Once upon a time pork chops were pretty rich. These days they're lean enough to be marketed as "the other white meat."
Back-to-school is kind of like New Year's Day for my kids. It's the perfect time to revisit personal goals, which range from mastering fractions to eating more vegetables.
This recipe is a template for topping sauteed steaks or chops of most any kind with a wilted salad, a splendid dish for a late summer dinner.
Forget the Big Mac attack. Now is the time of the snack attack.
I love fried green tomatoes! My grandmother made them at the beginning of fall when there were so many tomatoes on the vine in our area that no one minded picking the unripe ones and cooking them before they turned red and juicy.
These days, the ubiquitous honey bear may not cause us to stop and give thanks.
Everybody and their neighbor seems to have come down with a raging case of football fever around here lately. No wonder: Both Mississippi State and Ole Miss kick off their seasons Saturday, the Bulldogs on the road in Hattiesburg, the Rebels at home.
There are two types of salad: tossed and composed.
During my freshman year at the University of Vermont, I became a pro at apple picking, and at cooking up all those apples I picked.
With autumn winking at me from the horizon, Labor Day grilling takes on a whole new significance.
Want to build a better salad? Think thin.
Rebecca Hester may be fairly new to the Golden Triangle, but she's an experienced hand at coming up with simple solutions when dessert is called for.
Sometimes we think too hard about the food we toss on the grill. Brine this, rub that, marinate for 12 days. Enough!
I get that people are nervous about turkey burgers being dry and flavorless, but that really isn't necessary.
Usually, there are two big problems with stuffed peppers: the peppers and the stuffing. Bland, bland, bland.
Corn on the cob is a quintessential cookout companion. Stovetop, oven-roasted, open fire or grilled, this hand-held staple will be part of many an upcoming Labor Day celebration.
This is one of those recipes that feels a little trashy, but it's so good you won't care.
If you are anything like me, you look forward to summer peaches all year.
Plums, peaches, nectarines and cherries all grow on just one of Sam Van Aken's fruit trees. The trees blossom in a riot of red, white and pink each spring.