As the world turns its attention to the host country of the Olympic Games, I'm reminded of a trip I took to Brazil 20 years ago with my friend, chef and cookbook author Christopher Idone.
Green beans can be -- well, I'll say it, boring.
Fabulous Food -- the kind that deserves upper-case F's -- doesn't have to be complicated.
Serving a couple of vegetables every night at dinner is a great strategy for families with picky-eaters.
It was just about a decade ago that Marjorie and Earl Willis of Flint, Michigan, were vacationing on the east coast. A side trip to Mississippi to visit an acquaintance altered their life plan.
A few weeks ago I bought a case of second tomatoes for $9 at the Jasper, Alabama, farmers' market.
If there's ever a time when you can have too much of a good thing, it might be right now, when fresh summertime herbs are beyond abundant.
Everyone knows Joyce Kilmer's love song to trees -- "I think that I shall never see/ A poem lovely as a tree." That's the way I feel about tomatoes.
Summer squash reproduces so energetically that calling it prolific is understating the case.
Zucchini flowers are perfect for stuffing. In the following recipe, the flowers are filled with cheese before frying. The result is a creamy, flavorful filling and a supercrisp crust.
Once upon a time, my Indian grandma was left in charge of packing school lunches for my sisters and me.
One might say baker Troy DeRego is going crackers. And it would be a compliment.
I have a friend; we'll just call him "Bob," or Mr. R. He calls me after my column appears to give me a critique. It is often positive, although I have been reprimanded once or twice.
In grilling season, there's probably no food more popular than burgers.
When it comes to healthy eating, good intentions and willpower can only take us so far.
One of the perks of living in the Prairie -- where we tend to define "neighborhood" in square miles rather than streets -- is that folks are, well, neighborly.
When I first started grilling, I had one of those beginner's luck experiences that made grilled salmon and pineapple a mainstay in my dinner rotation.
Visitors to the Hitching Lot Farmers' Market on Saturdays this summer may have noticed a new feature near the welcome table.
This past June, through the first week of July, was the busiest I've had in decades.
It all started with the kale chip.
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