Bacon Shortage 'Baloney,' But Prices to Rise Bacon lovers can relax. They'll find all they want on supermarket shelves in the coming months, though their pocketbooks may take a hit.
Learning the Rules“Yes, Chef! No, Chef! I will have it right away, Chef!” For the past three years, these words have been my main vocabulary in the kitchens at the New England Culinary Institute.
Sharpening My Skills When it comes to cooking, I am enormously interested, but easily intimidated.
Coast-to-Coast Collaboration The culinary field is one of the oldest on earth—after all, since mankind has existed, we have been eating—yet it is still ever-evolving.
Class Under Fire I walked into the "MasterChef" kitchen with the confidence of an actual chef.
Early Influences Growing up as I did in the culinary wasteland that was Jackson in the mid to late 1970s, I was just plain lucky to have watched with great interest the early old-school cooking shows broadcast on MPB/PBS television.
Rice Country Classic Alex Eaton of Table 100 (100 Ridge Way, Flowood, 601-420-4202) has spent his whole culinary career in the South.
Spice Up Your Routine at Abeba Not even a year after opening the Abeba Ethiopian Restaurant, owner and chef Molley Woldtnsea is shaking things up.
Rise of the Foodies There has never been a better time to be a foodie in Jackson. A decade ago, the city enjoyed plenty of quality chefs, but diners rarely knew them by name.
From the Garden One area where the Jackson area bloomed in the past 10 years--literally!--is in terms of local and organic food, foodies and gardens.
Savvy School-Year Sustenance It is 11 p.m. The homework is finally done, and the kids are bathed and fast asleep. With any luck the backpacks are packed and by the front door.
Just PeachySummer is just about gone. What better way to celebrate these past several months then to have a final peach treat to officially send summer off with gratitude and happy memories?
The 'How' of Weight Loss Many of my patients ask me to give them a diet. I repeatedly explain to them that there is no magic diet guide written that will change their lives.
“Yes, Chef! No, Chef! I will have it right away, Chef!” For the past three years, these words have been my main vocabulary in the kitchens at the New England Culinary Institute.
When it comes to cooking, I am enormously interested, but easily intimidated.
I walked into the "MasterChef" kitchen with the confidence of an actual chef.
Growing up as I did in the culinary wasteland that was Jackson in the mid to late 1970s, I was just plain lucky to have watched with great interest the early old-school cooking shows broadcast on MPB/PBS television.
Alex Eaton of Table 100 (100 Ridge Way, Flowood, 601-420-4202) has spent his whole culinary career in the South.
There has never been a better time to be a foodie in Jackson. A decade ago, the city enjoyed plenty of quality chefs, but diners rarely knew them by name.
One area where the Jackson area bloomed in the past 10 years--literally!--is in terms of local and organic food, foodies and gardens.
It is 11 p.m. The homework is finally done, and the kids are bathed and fast asleep. With any luck the backpacks are packed and by the front door.
Many of my patients ask me to give them a diet. I repeatedly explain to them that there is no magic diet guide written that will change their lives.