Summer's bounty of produce isn't here yet, and yes, the rain slowed the spring season once again -- but over the past few weeks I have had spring's bounty with tender greens and strawberries.
Cinco de Mayo is such an odd party day in the U.S. At least it is to me.
I had every healthy intention of continuing my miniseries on ancient grains with a few words on millet and amaranth. However, you know how many roads are paved with some of those intentions.
Quinoa (KEEN-wah) is probably the world's most popular superfood.
The term "ancient grains" has been the buzzword on food blogs, in magazines and on grocery labels for the past several years.
Brrr ... it really has been cold and dreary lately. I am glad that I'm not affected mentally by weather.
I never knew my grandparents. I have no memories of times together or visits or special presents.
Enticing aromas have been coming out of Room 121 in the Education and Human Sciences Building on the Mississippi University for Women campus.
Boiled custard is just plain good. It seems to be another one of those delights that have gone out of fashion in the past few decades.
Over the holidays I ran into a friend of mine who told me about one of her Christmas presents -- a Himalayan salt block.
Parade magazine may have stolen my thunder this past Sunday, but I'm going to talk about latkes anyway.
At a reception held at the Rosenzweig Arts Center during the most recent Decorative Arts Forum I could hardly tear myself away from the table where a huge bowl was stacked with twisted strips of brown sugar bacon.
Matzoh ball soup is on my mind today for two reasons: The fall weather brings cold nights and thoughts of hot soup, and one of my oldest friends came through town and spent the night with Terry and me.
The Hitching Lot Farmers' Market in Columbus has officially closed for the season.
Recently I went through my five cookbook shelves (each with about 50 books) and took some to the library for the book sale.
In Columbus, I have noticed what I consider a high number of beekeepers and honey gatherers.
Now that you've cooked all of your sweet potato leaves with last week's recipes, it's time to get to the tuber itself.
I'd said I was going to write about sweet potatoes for this week. They are everywhere right now and very important to Southern cooking. However, I have come across references to cooking with sweet potato leaves twice in the past week so thought that this is a trend we in the Golden Triangle can jump on and leave kale far behind.
I was a little north of Columbus last weekend and found the farmers' market in Jasper, Alabama. We picked up some delicious corn, little yellow squash that were so tender, some habanera pepper jelly (can't wait!), a few cucumbers, some tomatoes (not quite prime) and a jar of chow chow.
My husband, Terry, reminds me weekly that we don't eat enough garlic.
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