Labor Day generally gets people thinking about grilling up the last of summer's burgers and steaks.
What summer superstar is green and oval, weighs an average of 15 to 30 pounds and is harvested in quantity on more than 2,400 acres in Mississippi? Watermelon, of course.
School often starts when kids still have summer on the brain. So these easy-to-make bars have summer in mind, too.
OK, so school's back in swing. And football, soccer, volleyball, cheer and dance team practices have parents running to and fro. So who has time to get dinner on the table? Well, you do, with some help from these 30-minutes-or-less recipes.
As all-American desserts go, it's hard to beat apple pie. We decided to create an apple dessert that lets us have our pie and our healthy habits, too.
Buy the best, most impeccably fresh beef you can find for this classic raw appetizer.
"Food Network Star" Season 8 Finalist Linkie Marais will teach her first set of in-depth cake decorating classes Aug.18 and 19 in Tupelo.
There are some changes coming to the annual Roast-n-Boast barbecue cooking state championship, and organizers anticipate a fired-up showdown Aug. 24-25 at the Columbus Fairgrounds. Teams will vie for titles, bragging rights and cash awards totaling $11,000.
Sunshine bathed the Hitching Lot Farmers' Market Saturday morning as a friendly crowd under the market's shaded canopy checked out everything from peas to peaches, squash to sunflowers. A steady stream of shoppers flowed to vendor Starla Strait's table, which was laden with flaky-crust pies, golden dinner rolls and moist breads and cookies. Strait baked them all in the kitchen of her Brooksville home, just for the occasion.
While members of Team USA are in London for the Summer 2012 Olympic Games, chefs from the Gulf Coast states are gearing up as well -- to host the "Spirit of the Gulf," a showcase of Gulf Coast seafood and music. Mississippi is represented by Chef Chris Poplin of IP Casino and Chef Calvin Coleman of Naomi's Catering.
Wasn't it only yesterday children were giddy at the thought of getting out of school for summer break? And now, the calendar beckons them back.
If the way to a man's heart isn't actually through his stomach, the women of the "Casserole Patrol" will be sorely disappointed. Food is the heavy artillery in their quest to win the affections of the recently-widowed "Colonel," the newest eligible man in their little town.
Did you notice? By July 5, many big box stores had replaced their festive red, white and blue displays with reams of back-to-school supply lists. Don't let bins of notebooks, pencils and glue psych you out of celebrating the weeks of summer break remaining. Even if you don't have an actual trip to the beach to look forward to, that's no reason not to pull out the tiki torches, bake a themed cake and make some waves right at home.
It may be summer, but "school" is very much in session at Mississippi University for Women's Culinary Arts Institute. Throughout the month of June, emerging cooks are earning their aprons during week-long sessions at MUW's Culinary Camp for Kids.
Planting seeds for healthy living is a way of life for Lowndes County 4-H Agent Sharon Patrick, especially in her work at the Columbus Air Force Base.
We humans seem addicted to bestowing a "day" upon almost anything. In June alone, there's Flip a Coin Day, Hug Your Cat Day, Sewing Machine Day and, a personal favorite, International Panic Day. So it should come as no surprise there is such a thing as national Doughnut Day.
There was a time, in the not-so-distant past, when churning an ice cream freezer on the back porch was a summertime ritual. Every strong arm in the family took a turn at the crank, and youngsters in the right place at the right time got to lick the dasher.
Memorial Day traditionally serves as the starting pistol for a summer of outdoor smoking and grilling. How better to usher in that mouthwatering season than with a little insight from a master cook?