Banana bread is a time-tested American classic, perfect for making in advance for picnics, gifts and for using up ripe bananas. And given it's all-American status, it's a perfect way to start (or end) July 4th.
It is officially hot. And muggy. Don't forget muggy. Area weather pundits have crossed the threshold, breaking the 100 degree barrier of heat indices in their sweltering forecasts. It's summertime in Mississippi, and the hunt is on for relief.
Strawberry shortcake has always been a favorite dessert of mine -- it reminds me of the carefree days of summer at my grandparent's house, where we'd buy strawberries by the pound and eat them in just about everything.
When I was growing up, my father would take us to get fresh hot doughnuts from Krispy Kreme every Sunday.
Farro is a hearty whole grain that may well become a staple in your kitchen, in everything from soups and casseroles to sides and salads.
A short road trip I took into south Mississippi this past weekend included a stop at a popular national restaurant chain where foil-wrapped "campfire" meals are currently a featured special.
I am most definitely not a restaurant critic, although my friends will tell you that I am a critic when we go out to eat.
Okonomiyaki, anyone? A survey released Tuesday for the restaurant reservation site OpenTable showed that style of savory Japanese pancake is the No. 1 most befuddling term among 2,035 diners, with one in five saying they won't order something they don't understand on a menu.
My four daughters all have a sweet tooth, and I blame genetics. I can sidestep French fries, chips and salty stuff pretty easily, but chocolate makes me drool.
When it comes cooking, my father has never really strayed into the kitchen.
Saturday was a glorious morning to be at Columbus' Hitching Lot Farmers' Market. The rising sun in a cerulean sky promised a fine start to the long weekend as a milling crowd greeted one another and shopped up and down the shaded corridor of vendors.
Gardening can be especially rewarding when some of the harvest is given to charity. Contributing just-picked fruits and vegetables not only alleviates hunger but helps develop healthier eating habits.
One of the great things about living in New York City is its wealth of street food, which provides us with easy access to dishes from the four corners of the earth.
In our small hometown, Sunday evening's concert in the park is more than just a gathering of locals and tourists. It's how we mark the passage of time between May and September.
Oh, that first grilled meal of the season ... that's the real sign of spring, not some fickle groundhog.
Strawberry season seems so short in Mississippi. A warm spring is here and then, poof, it's too hot for the luscious red berries.
Picnicking has long been a tradition for my family, generations ago on the shores of the Arabian Sea, then on the banks of Nile.
Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices.
The all-grilled salad has become a staple in our house over the years - it's versatile, easy, has minimal cleanup, and of course, it's right up our healthy-eating alley.
This little gem combines my love of grilling with my endless search for new summer vegetarian entrees.