"You remember that episode of 'I Love Lucy,' with the candy on the conveyor belt? That's what the takeout room is like," joked Tom Whitaker Monday afternoon. He was talking of the annual "lunch rush" at St. Paul's Episcopal Church Women May Luncheon and Bake Sale, a much-anticipated event on Columbus' culinary calendar every spring.
It's time to party. If there's ever an occasion to pull out your best fiesta-themed menus and props, it's Cinco de Mayo -- the fifth of May.
'Tis the season -- the season for taking covers off the grills, for organizing cooking tools, maybe even buying a new chef's apron ... the season for enjoying a deep whiff of an excellent cut of beef sizzling above the heat.
When Shaye Rawson daydreamed about her son Tristan's April 13th wedding day, she no doubt envisioned several happy scenarios. They probably didn't include applying green fondant "grass" and "yard line" white piping to the groom's cake at 2:30 a.m., 15 and a half hours before the ceremony.
Vacancies at Mississippi University for Women's Culinary Camp for Kids are going fast.
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking -- fried chicken -- with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms.
The first time I ate raw asparagus was during the '80s at an Italian restaurant in New York. Someone else must have pushed me to order it because until then the only asparagus I'd ever encountered was steamed and buttered, and I really liked it just that way. Raw asparagus? Must be bland and boring.
Spring fever is in the air, and for foodies that means the welcome arrival of fresh spring vegetables. Asparagus is a frequent favorite on that list. Grilled, steamed, stir-fried, roasted, in salads or puréed in soup, this flowering perennial that comes in green, purple and white is a versatile hit.
Bright citrusy flavors. Splashes of colorful sugary confetti. Rich creamy frosting flecked with berries. These cupcakes have it all and are a perfect way to welcome spring.
The kitchen of J. Broussard's Restaurant in downtown Columbus is most often bustling when guests fill its dining rooms, eager for the distinctive cuisine prepared by Chef Beth Broussard Rogers and her staff. But for the next four Monday nights -- and on 11 Saturdays between now and July 27 -- Chef Beth will share her expertise there with avid area cooks.
Ham and Easter seem to go together like bread and butter. Across the country, juicy hams will be the centerpiece of many a menu Sunday, as families gather for fellowship and feasting. Cooking your own ham may seem like a colossal chore, but it's probably easier than you think, and picking up a store-bought ham that's been partially or fully cooked is a great short-cut.
How do you make pound cake even more buttery and delicious? Easy! Pan-sear slices of it with butter and sugar.
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