Food: A path to understanding where we come from

Since the beginning of humankind, food has been a marker of cultures.

Got a creamy salad itch? Try one with broccoli, blue cheese

Tis (almost) the season of backyard barbecues, picnics and outdoor potlucks.

Cooking on deadline: Mediterranean tomato wheat berry salad

Wheat berries are great little nuggets -- a whole grain, containing the germ, endosperm and bran.

Anne's Kitchen: What to make? How about Mississippi Roast?

It's a busy May over here and I'm looking forward to mid-June for my fourth annual "retreat" with 16 girlfriends from my hometown of Athens, Georgia.

A pair of chilled salads you can make ahead

In summer, a party can erupt any time of the day.

Picnic-size Southwestern zucchini quiches are a snap to make

You'd think quiche would be a summer picnic staple.

Couscous and chicken takes very little time and work

With Ramadan, Islam's annual holy month, upon us, I thought I'd offer up some couscous, a dish that originated among North Africa's Berbers a thousand or so years ago.

A May tradition: Final preparations underway for Friday's May Luncheon and Bake Sale

The month of May ushers in pleasant anticipation of festivals, graduations and that first trip to the beach.

Toss veggies into hummus, roast them and enjoy a tasty crust

I remember being told in marketing class back in graduate school that the fastest growing food category in America was hummus.

Quick, festive recipes, with a nod to Cinco de Mayo

With Market Street Festival coming up, the Golden Triangle has plenty of reasons to celebrate this weekend. Here's one more: Friday is Cinco de Mayo.

Green garlic butter with parsley brings spring to oysters

My grilled oysters with green garlic butter dish looks as green and springy as your backyard at this time of year.

Cooking on deadline: Grilled Provencal chicken and peppers

I know some readers of this column grill year-round.

Who says pasta must be unhealthy? It doesn't with these tips

Ask my husband what his favorite comfort food is and the answer will be quick: pasta.

Anne's Kitchen: Considering diets

When I was in college Atkins was the new diet plan. There we were at the University of Georgia, eating steak with butter and drinking scotch because it didn't have carbs.

Cooking on Deadline: Roasted asparagus with lemon dressing

This lemon sauce is such a simple way to dress up roasted asparagus, the pinup vegetable of spring ... or any simply cooked asparagus for that matter, such as grilled, steamed or sauteed.

Mushroom and cheese burritos are perfect for Meatless Mondays

Mushroom and cheese burritos are a delicious vegetarian dish hearty enough to satisfy even the most die-hard carnivore in your family: a burrito stuffed with portobello mushrooms, chiles and cheese.

Tasty 'reading': Library's Edible Book Festival starts a delicious tradition

Celebrated author and scholar C.S. Lewis once said, "Eating and reading are two pleasures that combine admirably."

This strawberry season, make a dessert inspired by cannoli

I developed this recipe to take advantage of strawberry season.

How to make a creamy white bean soup-- without any cream

White bean soup with garlic is a classic comfort dish in the Mediterranean region.

Pork medallions with grape sauce is quick weeknight entree

Here's a quick, easy and delicious weeknight entree that's certain to impress your family.

Back to School 2017

Salute to Industry 2017

2017 Dining Guide