I think hardy hibiscus is one of those must-have summer plants that we can count on to brighten our gardens and landscapes after a long, hot summer.
When I was young and foolish in New York, I had a French boyfriend for a time who introduced me to rose wine and veal Milanese.
Here's a ridiculously simple summer dessert -- the happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top.
Green Goddess dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for its celebrity chefs.
Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception.
"Hanging out" ... "video games" ... "seeing friends" -- that's how some local teenagers say they probably would have spent the past couple of months if the Boys and Girls Clubs of the Golden Triangle had not offered a very different experience.
It's possible money can buy happiness after all.
When I was a little boy, Mama told me stories of sights and wonders she had seen. Still today, those stories flood my mind with curiosity and fascination, normal meeting paranormal.
As the calendar turns to August and school bells, Quick Bites programs offered through the Mississippi State University Extension Service once again are geared toward providing useful information on a variety to topics.
Dr. J. Walt Starr, Mississippi Institutions of Higher Learning Board of Trustees member, will speak at the fall meeting of the Town & Tower Club Thursday, Aug. 3.
A $100,000 scholarship in honor of the late alumnus Thomas R. "Tom" Lawrence of Opelika, Alabama, has been established at Mississippi State University.
The Mississippi Freedom Trail Task Force rededicated the Emmett Till historical interpretive marker July 25 outside the former Bryant's Grocery in Money, Mississippi.
For a fourth consecutive year, Mississippi State University has topped the $100 million mark in private gifts.
Farmers' market fans are accustomed to seeking out fresh tomatoes, corn, cucumbers, peas and peaches, but community markets often offer our palates an adventure outside the proverbial box as well.
As its name implies, the tenderloin is one of the most tender cuts of pork, and comes from the full loin.