When we're happy, we celebrate with food. When folks are sick and hurting, we cook because food is an easily shared expression of love, concern and condolence. For those, and other reasons embraced in the introduction to "Favorite Recipes On the Hill," First Presbyterian Church in Columbus was inspired to create a cookbook.
When Seonkyoung Longest came to the United States in 2009 from her native South Korea, her world was a happy place. She had met and married her Prince Charming -- Jacob Longest of the United States Air Force -- and was about to begin the next chapter in a new land. What she didn't realize was that her fairy tale was about to meet reality.
Sprinkled with sugar, dipped in chocolate, topping a cake or just plucked from the plant, strawberries are one of Mother Nature's sweetest gifts, and Chef Ty Thames knows it.
"You remember that episode of 'I Love Lucy,' with the candy on the conveyor belt? That's what the takeout room is like," joked Tom Whitaker Monday afternoon. He was talking of the annual "lunch rush" at St. Paul's Episcopal Church Women May Luncheon and Bake Sale, a much-anticipated event on Columbus' culinary calendar every spring.
It's time to party. If there's ever an occasion to pull out your best fiesta-themed menus and props, it's Cinco de Mayo -- the fifth of May.
'Tis the season -- the season for taking covers off the grills, for organizing cooking tools, maybe even buying a new chef's apron ... the season for enjoying a deep whiff of an excellent cut of beef sizzling above the heat.
When Shaye Rawson daydreamed about her son Tristan's April 13th wedding day, she no doubt envisioned several happy scenarios. They probably didn't include applying green fondant "grass" and "yard line" white piping to the groom's cake at 2:30 a.m., 15 and a half hours before the ceremony.
Vacancies at Mississippi University for Women's Culinary Camp for Kids are going fast.
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking -- fried chicken -- with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms.
The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I'd ever encountered was steamed and buttered, and I really liked it just that way. Raw asparagus? Must be bland and boring.