Even though fruit and cheese tend to go together like soup and sandwich, the first time I saw watermelon and feta cheese paired up on a menu it struck me as very odd.
So, you've been too busy washing sand out of vacation swimsuits to plan much for the Fourth of July. Or, maybe you've been putting in so much extra effort at work so you can actually be away from the office tomorrow you've not had time to dream up a holiday menu. Perhaps you just need a little special something to take to a gathering of family or friends. Well, don't fret.
Summer days begin early for Rissa Lawrence of Caledonia, especially when her near 500 Kiowa blackberry plants come into their full glory. That's when the retired educator opens her Victorian Place Garden for pick-your-own enthusiasts to enjoy the harvest.
Just because summer seems to scream for pie doesn't mean we are eager to crank up the oven. This is especially true at the Fourth of July, when we'd rather focus on the grill and preparations for fireworks.
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
Young cooks had a hard time containing their excited anticipation Friday afternoon while waiting for parents to arrive at Mississippi University for Women's Culinary Arts Institute. It was demo day, the last day of their week-long adventure at culinary camp, and they were eager to show off what they had learned.
Here's the latest goal for food makers: Perfect the art of imperfection.
In case you hadn't noticed, Father's Day is just around the corner. On Sunday, June 16 families everywhere will celebrate dads, and many of them will do it with some form of feasting on manly foods. Dude food, if you will.
Fox Broadcasting's prolific Chef Gordon Ramsay is raising his profile in the Golden Triangle for the second time in the past several weeks.
For more than three years, on and off, veteran food journalist and Jackson native Susan Puckett delved into the Delta, its history, its communities and, most of all, its food.
Casseroles have never really had much of a place in my culinary repertoire. It's a time thing mostly. I'd rather sear something off in a few minutes than stand around while it slowly bakes.
4. A Stone's Throw: Beware COLUMNS