Clara Hicks still remembers the day she learned of a job opening for line cook at Harveys Restaurant in downtown Columbus.
I grew up in a home without air conditioning. While friends from other parts of the country think very little of this feat, friends from Mississippi recognize it as the amazing accomplishment it actually is.
A chopped salad, where every ingredient is cut into pieces of about the same size, offers the perfect mixture of flavors and textures in every bite. However, some vegetables get watery and soggy when you chop and dress them, and require extra attention.
Too many recipes for glazed grilled chicken give you meat that's scorched or sickeningly sweet -- or both. We wanted nicely glazed, unimpeachable peachy grilled chicken.
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.