Some days you just need to embrace a kitchen sink approach to cooking.
Ever walk past a French bakery with one of those impossibly elegant apple tarts in the window, the ones with the apple slices fanned out in the shape of a flower? Nothing you could ever make at home, right? Wrong. It's so much easier than it looks.
Tomato Pie is a classic Southern dish made at season's end when everyone has had their fill of tomato sandwiches and salads.
My grandma Ursula relied on honey to solve nearly any culinary or health problem. Have a nagging nighttime cough? Swallow a spoonful of honey. Chocolate sauce not smooth enough? A dab of honey will do it.
Here's the thing about baked stuffed peppers ... plenty of people hate them.
My husband, Terry, reminds me weekly that we don't eat enough garlic.
Around these parts, folks love a tailgate. No matter your team allegiance, the recipe for success is the same: good food and good company make for good times. Divide up the tasks, bring plenty of ice and, for goodness sake, don't forget the meat.
You're going to have to trust me on this one.
My Terry can spot a wild muscadine or scuppernong from a mile away.
Common sense isn't so common any more, specifically when it comes to our relationship with nutrition. As a whole, we are a nation hooked on processed foods and drive-throughs. And we pay a price for that.
For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It's perfect as is.
Last Saturday I was a late volunteer at the Hitching Lot Farmers' Market. That is, I arrived at 8:30 a.m. to stay until time to pack up the coffee and tables, around 10. I was delighted to see how busy things were when I arrived.
Bess Swedenburg laughingly admits she has friends who think she's "crazy." At times, she may even wonder herself. But not long enough to stop the canning juggernaut going on in her Mayhew kitchen.
Burgers. Dogs. Steaks. Maybe some sausages. We know you've got the grilling part of your Labor Day cookout covered. So rather than mess with that, we'll offer up some delicious sides that will complement whatever else you have on the menu.
Those darn zucchini! There's an army of them occupying your garden right now and each one is as big as a blimp.
Figs seem to have such a short season here. Between the birds and the hot weather, their time in our area is fleeting. When I see them at the Hitching Lot Farmers' Market, as I did last week, I snatch them up and figure out what to do with them later.
Let's get one thing clear -- I am not proud of this recipe.
My memories of my Granddaddy and Grandmama West's farm in Pontotoc are few and precious. I was very young when Granddaddy died and his beloved Minnie moved back to Memphis, leaving behind the rural peace they had enjoyed together.
A few nights ago at a reception I tasted a bright and fresh-tasting cucumber soup that Fred Kinder had brought. It was served from a pitcher and poured into clear plastic shot glasses.
Sometimes the last thing you want to do at the end of a long hot summer day is turn on the oven and make a meal. So here's a delicious solution that requires no more heat than is necessary to grill up some bread.
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