A Taste of FranceMirepoix (pronounced meer-PWAH) is a traditional mixture of onion, carrots and celery used as a base in a variety of savory French dishes.
Nick Wallace: Jackson’s Cutthroat ChefIf you watched Food Network a few of Sundays ago, you might have seen a familiar, local face on "Cutthroat Kitchen": Jackson chef Nick Wallace.
Heirloom Tomato FunLast year, a friend gifted me with the perfect sweet purple heirloom tomato from his garden. This year, I was inspired to grow one of my own.
Sustaining and Habilitating MississippiWhen you think of Columbus, Miss., you probably think of the Mississippi University for Women and its extensive nursing program. But did you know that MUW has one of Mississippi's only culinary programs that lead to a Bachelor's of Science …
The Last of the SeasonIt is believed that gazpacho originates from an Arabian soup made of bread, garlic, water and olive oil. Today, it is still a staple throughout Spain and enjoyed most often in the hot months of summer.
John Currence: Big Bad ChefJohn Currence takes on the day—and the world—with a quart-sized container of iced coffee and the mouth of a sailor.
Bringing the Farm to Table 100Many people don't know where their food comes from. They know how they get food—the supermarket, of course—and they know it has a source, but few people try to discover its origin.
Made to Order at 2 for 7 KitchenDeandrea Moore and her husband, Omario, opened a food truck as a way to spend more time with their children. Currently, they serve breakfast at 4106 Medgar Evers Blvd. weekdays.
Backyard BartenderIn the fifth installment of his Bar Series classes, titled Home Bar 101, seasoned bartender Chris Robertson hopes to eliminate some of the guesswork—and all of the fear—from drink mixing.
Don’t Give Up the GrillWhen the air gets cooler, don't hang up your tongs and grill spatula. While it's not going to be exactly the same, you can still get that smoky flavor with a few indoor-grilling tricks.
Emersons’ New GrooveThe Emersons are at it again. Walker's Drive-In and Local 463 owner and award-winning chef Derek Emerson recently opened a new business in Miso's former location at 3100 N. State St.
Snack CleanIn my journey to health, I've discovered that the key to any diet change is snacking. It keeps you full so your mind doesn't wander to the cake, cookies and chips.
Thai Time in FondrenSurin of Thailand, a Thai food franchise based in Atlanta, will move into the building that formerly housed Nick's and will fill in the gap in Asian cuisine offerings that Miso left when it closed.
Simple & ScrumptiousCarbonara has been a staple at my house for many years now, the go-to meal when nothing else will do. It's simple to make, always delicious, and often a requested meal for a special occasion such as a birthday or …
Mirepoix (pronounced meer-PWAH) is a traditional mixture of onion, carrots and celery used as a base in a variety of savory French dishes.
If you watched Food Network a few of Sundays ago, you might have seen a familiar, local face on "Cutthroat Kitchen": Jackson chef Nick Wallace.
Last year, a friend gifted me with the perfect sweet purple heirloom tomato from his garden. This year, I was inspired to grow one of my own.
When you think of Columbus, Miss., you probably think of the Mississippi University for Women and its extensive nursing program. But did you know that MUW has one of Mississippi's only culinary programs that lead to a Bachelor's of Science …
It is believed that gazpacho originates from an Arabian soup made of bread, garlic, water and olive oil. Today, it is still a staple throughout Spain and enjoyed most often in the hot months of summer.
John Currence takes on the day—and the world—with a quart-sized container of iced coffee and the mouth of a sailor.
Many people don't know where their food comes from. They know how they get food—the supermarket, of course—and they know it has a source, but few people try to discover its origin.
Deandrea Moore and her husband, Omario, opened a food truck as a way to spend more time with their children. Currently, they serve breakfast at 4106 Medgar Evers Blvd. weekdays.
In the fifth installment of his Bar Series classes, titled Home Bar 101, seasoned bartender Chris Robertson hopes to eliminate some of the guesswork—and all of the fear—from drink mixing.
When the air gets cooler, don't hang up your tongs and grill spatula. While it's not going to be exactly the same, you can still get that smoky flavor with a few indoor-grilling tricks.
After a few weeks of renovations, Brent’s Drugs reopened July 12.
The Emersons are at it again. Walker's Drive-In and Local 463 owner and award-winning chef Derek Emerson recently opened a new business in Miso's former location at 3100 N. State St.
In my journey to health, I've discovered that the key to any diet change is snacking. It keeps you full so your mind doesn't wander to the cake, cookies and chips.
Surin of Thailand, a Thai food franchise based in Atlanta, will move into the building that formerly housed Nick's and will fill in the gap in Asian cuisine offerings that Miso left when it closed.
Carbonara has been a staple at my house for many years now, the go-to meal when nothing else will do. It's simple to make, always delicious, and often a requested meal for a special occasion such as a birthday or …