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.
Our spring feasts -- often centered around Passover and Easter -- typically call for a center-of-the-plate star like brisket or lamb. Of course they're delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan into groaning board even before the main course is served.
Nobody had to be asked twice to line up for the buffet at Trotter Convention Center March 11. Tables laden with food and a room filled with tantalizing aromas did the job. The first annual Lowndes County Wildlife Tasting Supper was a solid success.
Invented in Buffalo, N.Y., during the '60s, buffalo chicken wings have become a national favorite. Big surprise! If fat is where the flavor is, and if everyone's a sucker for flavor, buffalo chicken couldn't lose.
It's no secret that some of the best cooking in any town can often be found in its houses of worship. Good fellowship and food are a natural pairing.
I've always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I'm partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melted cheese.
Growing up in Texas, Marina Loper's family made many a king cake, but it's not what you think. Those pastries had nothing to do with Mardi Gras; they were cakes the Hispanic community topped with dried fruits and served at Twelfth Night, commemorating the wise men -- the kings -- arriving to honor the baby Jesus.
The sad fact of the matter is, most of us won't make it to New Orleans to celebrate Mardi Gras. But that's no reason to forsake some of the city's classic cuisine.
Candy bars. Chips. Fast food. Some junk foods are easy to identify, but other seemingly healthy foods may not be so healthy after all.
With St. Patrick's Day nearly upon us, our minds often turn to corned beef and cabbage.
With Mardi Gras looming, I thought it might be fun to cook up some New Orleans-styled goodies featuring duck, andouille sausage and Creole seasoning. These rich ingredients are typical of the fare from this town that knows how to party -- an instinct that goes into overdrive during Mardi Gras.
They call it the holy grail of ready-to-eat meals for soldiers -- a pizza that can stay on the shelf for up to three years and still remain good to eat.