This time of year, with the weather getting colder, I love to serve soup for supper.
Most of us know the feeling, that sweetly hollow spot that opens when we think of a beloved family member no longer by our side. Kris Lee of Starkville is familiar with it, too.
Does back-to-school time have you humming a few bars of the weeknight dinner blues?
In the farm-to-table food world of today, we often praise the cook who keeps recipes simple, letting the ingredients speak for themselves.
The Casano family has seen some changes lately, and they're loving them.
I was back home in Athens, Georgia, this past weekend at my high school reunion, and it was a fun, fun, fun time.
Given how quickly it cooks, fish stands out as the perfect candidate for a weeknight meal, especially in the fall, when the resurgence of school and work can seem like the onset of hurricane season.
I recently had the pleasure of meeting Fred Noe, the seventh-generation master distiller who literally grew up at the Jim Beam distillery in the middle of Kentucky.
Once upon a time pork chops were pretty rich. These days they're lean enough to be marketed as "the other white meat."
Back-to-school is kind of like New Year's Day for my kids. It's the perfect time to revisit personal goals, which range from mastering fractions to eating more vegetables.
This recipe is a template for topping sauteed steaks or chops of most any kind with a wilted salad, a splendid dish for a late summer dinner.
Forget the Big Mac attack. Now is the time of the snack attack.
I love fried green tomatoes! My grandmother made them at the beginning of fall when there were so many tomatoes on the vine in our area that no one minded picking the unripe ones and cooking them before they turned red and juicy.
These days, the ubiquitous honey bear may not cause us to stop and give thanks.
Everybody and their neighbor seems to have come down with a raging case of football fever around here lately. No wonder: Both Mississippi State and Ole Miss kick off their seasons Saturday, the Bulldogs on the road in Hattiesburg, the Rebels at home.
There are two types of salad: tossed and composed.
During my freshman year at the University of Vermont, I became a pro at apple picking, and at cooking up all those apples I picked.
With autumn winking at me from the horizon, Labor Day grilling takes on a whole new significance.
Want to build a better salad? Think thin.
Rebecca Hester may be fairly new to the Golden Triangle, but she's an experienced hand at coming up with simple solutions when dessert is called for.