As summer gives way to autumn, don't assume we have to say goodbye to fresh produce.
We always had some sort of braised red cabbage during the Jewish holidays, especially Rosh Hashanah, when I was little.
Spaghetti and meatballs was the classic dish I ate at Grandma's house growing up: She had her all-day recipe that filled her creaky house with heady aromas that built anticipation as meatballs simmered in sauce on the stove.
At the end of a long fall day -- after dealing with all the seasonal demands of work and school -- you don't want making dinner to be a big deal.
I made several quick breads last week and my new favorite one is blueberry cobbler bread. It was a great use of last spring's frozen berries and was the fruitiest of the three I made -- strawberry and banana being the others.
If you are a meat geek, then you have read about the reverse sear, which has gained popularity in the grilling and barbecue world in the past few years. Reverse-sear is a technique where you cook the meat slowly using a low indirect heat and when it is almost done, you sear it over a high direct heat to brown the outside.
Who doesn't love an egg roll? For generations it's been Chinese cuisine's No. 1 hit in America. And why not? They're ubiquitous, they're fried, they're delicious, and you can eat them with your hands. Unfortunately, egg rolls are restaurant food.
I have been thinking about steak recipes with pedigree and history, such Steak au Poivre, Steak with Sauce Bordelaise and Steak Florentine, and the words Steak Diane popped into my brain.
While no one is recommending a steady diet of bacon here, really, who doesn't enjoy the smoky, savory taste from time to time?
If you're a fan of traditional French onion soup -- and who isn't? -- you're going to love this burger.
Late summer fruit is perhaps my favorite.
September is a curious kind of month. It's the time of year that we wistfully bid farewell to the easy, carefree days of summer and say hello to the crisp apples, new school clothes and the more structured schedules autumn brings.
Any bona fide Mississippian knows toasty temperatures will last around here well into autumn.
When it comes to landing dinner on the table on a weeknight, fish fillets are among the very quickest dishes you can prepare, rarely requiring more than five minutes to go from raw to ready to eat.
Though the disco ball drops in January, the shofar blows in September, marking the beginning of the new year for Jewish communities across the globe.
This summer, I became obsessed with making clafoutis -- big baked custardy fruit pancakes.
Just after my last column (about chicken Milanese), I received two emails from blogs I follow.
There are very few things more delicious than tomatoes in season.
The healthy noodle market is booming, thanks to low-carb fans, and so it's no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighborhood supermarket.
Those who love short ribs love them. Those who haven't cooked them at home before might be a little intimidated by them. Let's bridge that gap.