"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.
Attendance is up at Columbus' Loaves and Fishes Soup Kitchen due to, in part, the economy.
Ah, Italian cuisine. It's among some of the world's richest and most varied. From quick late-night snacks to complex culinary creations, Italy's flavorful foods are frequent favorites of the American palate.
While Laura Murphy was on her way to graduating magna cum laude from Mississippi College May 8, the psychology major couldn't keep her thoughts away from the kitchen.
Daniel Wressell, corporate pastry chef with E. Guittard Chocolate Co., tempted the sweet tooth of Mississippi University for Women culinary arts students earlier this spring when he visited Columbus. In a demonstration arranged by MUW's Chef Erich Ogle, the California-based chocolatier showed how the cacao tree's luscious product can be transformed into an artistic statement.
The abundant beauty of spring has followed a long, hard Golden Triangle winter. And what better way to put the final exclamation point on Mother Nature's glowing transition than with openings Saturday of Columbus' Hitching Lot Farmers' Market and the Starkville Community Market?
The whir of drills and pounding of hammers punctuate the air at historic St. Paul’s Episcopal Church in Columbus these days. But the resilient Episcopal Church Women group isn’t letting the extensive months-long renovation under way deter them from organizing the annual Eight O’May fundraiser May 7.
There’s just something about festival food. Mingling aromas, the hiss of a hot grill, open air, the just-cooked freshness. On Saturday, the Cotton District Arts Festival’s Taste of Starkville competition elevates festival fare to the next level.
“I can’t even begin to imagine how many bunny cakes I’ve made over the years,” Virginia Adair laughed lightly. With a youthful spirit belying her 81 years, the New Hope woman is still baking and decorating the whimsical cakes she first made 46 years ago. For decades, she delighted her own children and scores of families in three different states with the tasty dessert. This week, she once again shares the recipe for what some might call her culinary signature.
If searching for a bona fide Southern success story, look no farther than Troy, Ala., and Patricia Barnes — best known at home and afar simply as Sister.
It never fails. When St. Patrick’s Day rolls around each March, it seems there is a touch of the Irish in all of us.
You may have seen them in gift and specialty shops. Small brown packages filled with big taste and boasting eye-catching yellow and red labels reading Ala Carte Alice.
There are any number of things teenage boys might be doing on a Saturday morning — sleeping in, playing video games, shooting hoops. But on at least the third Saturday of every month, one group of young men is busy giving back to the community.
With four days to go, the rumble of Super Bowl XLIV is reaching fever pitch. Colts and Saints fans have proudly lined up behind their teams, and many who won’t be in Miami for the showdown are busy planning their ritual gathering around the television.
The Golden Triangle Celts’ celebration in Starkville Saturday would have pleased The Bard himself. And we don’t mean Master Shakespeare. In Scotland, that title refers to 18th-century poet and lyricist Robbie (or Rabbie) Burns, voted in 2009 by that nation’s people as the Greatest Scot — narrowly edging out patriot William Wallace in a poll conducted by Scottish Television.
Ever since the Rival Company bought Naxon Utilities 39 years ago and reintroduced its “all-purpose cooker” under the Crock-Pot name in 1971, Americans have carried on a love affair with their slow cookers.
From rich cream soups like bisques and chowders, to lower-calorie broth-based consommés, wonderful soups are a great way to warm up through the long, cold days of winter. So it’s no wonder the soup industry taps January as National Soup Month.
Traditional turkey with all the trimmings is a popular choice for the holiday table, with the added bonus of leftover turkey for sandwiches, soups and casseroles.
Janey Stubbs of Starkville is a fan of delicious appetizers that can be made up in quick order.
Few things inspire a bona fide candymaker like the holidays. For Jeanette Basson, the advent of Thanksgiving and Christmas sends her straight to the high-ceilinged kitchen of her family’s 1835 Lowndes County farmhouse near the Alabama state line.