It doesn’t take the Luck o’ the Irish to throw a great St. Patrick’s Day party. These tips and recipes will help you throw a festive celebration you’ll enjoy as much as your guests — including make-ahead corned beef and a minty-green cookie recipe both adults and little leprechauns will love. “We’ve developed recipes that make the tastes of Ireland easy to create — from a simple Irish Soda Bread to a classic corned beef and cabbage recipe that can be made in a slow cooker,” said Mary Beth Harrington of the McCormick Kitchens. “And don’t forget the treats! Our Mint Chocolate Chip Cookies are the perfect ending to a perfectly green party.” For more St. Patrick’s Day recipes, check out www.McCormick.com and visit McCormick Spice on Facebook and Pinterest. Slow Cooker Corned Beef and Cabbage Prep time: 10 minutes Cook time: 8 hours Serves: 12 8 small red potatoes 2 cups baby carrots 1 small onion, quartered 1 corned beef brisket (4 pounds), rinsed and trimmed 2 tablespoons McCormick Mixed Pickling Spice 1 teaspoon McCormick Minced Garlic 1/2 head cabbage, cored and cut into wedges Place potatoes, carrots, and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to cover meat. Cover. Cook 7 hours on high. Add cabbage. Cover, and cook 1-2 hours on high until cabbage is tender-crisp. Remove corned beef brisket serving platter. Slice thinly across grain. Serve with vegetables. For best results, do not remove cover while cooking in slow cooker. Savory Irish Cheese Soda Bread Prep time: 10 minutes Cook time: 40 minutes Serves: 12 2-1/2 cups flour 1/2 cup sugar 1-1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons McCormick Caraway Seed 1 teaspoon McCormick Garlic Powder 1/4 teaspoon McCormick Red Pepper, ground 1/2 cup shredded Irish Cheddar cheese 2 eggs 1-1/4 cups buttermilk Preheat over to 350 degrees F. Mix flour, sugar, baking powder, baking soda, salt, and seasonings in a large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly greased 9-inch round cake pan. Bake 30-40 minutes or until toothpick inserted in center comes out clean. Cook in pan on wire rack 10 minutes. Remove from pan. Cook on wire rack. Tip: make muffins instead of bread. Prepare dough as directed and divide among 12 greased muffin cups. Bake 20-25 minutes, or until toothpick inserted comes out clean. Mint Chocolate Chip Cookies Prep time: 15 minutes Cook time: 10 minutes Serves: 3 dozen, or 36 servings 2-1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 1-1/4 cups sugar 2 eggs 1-1/2 teaspoons McCormick Green Food Coloring 1 teaspoon McCormick Pure Peppermint Extract 1-1/2 cups semi-sweet chocolate chips Preheat oven to 375 degrees F. Mix flour, baking soda, and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color, and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake 10–12 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

By Rebecca Fending Thumbnail image from Delish With National Oreo Cookie Day coming up on March 6, some of us are looking to throw quick, crowd-pleasing treats together. Below is my very simple recipe (3 ingredients!) for Oreo truffles. This recipe is by no means creative, but it’s something I’ve made for the past few years -- even for our family’s Christmas, since they're so easy -- and they are always in high demand. I tend to make just a few extra to send home with those who request these truffles make an appearance. Modify this recipe however you like! Use flavored Oreos, different sprinkles or even flavor your candy coating to add a certain flair that will make these a must-make for a special occasion. Image from AmyintheKitchen.com White Chocolate Oreo Truffles 1 regular-sized package of Double-Stuf Oreos 8 oz. cream cheese, softened 24 oz. vanilla almond bark Sprinkles of choice, or any other garnish you’d like Put the packaged Oreo cookies into a gallon freezer bag. Gently crush into a semi-fine crumb or until your liking. Be sure to keep some sizeable chunks to add texture. Pour the cookie crumbs into a bowl and add softened cream cheese block. Fold gently until well combined. Line a baking sheet with foil or wax paper. Portion out about a tablespoon-sized ball of the mixture. Roll into a ball and place it on the sheet. When all mixture has been used, place the sheet in the freezer for about 30 minutes. While the truffles are freezing, start melting your candy coating or almond bark according to packaging instructions. Once the chocolate is melted, let cool to a warm temperature. (Do NOT start coating truffles if chocolate is hot... I learned that the hard way.) Using a fork or skewer, dip the truffles into the white chocolate. Let any excess chocolate drip off before placing the truffle back on the sheet. Sprinkle any garnishing touches you may want. Place truffles back in the freezer until the chocolate is set. Put truffles in an airtight container and store in the refrigerator. Truffles can last in the fridge for about one week.

Amerigo , the upscale, casual neighborhood Italian restaurant, will be offering an exclusive Strawberry Tiramisu as its featured Valetine’s Day dessert from Thursday, February 13 through Sunday, February 16. This romantic treat tastes as good as it looks! Invite your true love out to dine and visit Amerigo Italian Restaurant locations in Fondren , Ridgeland , and Flowood .

This article first appeared in the February/March 2023 issue of EDM Article updated February 3, 2025 By Lisa Lafontaine Bynum This Valentine's Day, impress your special someone with a decadent and romantic dinner in! Pull out the white linen tablecloth and the fancy napkins. Use the Sunday china, the expensive wine glasses from the hutch in the dining room, and Grandma’s antique candlesticks. A centerpiece of fragrant red roses and greenery in a low bowl will allow you to see your partner across the table. Start by toasting the occasion with a sparkling sunset-hued Strawberry Champagne Cocktail. Then, knock their socks off with an elegant surf and turf entrée of Steak Oscar. Finally, show them just how sweet you think they really are with a slice of Red Velvet Cake topped with cream cheese icing. It’s sure to be a romantic (and delicious) night you’ll never forget! Strawberry Champagne Cocktail 1 pound fresh or thawed frozen strawberries, roughly chopped 1 cup granulated sugar 1, 2" piece of peeled, fresh ginger 1 cup water 1/4 cup fresh lemon juice 1 bottle (750ml) semi-dry champagne, sparkling wine, or 24 fluid ounces of ginger ale Directions: In a medium saucepan, combine the strawberries, sugar, ginger and water. Bring to a boil over medium-high heat. Lower the heat to medium-low and simmer, stirring occasionally, until the strawberries are broken down and softened, approximately 15 to 20 minutes. Remove and discard the ginger. Pour the mixture through a fine-mesh sieve or strainer, pressing on the solids to extract as much juice as you can. Add the lemon juice and allow the mixture to come to room temperature before placing it in the refrigerator to chill. Just before serving, add about 1 ounce each of the strawberry syrup to a champagne flute. Slowly fill each glass partially with the champagne. Once the champagne has stopped fizzing, continue to fill each glass to the top. Steak Oscar For the steaks: 1 Tablespoon cooking oil 2 (4 oz. each) beef tenderloin filets or cut of your choice Kosher salt and ground pepper Directions: Preheat broiler. Position an oven rack about six inches from the element. Heat oil in a large, oven safe skillet over medium high heat. Season both sides of the filets with salt and pepper. Once oil is hot, carefully add the filets. Cook 2-3 minutes per side until seared. Place the skillet under the broiler and finish in the oven until the meat reaches your desired internal temperature – 120 to 125 degrees F for rare, 130 to 135 degrees F for medium rare, 140 to 145 degrees F for medium, 150 to 155 degrees F for medium well, and 160 degrees F for well done. Remove the skillet from the oven and transfer the filets to plate. Allow the meat to rest for 15 minutes. For the crabmeat topping: 1 Tablespoon butter 1/4 cup diced red bell pepper 1 clove garlic, minced 2 Tablespoons sliced green onions 1 Tablespoon all-purpose flour 3 Tablespoons heavy cream 4 oz. lump crab meat picked clean of shells and cartilage 1/8 teaspoon paprika 1/8 teaspoon cayenne pepper Salt to taste Chopped fresh parsley, optional Directions: Using the same skillet, melt the butter over medium heat. Add the bell pepper and cook for 2-4 minutes until slightly tender. Add the garlic and green onions and sauté for one minute. Add the flour, stirring to combine. Sauté for 1-2 minutes to remove the raw flour taste. Pour in the heavy cream, scraping up the browned bits from the bottom of the pan. Bring to a simmer and continue to cook until the cream has reduced and thickened, about 2-4 minutes. Add the crabmeat, paprika, and cayenne pepper. Stir gently to avoid breaking up the crab; cook until heated through. Season with salt. Top each steak with a heaping tablespoon of the crabmeat topping. Garnish with chopped fresh parsley if desired. Red Velvet Cake Ingredients for the cake: 1 cup shortening, softened 1-1/4 cups of white granulated sugar 2 large eggs, lightly beaten 1 teaspoon vanilla extract 2 1/2 cups cake flour 1 teaspoon salt 1 Tablespoon cocoa powder 1 cup buttermilk 2 ounces red food coloring 1 teaspoon baking soda 1 Tablespoon distilled white vinegar 4 cups cream cheese icing (recipe below) Directions f or the cake: Preheat the oven to 350° F. Cream the shortening and sugar together in a large mixing bowl. Add the eggs and vanilla. Stir to combine. Sift the cake flour, salt and cocoa powder together in a separate mixing bowl. With the mixer running on low, add one third of the dry ingredients. Mix to combine. Add 1/2 cup of the buttermilk and continue to mix. Continue to alternate with 1/3 of the dry ingredients and the remainder of the buttermilk, ending with the last 1/3 of the dry ingredients. Add the red food coloring and beat on medium until the food coloring is thoroughly mixed. Turn the mixer off. In a large nonreactive dish or measuring cup, dissolve the baking soda with the vinegar. This will fizz for a moment. Once the fizzing stops, gently fold the soda and vinegar mixture into the cake batter. Pour the batter into two greased and floured 8-inch round cake pans. Bake for 30-35 minutes until a toothpick inserted near the center of the cake comes out clean. Allow the cake layers to cool in the pan for 10-15 minutes before removing them to a cooling rack. Allow the layers to cool completely before frosting. Meanwhile, make the cream cheese icing: 1 (8 ounce) package cream cheese, softened 1 cup unsalted butter, softened 2 cups powdered sugar 1 teaspoon vanilla extract Directions for the frosting: In a large mixing bowl, combine softened cream cheese and butter until smooth using an electric mixer at medium speed. Reduce the mixer speed to low. Add one cup of sifted powdered sugar to the cream cheese mixture. Once the powdered sugar is combined, add another cup of sifted powdered sugar. Scrape down the sides of the bowl to make sure all the powdered sugar is mixed in. Add the vanilla extract. Continue to beat until the mixture is smooth and creamy. Spread or pipe the cream cheese frosting over the cooled cake.

This Taste of Magnolia article was first appeared in February/March 2023 issue of EDM. This post was updated on February 15, 2025. By Divian Conner Holidays have always been important to me. Growing up, my mother would decorate for each and every holiday and it was really a big deal. From the tablescape to the carport, front door and garage, every holiday was amplified with the coordinating decor. It was something I looked forward to – what theme will make its appearance this time? Each February is touted as the month of love. Even though my Christmas tree is still up and lit each night, I look forward to the heart shaped chocolate boxes, conversation hearts and Valentine cards. Valentine’s Day really pulls at the heartstrings and brings with it a sensation of gratitude and the utmost showcasing of love. Chocolate candies, truffles and pink gummies mix with pink and purple confetti and candles. It is a time when I really want to express the love I have for my children, family and friends, so I always try to make something that we have not had before. I want the experience to mimic a trip to a 5-star restaurant but with the close intimacy of being at home. Over the last few years, the importance of holidays has shifted. I still celebrate them with my family and loved ones but we have adopted a “celebrate anytime” approach these days: there’s no reason to wait for them! We want to celebrate our love for one another throughout the year, no matter the day. I often surprise my kids (and friends) with a table complete with Neapolitan ice cream tub and store-bought cake just because . Even though it takes only an idea for me to celebrate a holiday on an unofficial day, there is still something so special about February 14th and what it means. It is a day of love, a day of expression, a day of gratitude and thankfulness to others. It is showing those who mean so much to us that they are special, appreciated, and loved. What better way to celebrate them than with food? When it comes to that beautiful day of connected hearts and cupid arrows, dessert is always the one decadent thing most do not want to miss out on. This year I am opting for Matcha Tiramisu, a recipe discovered while browsing international cafés online. My friends and I are all tea lovers and have a strong appreciation for a good Southern sweet iced tea; my family members are also avid fans of matcha. While I adore a nice creamy traditional tiramisu, my children, sadly do not share that same adoration. Compromise seems to be a great way of showcasing love and this recipe is just that–a showcase of love. When planning your Valentine dinner, why not consider this amazingly good Matcha Tiramisu. Everyone will fall in love. Begin with the Matcha Castella Cake. Ingredients: 2 cups cake or bread flour ¼ cup honey 3 Tablespoons milk 8 eggs 2 cups sugar 2 Tablespoons matcha powder Directions for the cake: Line a 9 x 13” cake pan with parchment paper. Sift the flour into a mixing bowl. In small pan, melt the honey with the milk– do not boil. Mix well. In another bowl, whisk the eggs with the sugar and add in the milk and honey mixture. Add to the flour, stirring gently until it makes a thick batter. Mix in the matcha and then pour into cake pan. Bake for 45 minutes at 350 degrees until top is golden brown and a toothpick comes out clean. Once cake has cooled, cut into a square, and then cut the square into two equal layers. Meanwhile, make the mascarpone filling. 8 ounces of mascarpone cheese 8 ounces whipped topping/cream 2-3 Tablespoons sugar Mix all ingredients until smooth. Add more sugar for desired sweetness but keep in mind, honey drizzle will add to the sweetness. For the matcha honey 1 teaspoon matcha powder 8 Tablespoons honey Mix well until blended Assemble the tiramisu: Using about half the filling, fill cake with the mascarpone mixture. Place the second layer on top and use the remaining filling to “frost” the cake. Cut into 9 pieces, each 3” x 3” and sift matcha powder over each cake slice. Top with seasonal fruit (I used Shine Muscat grapes and pink-a-boo pink strawberries) and matcha honey.

By Tom Marquardt and Patrick Darr When we go to parties, we often see people offering the same brand of wine they offered us a year ago. Most of the time it’s the same producer, other times it’s the same grape variety, but the comment is always, “I just like this wine.” It’s not that we are unappreciative of a glass of wine being offered by a host or a guest, but we just lament that the world’s vast wine growing regions have so much more to discover. When we suggest to friends they expand their choices, they often say they don’t want to spend $20 on wine only to be disappointed. So, they retreat to a safe haven of Menage e Trois, Meomi, Barefoot or another market leader. With a new year upon us, it’s a good time to reset our wine experience. Making a cheap, quaffable wine for an American audience is easy. Just follow the recipe: extract the most flavor out of crushed grapes, add alcohol and grape concentrate, don’t barrel aging, blend varietals and source grapes from multiple wine districts across California. It’s what we taste from most cheap red blends – a patent formula created to appeal to the consumer’s baseline. You don’t have to sacrifice quality or pay more to get a more balanced wine that isn’t dripping in residual sugar. Of course, our palates aren’t your palates. We like riesling with chicken and chablis with fish, but a lot of people don’t like those grapes – or white wine all together. 10 Wine Growing Regions to Discover Nonetheless, here are 10 wine-growing regions we would like to see people discover: Mt. Etna, Sicily. Surrounded by the Mediterranean Sea, this island benefits from a maritime climate. Although it has been producing wine for thousands of years, only recently have we seen much of it exported to this country. Grillo is a pleasant and unique white wine. Cattarato is an interesting red. But we really like the wines from the slopes of Mt. Etna. The crisp white wines are made from carracante grapes and the reds are usually blends of nerrello cappuccio and nerrello mascalese. Douro Valley, Portugal. This country has become a popular tourist destination and that may be why its wines are catching on.  Like other wine regions, Portugal is benefitting from the fallout of high prices in Napa Valley and other parts of the world. Although the country is most often associated with port, there is so much more to get from Douro Valley, Dao, Alentejo and other regions. We enjoy the more complex wines from the northern regions, particulaly Douro. Here, you can find some terrific red blends of touriga nacional, tinta roriz, tinta cao and tinta barroca – hardly grapes you will recognize but nonetheless historic for this region. If white is your preference, try a vinho verde from northwest Portugal. Central Otago, New Zealand.   People first think of sauvignon blanc when New Zealand comes up, but these wines can be too grassy and astringent for many people who prefer California sauvignon blanc. But the pinot noirs from Central Otago are outstanding. They are more austere than those from our West Coast, yet still fragrant and velvety. Paso Robles, California. Napa has priced most consumers out of the market with $300-plus wines, but you can find more reasonably priced wines in this huge wine growing region of the Central Coast.  Wines from Booker, Saxon, Daou and Austin Hope can be pricy, but others – notably J. Lohr – make wines that exceed in quality their price points. We particularly like the Rhone varietal wines as well as the cabernet sauvignons. Campania, Italy. Get out of your chianti rut. Campania, located near Naples, is known as home to Pompeii, but the wine history is just as old. Some of the same grape varieties found in the ruins are grown today: fiano, greco and falanghina, for instance. You’re in for a treat with Greco di Tufo, Aglianico del Taburno and Taurasi. The wines are perfumy, crisp and dry. The reds, such as Mastroberardino’s Taurasi, are complex and ageworthy. Chinon, France. The sancerres and pouilly-fumes get all the attention in the Loire Valley, but around the picturesque village of Chinon in the central Anjou region, you can find spectacular red wines made from cabernet franc. These wines are typically medium-bodied and fruity, but well-structured and even tannic. Priorat, Spain.   This small region focuses on grenache and carignan, but they are often blended with cabernet sauvignon, merlot and syrah.  These blends are inky in color, complex and hedonistic. Alas, it’s difficult soil, steep slopes and low yields drive up prices.  It’s hard to find any good wine under $50. Santorini, Greece.   Not only is this island outrageously beautiful, but its wines please residents and tourists alike. Made to complement the local seafood, the white wines are simple, citrusy and crisp.  Santorini is known for its assyrtiko wines. Kartli, Georgia.  We’re talking about the country, so don’t get excited if you’re from the peach state. We’ve been tasting a lot of Georgian wines recently and continue to be amazed at what we are finding. One of the oldest wine growing regions in the world, Georgia is known for making wines in qvevri vessels, which are like amphorae. Red varieties such as saperavi and rkatsiteli are impossible to pronounce but make complex and brooding wines destined for the cellar or alongside a beef dinner. They also make some interested orange wines, which is a white wine with a lot of skin contact. Swartland, South Africa. This country is probably known most for its pinotage and red blends from such regions as Stellenbosch, but quality has not been consistent enough for us.  Instead, we like the white chenin blancs and red blends from this coastal region. There also are some good chenin blancs coming from the Stellenbosch region. Wine picks Ehlers Estate Merlot Napa Valley St. Helena 2021 ($80). Cherry chocolate nose and flavors with a hint of oak. Although certainly drinkable now, this wine can age.                                    Artesano De Argento White Malbec Mendoza Organic 2023 ($16-22). Green apple and citrus notes dominate along with zippy acidity. A delightful wine.                                                            Argento Malbec Mendoza Finca Agrelo Organic 2021 ($40). A very intense malbec with bold berry and violet notes and mild tannins.

by Kara Kimbrough Freezing cold weather hit the state recently, precipitating the need to finally pack up flip-flops and shorts that were necessary as late as December. To combat the sudden chill, wool sweaters, warm blankets and sitting around the fire are a few remedies that come to mind. However, one of the most delicious ways to stay warm and cozy is to get in the kitchen and make something that'll warm body and soul. In my opinion, that means comforting soup. Soup is my go-to comfort food because, quite simply, it's so delicious, and yes, so easy: place ingredients in a big pot, bring to a boil and let them simmer largely unattended. Toast some bread or open a sleeve of crackers and just like that, dinner is ready. When the wind is howling outside, there's nothing better than curling up on the couch indoors with a hot bowl of satisfying goodness. Whether you're in the mood for my classic chicken noodle soup or something a little more elevated, at least one should more than satisfactorily banish the winter blues. These recipes call for stovetop cooking, but you can just as easily prepare then in a slow cooker or Instant Pot by modifying the time. First Cold Spell Tortellini Soup Ingredients: 1 tablespoon olive oil 1-pound bacon, fried and coarsely chopped (or more favorite meat: ground chuck, sausage or chopped ham) 1 tablespoon minced garlic 1 medium onion, diced 2 teaspoons Italian seasoning Salt and freshly ground black pepper, to taste 2 tablespoons all-purpose flour 4 cups chicken stock 1 (8-ounce) can tomato sauce 1 (9-ounce) package refrigerated three cheese tortellini (you can used dried pasta if you can’t find refrigerated) 10-ounce package frozen chopped spinach, defrosted and drained well 1/3 cup heavy cream 3 tablespoons chopped basil Heat olive oil in a large stockpot or Dutch oven over medium heat. Add cooked bacon pieces or other meat, then stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Stir in tortellini; cover and cook until tender, about 5-7 minutes. Another winter go-to is a hearty chicken noodle soup. Try this homemade version that includes freshly roasted chicken. (Tip: OR, make this soup the day after eating a roast chicken as an easy and thrifty way to use leftovers.) Homemade Chicken Noodle Soup Ingredients: 3-4 pounds boneless, skinless chicken breasts Olive oil Salt and ground black pepper, to taste Freshly ground black pepper 2 quarts homemade chicken stock or boxed variety 1 cup medium-diced celery (2 stalks) 1 cup medium-diced carrots (3 carrots) 2 cups wide egg noodles Preheat the oven to 350 degrees. Place chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, shred or dice the chicken meat. Bring the chicken stock to a simmer in a large pot and add the celery, carrots, and noodles. Simmer uncovered for about 10 minutes, until the noodles are cooked. Add cooked chicken meat and heat through. Add more seasoning to taste.

by Michele D. Baker This article was originally published in the December 2022 / January 2023 issue of eat. drink. MISSISSIPPI magazine and updated in November 2024 As the days get shorter and the nights get longer, across the world people are getting ready for winter celebrations and the delicious dishes that go with them. In Britain and the USA, Christmas means roast turkey with all the trimmings. In France, they enjoy the lavish Réveillon on Christmas Eve. In South Africa, it’s all about outdoor braais , or barbecues. Here are just a few of the many luscious, food-filled holidays this season: December 6: Nikolaustag (Saint Nicholas Day) (Germany/Netherlands) On the night of December 5, children all over Germany and the Netherlands tidy their rooms, polish their shoes, and set them on the doorstep (or window sill, or by the fire) before going to bed. In the morning, good children wake to find Saint Nicholas has come and filled the footwear with fruit, nuts, candies, and small toys and gifts. December 20: Kimtee Inmewit (United States)   The Umatilla Native American tribes of eastern Oregon hold their “new year” ceremony just before the Winter Solstice on December 20 in a celebration called “Kimtee Inmewit.” Tribal history dictates that the first food that was created was the nusux (salmon), the second was the nukt (deer), and the third was a bitter root called sliiton . New Year is a time to celebrate the return of the sacred foods with singing, drums, dancing, prayers, and a shared meal of meat stew and fry bread. December 25 - January 2: Hanukkah (worldwide) Throughout the eight days of Hanukkah, a festival of lights commemorating the reclamation of their temple in Jerusalem, Jewish families celebrate by eating latkes (fried potato pancakes) with sour cream and apple sauce, sufganiyot (fried jelly doughnuts), gelt (foil wrapped chocolate “coins”), beef brisket, noodle kugel, and chocolate babka. Hanukkah Sameach! December 25: Christmas Day (Botswana, Zimbabwe, South Africa) When you think of Christmas food, turkey and dressing are often high on the list. But in South Africa, it’s festive fried caterpillars! This may seem like an unusual Christmas tradition but eating the Pine Tree Emperor Moth – or Christmas caterpillar – with its red, blue, and green bands and black and gold spots, is believed to gift a little extra luck on the coming year. December 25: Christmas Day (Japan) In 1974, a fast-food franchise famous for its chicken released a festive marketing campaign in Japan. Their slogan “Kurisumasu ni wa kentakkii!” (“Kentucky for Christmas!”) hatched a national tradition – including Colonel Santa, complete with red and white suit – that continues to this day. Although it isn’t a national holiday in Japan, each Christmas, families from all over the country celebrate with nearly a million pre-reserved, piping hot chicken dinners. December 25: Christmas Day (Australia) Christmastime in Australia is high summer, so Christmas dinner for many Aussies is a mid-day picnic featuring boiled prawns or a trip to the beach to go surfing with Santa. The holiday is an all-day affair, and Christmas lunches are relaxed, with lots of eating and breaks for playing a “spot of cricket” or a quick splash in the backyard pool. Christmas crackers – those gaily wrapped paper tubes that when pulled go BANG! – are a must. (Yes, you must to wear the paper crown inside!) December 25: Christmas Day (Latin America) Nearly every family in Latin America has its own tamale recipe pulled out only at Christmastime. The feast also includes turkey; ham and pulled pork; tostones (fried plantain chips); natilla, a traditional flan custard which can be eaten as a sweet or a savory; “Christmas rice;” and many delectable desserts such as buñelos, small balls of fried dough sweetened with honey or sugar and stuffed with yams or cheese; arroz con leche (rice pudding); and polvorones, a buttery sugar cookie. On January 6, many families celebrate with roscón de Reyes (Three Kings’ Day cake), a sweet, crown-shaped bread topped with fruit and candy. December 26: Saint Stephen’s Day (Spain) In Catalonia in northeastern Spain, Saint Stephen’s Day is celebrated on the day after Christmas with the paternal side of the family. The feast includes cannelloni noodles stuffed with the ground leftover turkey, chicken, or goose cooked the previous day and covered with tomato sauce and cheese. Since the tradition is to eat with the maternal family on Christmas Day, this “Festa Mitjana” (“Second Christmas Day”) gives people a chance to visit – and eat! – with both sides of the family. December 26 – January 1: Kwanzaa (United States) Inspired by a variety of sub-Saharan African harvest festivals, Kwanzaa gets its name from a Swahili phrase meaning “first fruits.” There are no menu rules; it all depends on family traditions. The focal point is often some kind of one-pot stew or braise: Ghanaian groundnut stew, West Indian or South African curry dishes, Philadelphia pepper pot stew, jambalaya, Nigerian jollof rice or Senegalese thieboudienne. Also typical are familiar foods such as catfish, collards, macaroni and cheese, jerk chicken, gumbo, accras (Caribbean fritters), candied yams, buttermilk biscuits and spoonbread, and fried plantains. January 1: Hogmanay (Scotland) Immediately after midnight in the first few hours of the Scottish new year, a dark-haired male or “first foot” visits nearby houses bringing with him symbolic pieces of coal (heat), salt (friendship), shortbread and a black bun – a dark, rich fruit cake wrapped in pastry (plenty of food all year), and a “wee dram of whisky” (good cheer and hospitality), ensuring that the house will experience abundance in all these things in the coming year. January 1: New Year’s Day (United States) “Eat poor on New Year’s and eat fat the rest of the year,” says an old saying here in the South. Many of us eat specific foods on New Year’s Day to bring good luck and prosperity for the remainder of the year. All kinds of greens (collards, mustard or turnip greens, cabbage) symbolize dollars, and black-eyed peas symbolize coins, both of which point to money; yellow cornbread represents gold; and pork or ham brings “forward motion” or “advancement” in the year ahead. January 6: Coptic Christmas Eve (Egypt) On Christmas Eve (January 6, according to the Julian calendar), Coptic Christians attend a special church service that lasts until midnight. Congregants share a specific type of bread called “qurban” (“offering”) marked with 12 dots symbolizing the 12 apostles of Christ. The priest distributes one loaf during communion, and the other qurban will be shared among the congregation after the service as a form of blessing. January 7: Coptic Christmas Day (Egypt) On Christmas Day in Egypt, houses are decorated with trees and lights, families visit for fun and fellowship, and children open their gifts. A proper Christmas feast includes fattah , a traditional Egyptian dish cooked with meat, rice, and crispy bread, all topped with tangy tomato-garlic sauce. ( Fattah is also a popular celebration dish on the Muslim feast of Eid al-Adha .) Dessert is sugar-coated almonds and kahk , a butter biscuit filled with nuts or date paste and dusted with powdered sugar. January 7: Russian Orthodox Christmas Day (Russia) For many who follow the Orthodox religion, fasting for 40 days before Christmas and refraining from meat, dairy, and eggs is a common practice, so many of the traditional Russian dishes make the most of their return to the menu! A luxurious Christmas dinner might include pirozhki (stuffed buns), deviled eggs, kulebyaka (salmon pie), pegach (stuffed bread rolls), pelmeni (meat dumplings), golubtsi (cabbage rolls), blini, and tefteli (meatballs). Desserts are pryaniki (spice cookies), sbiten (a sweet and spicy honey drink), and Kiev cake with layers of cashew or hazelnut meringue and Russian buttercream. Nostrovia! January 22 – Tet (Vietnam) Tet , or Lunar New Year, is the festival of the first morning of the first day. (Usually, Tet occurs on the same day as Chinese New Year.) It’s an occasion for pilgrimages and family reunions, fireworks and lion dances, and huge meals of bahn chung (sticky rice cake stuffed with pork and mung beans), gio cha (sausage), thit kho trung (braised pork with duck eggs for good luck), candied fruit and melon seeds. The altar must be decorated with a five-fruit tray, and the colors of the fruit are important. Popular fruits are orange, banana, pomelo, green apple, papaya, mango, coconut, and dragon fruit.

From the Bookshelf: “ The Official Downton Abbey Christmas Cookbook ,” by Regula Ysewijn “Christmas would be nothing without its food, of course, and indeed its drink. Flemish food writer and culinary historian Regula Ysewijn has brought to life not only the dishes of the Downton era, but also some of the magnificent edible delights of earlier centuries. It is a brilliantly researched book full of tasty treats. I do hope you enjoy it.” – Julian Fellowes For devotees of the series (and for those who just love holiday cooking), “The Official Downton Abbey Christmas Cookbook” is a delight from cover to cover, chock full of full-page photos which bring the beloved show to vibrant life. Sprinkled throughout with quotes and stills from the TV series, it’s almost as if Mrs. Patmore and her sidekick Daisy are in your kitchen walking you through the festive recipes. The first part of the book sets the stage: Edwardian traditions such as the Christmas tree and decorations, the exchange of Christmas gifts, entertainment including Christmas crackers and singing carols, and of course, the special foods and drinks enjoyed during the holiday season. A “kitchen notes” section translates for modern readers the ingredients that were once common in kitchens of 100 years ago. The ingredient guidelines allow modern cooks to be successful when adapting recipes originating from a time when eggs were brought in from the henhouse each morning and the milk was still warm from the cow! The gorgeously photographed recipes section is divided into chapters including soups; fish and shellfish; meat, game and roasts; meat pies and savory puddings; sides and vegetables; sauces; savories; desserts and sweets; and the all-important drinks chapter. Ingredient amounts are given in both imperial and metric quantities to make this a truly international cookbook. Just a few of the over 70 recipes include pheasant soup and oxtail consommé; roast beef, goose or turkey; jugged hare with prunes; Yorkshire pudding; tomatoes à la Bruxelles; apple and celery salad, orange salad with kirsch and curaçao, and roasted parsnips; parmesan biscuits and macaroni and cheese tartlets; mince pies, apple pie, gingerbread biscuits, trifle, and Epiphany tart; and mulled wine, wassail, and “Smoking Bishop,” a popular Victorian Christmastime mulled punch which famously appears at the end of Charles Dickens’ “A Christmas Carol.” Ysewijn has also included fascinating and useful essays throughout the text to explain the cultural context or history behind the various dishes. The passage on “How to host a Downton Christmas” details creating decorations from evergreens, pine cones and holly berries; creating a festive menu; and setting a splendid table. “Boxing Day” explains the history of the holiday and how the English upper classes saw it as yet another day to enjoy themselves. Readers can also learn more about Christmas desserts (“On Plum Pudding,” and “A Downton Christmas Cake,”) or gain practical information such as how to choose a bird using the “Downton Turkey Checklist” and how to fashion “DIY Christmas Crackers.” Available from most booksellers online, the cookbook can also be purchased in a boxed set with a companion volume, “ The Downton Abbey Cookbook .” For even more Downton Abbey cookery, try The Official Downton Abbey Night and Day Cookbook Collection, which contains “ The Official Downton Abbey Afternoon Tea Cookbook ” and “ The Official Downton Abbey Cocktail Cookbook .”

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. If you're like me, when you were young, you didn't appreciate these foods because someone told you they were "nutritious" instead of just letting you taste and decide for yourself. Lucky for me, my Grandmother was a whiz in the kitchen with spices and cheese, and let's face it... what doesn't taste good with a nice cheese sauce? Winter calls for heavier foods, too, to fortify us for the cooler weather. In Mississippi, it never gets much below freezing, but we can still be inspired by a great cabbage au gratin or a delicious fish casserole. 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 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.

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 .

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

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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.

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.