Recipes by TAYLOR BOWEN-RICKETTS • Photography by ROSS GROUP CREATIVE Taylor Bowen-Ricketts brings the rich traditions of Cajun cuisine to Fan and Johnny’s The ever-changing daily menu at Fan and Johnny’s in downtown Greenwood is just one of the many reasons Taylor Bowen-Ricketts’ beloved restaurant is not only a local favorite but has become […]
Recipes and Styling by CINDY COOPWOOD and TRAVIS COOPWOOD A festive Christmas breakfast is the perfect way to start a magical holiday morning, and nothing sets the scene like a table adorned with charming Christmas china sprinkled with delightful Santa Claus details. The menu is designed for ease and joy, featuring make-ahead dishes like overnight
By CINDY COOPWOOD and CORDELIA CAPPS • Photography by RORY DOYLE THE HOLIDAY SEASON IS A TIME FOR JOY, warmth, and togetherness, when nothing brings people closer than sharing delicious homemade treats. Christmas goodies, made only once a year, are often beloved family traditions passed down through generations. These recipes, filled with love and nostalgia,
By CINDY COOPWOOD and CORDELIA CAPPS • Photography by ANNA SATTERFIELD Recipes for Hosting a Small Thanksgiving Thanksgiving conjures up images of huge family gatherings, but sometimes, there is a limited number around the table—and that’s okay! Having a smaller Thanksgiving gathering some years can offer many advantages. A more intimate gathering makes meal
Scaling Down, Celebrating Big for a Small(er) Thanksgiving Read More »
A time-saving hack is always appreciated. Here, we’re using a can of apple pie filling, and we promise no one will know the difference! 1 stick cup salted butter, melted½ cup packed brown sugar2 unbaked pie crusts (one pack of 2 rolled crusts)1 21-ounce can apple pie filling2 to 3 tablespoons caramel sauce1 large egg
By CINDY COOPWOOD • Photography by RORY DOYLE Along with fall, the other “season” that has commenced is football season. And whether it’s SEC, Friday night lights, or NFL, it’s time to tailgate—which no longer means on the back of your truck! From the Junction to the Grove to your porch to the
This cake is a must during the fall or holiday season. It’s a classic from Southern Sideboards—one of our all-time favorite vintage cookbooks! 1 cup cooking oil 2 cups sugar 3 eggs, well beaten 1 tablespoon vanilla 2½ cups flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon salt 1 cup pecans, chopped
WRITTEN AND STYLED BY CINDY COOPWOOD Nothing says summer like homemade ice cream. It’s often the star of our favorite celebrations, from 4th of July gatherings to church picnics to family reunions. Childhood memories of hand-churning the sweet concoction aside, we think you’ll love this 3-ingredient, no-churn option. It. Is. Delicious. Plus, it’s
BY CINDY COOPWOOD • PHOTOGRAPHY BY ANNA SATTERFIELD Give your corned beef and cabbage a much-needed update with a few simple tweaks—like roasting the vegetables until crisp—that will make a big difference in this traditional Irish meal. Then, think beyond a Reuben and try these amazing appetizers to take your corned beef leftovers to the
From apps to drinks to dessert, get your Irish on with these verdant recipes for St. Patrick’s Day! KEY-LIME TARTS Generously topped with bright green citrus curls and lime zest, try this simple hack for a beautiful dessert for any spring event. 1 large, ready-made Key Lime pie 2 cups sweetened whipped cream fresh lime
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