You may not find too many restaurant chefs plopping their poultry on cans of PBR, but all those tailgaters and beachside grillers are on to something. There are solid scientific reasons that chicken really does roast better in a more upright, lifelike pose than when it is flat on its soggy back.
Remember when your grandmother passed on that wise adage, "You are what you eat?" No one believes that more than Lacretia Scarboro.
Troy DeRego of Starkville had never given much serious thought to how bread ends up on the table -- until he was responsible for getting it there. Oddly enough, the story begins at sea, during the New Hampshire native's college years.
In case you hadn't noticed, Americans are (ahem) gluttons for national food and drink holidays. Oatmeal, wheat bread, Irish coffee ... you name it, and it's got designated day. Lucky for us, tomorrow is National Lemon Meringue Pie Day.
When I was growing up, I loved my mom's stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
When the Starkville Community Market opens bright and early on Saturday mornings, Chef Chris Pierce is usually resting up from a busy night in the commercial kitchen of Restaurant Tyler. But when the Market asked him to put on a culinary demonstration Aug. 3, Pierce was pleased to take advantage of the opportunity to get to know his new community a little better.
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