Mother’s Day Brunch
Styled by Erica Eason Hall Photography by Will Jacks Menu by Cindy Coopwood and Cordelia Capps Celebrate Mom with a brunch that’s pretty in pink and unapologetically feminine. The menu is colorful and fresh, calling on spring’s showstoppers including fresh berries, tomatoes and asparagus. The tablescape designed by Erica Eason Hall is set with vintage […]
Raise a Glass
Recipes contributed by Reed Bradford Photography by Scott Speakes Whether for an engagement party, a bridal lunch or the reception, these signature drinks are perfect for the occasion. SASHA PETRASKE’S WEDDING PUNCH Sasha Petraske, thought to be primarily responsible for the resurgence of the cocktail culture in modern times, served this punch at his wedding. […]
Instant Pot Inspiration
By Cindy Coopwood and Cordelia Capps Photography by Will Jacks This multi-cooker is part slow cooker, electric pressure cooker, rice cooker, steamer and more. It goes without saying that it has become one of the most popular kitchen shower gifts for many brides and grooms in recent months. And if you do a little research, […]
Grits and Grillades
By Cindy Coopwood and Cordelia CappsPhotography by Will Jacks A classic hearty Louisiana dish that is a favorite from brunch to dinner. Even richer when served over creamy cheese grits. 2½ lbs. beef round steak salt and pepper½ cup flour3 Tbs […]
Angel Biscuits
By Cindy Coopwood and Cordelia Capps Photography by Will Jacks Everything you love about yeast rolls and biscuits rolled into one. Without the wait time! 1 package yeast 2 tablespoons very warm water 5 cups all-purpose flour 1 teaspoon baking soda 3 teaspoons baking powder 2 tablespoons sugar 1 1/2 teaspoons salt 1 cup shortening […]
Valentine’s Day Treats
By Cindy Coopwood and Cordelia Capps Photography by Scott Speakes RED VELVET TRUFFLES A Valentine favorite using only three simple ingredients. 1 box red velvet cake mix 8 ounces cream cheese-softened 16 ounces white chocolate Prepare cake according to package instructions. Allow to cool. Crumble the cake in a large bowl. Incorporate softened cream cheese […]
Duck Poppers
By Cindy Coopwood and Cordelia Capps Photography by Scott Speakes Duck Poppers 2-3 whole duck breasts sliced in thin 1/2 inch strips 1 1/2 cups Hoover sauce 6 fresh jalapeño peppers, halved and seeded 8 ounces cream cheese 6 pieces thick cut bacon cut in half Place duck strips in bowl and allow to marinate in Hoover sauce about an […]
Shrimp Creole
By Cindy Coopwood and Cordelia Capps Photography by Will Jacks Shrimp Creole 1 cup flour 1 cup Mazola oil 2 cups chopped onion 1 cup chopped celery ½ cup bell pepper 2 cloves chopped garlic 3 pounds raw deveined shrimp 1 large can tomatoes 2 small cans tomato paste 3 teaspoons salt ¼ teaspoon red […]
Retro Sips & Apps
By Cindy Coopwood and Cordelia Capps Photography by Rory Doyle What’s old is new again Familiarity may breed contempt at times, but there’s a certain comfort that comes from tastes and smells of our collective past. This holiday we’re going old school with retro recipes that exude 50s and 60s cool. Some cocktails from that […]
Pumpkin Cheesecake Trifles
By: Cindy Coopwood and Cordelia Capps Photography by: Rory Doyle A no-bake dessert is as easy as it it beautiful. To make it even more convenient it may be layered in a regular trifle bowl for serving. 8 ounces cream cheese, softened 1/2 cup packed brown sugar 1 (15) ounce can pumpkin 1 1/2 teaspoons […]