Oh, that first grilled meal of the season ... that's the real sign of spring, not some fickle groundhog.
Strawberry season seems so short in Mississippi. A warm spring is here and then, poof, it's too hot for the luscious red berries.
Picnicking has long been a tradition for my family, generations ago on the shores of the Arabian Sea, then on the banks of Nile.
Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices.
The all-grilled salad has become a staple in our house over the years - it's versatile, easy, has minimal cleanup, and of course, it's right up our healthy-eating alley.
This little gem combines my love of grilling with my endless search for new summer vegetarian entrees.
When we first encountered deep-fried, bourbon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.
Fried or baked, sprinkled with truffle oil or flavored with crumbled herbs, French fries are an enduring dish, fancied up or served the simple way around the globe.
Here in America we think of white asparagus as the pink elephant of the vegetable world -- not even a rumor so much as a hallucination.
Roasted chickpeas can be a surprisingly meaty snack.
May shepherds in the season of the backyard barbecue, and for us that means one thing: burgers.
In three short days, Columbus' Hitching Lot Farmers' Market will be back in business for another prolific growing season.
We recently visited Terry's daughter and her husband and were treated to a delicious dinner of lasagna and something she called "Italian Spinach.
In certain parts of the country, a good three-bean salad is almost always the anchor to a potluck or picnic, the kinds of gatherings where sturdy, crowd-pleasing, portable -- and frankly inexpensive -- food is wanted.
I thought I knew how to make the perfect burger. Now I know better.
For more than a century, the Columbus community has had a date with St. Paul's Episcopal Church come the month of May.
For some reason, Mother's Day has become synonymous with breakfast in bed. Maybe it is because it is the easiest meal of the day and even folks who can't cook can make toast.
I'm always at a bit of a loss about what to say about Mother's Day, not to mention similar holidays that feel slightly (more than slightly?) manufactured.
In an age of drive-throughs, mobile banking and rapid-fire tweets, our attention is captured when someone slows the pace down, investing time and talents in going the extra mile.
Recently I made a side salad to go with a sandwich lunch for a group. I had planned on potato salad but changed to macaroni salad to avoid peeling potatoes.