Visitors to the Columbus-Lowndes Public Library found more than "food for the mind" April 11. The library's third annual Edible Book Festival showcased something for the taste buds as well.
Many years ago, I quietly fell into the role of green bean casserole maker for our family's special occasion dinners.
Despite its name, this "omelet" is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake.
When making these delicious breakfast tacos, there are two ways to cook bacon.
The W's Culinary Arts Institute kitchen was "styling" on the morning of April 2. From chef station to station, an Easter brunch was coming together and looking good. That's the purpose of a food styling class: to prepare food to look as tempting as possible for photography, video or film.
I have reached the part of the year where I am officially done. Not really, of course: we still have nearly half a semester's worth of class. But emotionally, physically, mentally ... stick a fork in me.
Great granola bars put the flavor of the oats at the forefront while supporting players back them up with a mellow sweetness.
Earthy spinach and nutty cheese star in this brunch-worthy strata. (Strata is a family of layered casserole dishes.)
Regular white rice; aromatic basmati; chewy, healthful brown rice; and even rustic wild rice are common pantry items. But there's one rice variety that doesn't get enough play: red rice.
So many foods, spices and herbs we take for granted have amazing histories. Garlic is one of them.
Carne deshebrada, literally meaning "shredded beef," is a common offering at Mexican taco stands.
All too often, chopped salads wind up tasting mediocre and doused in dressing. We were set on creating a simple version that was fresh and flavorful.
It was only a matter of time before sweet potato-loving Southern cooks combined the fluffy texture and pleasant tang of biscuits with the earthy sweetness of this popular tuber.
Somewhat to my pseudo-horror, I overheard a group of teenage girls in a local restaurant this past week. (I wasn't eavesdropping; it was unavoidable.) Their topic reminded me of all those impending "swimsuit seasons" when I was a teen.
"Ding-dong!" the doorbell jangled cheerily from our back door. I glanced at Zack. "You expecting anybody?" He looked back at me. "Nope. You?"
This bread pudding is earthy, comforting, and perfect for a relaxed brunch at home.
You'd never know that pasta primavera, a pseudo-Italian dish that appears on virtually every chain restaurant menu, actually has roots in French haute cuisine.
Starting salmon with the skin side down in a pan is a neat way to cook fish.
Stirred by some internal, infernal clock, I reluctantly opened an eye Monday morning, relieved to see the sky still dark. Foggily judging the time to be about 4:30 a.m., I thankfully figured I had a couple more hours to dream. Reality intruded seemingly five minutes later when the alarm -- set for 6:30 -- sounded off. How could it possibly be time to get up for work?
This year's flu season has hit our family hard. Not with the flu, though ... most of us got our shot and have been blessedly flu-free.