As the weather gets warmer, I cook lighter. And in The Husband's taxonomy of food, crabcakes are relatively light. So I thought I'd employ of couple of seasonal stars -- peas and radishes -- to put a spring spin on them.
When Columbus residents and close friends Gail Ward and Patsy Conquest decided to collaborate on a cookbook, they may not have envisioned 1,308 recipes and more than 540 pages, but that's what they have delivered.
Fresh mint so rarely gets its due in America.
Despite the simplicity of this tart -- the only ingredients are three vegetables and a few seasonings -- it delivers big flavor in a beautiful package.
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had -- things like gelatin, lemons, sugar and eggs.
A quick candy bar may stave off more than hunger. It could prevent major fights between husbands and wives, at least if a new study that used voodoo dolls is right.
One of my favorite big city comfort foods is a staple of the diner scene -- the patty melt.
Here was the problem: I needed dinner ready by 7:15 p.m. But I was going to be out of the house for the two hours before that.
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos -- literally, "to spring up."
Looking for a quick, easy treat for Easter? Let the kids help make these coconut cookies.
Maybe it's the bright color. Maybe it's the fresh, vibrant taste. Whatever the reason, Easter has become inextricably linked to lemon (and chocolate, of course).
There are many reasons to enjoy the Cotton District Arts Festival in Starkville Saturday. The Taste of Starkville culinary competition is a big one. In this good-natured food showdown, local restaurants and cooks vie for titles while offering up fare for every tastebud.
Just one more squash dish. Before spring truly arrives, I wanted to squeeze in just one more recipe for roasted butternut squash.
Though carrots often make it into the Easter feast lineup, I've never understood why. Maybe it's a nod to the Easter bunny.
Breakfast is now being served with a side of sticker shock.
Airline passengers might notice something missing these days from their vodka tonics or Diet Cokes: the lime.
The nail-biters can give it a rest for a few days. College basketball fanatics are celebrating or licking wounds, depending on where their allegiances lay this past weekend. But whether their team is still in or long gone from the NCAA Tournament, any fan who relishes the adrenaline rush of battle and buzzer beaters is picking teams for Saturday's Final Four. It's all down now to Florida, UConn, Wisconsin and Kentucky. But we still gotta eat, right?
At Thanksgiving, we stuff turkeys. At Easter we stuff ... ? Hams!
Palmer Home for Children has been growing produce for its own kitchen for years, but this season, it adds a whole new twist -- by sharing the harvest with the community.
Food is very trendy. One trend I have recently observed is that congealed salads are coming back. I love any kind of congealed salad. My mama always had one in the refrigerator when I was growing up. Her mama, my Mamaw, always had one as well. I prepare them occasionally, but my boys never really cared for them. Steve always said they were dessert.