Sweet harvest: Country Store Bake Sale celebrates 50 years of tradition, preservation

For 50 delicious Novembers, the annual Country Store Bake Sale has helped fill Thanksgiving tables to overflowing with some of the tastiest homemade cakes, pies, candies, cookies, cheese straws and other goodies this side of the Mississippi River.

Later, alligator: New restaurant introduces gator to Triangle palates

With house rules like "Feel free to fall in love," and "Dance wildly if you want to," you might expect the unexpected at Crawgators Restaurant, recently opened at 1586 Lake Lowndes Road in the New Hope community.

In a stew ... about what's for dinner? Try these to warm a chilly night

Fall is a wonderful time to break out the stew recipes. Brrrr nights and blustery days call for comfort foods to fill the tummy and warm the heart. Most of us enjoy a traditional hearty beef stew, but variations are endless, as some of today's recipes illustrate.

No tricks needed: Try these Halloween treats for a howlin' good time

No bones about it, for fun-minded cooks, Halloween is a great time to set the imagination free.

A decade of fine dining: J. Broussard's brings back favorites for anniversary

From the moment they pass through handsome, carved doors that once fronted the old New Orleans Stock Exchange, diners know they've arrived at a distinctive destination.

Creamy, dreamy custard: Mimi's of Caledonia specializes in this frozen delight

For Ray Merchant, serving up smooth, silky frozen custard cones, sundaes, splits and other sweet bliss is a far cry from the gritty sleuthing he did as a railroad detective for three decades.

Ripe off the vine, or in a recipe, the South's muscadine can shine

As hot Southern summers wane into late August and September, young watchers who have patiently monitored vines at Palmer Home in Columbus finally hear the pronouncement: "Muscadines are ready!" And like other fans of the big grape, they fill up their shirttails with the sweet and tart fruit, to enjoy fresh off the vine.

Get your game on: Area tailgaters share recipes -- let the feasting begin

Saturday's kick-offs heralded more than another autumn of gridiron action; they launched a fresh season of tailgating, too.

Labor of Love: Kick Labor Day eats up a notch to savor the end of summer

Here comes Labor Day. But instead of mourning the passing of summer, segue smoothly into the season of touchdowns, turkeys and evergreens with a lively outdoor party that celebrates the last 20 or so summer days still officially left.

Country church homecoming

Every second Sunday in August, come rain or come shine, the faithful return to a wooded spot "10 miles out in the country" from Carrollton, Ala. Here, for more than 100 years, generations have gathered to celebrate family and faith -- not to mention a hearty Brunswick stew and old-fashioned all-day singing at Spring Hill Baptist Church, first established in 1842.

Camo in the kitchen: Army cooking team gets competition pointers at MUW Culinary Arts

Tasty Tradition: At 29 and counting, Ole Country Bakery still excels in bountiful breads and more

While most of the world slumbers at 4 a.m., the day is under way at Ole Country Bakery in Brooksville.

Joy of cooking: From Iceland to the Deep South, Sigga Head finds happiness in the kitchen

Cookbook titles aside, that phrase, "the joy of cooking," might have been coined for Sigga Head.

Divine divinity: Columbus cook has become known for her melt-in-your-mouth divinity

Get kids in the kitchen with easy-to-make cool treats

Sometimes kids just need a little inspiration to try something in the kitchen. Sultry summertime offers a great opportunity to tempt them to make some simple, fun and yes, even healthy, snacks. The time together with mom or dad -- or grandparents -- can be a memory-builder, too.

Show your colors this Fourth of July

Whether celebrating Independence Day weekend with a host of friends or a small gathering of family, add a flourish by showing your colors. Red, white and blue strawberry appetizers or a patriotic potato salad will have the crowd talking. Or how about an American flag cake for dessert?

Training ground: MUW Culinary Camp inspires independence in the kitchen

"Beautiful, beautiful!" praised Chef Vicki Leach, checking Britton Walker's fried green tomatoes in progress during the fourth and final week of the Culinary Arts Institute's Culinary Camp at Mississippi University for Women. Tantalizing aromas mingled June 22 as 18 campers at cooking stations industriously went about the mouth-watering business of creating everything from Asian peanut salad to risotto.

Loaves and Fishes soup kitchen asks your support to expand schedule and give more than a meal

Attendance is up at Columbus' Loaves and Fishes Soup Kitchen due to, in part, the economy.

Best of the Triangle 2012

Home & Garden
Guide 2013

Dining Guide 2013