How do you transform a tough, less expensive cut of meat into something tender and delicious? You braise it!
Cheese fondue is the ultimate winter comfort food.
After a snowy walk or long day on the slopes, there's nothing like curling up under a warm blanket.
I think this is (possibly) the best Brussels sprouts recipe I have ever made.
Sugar and spice and plenty of things nice were in abundance at a Holiday Cakes cooking class offered to the community by the Culinary Arts Institute at Mississippi University for Women Saturday, Nov. 12.
Holidays equal platters and tins of festive-looking cookies. Cookies with colored icing, cookies with sprinkles, cookies with fillings, cookies with layers.
Thanksgiving is a day for celebrating, where we enjoy the company of friends, share delicious food, and reflect on our country's history and traditions.
Just as families look forward to Thanksgiving, hosts look forward to the yearly Country Store Bake Sale that will help round out those Thanksgiving feasts with homemade cakes, pies, cheese straws, rolls, breads, candies, cookies, jellies and more.
I am always flattered to have someone tell me that they have read my column or to call me with a question on something.
"Salted" and "caramel" are two words that make many people get misty in the eyes and weak in the knees.
Let's say that this year's Thanksgiving feast is going to be a more intimate affair than the usual cast of thousands, yet you still want turkey. It can be done.
It seems that autumn has finally found Mississippi.
Squash is as American as apple pie, so why isn't this delicious, healthy and versatile ingredient as prominent at our Thanksgiving tables?
Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.
Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes.
Although Thanksgiving is the quintessential American holiday, some of my American friends and I celebrate it here in London every year.
Last week I baked an apple for Terry -- Hasselback style -- and it had so much more appeal than a regular baked apple.
A while back, in honor of Julia Child's birthday (she would have been 104 this year), I created a dish that embodies one of her many excellent sayings: "The only time to eat diet food is while you're waiting for the steak to cook."
We all have our favorite winter dishes and mine is stuffing -- or dressing, technically, since I don't stuff it in a turkey.
Any time capers mingle with anchovies and garlic, I'm happy.