By Tom Marquardt and Patrick Darr When we first started to write this column more than three decades ago, there was little talk about organic farming. Today, you cannot get away from the subject. Organic Viticulture Our forefathers knew nothing about synthetic fertilizers and pesticides when the first soil was tilled in this country. They may have had home remedies to fight insects and mildew and they likely used the waste from animals as natural fertilizer. But, leave it to a chemist, a sure-fire shortcut that comes in a can became the preferred method of ensuring a good crop. These products worked well but it wasn't until recently that grape farmers returned to the old methods of farming and found more organic ways to treat a crop. Much of the push for organic farming came from health groups and consumers who worried that chemicals used in the vineyard were leaching into their wines. They demanded change. But there was also a self-driven crusade among viticulturists to eliminate these chemicals without sacrificing quality - even if at first it came at a greater expense. Bonterra Organic Vineyards is a pioneer in this field and now proudly puts it philosophy in its name. It wasn't long before we were seeing a number of terms that made organic farming confusing. Biodynamic farming, natural and organic were being used interchangeably, although they embrace different concepts. No synthentic chemicals or preservatives are used in organic wines. Biodynamic takes it another level up: cover crops between vines, composting, introducing animals such as sheep to trim the cover crops, and crop rotation. It's a more natural environment where Mother Nature naturally takes care of pests and nurtures the vines. It all sounds logical, but there are challenges. In some regions, mildew and pests cannot be so easily managed. In those cases, chemicals are still deployed. Not only is this holistic approach being tackled in the vineyards, but adjustments have been made in the winery as well. Natural - or wild - yeasts that cling to grapes and the walls of wineries are used to start fermentation instead of a yeast manufactured in a lab. The wines are not filtered or fined to keep the product natural, even though that sometimes leads to a cloudy appearance or cause crystals to form in the bottle. Sulfites beyond what occurs naturally in fermented grape juice are being reduced at the risk of a destabilized wine. There are other confusing chemicals, too, but perhaps the one that annoys us the most is the additional of grape concentrate. Known commercially as "mega purple," this juice concentrate is not a chemical but a teinturier grape called Rubired. Most red wine you buy under $20 has mega purple, a sweet additive used to cover flaws and enhance the color, make the wines taste fruitier and add residual sugar. The wine is simply not authentic as Mother Nature intended - it's a disguise. The product is not unsafe nor is it uncommon. It adds a weird flavor to the wine we swear we can identify, but you won't find a winemaker admitting its use. Organic doesn't necessarily mean the wines are vegan either. The use of egg whites in fining and other animal parts can disrupt that. However, there are some producers who are making vegan wines too. While wine labels must say that wine contains sulfites, it is void of all the other ingredients that are more concerning. There is an effort to force producers to list ingredients, much like food makers do, but there doesn't seem to be much momentum. What does this all mean to you, the consumer? You're getting a more natural wine today that is free of chemicals and, in most cases, taste better than one riddled with additives. It's healthier. Washington State Oregon seems to get all of the attention when it comes to the wines of the Northwest, but we continue to find nuggets from Washington state. The region is more than just the giant Chateau Ste Michelle. There are many smaller producers who fly under the radar. Here are a few we recently tasted: Abeja Washington State Chardonnay 2022 ($48). White peach, apricot and pineapple burst from this delicious and round chardonnay. Chateau Ste Michelle Artist Series Red Columbia Valley 2020 ($70). The major producer in the Columbia Valley is known for his value-oriented wines, but that doesn't mean it can't produce a premium wine. This elegant red blend of merlot, cabernet sauvignon, malbec and cabernet franc has classic black cherry and blueberry flavors with a hint of spice and fine tannins. Greenwing Columbia Valley Cabernet Sauvignon 2022 ($30). A good value in the premium cabernet sauvignon category, this wine has youthful and bright red berry fruit flavors with cherry aromas and hints of clove and cinnamon. Big but fine tannins make it a good match with grilled beef. Canvasback Red Mountain Cabernet Sauvignon 2021 ($44). Generous and soft strawberry and anise aromas are followed by ripe and juicy strawberry and cherry flavors. Wine Picks Matanzas Creek Alexander Valley Merlot 2021 ($50). If you have given up on merlot, try this one from one of the most venerable merlot producers that never wavered from producing the maligned grape variety. Great structure, yet approachable fresh plum note with hints of cedar and sage. Quilt Fabric of the Land Red Wine Napa Valley 2022 ($35). Full bodied with oodles of cherry and blackberry flavors with a striking chocolate tone. It is composed of petite sirah, merlot, zinfandel and petit verdot. Presqu'ile Santa Maria Valley Sauvignon Blanc 2023 ($28). The fermentation for this lush wine takes place in a combination of cement eggs, stainless steel and oak barrels. From a cool climate, the estate-grown grapes combine to deliver lemon, lime and tangerine notes with a good dose of dried herbs.

By Tom Marquardt and Patrick Darr When it comes to the United States, California is the grape-volume superstar. Well over 90 percent of all wine grapes are grown in California with Washington State pulling less than 5 percent. Did you know that New York State is number three, not far off the pace set by Washington? Only about 10 percent of New York wine grapes produced are from vinifera grapes, such as chardonnay, merlot and riesling. The two dominant growing areas are Finger Lakes and Long Island. The temperatures of these areas are moderated by bodies of water that help make frigid winters survivable for grapes. The Finger lakes were formed by glaciers gouging large holes in the bedrock, and Long Island is a moraine where the glacier stopped moving and dumped a mass of soil, gravel and rocks. Finger Lakes Arguably, the Dr. Konstantin Frank Winery is the leader in this region. Specializing only in vinifera grapes, the Frank winery offers some of the best wine produced in the Finger Lakes. Dr. Konstantin Frank Winery was founded in 1958 by Dr. Frank who had studied the cold climate impact on vinifera grapes in what is now Ukraine. He died in 1985 and currently his great granddaughter manages the New York winery.                                                                                                        We recently tasted a selection of impressive, well-priced white wines from the winery. Following are our thoughts:                                                                                                                                                         Dr. Konstantin Frank Brut Method Champenoise Finger Lakes Sparkling Wine N/V ($30). A classic blend of all of the traditional champagne grapes, with roughly equal parts chardonnay and pinot noir and a dollop of pinot meunier. Made in the same manner as French champagne, this sparkling wine offers a classic yeasty nose with bold flavors of apple, baked bread and citrus. A terrific effort for a domestic sparkler.                                                           Dr. Konstantin Frank Gruner Veltliner Finger Lakes 2023 ($19). This grape originally hales from Austria where it dominates white wine production. This New York take displays bright lively fresh herbs, citrus and a hint of apricot notes. Very refreshing.                                                                   Dr. Konstantin Frank Dry Riesling Finger Lakes 2023 ($19). Hint of petrol in nose and mouth with lively acidity and citrus and apricot notes. We also tasted a 2020 vintage of this wine. The 2020 was much more expressive than the 2023 with a more obvious petrol nose and a rich, mouth-filling fruitiness with apricot and a delightful underlying stoniness. The moral of this story is to buy the current vintage and sit on it for a least 3-4 years. Lombardy Lombardy is not frequently referenced in writings or discussions of fine wines. Located in Northern Italy hard to the Swiss border, it is flanked by Trentino Alto-Adige to the east and Piedmont to the west. It is better known as home to Milan and its stunningly beautiful lakes and mountains. Yet true to Italian culture, Lombardy produces some very good wines especially from cool-climate grapes, albeit not in large quantities. One of Lombardy’s best known and respected wines is a sparkler, Franciacorta, and is produced in both white and rosé versions. The white version is allowed to have 85 percent chardonnay, 15 percent pinot nero (noir), and 5 percent pinot bianco (blanc). The rosé version is more flexible, with 4 permitted grape varieties that emphasize pinot noir and chardonnay. The sparkling wine is fashioned “method classico,” the same process that the French use to create champagne.                      We recently tasted two samples of Franciacorta from the respected firm Berlucci. Both of these sparklers were very pleasant and worth the tariff. The Berlucci Franciacorta Extra Brut Session “61” ($35-45) is very impressive and very champagne like. Crisp with apple citrus notes and a pleasant yeastiness. Very refreshing.                                       The Berlucci Franciacorta Rosé Session “61” ($45-55) is a little richer and full bodied than the white, and not as dry. The rosé is more of a red fruit experience with a bit of baked apple in the finish. Georgia The red saperavi grape is the rockstar of the country of Georgia. Saperavi is the most planted red grape in Georgia and tend to show up in their most prized wines. They are deep, rich and highly colored – a factor of red, pulpy juice (teinturier) unlike most red grapes that when crushed ooze white pulp and juice. We recently tasted three red wines from Georgia featuring the saperavi grape. We were thoroughly impressed with their overall quality and relatively affordable prices. Following are our impressions: Teliani Valley Glekhuri Saperavi Qvevri Kakheti Georgia 2021 ($32). This is a single vineyard bottling. Their regular offering is pretty close in quality and comes in around $20. Fermented and aged in amphora-like qvevri, this wine presented big structure with soft tannins. Plum and cherry notes with a cranberry streak and a hint of minerality drove the sensory experience.                   Shilda Rustaveli Khakheti Saperavi Qvevri Old Vines Georgia 2022 ($25). Another excellent saperavi aged in qvevri. Cherry berry notes with a slight hint of stones or minerals. Soft tannins.                Dugladze Saperavi Khakheti Mukuzani 2020 ($15-20). The grapes were sourced from Mukuzani, a special sub-region of Khakheti. Unlike the two previous saperavis, this example was aged in French oak barrels and displayed a slight oak note. Bright berry notes in a very pleasant and easy to drink format.  Very deep and rich fruit, it was our favorite of the trio. Wine picks Dough Wines Central Coast Pinot Noir 2022 ($22). This is one of the best values in the expensive pinot noir category. Lots of youthful strawberry and black cherry flavors with a supple mouthfeel. CV Studium Red Blend Paso Robles 2020. ($70). Latin for “house of learning,” the Studium is a Bordeaux-like blend from vineyards in Paso Robles that has been offering grapes to other producers for decades. Continental Vineyards are now making a series of red wines under its own label, including this proprietary, fruit-forward blend with youthful plum and black cherry flavors. True Myth Edna Valley Chardonnay 2022 ($18). Ripe pear and tropical fruit notes with a hint of vanilla and prominent oak notes. Franciscan Estate California Sauvignon Blanc 2022 ($13). Stone fruit and citrus make this a pleasing wine to sip or serve along a fresh vegetable or fruit tray.

August is National Peach Month, so try out a new peachy recipe this weekend! Old Fashioned Southern Peach Cobbler Simple Summer Peach Pie Bourbon Peach Ice Cream Fresh Peach Cheesecake Peach Jalapeno Jam

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.

Looking for a simple but festive and refreshing sweet treat? These cheesecake cups are perfectly bite-sized and ideal for adding to a buffet spread for a crowd. Simple New York-style cheesecake is the base for this dessert, but topped with fresh berries reminiscent of the holiday. Or, add the fruit to the cheesecake middles prior to baking. Use any red and blue variation of fruit to keep on-theme and integrate bursts of freshness in each bite. Cheesecake Cups Yields 12 bites Ingredients: 4 graham crackers, crushed 1 tablespoon salted butter, melted 16 ounces cream cheese, softened 2 eggs ⅓ cup honey 1 teaspoon lemon juice ½ teaspoon vanilla extract Fresh berries of your choosing Method: Preheat oven to 350°F. Line a muffin pan with 12 foil liners. Add crushed crackers and melted butter to a bowl and toss until crumbs are well coated. Divide over liners and press firmly to form a crust. Beat cream cheese in a medium bowl until fluffy. Add honey, lemon, eggs and extract. Beat on medium speed until light and fluffy. Divide cream cheese over each cookie crust. If you'd like to add your fruit, jam or marmalade to the cups, do so now. Use a toothpick, slightly swirl the jam/marmalade, if you choose. Bake 20-22 minutes or until set. Remove from oven, cool completely and refrigerate at least 2 hours before serving. Just before serving, top with fresh berries.

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 .

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.

Words and Photos by Lisa L. Bynum Updated June 2, 2024 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.

Really, who doesn't love a good taco? Here are some taco recipes to try tonight or any night, because it's never a bad time for a taco. (Click on the image for the recipe.) Easy Fish Tacos with Creamy Lime Sauce Mojito Grilled Chicken Tacos Three Pepper Two Bean Vegan Taco Soup Slow Cooker Beef Barbacoa for Tacos and Burritos Baja Fish Tacos

As always, we've curated a fun collection of culinary tools, experiences, and just-plain-fun items. This edition celebrates Mother's Day! Angry Mama Microwave Cleaner, $8.99 This microwave cleaner is a charming, quirky, cute gift for Mother’s Day. Add a little water and vinegar into this hilarious momma, pop her into the microwave, and let the steam streaming from her head loosen all the gunk in the microwave for an easy wipe-down finish. Find her on Amazon. Bread Warming Blanket, $32 The best thing to happen for sliced bread, this blanket keeps your favorite loaf warm and fresh for much longer than the traditional napkin. The secret is in the microwaveable flax seed-filled pack which slips into the blanket’s pouch. Choose between basket pattern or classic white. Made in USA. Grab one at Uncommon Goods. Bee’s Wrap Reusable Beeswax Food Wraps, $16.99 Made with certified organic cotton, responsibly sourced beeswax, certified organic plant oils, and tree resin, this durable, yet pliable plastic wrap alternative can be used again and again. Multiple patterns and sizes. Set of 3 (medium) available on Amazon. DIY Raindrop Cake – Molecular Gastronomy Kit, $38 Recreate the dessert that took social media by storm! How does it taste? Well, that’s up to you. Once you’ve followed the step-by-step instructions, the translucent treasure becomes a blank canvas where the sky’s the limit for toppings and flavor combinations. Available from Uncommon Goods. Butter Board Seasoning Kit, $36 The butter board is a luscious trend with a flavorful twist from this expertly blended kit. Seasoned butters are delicious on their own as a spread, topping, or addition to your favorite recipes. The kit comes with recipes along with wax paper and twine so you can store or gift your well-seasoned specialties. Find it at Uncommon Goods.

For most businesses, reaching a four-decade anniversary would seem like a nearly impossible dream. For Harry Simmons Jr., the owner of Simmons Catfish, it comes as no surprise. When Harry Simmons broke ground on his processing plant and founded Simmons Farm-Raised Catfish in the 1980s, he knew he had the dedication and skill to produce the freshest, best-tasting catfish products on the market. He knew that's what customers would appreciate. Forty years later, Simmons' best-in-the-world products and loyal customers speak for themselves. Over the years, Simmons' formula for quality has never changed. Our secret ingredients are the pride of ownership and hard work. They are simple principles, but they require a commitment which is rare today. We hatch, feed, grow, and process our catfish right on the farm in Yazoo City. The water quality of our ponds is constantly monitored. Our facilities are constantly inspected. We scrutinize every detail of our products. We're determined to give every customer a better-quality product than they expect. MORE: Try some of Simmons Catfish's delicious catfish recipes What was true in 1982 is still true today. "Everyone here works toward having good quality," says Harry Simmons. "We want the best quality on the market. Our business, from growing to delivery, is run by one single family. Mine. Every shipment of Simmons Farm-Raised Catfish has my name on it. I guess it boils down to this: I'm proud of my family's good name, and I won't put it on a product that doesn't deserve to be called Simmons." If you're a life-long customer of Simmons Catfish, you're not alone. Customers know and appreciate the difference quality makes. If you love catfish and haven't yet tasted Simmons Catfish, then give them a try. Pick up products at your local market or sample them at your favorite restaurant. You won't be disappointed! Related blog post: Catfish Recipe Roundup

By Ms. Susan M. Collins-Smith, MSU Extension Service August is National Catfish Month! Celebrate by adding some farm-raised, Mississippi catfish to your regular menu plan. Fish is a great choice when you need a meal on the table quickly. Catfish is low in calories, high in protein and packed with nutrients, making it a great option to add to your meal rotation. Omega-3, Omega-6, and Vitamin B-12 are all found in catfish. These nutrients can help improve heart health, produce red blood cells, and support healthy hair, skin and nails. Although deep-fried catfish is a staple dish in Mississippi, sometimes we want a less complicated meal with fewer calories. Try these recipes we’ve featured over the years on the blog: Skillet Catfish is a pan-fried dish that cooks up in 20 minutes. Fish and Spinach Bake can help supply your daily servings of vegetables. Grilled Fish Tacos with Peach Salsa bring the heat! The sweetness of the salsa is a great compliment to the spicy seasoning on the fish. Red Pepper and Parmesan Tilapia is a quick and easy way to increase your fish intake. Although the recipe specifies tilapia, you can easily substitute Mississippi-raised catfish. We also offer these 5 Fun Ways to Cook Catfish Without Deep Frying. Get tips and recipes for grilling, broiling, baking, sautéing, and cooking in foil packs.

There’s no time like the spring to work more fresh vegetables into your diet. This Mediterranean-inspired veggie salad is a great place to start. The hardest part is prepping the vegetables, but after that, you just throw it all in a bowl and call it done. This salad would be especially delicious in the spring or summertime when the produce is in-season. Pair it with grilled chicken or shrimp, crab cakes or steak. Or, if you’re looking for a lighter lunch, make some orzo and mix it with the veggies. Mediterranean Chopped Salad Ingredients: 2 English cucumbers, diced 1 orange bell pepper, diced 2 Roma tomatoes, chopped (or 2 cups of cherry tomatoes, halved) ½ medium red onion, finely diced 7 ounces artichoke hearts, chopped ½ cup kalamata olives ½ teaspoon each of oregano, basil, rosemary and thyme ¼ cup extra virgin olive oil 1 cup feta crumbles Method: Combine all ingredients in a mixing bowl. Once well combined, refrigerate for at least two hours or overnight. The longer it sits, the better it gets! Add salt to taste just before serving.

By Ms. Mary Michaela Parker, MSU Extension Service Have you ever seen purple, yellow, red, or white carrots? The first time I saw a bag of ‘rainbow’ carrots in my grocery store, I had to do a double take. Carrots are only supposed to be orange, or at least, that’s what I thought. Carrots are one of the most popular vegetables to eat. They’re sweet, crunchy, and an excellent source of vitamin A. Did you know that the classic orange carrot we all know and love is actually not the original color of carrots? Carrots are descendants of wild carrots, or Queen Anne’s lace. It is believed that carrots originated in Asia around AD 900 and were actually yellow and purple in color! Orange carrots didn’t come along until around the 1400s - 1500s. As we’ve learned, carrots can come in many colors, but do all carrots have the same nutrient value? Purple carrots are high in anthocyanins, which are rich in antioxidants. Yellow carrots contain xanthophylls, which is linked to having good vision. Red carrots are a good source of lycopene, which can help fight against heart disease and some cancers. White carrots lack color, but not nutrients, as they are a rich source of fiber. Orange carrots are rich in beta- and alpha-carotene, which are great for reducing your risk of eye diseases. The taste of each color differs by variety, but there isn’t a drastic flavor contrast between them. Some varieties have a sweet and spicy taste to them, while others are sweeter than orange carrots. Learn more about different color carrots from the U.S. Department of Agriculture and Illinois Extension. The best way to test them out is to try them for yourself! Check out this Food Factor recipe for balsamic roasted carrots!

Spring is blooming on your Easter table. From yellow chick cupcakes to blueberry French-toast casseroles, there are plenty of ways to wow your brunch guests with simple seasonal recipes. "Between hiding eggs and preparing baskets, you may be tempted to fall back on brunch basics like pancakes and scrambled eggs, but that's no fun," McCormick Executive Chef Kevan Vetter said. "With simple pantry staples - like food color - and a little planning the night before, you can enjoy a fun and tasty holiday brunch." These simple tips from Vetter can help you transform a boring brunch into a colorful Easter feast: Waffle art is a fun way to get kids (and adults) involved during breakfast time. Try tinting the waffle batter orange by using McCormick Color from Nature Food Colors. Cut them into wedges hot out of the iron and pipe green frosting for the stems to create these Carrot-Shaped Waffles. Making French toast for a crowd can be a hassle. Instead, make a sweet breakfast casserole the night before to pop in the oven Easter morning. Add fresh, sweet-tart blueberries to celebrate spring. Rather than splurging on designer cupcakes, just pipe yellow marshmallow creme on mini cupcakes for a baby chick then decorate with sprinkles for the nose and cut up wafers to look like a hatching egg. For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest. Related: Got lots of leftover hard boiled Easter eggs? Check out these food safety tips:  https://keepfoodsafe.org/. Baby Chick Cupcakes Prep time: 30 minutes Servings: 24 Ingredients: 1 package (12 ounces) white confectionary coating wafers 1 cup (2 sticks) butter, softened 2 teaspoons McCormick Pure Vanilla Extract 1 box (16 ounces) confectioners' sugar 1 jar (7 ounces) marshmallow creme 1 teaspoon Sunflower color from McCormick Color from Nature Food Colors 2 Tablespoons milk, plus additional (optional) 48 unfrosted mini yellow cupcakes, baked in white paper liners Sprinkles (optional) Additional McCormick Color from Nature Food Colors (optional) Method: To make broken egg shell pieces: melt coating wafers as directed on package. Spread on large foil-lined baking sheet to 1/4-inch thickness. Refrigerate about 10 minutes, or until firm. Break into small, irregular pieces. Set aside. In large bowl, beat butter with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually beat in confectioners' sugar, beating until well blended after each addition, frequently scraping sides and bottom of bowl. Beat in marshmallow creme until well blended. In small bowl, stir food color into milk until dissolved. Add colored milk to frosting; beat until light and fluffy. Stir in additional milk, as needed, to reach desired consistency. To decorate cupcakes: spoon frosting into large pastry bag fitted with large round tip. Pipe two dollops of frosting on top of each other to form baby chick. If desired, insert sprinkles into face for eyes and beak. Or tint any remaining frosting with food colors to pipe out eyes and beak. Place coating wafer pieces around bottom of baby chick to resemble broken egg shell. Overnight Lemon Blueberry Muffin Casserole Prep time: 15 minutes Cook time: 30 minutes Servings: 12 Ingredients for the Streusel Topping: 1/2 cup firmly packed light brown sugar 1/2 cup flour 2 teaspoons McCormick Cinnamon, Ground 1/4 cup (1/2 stick) cold butter, cut into chunks Ingredients for the Casserole: 6 eggs 1 cup, plus 2 tablespoons, milk, divided 1/4 cup, plus 2 tablespoons, granulated sugar, divided 1 teaspoon McCormick Cinnamon, Ground 1 loaf French bread, cut into 1-inch cubes Nonstick cooking spray 1 package (8 ounces) cream cheese, softened 1 tablespoon McCormick Pure Lemon Extract 2 cups blueberries, divided Method to make Streusel Topping: In medium bowl, mix together brown sugar, flour and cinnamon. Cover. Set aside until ready to assemble in the morning. To make Casserole: In large bowl, mix together eggs, 1 cup milk, 1/4 cup granulated sugar and cinnamon with wire whisk until well blended. Add bread cubes; toss gently to coat. Pour evenly into 13-by-9-inch baking dish sprayed with nonstick cooking spray. In medium bowl, mix together cream cheese, remaining milk and sugar, and lemon extract until well blended. Gently stir in 1 cup blueberries. Spread evenly on top of bread cubes. Top with remaining blueberries. Cover. Refrigerate overnight. In the morning, heat oven to 350 F. Remove casserole from refrigerator. Let stand 10-15 minutes. Cut butter into Streusel Topping mixture with pastry blender or two knives until mixture resembles coarse crumbs. Sprinkle over casserole. Bake 30 minutes, or until golden brown. Let stand 5 minutes before serving.

This article was updated on Jan. 27, 2024 Many Americans spend time watching the Super Bowl, even those who normally don’t watch football and other sports. In fact, in 2023, over 99 million people tuned in or attended in person. Super Bowl LVIII is coming up Sunday, February 11. The matchup will be between the San Francisco 49ers and the Kansas City Chiefs. No matter which team you root for, you’ll enjoy these Foodie Fun Facts about this very popular pastime! Fun Fact #1 After Thanksgiving, Super Bowl Sunday is the second-highest eating day for Americans. The Hass Avocado Board predicts that we’ll consume about 100 million pounds of guacamole – and use 14,500 tons of corn chips to scoop it up. (See our fun recipe for BLT Guacamole.) Fun Fact #2 Nearly one in eight (13%) Americans order takeout or delivery food for the Super Bowl. The most popular choices are pizza (58%), chicken wings (50%), and subs/sandwiches (20%). (Instead of ordering out, why not make some Muffaletta Mini-Sandwiches? Not only are they tasty, but you can get a jump start on Mardi Gras, which is coming up fast on Tuesday, February 13.) Fun Fact #3 The average Super Bowl watcher consumes 1,200 calories. Potato chips are the top munchie and account for 27 billion calories and 1.8 billion fat grams, or 13,000 NFL offensive linemen at 300 pounds each. Fun Fact #4 According to the National Restaurant Association, pizza restaurants love Super Bowl Sunday – it’s their busiest day of the year, selling twice as many pies as any other day. (If you're looking for a slightly healthier option, you might like this recipe for Zucchini Stuffed Pizza Boats!) Fun Fact #5 You'll never believe this next one! 175 baby carrots = 5 oz. nacho cheese-flavored snack chips = 700 celery sticks... each has 700 calories. Watch out how many chips (or carrots or celery) you eat... you'd have to run the length of 123 football fields to burn off those calories. Fun Fact #6 According to 7-Eleven, sales of antacids increase by 20% on the day after Super Bowl. Fun Fact #7 About 2 million cases of beer are sold every year for Super Bowl weekend – which might explain why 6% of Americans call in sick for work the following Monday.

By Michele D. Baker Winter is the time for fresh fish, root vegetables, Brussels sprouts, kale, cauliflower and other cruciferous vegetables, and for cabbages of all kinds. These delicious recipes from Grandma's cookbook will help you make the most of these seasonal beauties. Red Cabbage Gratin Ingredients: ½ red cabbage (can use green if desired) Olive oil 6 oz. gruyere cheese 4 oz. freshly grated parmesan cheese Salt and pepper 1 teaspoon minced garlic 1 teaspoon onion powder 1 cup heavy cream or half and half 1-2 Tablespoons all-purpose flour Method: Wash and core the cabbage. Slice about half of the cabbage into thin wedges (1” at thick edge). Preheat the oven to 350 degrees. Prepare a baking tray with a sheet of parchment paper. Arrange the cabbage slices in a single layer on the baking sheet and drizzle lightly with olive oil. Bake for about 35 minutes or until the edges begin to turn golden brown. Remove the cabbage slices to a 9” x 13” casserole dish well coated with butter. Sprinkle the cheeses over the cabbage. Mix the cream, spices and flour then pour over the cheese. Bake for another 20-25 minutes or until the cheese is bubbly and melted. Serve hot. Roz Strang’s Halibut Olympia If halibut is not readily available, cod or any other firm, white fish can be substituted. Ingredients: 1/2 cup butter 1/2 cup mayonnaise 1/2 cup chopped onion 1/2 cup chopped green peppers 2 lb. halibut Bread or panko crumbs Slivered almonds Method: Melt butter and stir in mayonnaise. Spread half of this mixture into a baking dish. Sprinkle half the onion and green peppers over the mayonnaise mixture. Slice fish diagonally every ½”, cutting only about three-quarters of the way through the fish. Layer half the fish on top of the onions and peppers. Add a second layer of onions, peppers and fish. Top with the remaining mayonnaise mixture. Sprinkle generously with salt and pepper. Top with bread crumbs and almonds. Bake at 350 F for about 60 minutes or until the vegetables are tender and the top is golden brown.

By Nora Parikh and Nina Parikh Everyone’s favorite dessert on special occasions in our family is my Filipina mother Nora’s leche flan. Birthdays, Christmas, Easter, Thanksgiving, or any other time of celebration, we all look forward to topping off our meal with leche flan which translates to “milk custard.” The version made in the Philippines differs from the Spanish version because it includes more egg yolks, condensed milk, and it is steamed. Nora’s Leche Flan Ingredients for the caramel syrup: ½ cup sugar 2 Tablespoons water Ingredients for the custard: 10 egg yolks 1 can sweetened condensed milk (14 oz.) 14 oz. water (fill the empty sweetened condensed milk can) 1 teaspoon vanilla ¼ - ½ teaspoon lemon extract (optional) Method: First, make caramel syrup. In a 6-inch round metal pan (the one you will bake the flan in), slowly melt ½ cup white sugar with 2 Tablespoons water until it is completely melted and turns golden brown. Cook on the stove over low heat, stir to mix water and sugar initially, but after combined do not stir it anymore. Watch it closely so it does not burn. Keep an oven mitt nearby so you can move the pan around as needed to keep the sugar from burning. Set aside and let cool until hardened; you’ll hear it cracking. It should take about 15-20 minutes to cool. Preheat oven to 350 degrees. In a mixing bowl, combine all remaining ingredients: egg yolks, sweetened condensed milk, water, vanilla, and lemon extract. Mix with a whisk or with mixer until fully combined. Pour mix through a mesh strainer into the pan with the cooled and hardened syrup. It should almost fill the pan. Place the pan in a larger baking pan with sides. Add hot water to the larger pan to create a water bath to create steam while baking. Bake for 45 - 60 minutes until firm, similar to how gelatin might look when set. Cool for at least an hour. It can also be made a day ahead and kept in the refrigerator until ready to serve. When ready to serve, run a butter knife around the edge of the pan. Turn out onto a serving dish. The flan should easily release from the pan and the syrup will surround it.

By Carol D. Andersen Healthy eating starts with the farmers, says Dr. Cindy Ayers Elliott, co-founder of the Farmers Hands Market, which recently opened near the Jackson Medical Mall to connect Mississippians with locally grown produce. The new farmers market was a collaboration between Elliott’s Foot Print Farms and the Jackson Medical Mall Foundation (JMMF), funded by a grant from the W. K. Kellogg Foundation, to improve access to healthier foods in urban areas. It is now funded by TIME, Inc. (To Improve Mississippi Economics, Inc.). The market was established not only to provide consumers access to fresh, healthy foods, but also to supply a culinary kitchen that opened inside the mall last year. Elliott, a former Wall Street investment banker, came home to Mississippi after 9/11 to direct a nonprofit working on agricultural policy. “But I knew I couldn’t help farmers just by talking policy to them,” she says. “I needed to immerse myself in their world. For me, the questions were: What is lacking in my community, and how can I help?” So she founded the state’s largest urban growing operation, Foot Print Farms in 2010 on 68 acres of land in southwest Jackson. The farm operates as a worker cooperative, and through its Community Supported Agriculture (CSA) program, offers customers a wide range of produce, from kale, carrots and onions to tropical crops like callaloo (a high-protein Caribbean green) and edible hibiscus, as well as livestock including cows and goats. Foot Print Farms’ mission encompasses a variety of outreach initiatives, such as educating younger generations about agriculture, enhancing community availability of nutritious foods, utilizing food to tackle health challenges like diabetes and heart disease, fostering entrepreneurial prospects for community members, and promoting deliberate environmental stewardship. Related: Double Up Food Bucks Gives SNAP Users $2 for Every $1 Spent on Fruit & Vegetables The new Farmers Hands Market and Culinary Kitchen are part of that outreach. The JMMF acquired the culinary kitchen three years ago but did not have a network with local farmers to supply the facility. “They reached out to Foot Print Farms to connect with farmers, and to help with the marketing needed,” says Elliott. “Foot Print Farms has worked diligently for the past 13 years to create partnerships with farmers throughout the state – as well as nationally and internationally.” Elliott and her team now partner with more than 200 farmers, providing the volume needed to operate the culinary kitchen. With Elliott’s connections, the culinary kitchen finally opened in December 2022 with Chef Sherron Day (“Chef She-She”) at the helm. Day is a self-taught culinary artist who has worked with Jackson celebrity chef Nick Wallace and created her own small business, Just In Thyme, LLC, during the COVID-19 pandemic, creating prepared meals for purchase using healthy, local ingredients. Elliott tapped Chef She-She to lead the culinary kitchen at the medical mall because she “doesn’t just talk – she does.” The mission of the culinary kitchen is to bridge the Farmers Hands Market with end-users: people who want to eat healthy, delicious food created with locally grown farm products. “It’s a farm-to-fork operation,” says Elliott. “It is also educational. Chef She-She doesn’t just show people how to cook, she is educating them about where the food comes from, how it’s grown, who is growing it, how to prepare and store the food and how to cook it in a variety of ways, including techniques for addressing health issues like diabetes or hypertension through diet.” The Farmers Hands Market is currently open every Friday and Saturday in the northwest corner of the Jackson Medical Mall campus, 10 a.m. to 5 p.m. In September, with the fall harvest season, the market will begin opening year-round, Elliott says. The Farmers Hands Culinary Kitchen is located inside the medical mall through the east retail entrance and is open Tuesday through Friday, 11 a.m. to 2 p.m. offering a variety of prepared vegetables, soups and salads (with optional meat add-ons), as well as fresh fruit and vegetable juices. Learn more at farmershandsmarkets.org.

This article first appeared in the December 2023/January 2024 edition of eat. drink. MISSISSIPPI magazine. What’s Happening around Mississippi this winter? Well, a lot, actually! Here are just a few of the restaurants and food businesses that are new or recent: Robert St. John Opening 3 Restaurants in Jackson The Hattiesburg restaurateur is planning to open three restaurants in the Jackson area. The Clarion Ledger reported Robert St. John is planning to open two Ed’s Burger Joints, but the locations have not been finalized. (St. John currently owns the Ed’s Burger Joint in Hattiesburg.) The third restaurant in the Jackson area would be El Rayo, a Tex Mex restaurant. St. John closed the El Rayo in Hattiesburg to take the strain off of the kitchen, which also prepares meals at Crescent City Grill. Stay tuned for opening dates for the new restaurants. Buschman Street Café in Hattiesburg Hits the Spot Buschman Street Cafe is one of the newest restaurants to hit the downtown Hattiesburg scene. The eatery is located just steps from Train Depot in downtown Hattiesburg. A vintage vibe with a modern twist awaits you once you step inside. With a menu that encompasses everything from roasted chicken, to 14-ounce ribeyes, to osso bucco and lamb chops, to pan-seared scallops, dill-crusted salmon, and pan-crusted pompano, there’s something for everyone. A meal this fantastic deserves to end on a sweet note, so be sure to ask your server about dessert specials. Sunday brunch and a full bar are added perks! Visit www.BuschmanStreetCafe.com for a full menu and follow them on Facebook. West Point Filmmaker Michael Williams Opens Herbal Tea Business The Great Catsby Herb Cartel in West Point supplies quality and love-grown herbal teas, spices, and medicinal goods to aid in healing, growth, and overall balance. The seasonal herbs are hand grown and harvested in small batches in a small cottage garden containing veggies, flowering plants, and many rosemary bushes. Try Tooty Fruity Basil Tea, Cozy and Bold Immuni-Tea, Golden Shiso Allergy Relief Tea, Gouda Thyme Tea, Everything Basil Tea, Cali’s Anti Anxie-Tea, stevia leaf, Ripley’s Kickin’ Cayenne Seasoning, Ripley’s Mild Pepper Seasoning, Toasted Garlic and Herb Salt, and Sage Rosemary Seasoning Salt. Buy limited-edition teas and spices onsite in West Point or the medicinals online at catsyherbcartel.com. New Pura Juice Bar and Smoothies in D’Iberville This summer, a new franchise of Pura Juice Bar opened on Popps Ferry Road in D’Iberville. Touted as a cleansing and refreshing drink, each smoothie is hand-made from fresh ingredients and designed to push toxins out of the body. Choose from classic combos such as Dr. Double K (spinach, red apple, pear, celery, lemon), Beet It (red apple, beet, celery, carrot, ginger) or Fi’s Fave (red apple, green apple, pineapple and pear) or create your own combination from a delicious array of choices: banana, strawberry, kiwi, blueberry,  watermelon, lime, orange, kale, cucumber, beet, mint, cayenne, tumeric, basil, cacao powder. For an additional charge, add special ingredientslike ginseng, whey protein, chia seeds, multivitamins, or probiotics. Available by the glass or in half gallon jars. Find them on Facebook: Pura Juice Bar and Smoothies - D’Iberville.

This article first appeared in the December 2023/January 2024 issue of eat. drink. MISSISSIPPI magazine. By Tina P. Dill Vicksburg sits high on a bluff overlooking the Mighty Mississippi River, richly steeped in civil war history, where antebellum homes still stand and monuments are around every corner. Growing up in Vicksburg surrounded by history, hardworking people and wonderful friends and family made a lasting impact on me. As is the case with many cities, food can often become a focal point for family time, hanging out with friends, meetings and a variety of other activities. Some of my favorite memories from my childhood are often linked with the unique culinary offerings that Vicksburg had and still has to offer. When I moved to Vicksburg as a six-year-old, I remember crossing the Mississippi River bridge for the first time, I remember the unique terrain and layout of the city and I remember spending time exploring the city with my dad, my mom and my sister. As memories often fade with time, my recollection of those early years in Vicksburg come in fleeting moments of time that I greedily snatch and commit to memory. One of my earliest memories is the old Battlefield Mall, which has now become an office building. At the mall was one of my dad’s favorite places to eat – Taco Casa. Taco Casa is an institution to anyone who grew up in Vicksburg. Their taco burgers, tostadas and enchiladas were always some of our favorites. Their chips and queso is my personal favorite and I swear they have the best sweet tea anywhere in the south. To this day, my stomach growls and my mouth waters when I drive by Taco Casa. Sitting on one of Vicksburg’s bluffs overlooking the river stood one of my favorite restaurants called Top of the River. I swear everything in that restaurant was fried and delicious. The fried catfish melted in your mouth, we always fought over the hush puppies, and I could eat fried pickles until my stomach was about to explode. Food was served in tin pie pans, drinks in mason jars and I can still smell the grease and fish when I close my eyes. When Top of the River closed, I am pretty sure I cried. I remember going with my dad to the Pizza Inn on East Clay Street for their pizza buffet. The all-you-can-eat pizza buffet was a child’s wonderland. I can still remember walking in to a mix of wonderful smells and the employees calling my dad by name. They knew his name and knew exactly what pizzas to throw in the oven when we walked through the door. As life moved on, my family changed dramatically as my parents divorced and remarried. In what seems like an instant, I was part of a blended family with five children instead of two. My mom and stepdad were working class, supporting five children and money was tight. Eating out became more infrequent and as I was getting older, I was spending more time with friends. I, however, cannot forget my mom’s tamale casserole which was actually more like a dip (see recipe at bottom). Fresh homemade tamales from The Tamale Place on Frontage Road are like no other and to this day all other tamales pale in comparison. We ate out on occasion as a family, but always for a special birthday, graduation, anniversary or other accomplishment. Bringing home KFC was a treat and when my grandparents visited, we would often eat at Ryan’s steakhouse or the Golden Corral buffet. I remember one particular birthday celebration at one of the newly opened casinos in town. This particular casino opened a restaurant as well which was an all you could eat buffet. My siblings and I were not yet old enough to gamble, so I remember being escorted through the casino as we made our way to the restaurant. When we walked into the restaurant I could not stop looking around in awe and wonder. Room after room after room of tables and buffets with every food you could imagine. The restaurant was like this winding maze with sights, sounds and smells all around. I remember thinking that it would take me hours just to decide what I wanted to sample. In one room I discovered a soft serve ice cream bar with every topping a person might want. I think we may have stayed there for two hours eating to our heart’s content. My best friend introduced me to another town favorite, Sun Koon Restaurant (sadly, no longer there). Walking in for the first time alerted my senses to new smells, sounds and sights. Everything I tasted was delicious, but my favorite quickly became the chicken fried rice. I still miss Sun Koon’s chicken fried rice today. Sun Koon became one of those places where I felt special and very grown up. The restaurant holds many memories for me including pre-prom dinner, birthday celebrations and fun times with my best friend. After high school graduation, I left for college in Starkville and eventually landed in Nashville as I started my own family and career. I go back to Vicksburg often and love to see how the culinary offerings have changed over the years. Every time I visit, we go to El Sombrero and I always see someone I know from high school. My mom’s favorite restaurant is 10 South Rooftop Bar and Grill. You can dine on some great cuisine while enjoying the best view in the city. My step-dad’s favorite restaurant is Billy’s Italian which stands right in the middle of the outlet mall. In fact, Billy’s has been one of the constants at the outlet mall while other establishments come and go. When coming back to Vicksburg to visit, I love showing my own children the city where I grew up. I love taking them downtown to explore, I love taking them shopping at the Levee Street Marketplace, I love teaching them about the town’s history and I love taking them all around the city to enjoy the vast dining options. I feel that we have come full circle in a way as my children have their favorite restaurants now as well. Of course they love Chick-fil-A and El Sombrero, but they have come to love Taco Casa just as I have. They love when we order pizza from Fox’s Pizza Den and they are always up to trying something new. I think their favorite meals, though, are when our family gathers at my mom and step-dad’s house and all cook a meal together. Spend time with family and friends, plan a meal with family and friends and explore with family and friends as often as you are able. For a city steeped in so much history, Vicksburg might surprise you with the vast culinary options. Whether you are driving through or visiting, take a moment to sample some of the many choices Vicksburg has to offer. I know you will not be disappointed. Mama’s Easy Tamale Dip Ingredients: 1 dozen tamales (such as from The Tamale Place or Tony's Tamales) 1 can of Wolf Brand chili - no beans 1 jar of chili queso - medium Spray a 9x13 pan with cooking spray. Place the tamales in the pan. Spread chili on top of tamales and then pour the queso on top. Bake at 350 degrees for 20-25 minutes or until bubbly.

This recipe first appeared in the December 2023/January 2024 issue of eat. drink. MISSISSIPPI magazine. By Susan Marquez In my years as a young wife and mother, eating out at a restaurant was a special treat. It wasn’t something we did often – not that we didn’t want to – we simply didn’t have the budget for it. But the desire to have a night out to eat delicious food with friends was strong. When a friend called and asked if we would like to be in a supper club she was starting, my husband and I jumped at the chance. There were four other couples in the supper club, ten people total. It was an ideal number, as most of us had a dining room table that would seat six, and a breakfast room table that would seat four. We met once a month, and rotated houses. The months of July and December were “off” months, and we met up at a restaurant we all agreed upon. We didn’t always go to a restaurant. We once tailgated at a baseball game, and once we had a picnic at the Reservoir. One summer we all went in and rented a pontoon boat, and in December we rented a party bus to drive around town looking at Christmas lights while we ate gourmet box dinners from a local deli. The first couple of years, we split the work. The hostess would decide the theme, and others would bring assigned dishes to the dinner. That changed when one of the hostesses who was of Lebanese decent wanted to do an authentic Lebanese dinner. She felt more comfortable preparing the food the way her mother and grandmother taught her. At that dinner, we decided to have the host and hostess be responsible for the entire meal. The other guests simply had to show up and enjoy. Two times a year, for the next six years, we hosted ten friends for dinner in our home. It put a little pressure on us to do things we had put off, such as having the carpet and upholstery cleaned, finally buying drapes for the dining room, and filling out our china so that we would have ten place settings instead of mismatched dishes (although there is nothing wrong with that, if done creatively). Some dinners were pure crowd-pleasing comfort food, such as spaghetti and meatballs swimming in homemade sauce with fresh baked focaccia bread and tiramisu for dessert. Others challenged us to up our cooking skills by trying difficult or time-consuming recipes (Hey Julia Child, we loved your beef bourguignon and floating island dessert). Sure, there was the time the dinner was a complete failure, and the hostess ordered pizza to be delivered. It was delicious, and we still enjoyed a fun evening with friends. After almost a decade, the supper club fell apart. Two couples moved away, and one person developed severe food allergies. It had been fun, but it had run its course. Fast forward about 25 years, and my husband and I are in a new supper club. This time there are four couples. We are all empty-nesters, and some are retired. There is more experience among all of us, and our palates are probably a bit more refined than those early days. We have traveled and eaten food around the world. Most of the people in our group are daring home cooks who aren’t afraid to try something new. We have a few ground rules, mostly aimed at trying not to have rules. We meet monthly-ish, no pressure. We may skip a month, or two, if it’s not convenient for everyone. There are no food restrictions. Sure, we are older, and some of us have diabetes or other health issues. We just know to eat clean for a few days before supper club. We also don’t have to eat massive amounts of anything. We taste. We savor. We enjoy. One bite, or even three or four, is not going to kill us. And for goodness’ sake, drink the wine. We sometimes do themed dinners, but mostly it’s just a delicious meal, typically starting with appetizers and cocktails, followed by a salad, entrée, and dessert. One of the members loves cooking more than just about anything else, and she will regale the members with a seven-course dinner with wine pairings when supper club meets at her house. Sometimes tables are set with fine china, crystal and silver, other times we may eat gourmet hotdogs from children’s cafeteria plates. The first supper club my husband and I hosted for the group was a low country boil, with a huge platter of peel-and-eat shrimp in the middle of the table. Another gathering wasn’t supper at all. Instead, we hosted an elaborate brunch complete with a do-it-yourself Bloody Mary bar. Some supper clubs have a name. Ours does not. It’s just “the supper club.” It’s a mighty fine way to spend an evening around the table with friends, enjoying good food, and trying new things. The best part of being in a supper club isn’t the food – although that’s an important component – the best part is being with people who have similar interests, who have interesting experiences to share; people you enjoy spending time with. Some Supper Clubs in Mississippi: Sometimes it’s nice to enjoy a meal in a group setting with no commitment other than the price you pay to participate. Pop-up supper clubs are becoming more popular than ever. There are a few outstanding ones in the state: Delta Supper Club – provides a once-in-a-lifetime experience with guest chefs, brew masters, sommeliers, and more. With the goal of preserving and celebrating the rich culture of the Mississippi Delta, the members-only club holds events throughout the year in culturally significant sites around the Delta. www.deltasupperclub.com Flora Supper Club – Chef David Raines, an internationally-acclaimed chef who has worked in Michelin star restaurants now makes his home in Flora. He owns the Flora Butcher Shop and Raines Cellars, but when he needs to flex his culinary muscles, he hosts an intimate multi-course dinner with wine pairings for a limited number of guests in a historic building on Flora’s main drag. Reservations made on a first-come-first-served basis. See The Flora Supper Club on Facebook. Dirty Napkins Supper Club – Kayland Partee believes the true symbol of a good meal is a dirty napkin. He has collaborated with a professional chef and a cigar sommelier to present a beautiful dining experience at a long communal table in The Plant, a repurposed building in Jackson. The venue is the ideal setting for pre-dinner cocktails before moving into the main room with a table that comfortably seats fifty people. Follow Dirty Napkins on Facebook and Instagram. Plenty – A seasonal supper series at the Little Blue Stem Flower Farm in Carthage. Held a few times each spring and fall on the porch of an old farmhouse, the dinner features seasonal, locally sourced fare prepared by George and Ann Elizabeth Gillespie of Supper Club Chef Services in Jackson. www.littlebluestemfarm.com

This article first appeared in the December 2023/January 2024 issue of eat. drink. MISSISSIPPI magazine. By Jay Reed Twelve short years ago I wrote my very first “Till We Eat Again” column in this magazine. That issue was delivered at the same time of year (the hap-happiest season of all), and in it I talked about the unique mains my family eats for Christmas dinner: fried chicken and homemade ice cream. Sides vary. I won’t take the time to re-hash the whole scenario and backstory but suffice it to say that once we crossed that road with chicken in hand (now you know how it got to the other side), we have never wavered. In the early days, I was living under the assumption that everybody else had turkey and dressing on Christmas Day - more or less Thanksgiving 2.0. And a lot of people did. Still do. Since then I’ve learned that Christmas meals show a lot more diversity than I realized. Some folks are tired of turkey but not quite ready for ham.  I’ve heard more than one discussion about prime rib. Ditto tamales: they take a village to make, and the holiday season is when the village comes home. Some have steaks. It’s definitely easier to grill steaks outside when you can wear shorts on Christmas Day and that white you see is not snow, it’s the glare from my pale, sun-forsaken legs. Bottom line: customs of Christmas chow depend on families, cultures, location, and in our case, the fact that I got sick one Christmas morning and we couldn’t go to Granny’s house as planned. Plan B turned out to be fried chicken and from then on it has been Plan A. Until it wasn’t. Related Recipe: Whole Roasted Chicken Once marriage and in-laws came into the picture, plans changed. In our situation, I didn’t get the full chicken dinner on Christmas day if we were spending it with my wife’s family, but my mother would still call my in-laws and ask if they could arrange just one piece of fried bird (not turkey) for her eldest son. Then we moved overseas, and things got even more interesting. Perhaps the most interesting part of that story is how the script got flipped. We lived in Yemen for the better part of ten years, and for at least the first half of our time there turkeys were almost impossible to come by. No turkeys for Thanksgiving, no turkeys for Christmas.  Lots of little frozen chickens from France were in the grocery stores, so we had make-believe turkeys. (Maybe Santa’s elves were involved?) Also, there were no bags of self-rising corn meal to make the cornbread that would metamorphose into dressing. But it was easy enough to find a place to get corn ground into meal - just look for the dude covered in flour. With a little experimentation and enough expatriated Southern ladies guiding the work of the man in white, we could get it ground to a size Martha White would approve of. Beyond that, all the other sides were a bonus. We couldn’t get pork, so if we wanted bacon-wrapped green bean bundles (and we did), we had to think ahead and bring the pre-cooked, no-refrigeration-required bacon strips back from the USA in our suitcases. Corn casserole (aka souffle’ or pudding) was doable if you brought a Jiffy corn muffin mix back in that same suitcase. We also got to experience holiday foods from other countries thanks to our friendships with expatriates from around the world. I was not food-savvy enough back then to record what we ate and to ask a lot of questions about ingredients, whether it was an international dish or a local plate, and that drives me crazy with regret. But I do remember holiday potlucks that included Filipino, Russian, Indian, and Dutch dishes. Sometimes even British and Texan. Yes, I did get my fried chicken most of the time; that’s the B side of the aforementioned flip, and the B stands for “broast.” That’s what they called fried chicken in Yemen. I have no idea how that term developed linguistically. It was not braised, nor was it roasted - it was most definitely fried. And unless the broast place was closed for some reason on the day Christmas fell, I usually found a way to procure at least a drumstick.  And when Mama called, I could tell her I had kept up the tradition.

By Evangeline Davis This article first appeared in the December 2023/January 2024 issue of eat. drink. MISSISSIPPI magazine. The holidays are here, which means lots of great foodie finds for the holidays are flooding the marketplace! We've collected some of our favorites for your consideration: Hale Holiday Gift Collection, $39.99 This fruit and snack variety box is a customer favorite and a can’t-miss gift. Treat loved ones to Hale’s premium seedless grove navel oranges and easy-peel honey-sweet tangerines for a healthy snack that tastes indulgent. satisfy your salt and crunch cravings with our deluxe mixed nuts and fruit and nut snack. For something even sweeter, we’ve added foil-wrapped chocolates. Find them at HaleGroves.com. Eat What You Watch Cookbook, $25 It’s quiz time, movie buffs. Take movie night to the next level with this one-of-a-kind cookbook that lets you eat what you watch. It has 41 recipes for dishes seen on the big screen, such as blueberry pie from the film “Stand By Me,” hazelnut gelato from “Roman Holiday,” and double-decker New York style pizza inspired by “Saturday Night Fever.” It makes a delightfully unexpected gift for movie lovers and foodies alike. Give the gift of movies at Uncommongoods.com. e-Wine Class from the San Francisco Wine School, $100 and up Wine education is the gift that lasts a lifetime! From “Intro to French Wines” to “California Wines 101” to “Beer and Sake” to “Spirits” to “Coffees and Teas of the World,” the San Francisco Wine School e-Gift Cards are the perfect choice for the food & wine enthusiast in your life. Even for experienced wine professionals, the gift of continued learning will still inspire them. (Don’t see the amount you want? Email help@sfwineschool.com for custom orders.) www.SanFranciscoWineSchool.com “Pasta with the Grandmas” Class, $32 per person Even if you’re not on vacation in Italy today, you can still experience what Italy has to offer — pasta! In this 90-minute online class taught by “Nonna” herself, pick a day (each day of the week follows a different pasta recipe), round up the ingredients, and follow along. You’ll cook pasta from scratch, and Grandma will share her culinary secrets and the traditional authentic pasta technique. (She’ll also tell stories and get you involved in her community!) Find out more at Airbnb.com/experiences

This article was originally published in the December 2023/January 2024 issue of eat. drink. MISSISSIPPI. This recipe and image are respectfully sourced from and courtesy of Jenn Segal, Once Upon a Chef (onceuponachef.com) See Jenn's recipe here. Noodle kugel is a traditional Jewish holiday dish of egg noodles baked in a sweet or savory custard. Although made with noodles, this sweet recipe is really more like a dessert. Ingredients for the streusel topping: 1 cup packed dark brown sugar 1-¼ cups sifted all-purpose flour 1 teaspoon ground cinnamon ¼ teaspoon salt 1 stick unsalted butter, cold, cut into ½-inch chunks Ingredients for the kugel: 12 oz. bag wide egg noodles 4 large eggs 8 oz. sour cream 8 oz. cream cheese, softened 2 cups half & half ½ cup granulated sugar 1 teaspoon salt 2 teaspoons vanilla extract ½ teaspoon ground cinnamon Method: Combine the brown sugar, flour, cinnamon, and salt in a medium bowl. Rub in the butter with your fingertips until the mixture has a clumpy, crumbly texture. Refrigerate until ready to use. Preheat the oven to 325°F and set an oven rack in the middle position. Butter a 9 x 13-inch baking dish. Bring a large pot of unsalted water to a boil. Cook the noodles for 6 to 8 minutes or until tender. Drain well. In a large bowl, whisk the eggs. Add the sour cream and cream cheese and whisk to combine. Add the half & half, sugar, salt, vanilla, and cinnamon, and whisk until completely smooth. Spread the cooked noodles evenly in the prepared baking dish. Pour the custard mixture over top. Cover with aluminum foil and bake for 35 minutes. Sprinkle the streusel topping evenly over the top, making sure to cover all the noodles. Bake uncovered for 35 to 40 minutes more, or until the streusel topping is crisp. Cool for about 20 minutes, then cut into squares and serve.