John Currence's Big Bad CookbookChef John Currence spells out his cooking manifesto before we get to the first recipe. It includes advice such as make your own bread, buy quality ingredients, cut the "low-fat" crap and enjoy yourself.
Dinner Like Grandma MadeNorma Ruth's is a small establishment tucked tight into a little plaza between a clothing store and a barbershop on Ellis Avenue.
Grr, BabyIn July 2012, higher-gravity beer hit Jackson refrigerators, and then, last summer, folks learned the ins and outs of home brewing.
2014 JFP Chef Week Winners AnnouncedIn the 2nd Annual JFP Chef Week charity event, participation was overwhelming with 25 restaurants and chefs competing for their favorite charities.
Chef Bhatt: Top of His ClassVishwesh Bhatt, 48, is the chef at Oxford's Snackbar, part of the City Grocery family of restaurants that John Currence owns.
It’s Take-Mom-Out-to-Eat DayWithout mothers, where would we be? They raise us, feed us and teach us so many invaluable life lessons. This Mother's Day, let's say thanks by giving them what they deserve—a day to relax and not worry about anything.
All Things in Moderation"Hungry for Change" focuses on many of the things the diet, weight-loss, and food industries don't want us to know, and what keeps us from being healthy.
Feed Your Fancy at La BriocheThere's a new bakery in town, and it's all about luxurious sweets. Meet La Brioche Patisserie.
Gluten-Free GoodiesWhat is this gluten-free diet that everyone is talking about? It isn't the latest fad diet or a weight-loss secret. Gluten is a protein found in some grains, such as wheat, barley and rye.
Latin Barbecue 101Many Latinos have moved to Mississippi over the past 10 years, so it's imperative that we all at least learn what to expect in our versions of barbecue in order to make eating and socializing easier for everyone.
What’s Brewing at the Zoo?One way the zoo wants to get more people to come is through an annual event that has lots of drinking and mingling—Zoo Brew.
Fresh and BrightCeviche is a very refreshing and popular Peruvian dish. The traditional ingredients are raw fish, lime, onions, cilantro and yellow chilies—although many chefs interpret the dish in new and modern ways.
Spanish MemoriesThese days when I long to be back in Madrid, I pour a glass of Tempranillo or Albarino and make this dish. It is a take on the classic tapas dish Gambas Al Ajillo.
The Local CatchSeafood is always going to have a place on Mississippi tables, but in the wake of the BP oil spill and other environmental disasters, water quality in the Gulf has become a matter of concern.
A Lighter Side of CharDerek George knows that most Jacksonians think of Char Restaurant as a steakhouse. But George, the executive chef at Char, is out to make it a destination for seafood lovers as well.
Chef John Currence spells out his cooking manifesto before we get to the first recipe. It includes advice such as make your own bread, buy quality ingredients, cut the "low-fat" crap and enjoy yourself.
Norma Ruth's is a small establishment tucked tight into a little plaza between a clothing store and a barbershop on Ellis Avenue.
In July 2012, higher-gravity beer hit Jackson refrigerators, and then, last summer, folks learned the ins and outs of home brewing.
In the 2nd Annual JFP Chef Week charity event, participation was overwhelming with 25 restaurants and chefs competing for their favorite charities.
Vishwesh Bhatt, 48, is the chef at Oxford's Snackbar, part of the City Grocery family of restaurants that John Currence owns.
Without mothers, where would we be? They raise us, feed us and teach us so many invaluable life lessons. This Mother's Day, let's say thanks by giving them what they deserve—a day to relax and not worry about anything.
"Hungry for Change" focuses on many of the things the diet, weight-loss, and food industries don't want us to know, and what keeps us from being healthy.
There's a new bakery in town, and it's all about luxurious sweets. Meet La Brioche Patisserie.
What is this gluten-free diet that everyone is talking about? It isn't the latest fad diet or a weight-loss secret. Gluten is a protein found in some grains, such as wheat, barley and rye.
Many Latinos have moved to Mississippi over the past 10 years, so it's imperative that we all at least learn what to expect in our versions of barbecue in order to make eating and socializing easier for everyone.
One way the zoo wants to get more people to come is through an annual event that has lots of drinking and mingling—Zoo Brew.
Ceviche is a very refreshing and popular Peruvian dish. The traditional ingredients are raw fish, lime, onions, cilantro and yellow chilies—although many chefs interpret the dish in new and modern ways.
These days when I long to be back in Madrid, I pour a glass of Tempranillo or Albarino and make this dish. It is a take on the classic tapas dish Gambas Al Ajillo.
Seafood is always going to have a place on Mississippi tables, but in the wake of the BP oil spill and other environmental disasters, water quality in the Gulf has become a matter of concern.
Derek George knows that most Jacksonians think of Char Restaurant as a steakhouse. But George, the executive chef at Char, is out to make it a destination for seafood lovers as well.