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.
Mississippi Marine EatsWhen it comes to seafood, Mississippi may not be the first state on most folks' lips, but we enjoy an abundance of seafood from both the Gulf Coast and the state's rivers and lakes.
A Brief History of OystersOpening an oyster bar in Fondren has given me a great opportunity to get reacquainted with an old friend.
Barbecue BlissFondren's new barbecue palace is open and eager to set itself apart in the Jackson culinary world.
Food Corps Recruiting Service Members; Apply by March 30For the last year, Mariel Parman, 24, has worked as a service member with Food Corps to help improve the health of Mississippi's young people by linking health disparity with social change.
The Wine GuySommelier John Malanchak has a low-stress approach to teaching about wine.
Get to Know: Chinese CabbageFor those looking to get more green vegetables, but sick of the same old thing, bok choy is a different variant on a familiar veggie.
The Ultimate Comfort FoodOnly one meal is worth ordering at O'Connor's—not because it's the only good thing on the menu, which I'm sure it isn't, but because it is so delicious and so suited to its location that to order anything else would …
Charcoal and Chimney Smoke at Iron HorseFor many, The Iron Horse Grill carries fond memories of house fried tortilla chips dipped into bowls of cilantro- and chili- studded salsa, sizzling platters of fajitas and a habanero cream sauce that was to die for.
By the SeashoreRecently, the cuisine of two Mississippi chefs proved to me I should give fish more credit.
Love & CheesecakeHow do you make mini desserts just a little more romantic and fitting for Valentine's Day? Add a little bit of chocolate.
Valentine’s Day Round-upWe celebrate love Feb. 14—and not all of us love cooking dinner. What better way to celebrate Valentine's Day than showing your affection for your loved ones and local Jackson businesses than having dinner at local restaurants?
Mr. Houston's MerroirJesse Houston, Jackson's resident mad scientist chef, is ready to pull a crabbit—yes, crabbit—out of his hat. He's hard at work planning for the opening of his new eatery, an oyster bar and restaurant in Fondren.
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.
When it comes to seafood, Mississippi may not be the first state on most folks' lips, but we enjoy an abundance of seafood from both the Gulf Coast and the state's rivers and lakes.
Opening an oyster bar in Fondren has given me a great opportunity to get reacquainted with an old friend.
Fondren's new barbecue palace is open and eager to set itself apart in the Jackson culinary world.
For the last year, Mariel Parman, 24, has worked as a service member with Food Corps to help improve the health of Mississippi's young people by linking health disparity with social change.
Sommelier John Malanchak has a low-stress approach to teaching about wine.
For those looking to get more green vegetables, but sick of the same old thing, bok choy is a different variant on a familiar veggie.
Only one meal is worth ordering at O'Connor's—not because it's the only good thing on the menu, which I'm sure it isn't, but because it is so delicious and so suited to its location that to order anything else would …
For many, The Iron Horse Grill carries fond memories of house fried tortilla chips dipped into bowls of cilantro- and chili- studded salsa, sizzling platters of fajitas and a habanero cream sauce that was to die for.
Recently, the cuisine of two Mississippi chefs proved to me I should give fish more credit.
Like any good businessman, Lauren Davis is constantly searching for the next thing that will have patrons lining up at his Smith Park location.
How do you make mini desserts just a little more romantic and fitting for Valentine's Day? Add a little bit of chocolate.
We celebrate love Feb. 14—and not all of us love cooking dinner. What better way to celebrate Valentine's Day than showing your affection for your loved ones and local Jackson businesses than having dinner at local restaurants?
Jesse Houston, Jackson's resident mad scientist chef, is ready to pull a crabbit—yes, crabbit—out of his hat. He's hard at work planning for the opening of his new eatery, an oyster bar and restaurant in Fondren.