Is there such a thing as a tea-aholic? If so, I am one. Honestly, I will choose a dining destination based on the tea it serves. Perhaps I'm not alone: According to a survey by the Tea Council of the USA, Americans consumed more than 84 billion servings of tea in 2018.
In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts.
To turn a midweek dinner into something special, try cooking easy pork tenderloin on the grill.
A good salmon cake delivers rich flavor and tender texture; the best veers away from flavor-muting binders at all costs.
Named for the small frying pan traditionally used to prepare this dish, Greek saganaki is an appetizer made by pan-searing slabs of firm cheese.
Columbus resident Abby Edwards attended her first East Mississippi Community College Kids Culinary Camp at the college's Lion Hills Center two years ago when she was 8 years old. She enjoyed the summer camp so much she returned again this year and brought several of her friends with her.
Well, it's summer vacation time, folks. You know what that means, don't you? It means heading down to the beach to sleep in all morning, nap on the beach all afternoon, and carry your sun-crisped shoulders out to eat, drink, and be merry in the evenings. Naw, I'm just kidding.
We set out to create a fresh, bright chicken salad inspired by the flavors of Mexico.
In theory, garlic shrimp pasta has all the makings of an ideal weeknight meal.
For a new take on vegetable slaw, we thinly sliced sweet snap peas, juicy English cucumbers, and peppery radishes for a fresh, crunchy accompaniment to skillet-seared sea scallops.
Are we good and ready? The long weekend ahead heralds the unofficial start of summer -- and the official start of grilling season. School's out, vacations beckon, and if you have a pool, jump in it because temps in the 90s have found us. Don't expect them to release their hold any time soon.
Y'all, I love teaching, but I am glad the school year is ending. Getting up at 5 a.m., packing lunches, and working with teens all day is rewarding but exhausting, and I love that I get the summer to refill my tank.
The smoky char of the grill brings a whole new dimension to plain old Caesar salad.
A combination of pasta and summer squash results in a light, flavorful dish that's full of color.
As we learned with recipes for beef, lamb, pork, and poultry, cooking en cocotte -- cooking a protein in a covered pot with little to no liquid -- concentrates flavor.
With a whole summer patio party season before us, my thoughts wander to alternatives for the same-old burgers and hot dogs we often fall back on. Influenced by Cinco de Mayo just past, I've started thinking specifically about empanadas for an upcoming birthday celebration with a fiesta flair.
Brownies are controversial territory to chart: Some like them cakey and light in flavor -- more of a snack than a rich dessert; some like them moist and chewy; and others, the biggest chocoholics, like them to be purely decadent -- almost as dense as fudge and deliciously dark.
Most artichoke dips could justifiably be called mayonnaise and cheese dips, given what goes into them.
In theory, barbecued chicken kebabs sound pretty great: char-streaked chunks of juicy meat lacquered with sweet and tangy barbecue sauce.
Surely it was only a month or two ago that students went back to class after Christmas. Or so it seems to me. But no, graduations are upon us. Mississippi State's seniors received diplomas this past weekend and soon area high schools -- and The W -- will send their newly-minted graduates out into the world. So, it's party time -- a final send-off to honor graduates at one of the most exciting junctures in a young life. There are many ways to make it special; here are just a few to consider.