As hot Southern summers wane into late August and September, young watchers who have patiently monitored vines at Palmer Home in Columbus finally hear the pronouncement: "Muscadines are ready!" And like other fans of the big grape, they fill up their shirttails with the sweet and tart fruit, to enjoy fresh off the vine.
Saturday's kick-offs heralded more than another autumn of gridiron action; they launched a fresh season of tailgating, too.
Here comes Labor Day. But instead of mourning the passing of summer, segue smoothly into the season of touchdowns, turkeys and evergreens with a lively outdoor party that celebrates the last 20 or so summer days still officially left.
Every second Sunday in August, come rain or come shine, the faithful return to a wooded spot "10 miles out in the country" from Carrollton, Ala. Here, for more than 100 years, generations have gathered to celebrate family and faith -- not to mention a hearty Brunswick stew and old-fashioned all-day singing at Spring Hill Baptist Church, first established in 1842.
While most of the world slumbers at 4 a.m., the day is under way at Ole Country Bakery in Brooksville.
Cookbook titles aside, that phrase, "the joy of cooking," might have been coined for Sigga Head.
Sometimes kids just need a little inspiration to try something in the kitchen. Sultry summertime offers a great opportunity to tempt them to make some simple, fun and yes, even healthy, snacks. The time together with mom or dad -- or grandparents -- can be a memory-builder, too.
Whether celebrating Independence Day weekend with a host of friends or a small gathering of family, add a flourish by showing your colors. Red, white and blue strawberry appetizers or a patriotic potato salad will have the crowd talking. Or how about an American flag cake for dessert?
"Beautiful, beautiful!" praised Chef Vicki Leach, checking Britton Walker's fried green tomatoes in progress during the fourth and final week of the Culinary Arts Institute's Culinary Camp at Mississippi University for Women. Tantalizing aromas mingled June 22 as 18 campers at cooking stations industriously went about the mouth-watering business of creating everything from Asian peanut salad to risotto.
Attendance is up at Columbus' Loaves and Fishes Soup Kitchen due to, in part, the economy.
Ah, Italian cuisine. It's among some of the world's richest and most varied. From quick late-night snacks to complex culinary creations, Italy's flavorful foods are frequent favorites of the American palate.
While Laura Murphy was on her way to graduating magna cum laude from Mississippi College May 8, the psychology major couldn't keep her thoughts away from the kitchen.
Daniel Wressell, corporate pastry chef with E. Guittard Chocolate Co., tempted the sweet tooth of Mississippi University for Women culinary arts students earlier this spring when he visited Columbus. In a demonstration arranged by MUW's Chef Erich Ogle, the California-based chocolatier showed how the cacao tree's luscious product can be transformed into an artistic statement.
The abundant beauty of spring has followed a long, hard Golden Triangle winter. And what better way to put the final exclamation point on Mother Nature's glowing transition than with openings Saturday of Columbus' Hitching Lot Farmers' Market and the Starkville Community Market?
The whir of drills and pounding of hammers punctuate the air at historic St. Paulís Episcopal Church in Columbus these days. But the resilient Episcopal Church Women group isnít letting the extensive months-long renovation under way deter them from organizing the annual Eight OíMay fundraiser May 7.
Thereís just something about festival food. Mingling aromas, the hiss of a hot grill, open air, the just-cooked freshness. On Saturday, the Cotton District Arts Festivalís Taste of Starkville competition elevates festival fare to the next level.
ďI canít even begin to imagine how many bunny cakes Iíve made over the years,Ē Virginia Adair laughed lightly. With a youthful spirit belying her 81 years, the New Hope woman is still baking and decorating the whimsical cakes she first made 46 years ago. For decades, she delighted her own children and scores of families in three different states with the tasty dessert. This week, she once again shares the recipe for what some might call her culinary signature.