polished to a high gloss; color of each unique tray will vary from dark brown to black. Each 300 ml glass is also etched with a globe design. Available at Amazon.

By Michele D. Baker Following along with the football and tailgating theme, we offer three perfect-for-a-church-picnic appetizer recipes from the 1960s and 70s. Each has been tried, enjoyed and has appeared in a small town church’s fundraising cookbook. As with all our vintage recipes, we encourage you to use these recipes as starting points! Feel free to switch out fruits or vegetables for your own favorites and to adjust seasonings. Grandma Evelyn’s Fruit "Pizza" Ingredients: 1/2 cup cold butter (1 stick) 2 1/4 cups powdered sugar 1 cup flour 8 oz. cream cheese (1 brick) 1 cup sugar, divided 1 teaspoon vanilla extract Banana, cut into 1/2” circles Strawberries, cleaned and sliced Kiwis, peeled and diced Peach, peeled and sliced Blueberries Maraschino cherries, halved 2 Tablespoons cornstarch 1 cup pineapple juice 1 Tablespoon lemon juice Method: Using a blender or two forks, mix the cold butter with the powdered sugar and flour until crumbly. Pat into pizza pan or 9” x 9” pan, going up the sides. Bake 10 minutes at 350 and allow to cool. Beat the cream cheese, 1/3 cup of sugar and vanilla together until creamy. Spread over cooled crust. Arrange cut fruit in a pretty pattern. (Note: Grandma’s recipe says you can also use well-drained canned fruit.) In a small saucepan, combine the cornstarch, pineapple juice, lemon juice, and 1/2 cup of sugar. Cook over medium heat until thick and bubbly. Cool, then pour over the “pizza” to seal the fruit. Aunt Lois’s Vegetable Pizza Ingredients: 2 packages crescent rolls (she recommends Pillsbury in the handwritten recipe) 1/3 cup mayonnaise 1 teaspoon onion salt 16 oz. cream cheese (2 bricks) 1-2 teaspoons dill 1 teaspoon minced garlic Tomato, cucumber, celery, carrots, black and green olives, mushrooms, cauliflower florets, green and red pepper, cleaned and diced/chopped/sliced Method: Line a baking sheet with parchment paper and grease the paper. Spread the crescent roll dough onto the pan, pressing lightly to seal the seams. Bake according to package directions. Combine cream cheese, mayo, and spices. Spread over cooled crust. Arrange vegetables over the top. Cut into squares and serve. Sausage & Cheese Balls Makes 7 dozen appetizers Ingredients: 3 cups baking mix (such as Bisquick or Pioneer) 1 lb. pork sausage (uncooked) 4 cups shredded cheddar cheese 1/2 cup grated Parmesan cheese 1/2 cup milk 1 teaspoon rosemary 1 teaspoon parsley 1/4 teaspoon sage 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Barbecue sauce or sweet and sour sauce (optional) Method: Preheat the oven to 350. Line a cookie sheet with parchment paper or foil. Using clean hands, mix together all ingredients in a large bowl. Shape into 1-inch balls. (At this point, balls may be frozen; thaw before baking.) Bake 20-25 minutes or until brown. Remove immediately from the pan and serve warm with dipping sauce (such as barbecue or horseradish mayo) if desired.

By Michele D. Baker The beginning of fall is such a wonderful time – it’s still hot, but the days are a bit shorter, and there is a promise in the air that soon it will be cooler. There’s much to be grateful for: enough daylight for long picnics, abundant fruits and vegetables bursting from backyard gardens and farmers’ markets, and the many culinary giants who call Mississippi home. August also brings with it my birthday, and as I look forward to turning 53, I reflect on the journey that brought me here and now, as editor of a food magazine. My whole life has revolved around food. From the time I was in elementary school with my friends from Turkey, India, Spain, and Iceland – and eating the lunches their moms packed – I have loved food. While I was in high school, my family belonged to the local food co-op and so I had the good fortune to have fresh vegetables and organic flour and coffee delivered straight to our door step. When I went away to college, my father and stepmom moved to Massachusetts and had a huge backyard garden. Periodically, I’d get packages at my college post office box filled with preserves, homemade soap and other goodies. Around this time, I also began collecting cookbooks from across the globe. I also had the good fortune to live in Germany for two years, and to enjoy the incredible traditional foods prepared there, everything from Wiener schnitzel to sauerkraut to brez’n (pretzels). Of course, Oktoberfest was also a treat – I’m sure that’s the origin of my deep love for beer. I began writing for Jackson Free Press and doing freelance restaurant reviews. I also wrote for the (now sadly defunct) DeSoto Magazine for the amazing Mary Ann DeSantis and Chere Coen, whom I credit with teaching me how to craft stories in an interesting way, and who recommended me to eat. drink. MISSISSIPPI. When our editor left for a new position, she recommended me as her replacement. That was nearly one year ago, and I haven’t stopped thanking the heavens yet. So to you, loyal readers, I say this: THANK YOU for allowing me to think, write, and dream about food every day. You’ve made my passion a reality, and I am grateful for it. I now have an entire shelf dedicated to cookbooks which I browse like novels for inspiration, so bon appétit!

By Kathy K. Martin Tailgating is a Southern art form that blends family traditions with favorite recipes and plenty of fun memories – even if your team doesn’t win every game. Whether you’re hosting your first tailgate or you’re a tailgating veteran, these tips and tricks from some of the best in Oxford and Starkville help you kick off football season with style and ease. According to Heidi Miller of TheFrugalGirls.com, an ideal tailgating experience begins with the right location, excellent food, fun entertainment, sturdy tables, and comfortable seating. Some of her must-have items include hand sanitizer, wipes, trash bags, paper towels, and of course plenty of paper napkins and disposable cups, plates, and utensils. When it comes to food and drink, she recommends loading up coolers with many interesting drinks and filling thermoses to keep sweet tea cold and coffee, apple cider, hot cocoa, (or even soup) warm. Finger foods score the most points, so she prefers Buffalo chicken or meatball sliders and football-shaped brownies. For ease of set up, she suggests using a rolling table with a built-in chair rack and handles on the side. She also recommends many more recipes and easy decorations and games on her web site. Angie Sicurezza, owner of GRIT restaurant and A&N Catering with her chef/husband, Nick Reppond in Taylor, knows plenty about catering tailgating events at Ole Miss. After working for many years with the City Grocery Restaurant Group, the couple now caters mostly large-scale events from their restaurant and the wedding reception space, The Mill at Plein Air, where they are the exclusive caterer. Every year they provide catering for a law firm’s tailgating event for 350 people and do everything from fried chicken, chicken and sausage gumbo, and creole-roasted shrimp with remoulade. “This tailgate is like one of our weddings, but even bigger than most,” she says. For a typical, smaller-scale tailgate with just a few friends and family, Sicurezza suggests mixing homemade dishes with purchased food to make it easier. She adds a few upscale elements to tailgate favorites such as the popular sliders by adding brisket or smoked beef tenderloin with chimichurri sauce between the small buns. She serves them alongside a smoked sweet potato salad and elote corn dip. “You need to be mindful of foods that need to stay cold like deviled eggs or chicken salad as you plan your menu and set up,” says says. “It’s also smart to consider the time of year and the opponent.” Cured or smoked meats stay fresh and keep well outside. In cooler months she recommends gumbo or red beans and rice, which works well when playing LSU. She also recommends the fan-favorite of serving miniature corn dogs too, which is another one of those football fan stories that has gone on so long that no one really knows the origins. She also often focuses on a fall theme with miniature pumpkin cheesecakes, apple tartlets or fried apple hand pies. Ty Thames, chef of three Starkville restaurants (Restaurant Tyler, BIN 612 and The Guest Room), describes football season as magical with its combination of fall colors, smells in the air, and the energy of Starkville. “It really takes on a life of its own with football fans buzzing around town,” he explains. Thames suggests several choices for tailgate food such as unique dips and fried chicken and pimento cheese pinwheels. Spread pimento cheese evenly along a tortilla and place a piece of fried chicken on top like a pizza topping. Roll up and place toothpicks every inch and a half or so and cut into bite-size pieces. Smoked catfish dip with Mississippi red pepper jelly is another tailgate favorite of his (recipes below). He places his dip on a cheese board and tops with the pepper jelly, while surrounding the dish with chips or his favorite, miniature Wheat Thins crackers. Thames’ usual game day includes stopping by BIN 612 for a drink and food while watching fans on University Drive make their way to campus. He then also walks to campus and visits a few friends’ tailgates on the way to the stadium. Chef Thames’ pro tailgating suggestions are: Do the food and supply prep work a day or two ahead of time. Game day is not the time to be running out to get something you’ve forgotten. Have everyone who is tailgating do a small part to help. Many hands make light work. Get on site as early as possible. Campus traffic will be hectic, so the sooner you are settled, the better off you will be. Bess Fisher, an attorney with Mitchell, McNutt & Sams in Oxford, is also a food blogger (Bessie Crocker) and host of a tailgate tent at every home Ole Miss football game. She begins planning in late summer by making a list of home games and their opponents, and then builds a theme around that. “Two years ago, for the Arkansas game I did a “BBQ the Hogs” theme with pulled pork nachos, queso, and accompaniments,” she said. “It was a hit with everyone!” Fisher doesn’t over plan because weather usually impacts how many people attend the tailgate. She often opts for some kind of protein, one to two dips with chips, and a dessert. Everyone who attends contributes to the menu for a potluck-style affair. “It takes a village,” she says. “I try not to stress about whether there will be enough food because there always is.” She also packs extra dishes and trays in case an impromptu visitor brings something to share too. In addition to the barbecue theme, Fisher also hosts a birthday party theme in November to celebrate the birthdays of her husband, William, and her father-in-law, Bobby. A friend of hers, Mary Rosenzweig with Thanks For Everything, designed a sticker that said, “William and Bobby love the Rebs” to add another touch of fun. She relies on tailgate favorites such as French onion dip or Captain Rodney’s dip with potato chips and chicken nuggets served with a variety of sauces. In a pinch she serves Costco frozen nuggets prepared in her air fryer that are a Chick-fil-A replica to stay true to her mantra of working smarter, not harder. As for beverages, she often provides a signature cocktail to compliment her theme. Her bourbon slushes with bourbon-soaked cherries are popular with guests. Tailgating in the Grove at Ole Miss is a place for friendship and fellowship, says Fisher, and can be accomplished with just a few snacks and drinks. “Many opponents have beaten Ole Miss in football, but very few tailgates beat a Saturday in the Grove,” she says. “Hotty Toddy to that!” Everything Fisher has learned about tailgating is a combination of party hosting tips from her mom and Grove tips she inherited from her mother-in-law, Catherine Fisher, the original host of the tent: Don’t overcomplicate it. Be a relaxed host by arriving early, setting out the spread, and popping open a drink to be ready to greet guests. Always bring one more pack each of beer and bottled water than you think you will need. Use recipes like make-ahead dips to stay true to tip number one. Pack tailgating essentials in large plastic storage containers and just restock the plates, plastic utensils, napkins, and other items from game to game. Include many plastic grocery bags to place all dishes into after the tailgate to make clean up easier later. Whether big or small, homemade or catered, tailgating in Mississippi is always a win – regardless of the outcome of the game. Enjoy this selection of tried-and-true large batch tailgating recipes! MS Red Hot Pepper Jelly Yield: 5 pints Ingredients: 2 bottles (24oz) Mississippi Red Pepper Sauce 4 cups water, divided 2 cups white vinegar 7 cups granulated sugar 5 individual powdered gelatin packets Method: Combine all ingredients except for the gelatin and 1 cup water in a medium saucepan and bring to a full rolling boil, stirring occasionally to make sure sugar doesn’t stick to the bottom. Thoroughly mix the gelatin in the cup of room temperature water. Once the mixture is boiling steadily, add the gelatin mixture. Stir for one minute, then remove from heat. Transfer hot liquid into sterilized pint jars and put in the refrigerator overnight. Party Size Pimiento Cheese Yield: 2 quarts Ingredients: 8 oz. garlic, roasted 1 cup capers 3 oz. jalapeno peppers 24 oz. cream cheese (4 bricks) 2 cups mayonnaise 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 Tablespoon celery seed 24 oz. Edam cheese (shredded) 24 oz. cheddar cheese (shredded) 2 cans (28 oz. each) pimientos (drained very well) Method: Combine the 8 sauce ingredients (everything except pimientos and shredded cheese) in a food processor and blend until smooth. Tip the cheeses and pimientos into a mixing bowl; add the sauce and mix well. If the mixture is too wet, add more shredded cheese until it reaches desired consistency. Mississippi Smoked Catfish Dip Yield: 1 Quart Ingredients: 1 lb. smoked Mississippi catfish, skinned and boned 16 oz. cream cheese (2 bricks) 2/3 c sour cream 2 Tablespoons mayonnaise Half a red onion 2 oz. roasted garlic 1 Tablespoon Worcestershire sauce 1 Tablespoon Mississippi Red Pepper Sauce 1 teaspoon freshly ground black pepper ½ teaspoon salt ½ teaspoon red pepper ½ teaspoon dried thyme ½ teaspoon celery seed 1 teaspoon onion powder 1 teaspoon bay seasoning Juice and zest of 1 large lemon Method: Combine all ingredients in food processor and blend, serve immediately, or refrigerate overnight. Spicy Red Cabbage Slaw Yield: 25 servings Ingredients: 2½ cups apple cider vinegar 2 cups creole mustard ¾ cup brown sugar, firmly packed 1 teaspoon salt 2 Tablespoons freshly ground black pepper 1 teaspoon cayenne 1 Tablespoon Creole seasoning 2 Tablespoon Tabasco sauce 1 head of finely shredded red cabbage 1 head of finely shredded green cabbage 4 peeled and shredded carrots 2 minced yellow onions 2 diced red bell peppers 2 diced green bell peppers Method: Combine vinegar, mustard, salt & pepper, cayenne, and Creole seasoning; mix well. Add cabbage, carrots, onions, and bell peppers; mix well. Cover with plastic wrap and store in fridge. Sweet Potato Salad Yield: 20 servings Ingredients: 5 (3-4 lbs.) peeled sweet potatoes, cut into ½ inch cubes 6 large whole eggs ¼ cup whole grain mustard ½ teaspoon cayenne pepper 2 Tablespoons minced yellow onion 3 large minced green onions (white and green parts) ~5 tablespoons ½ cup chopped red and green bell pepper 1 cup mayo 1-2 Tablespoons Worcestershire sauce 1 ½ teaspoon Creole seasoning 1 teaspoon finely ground white or black pepper 2 Tablespoons chopped fresh flat-leaf parsley 1 teaspoon paprika Method: Place potatoes in large pot; add cold water to cover. Boil potatoes until tender (not mushy), about 15 minutes. In a large saucepan, combine whole eggs and enough cool water to cover the eggs by 1 inch. Bring the eggs to a boil over high heat. The moment the water reaches a boil, reduce heat to medium-high heat and simmer for another 10 minutes. Pour off the hot water and fill the pot with cool water to stop the eggs from cooking. Set aside at room temperature to cool, then refrigerate. Drain the potatoes in a colander; ensure all of the excess water has been drained (about 5 minutes). Transfer potatoes into large mixing bowl. Add the mustard and cayenne pepper and mix with a large fork, carefully avoiding mashing the potatoes. Remove the shells from the boiled eggs, and place into the bowl with potatoes. Refrigerate potatoes and eggs until thoroughly chilled (about 30 minutes). In another bowl combine the yellow onion, 2 Tablespoons of the green onion, the bell peppers, 2/3 cups of the mayo, and half of the Worcestershire. Remove eggs and potatoes from fridge. Remove 5 of the eggs and set aside. Cut eggs in small cubes, return to bowl, and gradually stir in the mayonnaise mixture until blended. Add the Creole seasoning, pepper and chopped eggs; stir gently. Fold in the remaining 1/3 cup mayo, remaining green onion, and Worcestershire sauce. Smooth the top of the salad with spatula and slice remaining egg for garnish on top, along with parsley and paprika. Cover and refrigerate for up to 3 days.

By Michele D. Baker “What keeps me motivated is not the food itself but all the bonds and memories the food represents.” Michael Chiarello My grandmother Margaret was a force to be reckoned with. She was the youngest girl of 15 children – all single births – and by the time she came along, several of her older sisters were already married and had children, so she grew up with nieces and nephews who were older than she was. Very early, she discovered a couple things: she didn’t like to sit still, she loved children, and she was a good cook. When her little brother came along, she helped take care of him, working in the garden, weeding the flower beds, and making dinner. In those days, most of the cookware was made of durable cast iron, suitable for cooking evenly on a wood-fired farmhouse cookstove. Because of the large family, she used an oversized cast iron skillet for many meals – it was large enough to hold a five-pound pot roast with potatoes, carrots and onions. This particular skillet has cradled cornbread, hosted a mountain of mashed turnips, and even broiled to perfection a whole Thanksgiving turkey with stuffing around the edges. Later, when my grandmother married and had five children of her own, she used this skillet for the Easter roast lamb, Thanksgiving turkey and Christmas goose. My father would bring us grandkids over to his parents’ house for holidays, and that skillet would be on the stovetop, the meat resting before my grandfather carved it with the electric knife that was all the rage in the early 70s. When my grandmother died, I was the lucky recipient of this skillet, and I began to understand its true value. The inside has been seasoned to perfection with the juices and fats of hundreds of meats and sauces over nearly a century. It can hold ten pounds of potatoes and ten decades’ worth of memories. It can withstand the heat of the oven, can sit atop campfire coals, and has withstood the proverbial heat of the kitchen. It has held meals and memories of weddings, graduations, church picnics, christenings, and funerals. I’m not sure how my family acquired this behemoth 14” Griswold skillet that weighs nearly seven pounds when empty. When it was new in the 1930s, this skillet was the most expensive one made and cost about $2 (domed lid not included), a huge sum for the farm workers and laborers of that era. My great grandfather was a blacksmith with a thriving business in a tiny village between Chicago and Des Moines, but even so, it’s unlikely anybody would have had that much available cash to spend on a skillet. The romantic side of me likes to daydream that perhaps a tinker stopped by to get his horse shod, and they “horse traded” the skillet in payment. It’s a minor mystery that, unfortunately, will remain unsolved. The huge frying pan is too big and too heavy for the rack with the other pans, so in my kitchen it lives with the cookie sheets in the drawer underneath the oven. Despite its size, it’s one of my favorite pieces of cookware. Every time I roast or bake something, I pull out that pan, and to this day, it still cooks the annual turkey, although now I use a cooking bag to make it simpler to get out all the wonderful turkey drippings. It is a heavy pan, even more so when full of meat and memories, so I always use two hands – and two of grandma’s crocheted potholders – when taking it out of the oven. My latest culinary prize is also a skillet. This one I purchased as an “it’s a Thursday” gift, which is what I say to myself when I really want something but don’t want to wait until my birthday or Christmas. It’s a tiny 6” Staub cast iron skillet with turmeric-colored enamel on the handle and base. Although I value well-made items and am willing to pay for solid wood antique furniture, silk or linen clothing and hardback first editions, I’m a bit embarrassed at how much I paid for this tiny skillet, suitable only for cooking a single egg. But it was love at first sight, I’m afraid. A foodie friend had the sky-blue version and claimed it was his favorite. (Of course, then I needed one, too.) This French-made skillet browns without sticking, sautés like a champ, and even pops right in the oven for the perfect broil. I feel so chic when using it, as if my French ancestors were standing next to me. It is the perfect pan for any recipe from “Mastering the Art of French Cooking” by Julia Child. The surface of the skillet is nonstick without the nonstick coating, and although it could go in the dishwasher, I usually lovingly bathe it in hot, soapy water before allowing it to dry in a wooden rack. Every time I cook my single serving in it, I smile. Then I think about my friends, my family, and my grandmother, realize how lucky I am, and understand that I am making memories with this skillet, too. As chef and author Jeff Smith says in “The Frugal Gourmet Keeps the Feast” (1995), “Feasting is… closely related to memory. We eat certain things in a particular way to remember who we are.” I’m sure that is true, and now I have two skillets to hold the memories.

Story and images by Lisa L. Bynum Okra is a very under-rated fruit. Yes, it’s a fruit! Not only is it easy to grow in a backyard garden, but it’s loaded with vitamins and nutrients, low in calories and carbohydrates, and high in protein. However, beyond tossing cut pods in a pot of gumbo or rolling it in cornmeal to be fried, most people don’t know what else to do with okra. (Turns out okra is very versatile if you know how to prepare it!) Oven Roasted Okra Serves 4 Cutting the okra in half before roasting prevents the okra from being slimy. Ingredients: 1 lb. fresh okra 1 1/2 Tablespoons paprika 1 Tablespoon onion powder 1 Tablespoon garlic powder 1 Tablespoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon salt 1/2 teaspoon ground black pepper 1-2 Tablespoons olive oil Method: Preheat the oven to 425 degrees. Cut off the stems and cut the okra in half lengthwise. In a small bowl, combine all the seasonings. Place the okra in a medium mixing bowl or gallon-size plastic freezer bag. Drizzle the olive oil over the top of the okra, followed by the seasoning mixture. Stir until the okra is evenly coated. Spread the okra in an even layer on a foil-lined, greased baking sheet. Roast for 10-15 minutes until the okra is tender and starting to brown in some places. Okra Cornmeal Cakes Serves 4 Ingredients: 1 cup self-rising white cornmeal 1 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon cayenne pepper 1 1/2 cups buttermilk 2 eggs, slightly beaten 1 cup fresh or frozen okra, stems trimmed and sliced 1/4 inch thick Vegetable oil for frying Method: In a medium mixing bowl, combine self-rising white cornmeal, all-purpose flour, baking powder and cayenne. Add the buttermilk and eggs and stir to combine. Gently fold in the okra until it is dispersed through the batter evenly. Heat the oil in a large skillet over medium high heat. Scoop 1/4 cup of the batter into the hot oil. Cook the cornmeal hoe cakes for about 2 to 3 minutes until the bottoms are brown and bubbles form on the tops and edges. Turn and cook an additional 2 to 3 minutes until the other side is golden brown. Remove the cakes to a plate lined with a paper towel to drain the grease. Repeat with the remaining batter. Spicy Pickled Okra Makes between 2-4 pints, depending on number and size of okra Ingredients: 2 teaspoons dill seed 2 teaspoons minced garlic 1 teaspoon dill weed or 1 large dill head per jar 1 teaspoon mustard seed ¼ cup dried onion 1-3 whole jalapeños or other hot peppers, seeded and chopped 2 ¼ cups water 1 ¼ cups apple cider vinegar 2 Tablespoons kosher or pickling salt 2-4 clean pint jars Fresh whole okra, rinsed Method: Combine the dill seed, minced garlic, dill weed, mustard seed, onion, jalapeños, water, vinegar and salt in a medium saucepan. Bring the brine to a simmer. Heat until the salt is dissolved. Pack the okra into clean pint jars. Pour the brine over the okra, leaving ¼-inch of headspace between the contents of the jar and the rim. Top the jar with a lid. Place the okra in the refrigerator or process for 15 minutes using the water bath canning method. Okra is ready to eat after three weeks.

Words & images by Lisa L. Bynum Ushering in a new school year can also usher in a lot of stress. Thankfully, getting dinner on the table does not have to be a part it. Any of these four flavorful back to school supper recipes can be made in 30 minutes or less. Smothered Hamburger Steaks in the Oven Serves 4-6 Ingredients: 6 hamburger patties (about ½ lb. each) Salt Ground black pepper Onion powder Garlic powder 8 oz. sliced white mushrooms 1 cup thinly sliced white onion 2 Tablespoons bacon grease or oil 2 Tablespoons all-purpose flour 1 cup beef broth Additional salt and pepper to taste Method: Preheat the oven to 350 degrees. Line a baking pan with foil. Place a baking rack over the foil and spray with cooking spray. Season the outside of each of the hamburger steaks with the salt, pepper, onion powder and garlic powder to your preference. Place the hamburger patties on top of the baking rack. Bake for 15-25 minutes until juices from the patties are clear. In the meantime, melt the bacon grease or oil in a large skillet over medium heat. Add the mushroom and onions. Sauté until the vegetables are tender, about 10 minutes. Add the flour and stir until the flour is incorporated and there are no lumps. Add the beef broth. Continue to simmer for 3-5 minutes until the broth begins to thicken into a gravy. Season the gravy with additional salt and pepper if needed. To serve, spoon the gravy over the tops of the hamburger steaks. Sloppy Joes from Scratch Serves 4-6 This freezes well. Double or triple the recipe and save for a later date. Ingredients: 1-1/2 lb. ground beef ½ cup onions, diced ¼ cup celery, diced 1 small green bell pepper, diced 1 cup ketchup 1 Tablespoon Worcestershire sauce 1 teaspoon yellow mustard Salt and pepper to taste Hamburger buns Method: In a large skillet over medium heat, brown the ground beef until no longer pink, about 8 minutes. Using a slotted spoon, remove the ground beef to a paper towel lined plate to drain. Set aside. Reserve at least two Tablespoons of the grease in the skillet. Add the onions, celery and bell peppers to the skillet. Sauté the vegetables for an additional 8-10 minutes until they are tender. Return the ground beef to the skillet. Add ketchup, Worcestershire and mustard. Stir until combined and heated through. Season with salt and pepper. Serve on hamburger buns. Cheesy Crescent Roll Chicken Serves 4-6 Ingredients: 6 Tablespoons unsalted butter, divided 2 Tablespoons all-purpose flour 1 cup heavy cream 1 teaspoon Creole seasoning (such as Tony Chachere’s) 4 oz. cream cheese, softened 1 cup diced cooked chicken breast 1 Tablespoon minced onion 2 Tablespoons chopped pimentos 2 cups shredded cheddar cheese, divided 2 cans of refrigerated crescent rolls Salt and pepper to taste Method: Preheat the oven to 350 degrees. Melt three Tablespoons of the butter in a saucepan over medium heat. Whisk in the flour and cook for two minutes. Reduce the heat to medium low. Slowly stir in the heavy cream. Bring the cream to a simmer and continue to cook until the cream begins to thicken. Remove the sauce from the heat and season with the Creole seasoning. Melt the remaining butter. Whip the butter and the cream cheese together. Add the diced chicken breast, onion, pimentos and one cup of the shredded cheddar. Stir together until the mixture is evenly combined. Unroll the crescent roll dough and separate the triangles along the perforations. Place about one Tablespoon of the chicken filling along the wide edge of each triangle. Carefully roll the crescent rolls up around the filling. Spread the sauce into the bottom of a 9 x 13 x 2-inch casserole dish. Arrange the stuffed crescent rolls over the sauce. Bake for 15 minutes. Top the crescent rolls with the remainder of the cheese. Bake for an additional 10 minutes until the crescent rolls are brown and the cheese is melted. Shrimp Creole Serves 4-6 Ingredients: 1 lb. medium shrimp, peeled and deveined 2 Tablespoons unsalted butter 3/4 cup chopped onion 1 small green bell pepper, diced 1/4 cup diced celery 1 clove garlic, minced 1/2 cup chicken or shrimp stock 2 Tablespoons tomato paste 14.5 ounce can diced tomatoes 3/4 teaspoon Cajun seasoning 1/2 teaspoon Italian seasoning 1 Tablespoon chopped fresh parsley Salt and pepper to taste Hot cooked white rice 2 green onions, optional Method: Melt butter in a large sauté pan or pot over medium heat. Add the onion, bell pepper and celery. Sauté the vegetables until tender, about five minutes. Add the garlic and sauté for another 30 seconds. Add the chicken or shrimp stock, tomato paste, diced tomatoes, Cajun seasoning, Italian seasoning, and parsley. Stir to combine. Bring the sauce to a boil, then simmer for 10 minutes. Stir in the shrimp. Continue to simmer until the shrimp are pink and opaque, about five minutes. Season with salt and pepper to taste. Serve Shrimp Creole over cooked rice. Garnish with green onions, if desired.

From the Bookshelf: The Herbalist’s Bible: John Parkinson’s Lost Classic – 82 Herbs and Their Medicinal Uses, by Julie Bruton-Seal and Matthew Seal (2014) By Michele D. Baker Always interested in the idea of “food as medicine,” I picked up “The Herbalist’s Bible” while browsing in a local bookseller, only to discover what a magnificent book it truly is. Authors Julie Bruton-Seal and Matthew Seal’s connection with John Parkinson began in 2005 with a peek at Parkinson’s “Theatrum Botanicum” (1640) in a rare books collection in Norwich, England. The huge folio contained 1,788 pages of illustrated text in a leather cover and was in mediocre condition – it had formerly been available in the lending library and was marked with rain spatters from a careless patron. Sensing the importance of this weighty collection of botanical lore, the Seals created a book dedicated to the spirit – if not the entirety – of the book; the result is “The Herbalist’s Bible.” It begins with a history lesson on John Parkinson, the historical context of the mid 1600s, and his career path from apprentice botanist to experienced apothecary. Parkinson was also an accomplished gardener, and even did woodcuts of flowers and plants. His life’s work was the production of the “Theatrum Botanicum,” which he dedicated to “the Kings Most Excellent Maiestie” Charles I, calling it a “Manlike Worke of Herbes and Plants.” Like the Theatrum Botanicum before it, the 256-page Herbalist’s Bible is laid out in the same fashion, with the Latin name of the plant, an image, and a list of “vertues” (uses) such as staunching wounds, treating high blood pressure, or for stomach complaints. The most interesting feature of the book is that the multipage article on each plant shows first the original “Theatrum Botanicum” page, then translates that information into modern English, including updated uses, with color photos. For example, Parkinson’s page for elder (Sambucus) begins with this introduction paragraph: “Both Dioscorides and Galen doe attribute to the Wallworte, as well as to the common Elder, (for they account their properties both one) an heating and drying quality, purging watery humors aboundantly, but not without trouble to the stomack. The first shootes of the common Elder boyled like unto Asparagux, and the young leaves and stalkes boyled in fat broth, draweth forth mightily choler and tough flegme; the tender leaves also eaten with oyle and salt doe the same.” The fascinating book continues, mirroring and updating many of Parkinson’s entries page for page, and adding commentary where needed for modern readers. The book translates and comments on 82 plants still in common use today, in both culinary and in medicinal use, and organized alphabetically by the common English name, such as: betony, burdock, chicory, daisies, elder, goldenrod, honeysuckle, hyssop, jasmine, liquorice, mint, onion/leek/garlic, rosemary, sage, seaweed, St. John’s wort, watercress and yarrow. In the “note to the reader,” the Seals also invite us to browse the book, to dive in and discover – along with Parkinson – the joys and uses of plants and seeds sent to Parkinson by friends overseas in North and South America, China, the East and West Indes, India and the Middle East. Share in Parkinson’s excitement as he experiments with exotic and unheard-of plants such as chili peppers (cayenne), coca, corn, love apples (tomatoes), sassafras and tobacco. Readers will also want to take advantage of the extensive end notes, appendices, glossary, index, and the brief biographies of well-known botanists, apothecaries, healers, scholars, and surgeons throughout history, all of which make this book both interesting and highly informative. Happy reading!

Words and Photos by Lisa L. Bynum If the way to a man’s heart is through his stomach, dear old dad will definitely feel loved with this feast fit for a … father! Don’t own a smoker? No problem. This oven baked brisket served with a savory gravy can be prepared right in the oven. Pair it with cheesy twice baked potatoes and a refreshing bourbon slush to wash everything down. Don’t forget dessert... Warm and juicy blackberry cobbler with a golden flaky crust is best enjoyed with a giant creamy scoop of vanilla ice cream right on top. Coca-Cola Oven Baked Brisket 5 pounds fresh beef brisket For the Coca-Cola marinade: 32 oz. (4 cups) regular Coca-Cola 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3 Tablespoons vegetable oil For the gravy: 2 cups reserved Coca-Cola marinade 1 envelope dry onion soup mix 1 (8 ounce) can tomato sauce 1/2 cup tomato ketchup 1 small yellow onion, thinly sliced into rings 2 bay leaves Method: Make the marinade. In a medium mixing bowl, combine the marinade ingredients. Place the brisket in a large non-reactive bowl or baking dish. Pour the marinade over the top. Cover completely and marinate the brisket in the fridge for at least 14 hours, maximum 24. Halfway through marinating, flip the brisket so both sides can absorb the marinade. After 14-24 hours, remove the brisket from the marinade and place in a large roaster. Reserve two cups of the marinade. Combine with the onion soup mix, tomato sauce, and ketchup to make the gravy. Slowly pour the gravy over the brisket. Top with the sliced onions and bay leaves. Cover the roaster with aluminum foil. Roast at 325 degrees for 4 hours (low and slow). Halfway through, remove from the oven and use the gravy to baste the brisket. Continue cooking. Allow the brisket to rest for 30 minutes before slicing. Slice the brisket against the grain. Serve with any accumulated gravy from the pan. Twice Baked Potatoes These delicious and easy potatoes pair perfectly with brisket. Ingredients: 4 medium Russet potatoes 2 Tablespoons olive oil 1 Tablespoon salt 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground black pepper ½ cup whole milk or heavy cream ¼ cup sour cream 2 Tablespoons unsalted butter, softened 1-1/2 cups shredded cheddar cheese, divided ¼ cup bacon bits or chopped cooked bacon ¼ cup sliced green onions Salt and pepper to taste Method: Preheat the oven to 450° F. Using a knife, poke several holes into the surface of the potatoes and brush the outside of the potatoes with the olive oil. Combine the salt, garlic powder, onion powder and black pepper. Season the outside of the potatoes with the seasoning mixture. Place the potatoes on a foil lined baking sheet. Bake for 35 minutes until the potatoes are tender, but not quite cooked all the way through. Remove the potatoes from the oven and allow them to cool until they are comfortable to handle. Cut each potato in half lengthwise, so you have two "boats." Using a large spoon, gently scoop out the inside of the potatoes, leaving a 1/4-inch border. Mash the scooped-out centers. Add the milk, sour cream and butter. Stir to combine. Add the cheese, bacon and green onions. Stir until everything is evenly mixed. Season with salt and pepper to taste. Spoon equal amounts of the potato filling back into the hollowed-out skins. Top with the remaining cheddar cheese. Return the potatoes back to the oven and bake for 5-10 minutes until the potatoes are heated through and the cheese is melted. Bourbon Slush Ingredients: 2 cups sweet tea, homemade or store bought 1 cup lemonade 2 ½ cups orange juice 2 cups pineapple juice 2 cups bourbon Method: In a large mixing bowl, combine the tea, lemonade, orange juice, pineapple juice and bourbon and pour the mixture into a 9” x 13” x 2” casserole dish. Place the container in the freezer for eight hours until firm. Fifteen minutes before serving, remove the dish from the freezer. Scrape the frozen liquid with a fork, then scoop individual servings into glasses. Southern Blackberry Cobbler Made with locally, fresh-picked blackberries, this cobbler is the perfect dessert after a meat-and-potatoes Father’s Day feast! Ingredients: 1/2 cup unsalted butter 4 cups fresh or frozen blackberries 2 cups sugar, divided 3/4 cup all-purpose flour 2 teaspoons baking powder 3/4 cup milk 1/8 teaspoon of salt Whipped cream or ice cream optional Method: Preheat the oven to 350 degrees. Place the butter into an 8” x 8” baking dish in the oven and allow the butter to melt, about 5-7 minutes. In the meantime, gently combine the blackberries with one cup of the sugar in a medium mixing bowl. Set aside. In a separate bowl, blend the remaining sugar, flour, baking powder, milk, and salt. Pour the mixture over the melted butter, but do not stir. Pour the sugared blackberries over the flour. Do not stir. Bake for 45-60 minutes or until the crust has risen to the top and is golden brown. Serve warm with vanilla ice cream or whipped cream.

Empanola Biloxi Opens on Popps Ferry Road A sister location to the NOLA restaurant in Louisiana, these are Mexican empanadas with a New Orleans influence. Choose from vegetarian, plant-based meat, traditional meat based, and even breakfast empanadas. The staff is helpful, knowledgeable, and friendly. Wash your fresh pastry down with one of the many New Orleans coffee-based drinks. When you leave, take home a batch of empanadas to cook later! (The takeaway empanadas are pre-cooked to set the dough; you finish cooking at home with clear heating instructions for ovens or air fryers.) Although they don't have gluten-free empanadas yet, they are in the works. https://empanolabiloxi.com/ Georgia Blue Coming Soon to Silo Square Georgia Blue, a laid-back southern restaurant, will soon add its fifth location at Silo Square’s May Blvd. entrance along Getwell Road. Georgia Blue is currently located in Madison, Flowood, Starkville, and Brookhaven. From po-boys and shrimp & grits to bayou catfish or blue plate specials, Georgia Blue has something for everyone. Georgia Blue proudly distills and serves its own Georgia Blue bourbon, vodka, and tequila—just one more thing that makes us unique. Georgia Blue will feature an upstairs, outdoor dining area and often host live music for guest to enjoy. GeorgiaBlue.net Eggs Up Grill Headed to Meridian in Summer 2023 Eggs Up Grill, a rapidly growing breakfast, brunch and lunch concept, is coming soon. The menu offers seasonal items for dine-in, online and delivery. Menu categories include omelets and benedicts prepared with fresh, hand-cracked eggs, pancakes, waffles and breakfast sandwiches and a selection of mimosas. Lunch choices include juicy burgers, tasty sandwiches, melts, salads and bowls. The menu also offers gluten-friendly options and a kids’ menu. The full menu is available open to close. All locations are individually owned and operated by a local member of the community. To learn more, visit https://eggsupgrill.com/. Little Tokyo Moving into Old Barrelhouse Space on State Street in Jackson With the closure of Barrelhouse in January – owners said the constant water issues on top of the pandemic forced the closure – the prime Fondren location is available for rent. Steven Huang, the owner of Little Tokyo, said right now, the plan is to open this summer. There’s a Little Tokyo location on County Line Road, and this one will be the second in the metro. “They don’t have a sushi restaurant in this area, any Asian restaurants, so it’s a pretty good opportunity for me to open an Asian restaurant in Fondren,” Huang said. “It’s a perfect location because they’ve got a lot of history.” https://www.littletokyofondren.com/

by Jay Reed They say God has a sense of humor. He definitely thought it was funny when He was planning the weddings of my children. This scenario isn’t always the case, I realize, but generally speaking, when you have both a boy and a girl of marrying age, there are less expenses on the groom’s side than the bride’s. (Generally.) Unless you have a worldwide pandemic that happens to find its way to Mississippi. Then it’s complicated. Son got engaged in February 2020, just before the Corona hit the fan. They got the planning done from mostly 6 feet apart, as far as you know. The wedding was in November, when things weren’t quite so panicky, but restrictions were still abundant. The ceremony was in our church chapel instead of the main sanctuary, which limited them to about 75 guests and meant the rehearsal dinner guest list was nearly identical to the reception list. But despite all the crazy the pandemic thrust upon this party, we still ate well. Their reception definitely took the cake. Well, somebody took it - the wedding cake was in fact a stack of glazed and blueberry cake donuts, carefully staged on wooden tiers designed and built by the bride herself. The groom, a Tolkien fan, requested a red velvet cake in the shape of The Hobbit (the book, not the creature), which the baker placed on a tree stump (more cake!) with the couple’s initials carved into it. And for the main meal: breakfast for dinner. The best kind of dinner. Another unique tweak to their reception was the coffee. Son and Daughter-in-Law collected coffee cup sleeves to commemorate dates. Son was nerding out on coffee gadgets. So it was perfectly natural for them to include the magic elixir in their wedding. Southbound Coffee in Columbus (the site of a coffee class date) came and did a coffee bar, and as favors, everybody went home with a pack of custom-labeled 2020 blend. A little under two years later, it was Daughter’s turn. Masks were still floating around, but most of the other restrictions – especially when it came to catering – had disappeared. They could invite as many people as they wanted: this ceremony was in the big sanctuary. The rehearsal was a barbecue feast from Moe’s. Son-in-Law scored big points with his father-in-Law-to-be with that choice. I even got to attend a couple of tastings in the decision process. At the reception the caterer definitely … catered … to her. Daughter is traditionally a picky eater. Chicken nuggets and Easy Mac were staples of her childhood. Suffice it to say that her reception reflected that childhood. She also loves big soft pretzels, and asked if she could have a pretzel wall, much like the trendy donut walls. Lo and behold, Zachary’s designed a pretzel distribution device – I can’t call it a wall, because it wasn’t that simple – rather, it was a rolling rack of black pipes, with hooks where the big soft pretzels hung. It was impressive. Related: Till We Eat Again: Cruising and Camels: A (Day After) Valentine' Day Anniversary Story On the sweet side, the bride had a multi-layer cake, with multiple flavors. The groom, however, wasn’t sure he wanted a cake. Instead, he got chocolate covered strawberries decorated to look like footballs (thanks, Aunt Marti!) Not to be outdone by brother’s coffee, all the guests got personalized tea bags and honey straws, because the Bride digs tea. And now a word from the sponsor of these weddings, about his own. A Mississippi boy met a Florida girl in North Carolina, and the result was a marriage. I was determined to have barbecue and catfish at the rehearsal dinner. The Wife, with roots in upstate New York, thought I was crazy. I was not. We threw the catfish back but went whole hog on the barbecue. We took our idea to the caterer, and she thought it was fabulous. (“Told you so,” may have escaped my lips at that point.) My folks transported Little Dooey pulled pork on dry ice all the way to Asheville. There, the caterer fancified the trimmings: tri-color slaw, roasted potatoes, etc., and our party loved it. We ran out of barbecue, which is traditionally a terrible thing at a rehearsal dinner, but at least we know they liked it. The reception was largely vegetarian. The Wife was a vegetarian herself at the time, so we had lots of veggies. And cheese. And hummus. (Just an average menu in Asheville.) All in all, we had a coffee wedding and a tea wedding. A donut stack and a pretzel structure. Breakfast and barbecue. Carnivores and vegans. Isn’t it great how weddings bring people together in all kinds of ways? Follow Jay on Facebook.

By Michele D. Baker Photos courtesy of Dan Johnson and Glenn Koury “It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato.” Lewis Grizzard, Southern writer and humorist Nothing says summer more absolutely (and deliciously) than a vine-ripe tomato. In 2001, what started off as a few side-of-the-road fruit stands grew into The Tomato Place café off Highway 61 South in Vicksburg. In the last two decades, the popular eatery has acquired a “Mid South grandma’s back porch” atmosphere. From its humble beginnings selling farm-to-table vegetables and fruits, The Tomato Place has grown into a newsworthy pit stop and attraction for locals, tourists, and even foreign guests who learned about it from travel guidebooks and TV shows. Hardworking owner Luke Hughes is passionate about produce. Except for Christmas, Thanksgiving and New Year’s, The Tomato Place is open from 8 a.m. to 7 p.m. for breakfast, lunch and dinner. “I’ve been working roadside stands my whole life,” says Hughes. “I used to grow all kinds of tomatoes myself, and I was eating a lot of tomato sandwiches. I sold my lunch one day, and it just grew from there.” Hughes now supports local farmers and backyard growers who bring in small baskets of whatever they picked that morning. “Sometimes I even trade vegetables for some of my famous fruit smoothies,” he laughs. The appeal of the place begins at curbside, with blue and red umbrella-shaded tables right out front. A delectable aroma of frying fish whets your appetite for the meal to come, and there’s plenty to explore while you wait. Potted pansies hang cheek by jowl with lush ferns, begonias and geraniums. Inside the small store are fruits and veggies for sale, freshly baked bread, locally packed tea, Tomato Place hats and shirts, the café counter and a large cold case filled with smoothies in every imaginable flavor including peach, blackberry and strawberry banana. Colorfully painted signs, bottle trees, and eclectic decorations adorn the walls and surfaces. An old corrugated-metal watering trough has been repurposed as a decorative koi pond, water spouting through a sun-bleached cow skull. Every nook and cranny is filled with flowers, knick knacks and genuine Americana. This place is homey, cozy and absolutely authentic; you can relax here. “This is a slow food, smell the roses, hear the music, feel the atmosphere kind of place,” explains Hughes. “We believe in real interactions between people and time to enjoy your made-from-scratch meal.” Related: Use Mississippi Medallion Tomatoes in Your Home Garden And delicious food it is. Hughes uses some of his mother’s and grandmother’s recipes shaped by flavors picked up on his many travels. “I wouldn’t say my food’s gourmet, but it’s fresh, hot and tasty,” he jokes. “I never attended cooking school; I’m entirely self-taught. I just try to be original in my recipes, using flavors I enjoy.” The lunch/dinner menu is a scrumptious panoply of Po’boys, salads, melts and clubs; and burgers and hotdogs; but there’s also breakfast (eggs, grits, bacon and sausage, omelets, fruit, bagels), homemade bread pudding and ready-made foods in the cooler just waiting to be taken home and heated up. Of special note are the fried catfish plate, the Jamaican burger with jerk seasoning and fried yams (inspired by a trip to the Caribbean), the twice-cooked “Boo Fries” and the fried green tomato BLT with avocado slices. (View a complete menu here.) Also available in the store and online – some in recycled wine and Corona beer bottles – are homemade sauces, jellies, syrups, chow chow, pecans, cookbooks and coffee. Be sure to pick up a bottle of “Mississippi Fever,” an original sweet and slightly spicy tomato and onion sauce – created by Hughes especially for his sister – that perfectly complements almost any item on the menu. Although the roadside stand attracts its fair share of drive-by business from locals, before coronavirus, Hughes believes about half his customers were from other countries. “A couple from Holland biking through Mississippi found us in a Dutch travel guide,” he says, shaking his head in wonder. A South African gentleman comes every year while in the States on business. “Lots of Europeans come to Vicksburg for the Civil War history, the antebellum mansions and to experience southern hospitality,” he says. “Then they stop by for the kind of meal they can never get at home.” “We’re all one big family here, including customers,” finishes Hughes. “Some of my former employees come back to visit and bring their children and grandchildren. It’s become intergenerational. The food is good, but The Tomato Place is really all about the people.” To learn more, visit www.TheTomatoPlace.com Recipe: Vicksburg Tomato Sandwich Using a 4 or 5” round cutter, cut out two circles of white bread. Top one circle with a thick, peeled slice of juicy, ripe beefsteak tomato. Sprinkle with salt and pepper, a squeeze of Vidalia onion juice, and a generous dollop of homemade mayonnaise. Top with the other bread round. Serves 1.

by Dennis Seid, Northeast Mississippi Daily Journal Pork is an essential meat in Chinese cooking, and one of the most popular and recognized pork dishes is Chinese barbecued pork, commonly called char siu (in Cantonese, pronounced “CHA soo”). Literally char siu means “fork roasted” and could apply to any meat, but it’s the pork dish that most people are most familiar with – slices of sweet and savory red-roasted pork. Char siu is served hot or cold as an appetizer and can be used in a variety of dishes from fried rice to noodles to vegetables. You’ll want to use pork with a good fat content such as Boston butt or pork shoulder. If you can get it boneless, that’s great because you’ll want to slice the meat in 1” thick hunks before marinating. (Get the butcher to slice it at the store if you don’t want to slice it yourself.) You can buy char siu sauce at an Asian grocery store to marinate the meat; two jars for a 2-3 lb. Boston Butt works out well. Or you can make your own marinade (see below). This recipe is based on one by YouTube’s Made With Lau, a Cantonese chef who cooked for many years in a restaurant. I’ve tweaked it a bit to my taste. His recipe calls for baking the meat in the oven, which is most convenient and is the cooking method included here. However, when possible, I cook the meat on a grill over charcoal for the added flavor. Ingredients with an (*) indicate they are available at any Asian grocery store, or possibly at Kroger or Walmart. Ingredients: 2-3 lb. Boston butt/pork shoulder 1 Tablespoon of garlic salt 4 Tablespoons of brown sugar 2 Tablespoons of oyster sauce 2 Tablespoons of light soy sauce* 1 Tablespoon of hoisin sauce* 1 Tablespoon of Shaoxing wine* 1 cube of red fermented bean curd (optional)* 1 teaspoon of five-spice powder 3 Tablespoons of honey 3 teaspoons of water Method: Make the marinade: in a bowl, add the brown sugar, garlic salt, oyster sauce, light soy sauce, hoisin sauce, Shaoxing, five-spice powder and the red fermented bean curd. (Note that the bean curd is quite a powerful punch and isn’t for everybody but adds that much talked about umami flavor.) In another small bowl, mix honey and water together. Marinate meat for at least 8 hours (I prefer overnight). I put the strips in gallon-sized Ziploc bags and cover with the marinade, pressing the marinade firmly into the meat and pressing all air out of the bags. Preheat the oven to 400° F. Place the pork on a baking rack on a large baking tray lined with foil to catch the juices. (There’s quite a bit of dripping from the meat.) Add 2 Tablespoons of water to the bottom of the pan to help keep the pork moist while you’re cooking, and to help prevent the drippings from burning. Add small amounts of water as needed. Cook for 15 minutes and baste both sides with leftover pork marinade. Flip the meat and repeat, cooking for another 15 minutes. Generously spread both sides with the honey water and cook for 10 minutes. Turn up heat to 425° F, baste with remaining honey, and bake another 10 minutes. (Total cooking time is about 50 minutes in the oven.) Remove from oven and allow to stand for at least 10 minutes before slicing. Serve with steamed white rice or use in other Chinese dishes as suggested.

Story and images by Michele D. Baker Jutamas Thai is the kind of place that when you find it, another piece of the puzzle drops into place and the Universe turns a little more smoothly on its axis. I first discovered Jutamas on my birthday about 15 years ago. After a celebratory lunch at the original Timothy Lane location in Hattiesburg (rated #1 on Trip Advisor!), I knew I had stumbled onto something special... the kind of restaurant where everything is just how you hoped and the food tastes just like you want it to. My favorite dish on the menu isn’t even an entrée. The Tom Kha soup, that traditional coconut milk, ginger and lemon grass concoction that lights up the palate with its delicate yet intense flavor; well, the first time I had this soup at Jutamas, I was hooked. This is a serious love, folks. I’ve traveled the world and eaten Thai food on several continents, but this particular soup is something special. In all the time I’ve ever eaten it, it has always tasted exactly the same, and it is always served piping hot in a blue china bowl with a matching lid. This soup is perfect because owner Bordean “Dean” Pienpermpat and his wife Pai have arranged it that way. After driving from Jackson to Hattiesburg just for the soup, Dean came over to ask how I’d enjoyed my meal and was delighted to hear I’d come all that way. He explained that if they lack even a single ingredient, they do not offer the Tom Kha that day, because their customers have come to expect that it will taste the same every time. (It does.) Besides consistent flavor, other touches add to the experience, as well. A chef/artist must work in the kitchen because every plate comes to the table artfully arranged: tomato peel roses, carved carrot crowns, and a perfect line of Sriracha sauce adorning one edge. Vegetables are cut into exact cubes, green onions are sliced into uniform circles, and sauce is artfully drizzled atop sizzling meats. Besides the soup, there are other delicious things on the menu, too, of course: the Larb is excellent, as are the spring rolls and the Toong Tong, those little crispy pastries stuffed with pork, shrimp and crab meat. Among my favorite dinners are Honey Pork, Volcano Shrimp, Drunken Noodles, and of course, the Pad Thai. I am also deeply in love with their Mussaman Curry (with extra peanuts), and the Pumpkin Red Curry is a revelation over rice. Traditional desserts include mango with sticky rice, fried ice cream, fried banana with ice cream (great for birthdays) and the Triple Chocolate Mousse Cake. The Thai Iced Tea is also superb, if slightly sweet for my taste buds as I grow older. As the Jutamas empire expands, there are now three locations: two in Hattiesburg (910 Timothy Lane and 6156 Hwy. 98) and a new location in Ridgeland (500 Hwy. 51 North). I have found that the original Timothy Lane location is only equaled by its newer Ridgeland sister restaurant, a beautiful place to have soup and spring rolls for lunch on a sunny weekday. I’m so in love with Dean’s Tom Kha soup, I’ll finish with a bold assertion: if they don’t serve this soup in Heaven, I’m not going. Find out more at JutamasThaiMS.com.

These recipes all came from church cookbooks from the 1960s and 1970s. They are definitely “old fashioned” in that some use canned ingredients, which were all the rage back then. You’ll find they’re still delicious, though, and use ingredients widely available in the summer. Great-Grandma Ann’s Cabbage Casserole Union Church Cookbook 12 servings Ingredients: 1 medium cabbage shredded (or 1-1/2 bags of shredded cole slaw cabbage) 2 - 10.25 oz. cans of cream of chicken soup 1 medium onion, diced 1 - 10 oz. can Ro-Tel tomatoes, drained (mild or spicy, your choice) 2 sticks of butter or margarine, melted (divided) 3/4 cup mayonnaise 1-1/2 cups grated cheddar cheese 1 sleeve buttery crackers, crushed (such as Ritz or club crackers) Method: Preheat the oven to 350 degrees F. In a 9" x 13" glass dish, layer uncooked cabbage and onions. Drizzle 1 stick of melted butter over the cabbage and sprinkle with salt and pepper. In a bowl, combine mayonnaise, cream of chicken soup and Ro-Tel and spoon the mixture over the cabbage. Sprinkle over the shredded cheese. Sprinkle over the crushed crackers and drizzle with the remaining stick of melted butter. Bake for 45 minutes or until the cabbage is tender and the cracker crust is golden and crispy. Since summer is cucumber season and there are usually bushels and bushels full available – especially if you have a garden! – I’m including two ways to make these delicious vegetables. Marg’s Refrigerated Raw Cucumbers Lindenwood Church Cookbook Ingredients: 12 cucumbers, peeled and sliced 4 Tablespoons salt 1 red bell pepper, cleaned & diced 1 green bell pepper, cleaned & diced 1 small onion, diced 2 cups sugar 2 cups white vinegar Method: Sprinkle the salt on the sliced cucumbers and allow to sit for 2 hours. Drain off the juices. Mix in the chopped vegetables. Make a brine using the sugar and vinegar. Stir until the sugar is completely dissolved. Add the vegetables to the brine and store in the refrigerator in a glass jar(s). Marg’s notes say these can be held in the refrigerator for up to 4 months. Aunt Ruth’s Cucumber Salad Lindenwood Church Cookbook Ingredients: 5-6 fresh cucumbers, washed 2 small onions, finely chopped 1/4 cup half and half or heavy cream 1 Tablespoon vinegar 1-2 Tablespoons sugar (to taste) Method: Using a box grater, mandolin, or food processor fitted with a grater blade, grate the cucumbers into a bowl. Add the finely chopped onions. Make a dressing from the half and half, vinegar and sugar and mix well until the sugar melts. Pour the dressing over the cucumbers and marinate for 30 minutes in the refrigerator. Serve cold.

This delicious pizza dough recipe is inspired and adapted from one by Jessica Moore on ImpatientFoodie.com. Yes, two-ingredient pizza really does exist! And because it doesn’t require any kneading, yeast, or time to rise, homemade pizza just got easier! The result is an averagely thick pizza crust. Not too crispy and thin and not too doughy or thick, either – the perfect middle ground. Ingredients for the pizza crust dough: 1 part Greek yogurt 1 part self-rising flour* (see Tips & Tricks below) Method: For this recipe, you’ll need equal measurements of both these ingredients, plus extra flour for rolling and kneading. For an 8 slice pizza, use 1-1/4 cups of each. If you don’t have any scales, simply use equal amounts of both. Put the ingredients into a bowl and mix them together to form a dough. Turn the mixture onto a lightly floured surface and knead for around 5 minutes to achieve a smooth dough. (While this step isn’t entirely necessary, it helps to combine the ingredients.) If the pizza dough is too sticky, add flour 1 Tablespoon at a time until it reaches the desired consistency. (This can happen from time to time and depends on how wet the yogurt is.) Pat the dough with your fingers into the desired pizza shape. Now comes the fun part: loading up the pizza crust with all of your favorite toppings! We find that the best ones will never be repeated, as they were all the leftover tidbits from the few days before. Here are a few tried-and-tested options. Classic Pizza Margherita 1 batch of two-ingredient pizza dough Ingredients for sauce: Pomi strained tomatoes 2 Tablespoon olive oil, divided 1 Tablespoon garlic, minced Mozzarella, sliced or shredded Fresh basil, chopped (for garnish, optional) Make the tomato sauce: Preheat the oven to 450 degrees F. In a sauté pan over medium heat, cook the garlic in a tablespoon of olive oil until it becomes fragrant and slightly brown. Add strained tomatoes (depending on how big your pizza is). Reduce the heat and simmer, allowing the sauce to thicken for around 10-15 minutes. Pat the dough into a pizza pan, pizza stone, or baking sheet (use a dusting of cornmeal to keep the dough from sticking). Use the remaining tablespoon of olive oil to brush the dough. Spoon on the sauce, leaving a ½ inch border. Top with mozzarella cheese. Bake for 10-12 minutes. Remove from the oven and top with fresh basil. Cut into wedges and serve. Brussels Sprout-Lemon Pizza Ingredients: 1 batch two-ingredient pizza dough Mozzarella, sliced or shredded 2 Tablespoons olive oil Salt and black pepper Brussels sprouts Parmesan, grated 1 lemon, washed and sliced as thin as possible Method: Preheat the oven to 450 degrees F. Pat the dough into a pan lightly dusted with cornmeal. Brush the dough with olive oil. Cover the dough with plenty of mozzarella, leaving a ½ inch border. Cut the Brussels sprouts into quarters and toss with olive oil. Season with salt and pepper and sprinkle on top of the mozzarella. Add a few lemon slices. Top with parmesan. Bake until the crust is golden and the lemons have charred, about 10-15 minutes. All-the-Veggies Vegetarian Pizza You’ll need: 1 batch of two-ingredient pizza dough 1 batch of tomato sauce (see the Classic Margherita Pizza recipe) Mozzarella cheese An assortment of chopped and sliced veggies (your favorites), such as olives, mushrooms, spinach, peppers, and onions Method: Preheat the oven to 450 degrees F. Pat the dough into a pizza pan or baking sheet dusted with cornmeal. Spoon over the tomato sauce, leaving a ½” border around the edges. Top with mozzarella cheese. Add toppings (not too much – the sauce and cheese need room to breathe). Bake for 10-15 minutes or until the crust is golden brown and crispy. Hawaiian Pizza For this delicious version of pizza, you’ll need: 1 batch of two-ingredient pizza dough 1 batch of tomato sauce (see the Classic Margherita Pizza recipe) Mozzarella cheese Chopped ham (or use deli ham cut into strips) Sliced jalapeno peppers Pineapple tidbits Method: Bake as directed for Vegetarian pizza. Mexican Feast Pizza You’ll need: 1 batch of two-ingredient pizza dough 1 batch of tomato sauce (see the Classic Margherita Pizza recipe) Mozzarella cheese Cooked, crumbled ground beef (add taco seasoning if you like) Sliced jalapeno peppers Sliced onions Chopped cilantro (also called coriander) for garnish Method: Bake as directed for Vegetarian pizza. Meat Lovers Pizza For meat lovers, try this version: 1 batch of two-ingredient pizza dough 1 batch of tomato sauce (see the Classic Margherita Pizza recipe) Mozzarella cheese Chopped ham (or use deli ham cut into strips) Sausage crumbles Chopped, cooked chicken Bacon bits Cooked mini meatballs Pepperoni slices Any other meats you like Method: Bake as directed for Vegetarian pizza. Tips & Tricks for Pizza Dough Don’t have any self-rising flour? For every 1 cup of all-purpose flour, add 1-1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Store extra flour in a tightly sealed container. Greek yogurt will hold the dough together without being too sticky, which allows the dough to keep its shape in the oven. (Regular yogurt is too wet, and you’ll have to add lots of extra flour to compensate – best to use the Greek.) You can substitute coconut yogurt for vegan and dairy-free dough. Mix first using a rubber spatula, then use your hands to ensure the two ingredients are thoroughly combined. For added zing, add spices to your dough, such as oregano, garlic powder, or basil. To flatten the dough, pat using your fingertips. (Avoid using a rolling pin since this tends to break the dough.) Remember to dust the baking tray with flour or cornmeal to easily remove the cooked pizza. Bake the pizza with the toppings at the same time (don’t pre-bake the crust) on high heat (hot and fast, like a pizza oven).

Words & images by Divian Connor As I have shared many times before, my mother was a big holiday fanatic. Every single holiday was commemorated in the most magnifying way, she did not hold back. Father’s Day was no exception. From the moment we children lifted our heads from our pillows, wiped the sleep from our eyes with the back of our hands and slowly crawled out of bed, Father’s Day was an event. It started with breakfast. Walking into the kitchen on Father’s Day meant coming through the door and seeing my dad sitting at the head of the table as always but surrounded by brightly colored wrapped gifts that started on the table and cascaded downward to the floor. It meant muffins, scrambled eggs or the occasional specialty omelet, sausages, bacon, and grits. Saying it seemed like Christmas is no exaggeration—except this day, the gifts were not for us kids. Seeing the smile on my dad’s face as we presented our own handmade cards and trinkets holds so much positive emotion. By the time we were all stuffed full of good food, my dad had opened all the ties, socks, sweater vests and shoes. As a teen, I went through a sweater phase and Father’s Day became somewhat of a “ohhh look what I get to wear!” day. At dinner, my mom would whip up some fancy dinner. Back then, every Saturday, as a family, we would dine at Morrison’s Cafeteria, and I would always get shrimp. To me, that was super fancy. On Father’s Day, my mom would always make steak and shrimp, so my child self would be in heaven. Along with dinner usually came with a second round of gifts for my dad, but this time, they were something fancier, just as the dinner and were usually watches or some type of cufflinks (nothing he was at risk of me “borrowing”). Dessert was always just as fancy as the dinner. Food has always been a way to express love in my family. Growing up seeing just how much thought, preparation and love my mom put into each meal she prepared for us shaped my thoughts on food today. To this day, I love making fancy desserts. Simplified fancy is more like it. These pie crust tacos are just the right amount of fancy and fun. Bite sized pieces that you can finish in one to two bites make for a quick satisfaction of sweet perfection. And the cuteness—overload! These days, I am all about mini desserts. Mini cuts down on waste and one eats as much as one desires without being overwhelmed with a full piece or slice. They are also perfect for parties and entertaining. Imagine the presentations you can create with these gorgeous refreshing mini taco pies. So this Father’s Day, why not treat dad to a ‘fancy’ dessert with Italian pastry cream and fresh fruit! Assemble the ingredients: Refrigerated Pie Dough Italian Pastry Cream 5 egg yolks 1/3 cup white sugar ¼ cup cornstarch 2 ½ cup milk 1 tsp vanilla extract Assorted chopped fruit Maple Syrup Method: Roll out the pie dough and cut into circles. (I used the top of a wine glass to create the perfect mini size.) Cut each circle in half. Brush each piece with maple syrup and bake at 350 degrees until golden brown. Allow the crusts to cool after removing from oven. Make Italian Pastry Cream. Start by warming the milk and vanilla in a saucepan and set aside (should be warm and not hot). Mix sugar and egg yolks in separate bowl and then add cornstarch. Mix well. Off the heat, slowly add the milk mixture to the sugar and egg yolks, stirring continuously to avoid creating lumps. Over low heat, stir until mixture thickens – be careful not to scramble the eggs by turning up the heat too high! Stir on low heat for ten minutes continuously. Once thick in consistency, remove from heat and place into a bowl, wrapping with plastic and allow it to cool. Place in refrigerator until use. To assemble the pie tacos, spread cream on half of a pie crust add chopped fruit on top. Serve with garnish of mint and a drizzle of maple syrup. Keep refrigerated until ready to serve.

By Michele D. Baker This richly photographed book leads readers through a gastronomical tour of the south. It explores little-known dives, pubs and small wonders across 17 states. Your alphabetical tour begins in Alabama, visiting Doc’s Seafood Shack and Oyster Bar, Dreamland BBQ, Pie Lab, Ezell’s Fish Camp, Rosie’s Cantina, and Rumor’s Deli. Arkansas stops include Big John’s Shake Shack, Charlotte’s Eats and Sweets, Colonial Pancake House, Ray’s Dairy Maid, and Ed & Kay’s. Delaware offers Krazy Kat’s and Sweet Somethings. You can find Blue Heaven Island Cow, Stinky’s Fish Camp and Whitey’s Fish Camp in the Sunshine State of Florida, and a quick trip up to Georgia will lead you to Antica Posta, B. Matthew’s Eatery, and Fender’s Diner. Nearby Kentucky offers The Brown Hotel, Lynn’s Paradise Café, Farm Boy Restaurant, and Woodford Reserve Distillery. Head down to the Gulf of Mexico to Louisiana for LOLA, Richard’s Seafood Patio, Café Beignet, Pat’s Fisherman’s Wharf, and R&M’s Boiling Point. Far away in Maryland (like Delaware, somehow included in a “southern” list), there’s Bel-Loc Diner, Carpenter Street Saloon, Chick & Ruth’s Delly, Faidley’s Seafood, and Obrycki’s. Our very own state has five entries in the list: Ajax Diner, Doe’s Eat Place, The Castle at Dunleith Plantation, The Dinner Bell in McComb, and Mammy’s Cupboard. Straight up I-55 into Missouri find Crown Candy Kitchen and Terrene, then head southeast to North Carolina for Crook’s Corner, The Ham Shoppe, The Jarrett House, Okie Dokies Smokehouse, Poole’s Downtown Diner, and Snappy Lunch. Back into the Midwest, Oklahoma boasts Brothers Houligan, Cattlemen’s Steakhouse, Lucille’s Roadhouse, and Wild Horse Mountain BBQ. South Carolina entries include Carolina Cider Co., Grits and Groceries, Magnolia Bakery (which surprisingly, is not in Mississippi), Roz’s Rice Mill Café, and Wade’s Family Diner. Tennessee stops include Benton’s Smoky Mountain Country Hams, Cabana, Loveless Café and Motel, and Southern Hands Family Dining. The Lone Star State is represented by Goode Co. Seafood, H&H Carwash and Coffee Shop, Highland Park Pharmacy, La Fogata, and Henry’s Puffy Tacos. Virginia gives us Mom’s Apple Pie Company, Pink Cadillac Diner, The Local, and The Roanoker Restaurant. Rounding out the list is West Virginia with Stardust Café and The Crazy Baker. The book also includes a list of annual food festivals and fairs and a metrics equivalents chart, helpful if you want to cook or bake something using a recipe from outside the USA.

By Evangeline Davis Father's Day is the perfect time to check out these fabulous Foodie Finds! Star Wars Millennium Falcon Waffle Maker, $49.95 Give breakfast the intergalactic edge with this waffle maker. Simply pour in the batter, wait for the sensor to light up, and remove a perfectly browned waffle in the shape of the Millennium Falcon, complete with intricate wells for capturing melted butter and syrup. The perfect gift for Star Wars™ fans young and old. Find the Millennium Falcon at Williams Sonoma. Brett Cramer Himalayan Salt Tequila Glasses, $20 For many of us, tequila is always better with a hint of salt. Give dad this stunning set of tequila glasses crafted from Himalayan salt to make his next shots that much more festive. An excellent touch to any home bar. Available at Uncommon Goods. De’Longhi Stilosa Manual Espresso Machine, Latte & Cappuccino Maker, $119.99 This beautiful espresso machine also makes lattes and cappuccinos. It features 15 bar pump pressure and manual milk frother and is easy to clean. Available at De'Longhi. Cigar Whiskey Glass, $25 Enjoy the finer things in life all in one hand with the Corkcicle Cigar Glass. The built-in rest on the side of the glass frees your other hand for easier mingling at your next cocktail party. Double old-fashioned 9-ounce glass with built-in cigar rest compatible with most cigars. Hand wash only. Available from NinesMW.com.

By Kathy K. Martin Who better to give advice for a flavorful Father’s Day meal than our own Mississippi chefs? Several culinary masters share their menu ideas and tips to give dads the special day they deserve. A Trio of Chefs Cameron Bryant (follow him on Instagram), executive chef of The Sipp on South Lamar in Oxford, comes from a family of great Southern home chefs, so he says that Father’s Day is a group effort. “For us, it’s as much about family time as it is about the food or celebrating Dad.” His family cooks outside on the grill and then spends time together playing board games, cards, and cornhole. Pork is usually on the menu in some way, either a tenderloin or chops, with simple side dishes such as sweet and sour green beans and buttery, mashed sweet potatoes. His sister, Carrie Browning, also usually makes her recipe for blueberry sour cream pie to end the day. Nick Wallace (see his Instagram profile), Jackson-based private chef and owner of Nick Wallace Culinary and father to six children, says that unless his mother cooks, he mans the kitchen for Father’s Day. Mississippi born and raised, Wallace represents the state on many national cooking shows such as Top Chef and Chopped, which he won in season 34. His traditional menu features pressed-brick chicken served with charred Brussel sprouts and whipped potatoes with his homemade butter. The sprouts are mixed with balsamic vinegar, lemon juice, and goat cheese. His chicken recipe, which he demonstrated on an episode of the Food Network Canada’s Fire Masters TV show, comes from his grandfather. “He taught me how to grill a de-boned chicken thigh on an open fire with garlic under the skin to make a good crust.” The foil-covered brick presses the thyme and rosemary-seasoned chicken firmly down onto the grill. The meal concludes with his old-school recipe for jelly cake. Wallace bakes a pound cake and cuts it into three layers. Next, he covers each layer with plum jelly. The entire cake is frosted with a combination of plum jelly and whipped cream cheese, which is topped with a little salt to balance all the sweetness. “I love complete meals, so I always have a vegetable with every meal and a dessert to end on a sweet note.” As the only female to be named a world barbecue champion, Melissa Cookston (follow Melissa on Instagram) knows all about grilling for competition, as well as for family. While she has plenty of suggestions for grilling, she says that the best way to show Dad some love on Father’s Day is to not expect him to grill that day. “We take moms out to lunch on Mother’s Day and then on Father’s Day the dads have to grill their own food.” Since the heat is strongest in the summer, she advises simply ordering barbecue and having it shipped through an online company like Goldbelly. Her barbecue, Melissa Cookston’s Memphis BBQ, ships through the site, in addition to many other favorites. If you choose to grill at home, her first choice is ribs since they are the easiest to grill and they don’t take as long to cook. “My two biggest tips for grilling are to control the temperature and select the proper wood.” Her favorite wood for cooking ribs is apple, peach, or pecan. Cookston pairs her ribs with a few cold salads, such as broccoli or grape salad, and some grilled fruit because she says, “I do all my cooking outside on the grill.” Pineapple and watermelon are two of her favorite choices for grilled fruit. She also puts a spin on the familiar Waldorf salad by using prunes or grapes and walnuts or another nut for texture. For dessert she even bakes peach cobbler in a cast-iron skillet on the grill. Culinary Gifts for Dad Wallace recommends supporting local Mississippi businesses with a gift of locally-made bourbon honey molasses or seasoning blends such as his own, Nick’s 26. This all-purpose seasoning blends 26 different seasonings that compliment any meat or poultry. Bryant says that for his father it’s less about a gift and more about the experience of family time together. He usually gives him a bottle of his favorite wine and a card signed by everyone. Grilling gadgets, gizmos, and other accessories make ideal presents, says Cookston. “I say skip the Italian silk ties and give dads a new spatula or tongs to accessorize their grilling toolbox,” she says. About two miles away from her Horn Lake restaurant, Memphis BBQ Company, her retail store, The BBQ Allstars, offers many culinary products that make ideal gifts. However you decide to celebrate Dad, make this Father’s Day unforgettable with a focus on family, followed closely by the food. Father's Day Recipes from Our Chefs Cameron Bryant’s Spice Rubbed Pork Chops Ingredients: 8 oz. light brown sugar 3/4 cup kosher salt ¼ cup sweet paprika ¼ cup ancho chili powder 1 teaspoon cayenne pepper 1 Tablespoon onion powder 1 Tablespoon garlic powder 2 Tablespoons ground mustard 1 teaspoon cinnamon 1 Tablespoon ground ginger 1 Tablespoon ground coriander ½ cup apple cider vinegar 6 bone-in double cut pork chops Method: Preheat the grill. In a bowl, combine the sugar and all the dry spices; mix well. In a plastic bag, combine pork chops and apple cider vinegar to marinate and chill for at least 30 minutes. Pour the dry spice mixture onto a dinner plate and press both sides of each pork chop into the spices to coat. Replenish the plate as needed to coat all the chops. Cook pork chops on the hottest part of the grill until marked on each side; move to the cooler side to finish cooking to your desired level of doneness without burning your spice mixture. Let rest for 10 -15 minutes before enjoying with corn salsa, a cold beer, and good friends. Melissa Cookston’s Grape Salad Serves 6 to 8. This fresh summer side dish is the perfect accompaniment to heavy meats hot off the grill. Ingredients: 1 cup sour cream 1 (8-ounce) package cream cheese, softened ⅓ cup granulated sugar 1 teaspoon vanilla extract 2 lbs. seedless green grapes, rinsed 2 lbs. seedless red grapes, rinsed 1 cup packed light brown sugar 1½ cups pecan halves Method: In a large mixing bowl, mix the sour cream, cream cheese, granulated sugar, and vanilla until well blended. Fold in the grapes, then pour the salad into a nice serving bowl. Sprinkle with the brown sugar, then arrange the pecan halves over the top. Cover and chill for at least 2 hours before serving. Melissa’s Cayenne Grilled Peaches Serves 4. I’m big on different flavors in the same dish. This has the sweetness of the brown sugar, the luxurious freshness of the peaches, and a little kick in the back from the cayenne. Ingredients: 4 peaches 3 tablespoons light brown sugar 1 teaspoon vanilla extract 1 teaspoon cayenne Whipped cream for serving Method: Prepare a hot grill. Cut the peaches in half and remove the pits. In a small bowl, mix the brown sugar, vanilla, and cayenne. Place the peach halves in a baking dish cut side up and spoon the sugar mixture over the peaches. Allow to sit for 20 minutes or until the sugar dissolves. Place the peaches on the grill skin side down and cook for about 3 minutes or until they develop some char, and the sugar is slightly set. Turn over and grill for 1 minute, then quarter turn them to develop a nice diamond-shaped grill mark. Remove, place on serving plates, and serve with a dollop of whipped cream. Nick Wallace’s Pressed Chicken Serves 6. Brick-pressed chicken cooks quickly and evenly. Spatchcock the bird, then press it down flat on the skillet with a foil-wrapped brick or cast-iron skillet. Ingredients: 2 Tablespoons finely chopped fresh flat-leaf parsley 2 Tablespoons finely chopped fresh Oregano 1 Tablespoon finely chopped fresh thyme 3 Tablespoons olive oil 1 1/4 teaspoons kosher salt 1 1/4 teaspoons freshly ground black pepper 1/2 teaspoon ground cumin 1 (4-5-lb.) whole chicken, split in half 4 lemon wedges Nick’s 26 Seasoning (optional; available at www.nickwallaceculinary.com) Method: Preheat a cast iron skillet to medium. Combine first 7 ingredients in a small bowl. Spatchcock the chicken: place the chicken breast side down on a cutting board. Remove and discard backbone (or reserve for stock). Turn chicken breast side up; open the underside of chicken like a book. Using the heel of your hand, press firmly against breastbone until it pops. Tuck wing tips under. Loosen and lift skin from chicken with fingers; spread herb mixture under skin. Coat cast iron skillet with olive oil and place chicken in skillet, skin side down. Top with another cast-iron skillet or aluminum foil-wrapped brick on chicken to flatten. Sear chicken 8 minutes or until well browned. Turn chicken over and replace skillet (or brick). Sear for about more 15 minutes or until a thermometer inserted in thickest part of breast registers 165° F. Remove from skillet; let stand 10 minutes. Cut chicken into pieces. Serve with lemon wedges. Nick’s Seasonal Vegetable Hash Serves 4. Substitute your favorite diced seasonal vegetables for any of the vegetables in this deliciously easy and versatile recipe. Ingredients: 3 red beets, diced 2 carrots, chopped 1 sweet potato, chopped 2 zucchinis, chopped 1 small onion, chopped 1/4 cup olive oil, divided 1 cup sliced mushrooms 1/2 cup fresh green peas 1/4 cup fresh sage, chopped 1 cup smoked sausage, sliced 2 oz. goat cheese Salt and pepper, to taste Method: Heat a large skillet over medium-high heat. Add 2 Tablespoons olive oil and onion. Cook, stirring occasionally until onion is soft, about 5 minutes. Stir in remaining vegetables, season with salt and pepper or Nick’s 26 seasoning. Add remaining olive oil and continue cooking for 10-15 minutes or until veggies are soft and caramelized. Stir in sausage, sage and cook another minute or two. Remove from heat and top with crumbled goat cheese and serve.

Red, White & Blue Apron & Chef’s Hat set, $13.99 This lovely Independence Day set is made from poly cotton yarn dyed fabric. The sturdy cooking apron has a front pocket; both the apron and chef’s hat are machine washable, fade proof, lightweight and easy to clean. Available on Amazon. MEATER Plus Smart Meat Thermometer, $99.95 The MEATER Plus Smart Meat Thermometer takes the guesswork out of cooking meat! It can estimate how much longer it will take your meat to reach the desired temperature, and Bluetooth capability allows you to monitor without opening the oven door. Get one on Amazon. Yaylabs Soft-Shell Ice Cream Ball, $44.95 Make delicious ice cream anywhere, anytime with this ice cream ball that makes it fun to roll and shake your way to a pint of delicious ice cream in only 30 minutes. Ingredients go in one end and ice and rock salt go in the other. Recipe booklet included. LLBean.com. GSI Destination 24-Piece Kitchen Set, $54.95 The perfect camp kitchen set for a family of four. Includes cutlery, folding tools, a cutting board, utility knife, spice shaker and much more organized inside a ballistic nylon case. Grab this family friendly set before your next picnic or barbecue at LLBean.com. BBQ Branding Iron 55 Letters, $29.49 These fully customizable branding irons allow you to give your grilled meats a personalized touch! Available from Temu.com.

These darling desserts are the perfect addition to a Father’s Day picnic featuring meats on the grill. (This recipe is adapted from an Instagram reel created by Rachel Lindsay of Australia (@CakedByRach). Follow her for more unique and beautiful dessert decorating ideas!) Step 1: Make the grill tops Melt 1 cup of your favorite milk or dark chocolate in a bowl over a pot of simmering water or in the microwave. Transfer the melted chocolate to a small piping bag fitted with a small circular nozzle (such as size 3, 4 or 5). Using wax or parchment paper as a base, pipe 2" circular “grill tops” with bars. Pipe enough for each cupcake plus a few extras in case of breakage. Allow to dry until hard, about 1 hour. Step 2: Make the body of each grill While the “grill tops” are firming up, use your favorite recipe to make a batch of chocolate cupcakes. If you are planning to make and eat the cupcakes right away, allow to cool completely and remove the cupcake papers. If you make the cupcakes ahead of time, or are using for an event later, consider using bright red or green metallic papers to mimic the body of a barbecue grill and leave the papers on so the cupcakes don’t dry out. Step 3: Prepare the “fire” While the cupcake “grills” are baking, make the buttercream “fire:” 1 cup unsalted butter (2 sticks), room temperature 1/2 teaspoon salt 1 lb. confectioner’s sugar (powdered sugar), sifted 1 Tablespoon pure vanilla extract 1-3 Tablespoons heavy whipping cream yellow and red food gel Method: In a stand mixer fitted with a paddle attachment, whip the butter and salt for about 1 minute. Sift in the confectioner’s sugar in several batches, beating on low after each addition. Scrape down the bowl between each addition. With the mixer on low, add 1 tablespoon of cream and the vanilla. Beat until you have an even, fluffy consistency. (If needed, add more cream to thin.) Separate the frosting into two bowls; color one vibrant, golden yellow. Color the other half of the frosting dark, fiery orange. Step 4: Assemble the BBQ Grill Cupcakes For decorating, you’ll need some simple items: Popsicle or lollipop sticks (you can also use wooden coffee stir sticks) Wooden toothpicks Large chocolate chips or chocolate buttons Assorted small jelly/gummy candies, small jelly beans, mini marshmallows, etc. Here’s how: Gently insert 3 lollipop sticks into the bottom of each cupcake to create grill legs. Use a dab of icing to “glue” a chocolate chip or chocolate button to the bottom of each stick like the grill’s wheels. Transfer some of each color frosting into a piping bag fitted with a large star nozzle. Carefully pipe a deep swirl of orange/yellow “flames” on top of each cupcake. Balance a chocolate “grill top” on the “flames.” Make mini candy kebabs with brightly colored jelly/gummy candies threaded onto a on a toothpick and gently lay on top of the chocolate grill top. Happy grilling!

This poem is presented in partnership with Southern Foodways Alliance, first published in the “Gravy for Breakfast” e-newsletter There are the nieces and cousins happy to be included in the circle to show they can hold hands and hold their eyes shut during the prayer like the big kids they’re watching from the corner of their squinted eyes. There are the teenage boys who never know how to hold a hand without squeezing or pulling away at the first syllable of “amen.” There are the grandparents and aunts and uncles whose hands carry my family history of failures and factories and fieldwork and footholds all cashed in to buy us a seat at the table, to buy the table, to buy the food on the table, to buy the gas and tickets and hotels it took to make sure we were all at the table. There are hands that you’ll swear are bigger every year. Hands you’ll swear aren’t getting smaller every year. Hands that talk and tell you “I love you,” “I missed you,” “I know you didn’t mean it,” “I know you meant it, but you can’t stop me from loving you” just by the way they tap the back of your hand before locking your fingers in place. Hands that feel like a door closing and leaving the weight of a wet winter in the yard. Hands that feel like a door opening and setting you free into the first bite of spring. Jason McCall is the author of one essay collection and half a dozen collections of poetry. An Alabama native with an MFA from the University of Miami, he spends his days teaching at the University of North Alabama and his nights praying for the day that Florence (AL) gives him a restaurant that serves gyros and fries.

By Susan Marquez There is no doubt that when the napkins are dirty, the food is good. At least, that’s how Kayland Partee thinks. “If the food is good at a restaurant, the napkins should be dirty!” That is how the Jackson native came up with the name of his online show that highlights Jackson and Mississippi in a positive way through his love of food. “I began going to different restaurants when I lived in New Orleans, and that gave me a greater appreciation of good food,” says Partee. “I started taking pictures of the food I ate.” The pandemic lockdown gave Partee time to think about things he would like to do. A professional photographer and videographer by trade, Kayland thought about how he could combine his talents and skills with his love for food. “I also wanted to spotlight the positive places and people in this area. There is so much bad news every day, but at the same time, there are people who are doing great things and I wanted to recognize them.” The result is a YouTube show called Dirty Napkins. The format is simple. The setting for each show is a different restaurant. The show opens with scenes from the restaurant, and viewers get a good idea of what the specialties are. Food may be served while the guest is introduced. The guest may be a local politician, a musician, a businessperson, or someone else who is doing something interesting. “We don’t shut down the restaurant or find a quiet place away from everything to do the interviews,” Partee says. “We are in the middle of the restaurant, and you hear all the ambient noise. A waiter may pass by from time to time, even refill the water glasses. We want our viewers to feel the real ambiance of the place.” Dirty Napkins recently wrapped its third season. “We had five episodes the first season, in 2020, followed by 10 episodes in season two and 10 episodes last year in season three,” he says. All episodes were hosted by Jeremy Taylor, with Partee handling the bookings for each show. The show’s production is handled in-house, with Partee in charge of multiple cameras for each shoot, as well as audio and lights. “I have been fortunate to have talented people around me,” he says. “They make it easy to see the possibilities of where this show can go.” While it’s been shot mostly around the Jackson area, Partee says he’d like to take it statewide. “There are so many good restaurants across the state, and so many people statewide who are doing such positive things. I don’t think we’ll ever run short of good material.” With a fourth season about to start production, Partee has exciting things in store for viewers. “We have a really big season coming up, and we are looking to diversify," he says. "We have a new host for the Jackson episodes, Chief Anu-Seti Amen-Ra, an entrepreneur with an emphasis on fine cigars.” Partee met Amen-Ra through Oxfam America, and he learned about his cigar rolling skills. “He has a big personality and a curiosity about people that will make him a great host for Dirty Napkins. I am excited to announce that we will have our own Dirty Napkins cigar.” Partee also says that as they look to branch out across the state, Jeremy Taylor will host those shows. “The response to the first three seasons has been strong,” finishes Partee. “We really hope to grow this into something big, like our own mini food and travel network.” Learn more on the Facebook page or Instagram feed.

By Michele D. Baker This article first appeared in the April/May 2023 issue of eat. drink. MISSISSIPPI. My grandmother used to tell me it wasn’t a coincidence that our last name is Baker. We were that family that contributed to church bazaar cookbooks, charity fundraising cookbooks and sent recipes to the local paper. The women – and most of the men, too – would pore over stacks and stacks of cookbooks on every culinary topic imaginable, and my grandmother (and then my mother) had the entire 1970s “Good Cook” cookbook set published by Time Life. My favorites were always the baking books. I continue to be fascinated by bread, rolls, baps, breadsticks, cottage loaves, brownies, cookies, cakes, and anything else containing flour. Thank heaven I’m not gluten intolerant! These three vintage cake recipes are adapted from Grandma’s church picnic cookbooks, updated slightly using companion recipes from Taste of Home. I encourage you to bring back these well-loved treasures from another era and remember why they are classics! Classic Pineapple Upside Down Cake Ingredients: 1/3 cup butter, melted 2/3 cup packed brown sugar 1 can (20 ounces) sliced pineapple 1/2 cup chopped pecans 3 large eggs, separated, room temperature 1 cup sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 9 maraschino cherries Whipped topping, optional Directions: Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping. Banana Cake with Cream Cheese Frosting Ingredients for the cake: 2/3 cup shortening 1-1/2 cups sugar 2 large eggs, separated, room temperature 2 cups mashed bananas (about 4 medium) 1 cup 2% milk 3 cups all-purpose flour 1-1/4 teaspoons baking powder 1-1/4 teaspoons baking soda 1/2 teaspoon salt For the cream cheese frosting: 1 package (8 ounces) cream cheese, softened 1/4 cup butter, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract Dash salt Sliced banana, optional Directions: Preheat oven to 350°. In a bowl, beat egg whites until soft peaks form. Set aside. In another bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Add bananas and milk; mix just until combined. Combine flour, baking powder, baking soda and salt. Add to creamed mixture and mix just until blended. Gently fold beaten egg whites into batter. Pour into a greased 9” x 13” baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool completely on a wire rack. Meanwhile, make the cream cheese icing: In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and salt; beat until smooth. Spread over cooled cake. Store in the refrigerator. If desired, serve with sliced bananas. NOTE: Avoid overmixing banana cake! Stirring too much will create more gluten, which will lead to a dense cake. To get a soft and light cake, stir just until the ingredients are combined. Chocolate Icebox Cake Ingredients: 2 cups heavy whipping cream 2 Tablespoons confectioners' sugar 1 teaspoon vanilla extract 1 package (9 ounces) chocolate wafers Chocolate curls, optional Directions: In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make 6-8 stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14” long “cake.” Frost top and sides with remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate 4-6 hours before serving. Store in an airtight container in the refrigerator for 2-3 days or freeze, wrapped in foil, for up to 1 month. Thaw before serving. NOTES: This is a fun recipe to really make your own. Swap out the chocolate wafers with your favorite cookie or add layers of chocolate, chopped nuts, fruit, or peanut butter between the wafer layers.