Everybody and their neighbor seems to have come down with a raging case of football fever around here lately. No wonder: Both Mississippi State and Ole Miss kick off their seasons Saturday, the Bulldogs on the road in Hattiesburg, the Rebels at home.
There are two types of salad: tossed and composed.
During my freshman year at the University of Vermont, I became a pro at apple picking, and at cooking up all those apples I picked.
With autumn winking at me from the horizon, Labor Day grilling takes on a whole new significance.
Want to build a better salad? Think thin.
Rebecca Hester may be fairly new to the Golden Triangle, but she's an experienced hand at coming up with simple solutions when dessert is called for.
Sometimes we think too hard about the food we toss on the grill. Brine this, rub that, marinate for 12 days. Enough!
I get that people are nervous about turkey burgers being dry and flavorless, but that really isn't necessary.
Usually, there are two big problems with stuffed peppers: the peppers and the stuffing. Bland, bland, bland.
Corn on the cob is a quintessential cookout companion. Stovetop, oven-roasted, open fire or grilled, this hand-held staple will be part of many an upcoming Labor Day celebration.
This is one of those recipes that feels a little trashy, but it's so good you won't care.
If you are anything like me, you look forward to summer peaches all year.
Plums, peaches, nectarines and cherries all grow on just one of Sam Van Aken's fruit trees. The trees blossom in a riot of red, white and pink each spring.
Stores are not stocking up on greeting cards, and I've yet to hear of an employer doling out a day off, but Aug. 19 is National Potato Day.
When I was in college in Raleigh, North Carolina, my roommate, Betsy, was from Chapel Hill, some 20 miles away.
Charles Scott is shopping for groceries at a Philadelphia food pantry, busily clicking away at a computer to select his choices of onions, tomatoes and frozen corn.
If you've been out to eat at any trendy restaurant during the past five years or have watched any food competition show, you probably have heard of umami.
Back-to-school fever reaches a high pitch this week. Minds will turn (yes, some reluctantly) from swimming to sums, from camps to compositions.
Growing up in North Carolina where seafood is plentiful, I tended to take shrimp in summer for granted.