Firing up the grill is a year-round pastime for many, especially in fall, when tailgating takes over stadium parking lots nationwide.
Food on the grill, carb-loaded side dishes and high-sugar desserts are at the center of most seasonal cookouts. But this doesn't mean you need to avoid those countless neighborhood barbecues to ensure you stay on track with your healthy lifestyle.
A large amount of food in the U.S. is never eaten. However, there are many easy ways families and communities can eliminate food waste in their daily lives, while also protecting the environment.
I confess: My younger self was not a fan of squash. My older self has learned the world is full of things I turned my nose up at back then. I wish I could tell my late granddaddy who grew them on his Pontotoc farm and did his best to coax a stubborn little girl to try them.
It seems that I'm the kind of person who can keep only one or two things clean at a time.
Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, or even vegetables or soy products, submerge them in a marinade, and you've turned a plain something into a great dinner.
That ringing we hear is the sound of school bells. We knew it was coming, foretold by streams of anxious parents in store aisles, numbly checking and re-checking school supply lists.
It's no wonder salmon is one of the most popular fish. Its flesh is rich-tasting, thanks to high levels of heart-healthy oils, and it takes well to many treatments.
A good shrimp burger should be first and foremost about the shrimp. Unfortunately, many shrimp burgers are more reminiscent of fish-flavored rubber patties or over-seasoned bread balls than shrimp.
A summer tomato gratin should burst with concentrated, bright tomato flavor and contrasting firm texture from the bread, but most recipes lead to mushy results. Not this one.
Thoughts of homemade ice cream probably bring to mind visions of a whirring electric ice cream maker -- or, for some, the old-fashioned hand-crank version. But there is another way. Ever tried making ice cream in a bag?
For my mother-in-law's birthday, she took me to a cooking class.
Seafood has always been central to Venetian cuisine. The earliest Venetians were skilled fisherman and their diet relied heavily on the bounty found in the city's lagoon ecosystem.
Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with butter, sprinkled with bread crumbs, and baked.
As a kid, I spent a lot of time outside, plenty of it in the backyard of our family home in Columbus. In retrospect, I realize what a grand playscape it was for my younger sister and I through different ages and stages of creativity and mischief.
When I was a student at Millsaps back in the late '90s (can you believe I am old enough to say things like that? I cannot.) Anyway, when I was a student at Millsaps College, one of my favorite places to go eat was Keifer's.
While almost everyone is familiar with the classic recipe for Rice Krispies Treats, slight variations on the original abound.
More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months.
It was in 1930, so history tells us, that General Mills sales exec Carl Smith sat down to some fabulous hot biscuits in a train dining car. Amazed that fresh biscuits could be delivered in short order on a train, Smith visited the chef's galley after his meal.
Basil pesto isn't just for pasta. We found a way to imbue chicken with basil and garlic that would hold up on the grill.
2. Black Prairie Blues Festival to be held Friday ENTERTAINMENT