A couple of days ago, an email came my way with a photo of Benny Yarbrough holding a brag-worthy tomato. Yarbrough wasn't looking for attention, but had shared the picture because it was the largest tomato he's harvested in all his years of gardening.
I have become hooked on throwing fresh cherry tomatoes into some olive oil in a skillet and adding whatever to make a sauce for whatever.
Those first few weeks when the kids head back to school can be among the most hectic for families.
For baby boomers, the month of August represented a whole third of summer vacation. Today, the advent of August means school bells. Golden Triangle students return to classrooms next Wednesday and Thursday in their respective counties. Transitions are ahead, including the one from mom's kitchen to the school cafeteria.
Parents love back-to-school season because it gets the whole family back on a schedule. Parents hate back-to-school season because that schedule usually leaves too little time to get dinner on the table.
You may have seen the same clip on national news that I did: July is National Ice Cream Month, and has been since 1984. As if we needed a special month, right? Ice cream works any time of the year, but summer is its season to shine.
Yahoo! Summer is still here. The Hitching Lot Farmers' Market is still thriving and bursting with color, conversation and culinary promise.
The words hungry kids heading home from school hate most? "Have a piece of fruit."
Looking for ways to jazz up your basic fruit salad this summer? Consider giving it a hit from the savory side of the food world.
There are muffins, of course. And pancakes. And the obligatory fruit salad. But then what? After all the usual suspects, how do you handle a seasonal abundance of blueberries?
Please excuse me if I've said this before, but I seem to have replaced my obsession with buying shoes with an obsession for buying corn.
When fall rolls around and it's back to school and work, wouldn't you love to start your day with something tastier and more substantial than that all-too-typical bowl of cold cereal?
Once a niche business, locally grown foods aren't just for farmers markets anymore.
Saturday mornings from 7 to 10 a.m. at the Hitching Lot Farmers' Market in Columbus are lively affairs, with not only fresh-picked produce from local growers, and crafts, but festivities that range from live music to cooking demonstrations and corn shucking contests.
Most of us know the secret to amazing homemade cocktail sauce -- spike some ketchup with horseradish, lemon juice and Worcestershire sauce and you're good to go.
We've all suffered through them, those limp, soggy excuses for pasta salad that amount to little more than elbow macaroni doused with bottled vinaigrette and tossed with a bag of frozen peas.
There was a bit of Italia in the air Friday at Mississippi University for Women's Culinary Arts Institute. On the final day of this summer's MUW Culinary Camp for Kids, participants in the seventh through 12th grades prepared an Italian-themed luncheon for parents and friends, presenting demos of each course.
Summertime entertaining and salsa go together like, well, chips and salsa. With all of the fresh ingredients available at the Hitching Lot Farmers' Market in Columbus and other area farmers' markets, now is the time to forsake the jarred version and put a little love into the bowl.
When the heat and humidity get to be too much a refreshing glass of agua fresca is just the thing.