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Meringue creates a lighter take on holiday cookies

Posted 11/14/2012 in Food

Even if you avoid baking all year long, there's a very good chance the allure of the holidays will seduce you into having a go at a batch of cookies.


A tender no-knead Thanksgiving dinner roll

Posted 11/14/2012 in Food

The trouble with baking your own tender, delicious dinner rolls for Thanksgiving is that too often they fail to come out nearly tender and delicious as you hope.


Thanksgiving sans turkey isn't necessarily lacking

Posted 11/7/2012 in Food

Vegetarians have long known a Thanksgiving secret the rest of us are reluctant to admit -- it's all about the side dishes.

A dessert for blueberry abundance, minus the guilt

Posted 11/7/2012 in Food

The "cake" in this case is minimal -- just three layers of baked phyllo dough cut into squares.

Seasoning a winter soup with nutritional yeast

Posted 11/7/2012 in Food

It's awfully hard to get excited about a food called "nutritional yeast flakes."

Use instant coffee to add java jolt to steak tips

Posted 10/31/2012 in Food

Most of us have to be suffering from a pretty mind-blowing caffeine withdrawal migraine before we'll reach for instant coffee. That doesn't mean you shouldn't buy some, because while instant coffee makes a generally lousy cup of java, it can do astounding things for your cooking.


Try it out: linguine with fennel tuna sauce

Posted 10/31/2012 in Food

The humble can of tuna continues to inspire recipes; this one, from Levana Kirschenbaum's comprehensive new book, "The Whole Foods Kosher Kitchen," is a keeper because it uses both the fennel bulb and its fronds.


Haunted hostess: Get into the spirit

Posted 10/24/2012 in Food

It's that time of year again, when pumpkins, ghosties and bumps in the night provide that delicious tingle that makes Halloween a fun time to indulge.


Parsnips: Learn to love the "other" mashed potato

Posted 10/24/2012 in Food

As a kid I never much cared for parsnips.



A glass of eyeball punch or a shot of orange haze?

Posted 10/24/2012 in Food

It's not enough for Halloween drinks to be delicious. They also have to be creepy.


Chilifest: A fall favorite is on this Starkville JA fundraiser's menu

Posted 10/17/2012 in Food

When the weather takes on the crisp mantle of autumn, our taste buds turn to fall's favorite foods. Chili often tops the list.


A small, but still sweet, take on caramel apples

Posted 10/17/2012 in Food

Have you seen the size of caramel apples lately?


Add new plays to game day with Southern Living's 'Official SEC Tailgating Cookbook'

Posted 10/11/2012 in Food

Looking to freshen up your tailgate spread? Well, Southern Living and the Southeastern Conference have teamed up to help.


Smoked fish and why you should love it

Posted 10/11/2012 in Food

Several thousand years ago, people discovered that exposing fish to intense amounts of salt and smoke was a great way of preserving the catch for later.


Countdown is on for release of Starkville native's "Sushi Secrets" cookbook

Posted 10/3/2012 in Food

That Marisa Baggett ever ended up as a sushi chef is, she conceded, somewhat of a happy accident.

A healthy muffin with a sweet (potato) side

Posted 10/3/2012 in Food

When I told my mother -- a fiend for candied ginger -- that I was testing a batch of these muffins, she said she wished she could fly right over and dig in. She's not the only one.


Crab crostini with maple-mustard vinaigrette

Posted 10/3/2012 in Food

The lightly dressed crab shines in this pretty appetizer, which is finished with a tangle of mixed greens and small local or cherry tomatoes.


Putting the coffee back in the coffeecake

Posted 10/3/2012 in Food

Adding coffee to coffeecake is a simple way to take something great and make it even better.

Chef Sarah Labensky shares favorite recipes in new cookbook

Posted 9/26/2012 in Food

Patrons of the Front Door-Back Door restaurant have reasons to celebrate. First, far from closing Sept. 8 as had been originally announced, the doors of "the Door" -- one of downtown Columbus' most popular eateries since 1996 -- remain open. And second, even as departing owner and chef Sarah Labensky turns over the keys to new proprietors Jim Lewis and Steve McLemore, she has released a much-anticipated cookbook.


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