FOOD

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An Oktoc tradition: Brunswick stew is just one highlight of this day in the country

Posted 10/17/2018 in Food

Today most of us take "instant access" for granted -- to people, places and information. Thanks to one device or another, be it a car or an iAnything, we seldom feel isolated in the true sense of the word. There was a time, however, when those living in rural areas were more secluded, when poor roads and slow transportation kept families closer to the homestead.

A meaty bistro classic tart that is as refined as it is rich

Posted 10/17/2018 in Food

This bistro classic is as refined as it is rich.

Our turkey meatloaf offers a lighter take on the classic

Posted 10/17/2018 in Food

Don't overlook the benefits of a good meatloaf; though humble, it can be just the thing for a comforting meal, and leftovers make great sandwiches.

Stout beer adds richness to this gingerbread bundt cake

Posted 10/17/2018 in Food

In our opinion, gingerbread is only worth eating if its flavor is unmistakably bold and spicy. For our gingerbread bundt cake, the standard liquid combination of mild molasses and water seemed lackluster.

These creamy scalloped potatoes boast a browned, cheesy crust

Posted 10/17/2018 in Food

In our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce.

Earth lessons: SEED garden helps kids 'grow' smarter

Posted 10/10/2018 in Food

If you've never caught sight of a garden fairy, some of the children at Sudduth Elementary School in Starkville might tell you what they look like. They can have carrot legs, arms made of sugar snap pea pods, a cauliflower head and spinach leaves for wings. And with a little ranch dressing, they're quite tasty.

Start a classic brunch with a stack of airy, tangy pancakes

Posted 10/10/2018 in Food

A stack of fluffy, golden pancakes is the perfect starting place for a standout brunch, delivering piping hot cakes with distinct sweet tang and an open, airy texture.

Make a buttery crumb cake with a lightly spiced topping

Posted 10/10/2018 in Food

The essence of crumb cake is the balance between the buttery cake and the thick, lightly spiced topping.

The key to making a flavorful, tender butternut squash soup

Posted 10/10/2018 in Food

This simple butternut squash soup is little more than squash, cooking liquid, and a few aromatic ingredients; it comes together easily yet is creamy and deeply flavorful.

Adore pumpkin cheesecake? Make a portable version

Posted 10/10/2018 in Food

With a tangy, rich flavor and velvety consistency, cheesecake's characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake, and berry cheesecake are all common. But our favorite variation might just be pumpkin cheesecake.

Pumpkin time: Pumpkins are for more than just decorating

Posted 10/3/2018 in Food

Few things convince us that autumn will eventually make an appearance more than pumpkins. Whatever color, shape or size they are, pumpkins put us in mind of crisper days ahead, leaves skittering across the road and holidays to soon celebrate.

Cooking on deadline: one-pot Mexican hot chocolate brownies

Posted 10/3/2018 in Food

Mexican hot chocolate is a beloved beverage made from chocolate (yup, got it) and often cinnamon and another spice or two to bring up the heat.

Put away the lobster and try roasting your shrimp next time

Posted 10/3/2018 in Food

Lobster is not the only crustacean that benefits from roasting.

Robust grilled cheese sandwiches for adults, not just kids

Posted 10/3/2018 in Food

Grilled cheese has a kids' menu reputation, but just a few tweaks make it a sophisticated dinner option.

Give a nod to coffee: From the bean to the cup -- drink up for National Coffee Day

Posted 9/26/2018 in Food

An amusing saying that's shown up on everything from mugs to T-shirts to wall art is: "First I drink coffee, then I do things." Hands up, all who can identify. National Coffee Day Saturday may be just for you.

A bourbon bread pudding with a real taste of New Orleans

Posted 9/26/2018 in Food

We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look.

You can get great meaty, bold chili thanks to a multicooker

Posted 9/26/2018 in Food

Great chili should have bold, long-simmered flavor, even if it's made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time.

Pan roasting chicken produces moist meat and crisp skin

Posted 9/26/2018 in Food

To develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, into a very hot oven to finish cooking.

Headed to the world: Golden Ticket fast forwards steak chef to world championship

Posted 9/19/2018 in Food

Chris Lytle knows his way around a grill. Born and raised in Columbus, he's been barbecuing competitively for years. In early 2018, however, he added another challenge to his plate -- turning out perfect medium-rare rib-eyes at Steak Cookoff Association (SCA) contests.

A chicken that's tender and juicy, thanks to a beer can

Posted 9/19/2018 in Food

A few weeks ago, a new friend of mine asked me to make beer-can chicken. He had never had it before and had always wanted to try it.

 

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