National Eat a Peach Day: it's a real thing

Nowhere can I find whether the Allman Brothers inspired it or not, but there is actually such a thing as National Eat a Peach Day.

Bring two beloved desserts into one with an ice cream cake

The appeal of ice cream cake is obvious: These two beloved desserts belong together, and a cold, creamy slice of ice cream cake is far more satisfying than a scoop of ice cream haphazardly dolloped onto a slice of cake.

For a brash Memphis coleslaw, cook a spicy dressing ahead

The high water content of cabbage is typically to blame for watery slaws. We salted our cabbage to draw out the excess moisture.

A stir-fry with easy-prep ingredients done in under an hour

Quick-cooking stir-fries are a natural choice for weeknight dinners. This one combines easy-prep ingredients with a leveled-up sauce made from Asian pantry staples.

Neighborly collaboration: Friends get creative in sweet and savory ways

Sometimes it's all about putting your heads together. In this case, three of them. It happened last year when Michael Dodson, an instructor of biology at Mississippi University for Women since 2009, got to chatting with his apartment complex neighbors, Franco and Makie Lopes.

Cooking on deadline: burgers with pimento cheese spread

If pimento cheese is already part of your life, then you are blessed for sure. If not, get ready for life to get a little bit better.

Wake up the flavor of fish with a bright and acidic sauce

Sole piccata, a light and delicate dish that consists of lightly browned sole fillets bathed in a lemon, caper, and white wine-laced pan sauce, is a classic for a reason: The fresh, bright acidity of the sauce wakes up the flavor of the fish.

Turn to crab for a warm and bubbly decadent party pleaser

In its ideal form, crab dip is a warm, decadent party pleaser full of creamy, meaty seafood and savory spices.

It's that time: Lessen the stress of back-to-school

When store displays of beach towels and flip-flops are replaced by three-ring binders and backpacks, change is in the air.

The foolproof way to grill sausages and onions together

Sausage and onions are a classic pairing that sounds tailor-made for the grill.

A streamlined way for making a colorful vegetable casserole

This colorful vegetable casserole has a striking look but a simple approach.

Grill shrimp without drying them out or busting your budget

Shrimp can turn from moist and juicy to rubbery and dry in the blink of an eye over the heat of a grill.

Be cool: Need a cold dish for a hot summer day?

There is a time for steaming bowls of hearty stew and savory chili. This is not it.

Salmon, avocado and grapefruit make a bright dinner salad

Peppery watercress balances the sweetness of the grapefruit and the richness of the avocado and salmon in this light, bright dinner salad.

For an easy, rustic dessert, you really can't beat a cobbler

For an easy, rustic dessert, you really can't beat a cobbler. With a fleet of tender biscuits floating on a sea of sweet fruit, a good cobbler can hold its own against any fancy cake or pastry.

Cooking on deadline: New Bay sweet potato fries

The unmistakable flavor of Old Bay seasoning is the key ingredient in many seafood dishes north, south and west of the Chesapeake Bay, particularly anything to do with crab and crayfish.

Mushroom mojo: A Starkville native makes his food world mark with mushroom jerky

Good fortune just smiled on Michael Pan. Viewers of NBC's TODAY show July 10 saw nutrition and wellness contributor Dave Zinczenko showcase a few of his favorites from among about 200,000 items featured at the recent Summer Fancy Food Show in New York City.

For a variation on pasta with pesto sauce, use kale instead

Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto.

Eggs and half-and-half help make fluffy strawberry shortcake

The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.

Grilling salmon on a wood plank is chic and tastes good

If I have one go-to technique for grilling and smoking fish, it is to use a cedar plank. The plank supports the delicate fish as it cooks and doubles as a serving platter.

Best of the Triangle 2017

Best Area Professionals 2017

2018 Dining Guide