A few years ago when everyone I knew was on the Paleo diet, I started making spaghetti squash and topping it with meat sauce to feed my dinner party guests who were off carbs.
"I tripled the frosting recipe because I like a lot of frosting," smiles Pat Wheeler, spreading sweet butter-yellow swirls on an oversized cake destined to please a lot of palates.
Thanks to our global food community, we have more opportunities than ever to sample cuisines from the farthest corners of the world.
Barbacoa beef, or pork or lamb or goat, is by definition slowly cooked meat.
As usual, I've been cooking with what is in my home, doing my best to use up items that for some reason seem to multiply when I'm not looking.
I was talking with a friend about perfect meals for entertaining, and we went through the usual suspects: lasagnas, chili, tenderloins.
News flash: Kale is still in.
A kind of carbo-licious porridge made from dried and coarsely ground corn, grits are to Southern cuisine what potatoes are to Northern cuisine -- a deeply satisfying staple.
Pink -- the color of romance and charm, affection and tenderness.
Wow, does this dish look classy, right? But look at the ingredient list -- not too long.
With Mardi Gras fast approaching, I thought it might be fun to salute New Orleans' cuisine by finding a new use for the city's unique and far-famed Creole spice mix.
Primed to romance your certain someone on Valentine's Day? Nothing says "I love you" more persuasively than a home-cooked meal.
Pescatarians are those among us who eat fish, but not other meat. It's a practice Devan Torrence of Starkville has followed for almost a decade now, due in large part to a beef and pork allergy.
Recently I did a cooking demonstration for a local garden club and after that, hosted five friends for a long weekend.
It is easy enough to put out bag after bag of chips during a Sunday football-watching party, or any other gathering for that matter.
Cauliflower is a wonder-veggie.
These sweet treats are a riff on the very popular summer campfire s'mores.
After a balmy interlude, winter makes a halfhearted return to the Golden Triangle this week, reminding us it is January. If a kitchen appliance can be said to have a season, surely winter belongs to the slow cooker, or crockpot.
This makes a ton of soup, and you can freeze it at will.
Eating healthy on a budget and tight schedule means the boneless skinless chicken breast makes frequent appearances on our dinner table.