Surely it was only a month or two ago that students went back to class after Christmas. Or so it seems to me. But no, graduations are upon us. Mississippi State's seniors received diplomas this past weekend and soon area high schools -- and The W -- will send their newly-minted graduates out into the world. So, it's party time -- a final send-off to honor graduates at one of the most exciting junctures in a young life. There are many ways to make it special; here are just a few to consider.
With their built-in handles and small size, economical chicken drumsticks are tailor-made for a cookout. So we decided to devise a foolproof way to roast them on the grill to ultra-tender perfection with nicely browned skin and wonderfully juicy meat.
While raw and roasted vegetables certainly have their place, braising is a great technique for cooking even the most delicate vegetables.
After years devoted to feeding school children in Columbus, Dot Reichle is taking off the chef's apron. Tuesday was her last day as food service manager at Heritage Academy. It marks not only a departure from school service, but from a career also spent feeding the community at large.
There are certain small skills that make life better and easier.
To make grilled cauliflower with a tender interior and a flavorful, nicely browned exterior, we first microwaved it until it was cooked through and then briefly grilled it to pick up color and flavor.
More than 25 years ago, Chicken Marbella was the signature dish of the famous Silver Palate gourmet shop in Manhattan and the cookbook it later inspired.
Buttery, nutty chickpeas make a great foundation for a satisfying veggie burger.
It may have happened more than 60 years ago, but Betty West Land still remembers learning to make cheese straws from Edna Banks, a family neighbor.
"It's OK, honey. We can make one at home that's safe." If that sentiment has come out of my mouth once, it has come out 20 times. That's the cost of living with a kid who has food allergies: We have to make a lot of foods at home that we might otherwise enjoy at a restaurant or bakery.
For grilled pork skewers that were moist and flavorful, we turned to boneless country-style ribs, which are quick-cooking and tender, yet have enough fat to keep them from drying out.
Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense.
Brown rice can be difficult to cook well: All too often, it is underseasoned and turns starchy and mushy. Plus, it takes a long time to cook, so stovetop recipes run the risk of scorching on the bottom.
Visitors to the Columbus-Lowndes Public Library found more than "food for the mind" April 11. The library's third annual Edible Book Festival showcased something for the taste buds as well.
Many years ago, I quietly fell into the role of green bean casserole maker for our family's special occasion dinners.
Despite its name, this "omelet" is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake.
When making these delicious breakfast tacos, there are two ways to cook bacon.
The W's Culinary Arts Institute kitchen was "styling" on the morning of April 2. From chef station to station, an Easter brunch was coming together and looking good. That's the purpose of a food styling class: to prepare food to look as tempting as possible for photography, video or film.
I have reached the part of the year where I am officially done. Not really, of course: we still have nearly half a semester's worth of class. But emotionally, physically, mentally ... stick a fork in me.
Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness.