I love coffee. My standard order is simple: coffee with milk, no sugar.
My grandmother, who lived with us when I was growing up, had a serious sweet tooth and would bake something almost every day.
This time of year, with the weather getting colder, I love to serve soup for supper.
Over the summer, I traveled to Wooster, Ohio, for a barbecue summit at the headquarters of Certified Angus Beef.
In a small commercial kitchen on Highway 182 west of Starkville, Amber Peoples spends her Sundays hustling to prepare as many as 250 meals each week, double the number she made a month ago.
I want the weather to be cool so badly, and I can't stop thinking about winter food I want to cook such as short ribs slow-cooking in red wine, or some gumbo or dishes made with dried peas.
I love dessert. I also love being healthy.
Aromas filling Mandy Clark's kitchen Sunday evening were as inviting as any gourmet bakery.
Football fare is nearly irresistible for dogs -- especially when sitting at eye-level on the coffee table -- but even cats can grab a piece of the action, says Greg Wiley of Petplan Pet Insurance of Newtown Square, Pennsylvania.
The ancestor of this recipe was a beloved burger on the menu of a bar where I was a cook back in my college days.
Everyone has felt the stress of "what's for dinner?" but Leslie Smith must come up with the answer for 150 to 200 hungry folks every Wednesday, and on several other occasions in any given month.
I did not grow up in a hunting and/or fishing family.
Small is big with Rachel Guerry. That's why the young baker came up with the idea for pielets -- individual pies petite and neat enough to pick up and enjoy, but big enough to deliver on flavor.
If you want to end the summer with a bang and be reminded how the best and simplest ingredients produce the most magical results, then this is the dish to make before the leaves change and thoughts turn to stew.
Canned tuna is underrated.
This week's Italian squash bake is a true work horse.
Watching Shirley Catlett create a stylish reception table topped in burlap, colorful fabrics and artfully-arranged savories and sweets -- most of which she made herself -- one might have a hard time picturing her as a girl working on her daddy's cotton farm near the Missouri bootheel.
When I was in elementary school, lunch was milk in a paper cone and holder from a really, really cold milk dispenser, and whatever the school lunch was for that day.
Okra. Not Delta State's unofficial Fighting Okra mascot, not the trendy Okra Cookhouse restaurant in Phoenix, Arizona, or any of several bands that go by the name. Just okra, that vegetable that's close to being as Southern as sweet tea.
The reason cupcakes took the baking world by storm a few years ago is because, in short, they are awesome.