It seems that autumn has finally found Mississippi.
Squash is as American as apple pie, so why isn't this delicious, healthy and versatile ingredient as prominent at our Thanksgiving tables?
Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.
Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes.
Although Thanksgiving is the quintessential American holiday, some of my American friends and I celebrate it here in London every year.
Last week I baked an apple for Terry -- Hasselback style -- and it had so much more appeal than a regular baked apple.
A while back, in honor of Julia Child's birthday (she would have been 104 this year), I created a dish that embodies one of her many excellent sayings: "The only time to eat diet food is while you're waiting for the steak to cook."
We all have our favorite winter dishes and mine is stuffing -- or dressing, technically, since I don't stuff it in a turkey.
Any time capers mingle with anchovies and garlic, I'm happy.
With Christmas looming on the calendar, Devin Hill, like most 10-year-olds, has given some thought to her wish list.
Cheesecake is usually served cold. So brace yourself for something a little different.
I find it a source of great comfort that pretty much every culture, every cuisine has its own interpretation of chicken soup.
Autumn brings its own assortment of flavors to the forefront -- comforting tastes, textures and aromas of favorites like cinnamon, bubbling apple desserts, pumpkin, ginger and, of course, caramel.
I love coffee. My standard order is simple: coffee with milk, no sugar.
My grandmother, who lived with us when I was growing up, had a serious sweet tooth and would bake something almost every day.
This time of year, with the weather getting colder, I love to serve soup for supper.
Over the summer, I traveled to Wooster, Ohio, for a barbecue summit at the headquarters of Certified Angus Beef.
In a small commercial kitchen on Highway 182 west of Starkville, Amber Peoples spends her Sundays hustling to prepare as many as 250 meals each week, double the number she made a month ago.
I want the weather to be cool so badly, and I can't stop thinking about winter food I want to cook such as short ribs slow-cooking in red wine, or some gumbo or dishes made with dried peas.
I love dessert. I also love being healthy.