A bit of acid and fat do wonders to amp the flavor of fish

Given how quickly it cooks, fish stands out as the perfect candidate for a weeknight meal, especially in the fall, when the resurgence of school and work can seem like the onset of hurricane season.

Want a better pork chop? Add a bit of bourbon and some flame

I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky.

A little care, a little brine can produce stellar pork chops

Once upon a time pork chops were pretty rich. These days they're lean enough to be marketed as "the other white meat."

Easy veg skewers for back-to-school nights that aren't easy

Back-to-school is kind of like New Year's Day for my kids. It's the perfect time to revisit personal goals, which range from mastering fractions to eating more vegetables.

What your chop or steak really needs is an easy, warm salad

This recipe is a template for topping sauteed steaks or chops of most any kind with a wilted salad, a splendid dish for a late summer dinner.

A grilled take on fried green tomatoes with shrimp remoulade

I love fried green tomatoes! My grandmother made them at the beginning of fall when there were so many tomatoes on the vine in our area that no one minded picking the unripe ones and cooking them before they turned red and juicy.

Honey of a treat: Embrace the delicious difference of raw honey in ice cream

These days, the ubiquitous honey bear may not cause us to stop and give thanks.

It's kickoff time for tailgates and good eats

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.

When the apple itch strikes, bust out this easy baked treat

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.

A burger of a different sort: A Middle Eastern shish kebab

With autumn winking at me from the horizon, Labor Day grilling takes on a whole new significance.

Paper-thin veggies make better, more creative salads

Want to build a better salad? Think thin.

Need an easy dessert? A Caledonia cook keeps it simple

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.

A fuss-free grilled chicken that doesn't skimp on flavor

Sometimes we think too hard about the food we toss on the grill. Brine this, rub that, marinate for 12 days. Enough!

It's time to get over your unfounded fears of turkey burgers

I get that people are nervous about turkey burgers being dry and flavorless, but that really isn't necessary.

Ditch the rice: Go with a new grain for better stuffed peppers

Usually, there are two big problems with stuffed peppers: the peppers and the stuffing. Bland, bland, bland.

Turn summer's fruit bounty into easy, refreshing ice slush

Planning Labor Day menus? Reinvent a summertime favorite

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.

A flank steak Frito pie fit for feeding a crowd

This is one of those recipes that feels a little trashy, but it's so good you won't care.

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