Clarksdale — The swirls of caramel and pecans tucked in the creamy vanilla of Sweet Magnolia...
More Stories from this Issue
The Slugburger
Corinth — Aside from Corinth’s Civil War history — its crossing railways were once called “the...
The Palette Café
Nick Wallace ducked his head under the vent hood of his six-burner stove to splash some oil in the...
Waters and St. John: Palate to Palette Collaborations
They complete each other’s sentences, laugh at each other’s jokes, agree with each other’s...
The Lebanese Dinner
Every year in February, the doors of St. George Antiochian Orthodox Church open, and Central...
Rich Grain Distilling Co.
David Rich knows a thing or two about bourbon. “I had my first taste when I was in college — after...
Anjoú Restaurant
French flair, minus airfare, is reason enough to seek out Anjou Restaurant. Seek out, yes, since...
Proud Larry’s: A rock that keeps Oxford rolling
Oxford — Twenty-four years is an eternity for a town as transient as Oxford. In that time, Ole...
Catfishing Hotspots
An evening with a cold brew and a fishing pole stuck in the sandy bank of the Mississippi River is...
Simmons Catfish
Like many Mississippians, Harry Simmons is a farmer, but not of just cotton, corn and soybeans...
Extras from This Issue
The Last ‘Sip: Southern Preserves
Small Town ‘Sip: Confessions in Cooking
First, a confession — I am not a good cook. Given that I sell food for a living and have...
‘Sip Kitchen: Delta Supper Club
The Delta Supper Club, founded by Jackson native Stewart Robinson in 2015, brings celebrity chefs...
‘Sip of Nature: Mint
From grilling a favorite seafood dish to preparing a refreshing mint julep, the addition of mint...
