Does your meatless Monday game need an overhaul?
Is there anything dreamier than the tender crumb of a light-as-air angel food cake?
How often have you tossed the dinner salad? And, I am not talking about tossing it with dressing.
We all have favorite foods. That doesn't change just because one becomes president of the United States.
Slowly cooking a big hunk of tough, inexpensive meat isn't just the best way to cook this cut of meat. It's really the only way.
One of the best pieces of advice I have read about promoting healthy eating is to make your own food.
A larger-than-usual crowd meeting up at your house for dinner? This Onion Beer Bread would add a lot to the menu.
Open a glossy magazine, a cookbook, a colorful menu or watch almost any food commercial, and you're almost assuredly witnessing the work of food stylists. The art of making food look irresistible for the camera is a learned craft, and students in a food styling course at Mississippi University for Women's Culinary Arts Institute (CAI) Monday had a Valentine's Day feast ready for its close-up.
With Cupid's big day just a week away, givers, receivers and lovesick shoppers are making their plans. So are bakers, restaurateurs and florists who are preparing for the rush.
When it comes to making beef stews, the French are clear winners.
If you want to wow your gang during an Oscar viewing party, game day, or a movie-watching or Netflix-binging session, mini pizzas are a great way to go.
They say that everyone complains about the weather -- winter especially -- but no one ever does anything about it. Well, here's something you can do that will make you feel much better.
Super Bowl spreads tend to be pretty meaty. They might be anchored by a big bowl of beef chili, some sloppy joes or burgers -- or just a big order of pepperoni pizzas.
My grandmother used to make jam every year out of the summer bounty of berries. It was a multi-day project involving scorching-hot vats of berries, thickened by pectin and pounds of white sugar, which she balanced with the tang of lemon or lime juice.
I'm not really sure why, but when sports fans assemble in front of their TVs to watch the Super Bowl, major sustenance seems to be required.
If you're tired of the same old vegetable side dishes, here's a recipe that promotes the lowly red cabbage from side dish to protein partner.
Without a team in the fray, my personal zeal for Super Bowl LII is idling on the sidelines.
This year I'm looking to shake up the Super Bowl gathering a bit. Normally, a pot of chili anchors our party, but this year I'm thinking fajitas.
During the recent bomb cyclone snowstorm, I couldn't go to the store for several days as I waited to get plowed out of my driveway.
An extra log on the fire is all well and good, but Southerners know an arctic blast calls for down-home comfort food.