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A have-it-your-way grilled Greek chicken salad

Posted 6/5/2013 in Food


'On the Hill': New cookbook from Columbus' 'church on the hill' offers almost 600 recipes that wow

Posted 5/29/2013 in Food

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.

'Cooking saved my life': From Korea to Columbus, YouTube and beyond

Posted 5/22/2013 in Food

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.

Beautiful berries: Don't miss 'last call' for fresh strawberries or Chef Ty's easy way to use them

Posted 5/15/2013 in Food

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.


Pasta carbonara remade as a delicious summer salad

Posted 5/15/2013 in Food


A May tradition: Memories, delicious meals are all part of St. Paul's annual luncheon

Posted 5/8/2013 in Food

"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.

Fiesta: When the mood says south of the border

Posted 5/1/2013 in Food

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.

What's for dinner? Lowndes Cattlemen's Association fires up the grills for annual fundraiser

Posted 4/24/2013 in Food

'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.

Wedding Day Wonder: A Mississippi groom's cake is a mom's labor of love -- and a viral sensation

Posted 4/17/2013 in Food

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.


Spots going quickly for W Culinary Camp

Posted 4/17/2013 in Food

Vacancies at Mississippi University for Women's Culinary Camp for Kids are going fast.


One-pot chicken is a blast of savory goodness

Posted 4/17/2013 in Food

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.

Embracing the fresh, crisp flavor of raw asparagus

Posted 4/17/2013 in Food

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.


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