If it's already time to start gearing up for school -- and if you're open to rethinking the typical lunch box fare, consider losing the sandwich and embracing the stuffed egg.
The upcoming summer Olympics have me dreaming of a bucket-list trip to Brazil, and because my dreams usually feature food, I'm also hankering for some black beans made in my incredibly heavy stone bean pot a dear friend of mine lugged all the way back from his Brazilian vacation years ago.
In the weeks leading up to the Olympics, I always look forward to reading stories about what Olympians eat.
General Mills Inc. is recalling two flavors of Betty Crocker cake mix sold in the U.S. and one flavor sold in Canada because they use flour that was recalled earlier because it could contain E.coli.
There was a lot of "building" underway this past month at Mississippi University for Women's Culinary Camp for Kids -- building skill sets, building palates, confidence and friendships.
In the world of summer barbecues, the pickle hardly plays a starring role.
It's that time -- time to think about bringing some food "fireworks" to your Fourth of July table.
Summertime is harvest time for sweet stone fruits: apricots, peaches, plums, nectarines and plumcots, a hybrid of a plum and an apricot.
This Atlantic Beach Pie recipe comes from Bill Smith, long-time chef of Crook's Corner restaurant in Chapel Hill, North Carolina. When I first tasted it, I went into a pie-induced trance.
I could eat quarts of gazpacho all summer long. When I set about making this version, the goal was a gazpacho with great, fresh tomato taste, but even deeper flavor.
I try to get fish on my family's table two or three times a week. The research describing the incredible heart and brain benefits to eating fish, especially fatty fish like salmon, is compelling.
A group of 4-H youth are proving that grilling out isn't just for grown-ups. Mouth-watering aromas wafting from Columbus' Hitching Lot Farmers' Market site June 14 were evidence enough. Youth ages 8 to 18 were invited to take part in the annual Lowndes County 4-H Grilling Contest.
We have a small post-retirement place on a lake in Alabama. For some reason I enjoy cooking there more than I do at home, even though the dining space is tiny and the open kitchen is pretty cramped. Maybe it's the view ... who knows.
Banana bread is a time-tested American classic, perfect for making in advance for picnics, gifts and for using up ripe bananas. And given it's all-American status, it's a perfect way to start (or end) July 4th.
It is officially hot. And muggy. Don't forget muggy. Area weather pundits have crossed the threshold, breaking the 100 degree barrier of heat indices in their sweltering forecasts. It's summertime in Mississippi, and the hunt is on for relief.
Strawberry shortcake has always been a favorite dessert of mine -- it reminds me of the carefree days of summer at my grandparent's house, where we'd buy strawberries by the pound and eat them in just about everything.
When I was growing up, my father would take us to get fresh hot doughnuts from Krispy Kreme every Sunday.
Farro is a hearty whole grain that may well become a staple in your kitchen, in everything from soups and casseroles to sides and salads.
A short road trip I took into south Mississippi this past weekend included a stop at a popular national restaurant chain where foil-wrapped "campfire" meals are currently a featured special.
I am most definitely not a restaurant critic, although my friends will tell you that I am a critic when we go out to eat.
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