The lightly dressed crab shines in this pretty appetizer, which is finished with a tangle of mixed greens and small local or cherry tomatoes.
Adding coffee to coffeecake is a simple way to take something great and make it even better.
Patrons of the Front Door-Back Door restaurant have reasons to celebrate. First, far from closing Sept. 8 as had been originally announced, the doors of "the Door" -- one of downtown Columbus' most popular eateries since 1996 -- remain open. And second, even as departing owner and chef Sarah Labensky turns over the keys to new proprietors Jim Lewis and Steve McLemore, she has released a much-anticipated cookbook.
Dads love grilling. Dads love burgers. Trouble is, good burgers don't always love Dad back.
For those of you who haven't kept up with Olivia Newton-John, the Australian singer-actor has had a whole lifestyle thing going on.
The flavors are Greek; the cooking method is Chinese. The fusion results in a dish that is full of flavor. It's a good way to use up late-season green beans, which can be a little tough.
It would be hard to compose a more elegant, colorful and texturally interesting salad in such a short amount of time. You'll probably have smoked trout left over, which can be coarsely chopped along with fresh horseradish and a few swipes of lemon zest on a Microplane grater, then stirred into sour cream or creme fraiche.
Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great way of preserving the catch for later.
When a special Tennessee Williams Tribute luncheon called for Southern elegance with a New Orleans twist, Chef Marty Wages of Columbus was ready with ideas.
Visitors who haven't been to Heritage Academy's Student Activities Building for a while are in for quite a surprise. What used to be a gray, utilitarian corner of the auditorium and gym space at the Columbus school has been transformed into a contemporary café.
As a 16-year-old moving from South Africa to Tupelo 12 years ago, Linkie Marais admits she was in for a huge culture shock.
Labor Day generally gets people thinking about grilling up the last of summer's burgers and steaks.
What summer superstar is green and oval, weighs an average of 15 to 30 pounds and is harvested in quantity on more than 2,400 acres in Mississippi? Watermelon, of course.
School often starts when kids still have summer on the brain. So these easy-to-make bars have summer in mind, too.
OK, so school's back in swing. And football, soccer, volleyball, cheer and dance team practices have parents running to and fro. So who has time to get dinner on the table? Well, you do, with some help from these 30-minutes-or-less recipes.