Sweet Orange TuberSweet potatoes are as southern as sweet tea and the Sweet Potato Queens themselves, but these orange-fleshed treats are a lot more versatile than that old standby, the Thanksgiving sweet potato casserole topped with mini marshmallows.
Feeding the MassesCooking for friends and family on St. Paddy's weekend may seem daunting, but it doesn't have to be a total schlep.
Going Green, Smoothie StyleChow down on a granola bar and a banana while running out the front door first thing in the morning. Scarf a brown bag PB&J at lunch time between meetings, and hurry to put some pasta on the table when …
‘Hallelujah’ for Better School LunchAlthough the Centers for Disease Control in Atlanta still ranks the state the most overweight in the nation, Mississippi's obesity rate for elementary-school children is down 13.3 percent since 2005.
Eat, Drink, DeltaThis tome is part cookbook, part travelogue, part bartender's guide and part restaurant review. But it's all Delta.
A Fresh Start in MississippiLooking at the history of this great country, it's no small secret that we are a nation of immigrants.
A King Cake QuizIt's time to say farewell to fresh king cakes once again.
Hitting the Culinary TrailI am a fan of food and historic restaurants, so when I heard about Mississippi's Culinary Trail, I had to read up. The trail is divided into five regions: the Delta, the Capital River, the Pines, the Hills and the …
The Next Culinary AdventureIf there is one daunting fact about James Roache and his restaurant Ro’Chez (204 W. Jackson St., Ridgeland, 601-503-8244), it’s that in seven years of operation, Chef Roache has never repeated a menu.
Have Your Cake and Decorate it, Too One of the most interesting and informative cooking classes I have ever taken was in Atlanta from a pastry chef who was on the Food Network’s “Cupcake Wars.”
L’Chayim! Each dish in this meal represents different memories for me and times in my life, all of which have shaped my culinary point of view.
Taste of the CaribbeanAlex Sivira is working to bring an affordable, fresh take on the food of his homeland and other Latin American cultures to Fondren with Cafe Ole.
Home BrewsMississippi home brewers may not have the law fully on their side, but they now have a place to buy all the hops, barley, yeast and equipment they need to create and bottle their own beer.
Brain Image Study: Fructose May Spur OvereatingThis is your brain on sugar—for real. Scientists have used imaging tests to show for the first time that fructose, a sugar that saturates the American diet, can trigger brain changes that may lead to overeating.
Poppin’ Bubbly We sat down for a blind taste test with a panel of seven bubbly enthusiasts from the JFP staff to determine whether or not expensive champagne is really worth the cost.
Sweet potatoes are as southern as sweet tea and the Sweet Potato Queens themselves, but these orange-fleshed treats are a lot more versatile than that old standby, the Thanksgiving sweet potato casserole topped with mini marshmallows.
Cooking for friends and family on St. Paddy's weekend may seem daunting, but it doesn't have to be a total schlep.
Chow down on a granola bar and a banana while running out the front door first thing in the morning. Scarf a brown bag PB&J at lunch time between meetings, and hurry to put some pasta on the table when …
Although the Centers for Disease Control in Atlanta still ranks the state the most overweight in the nation, Mississippi's obesity rate for elementary-school children is down 13.3 percent since 2005.
Looking at the history of this great country, it's no small secret that we are a nation of immigrants.
It's time to say farewell to fresh king cakes once again.
I am a fan of food and historic restaurants, so when I heard about Mississippi's Culinary Trail, I had to read up. The trail is divided into five regions: the Delta, the Capital River, the Pines, the Hills and the …
If there is one daunting fact about James Roache and his restaurant Ro’Chez (204 W. Jackson St., Ridgeland, 601-503-8244), it’s that in seven years of operation, Chef Roache has never repeated a menu.
One of the most interesting and informative cooking classes I have ever taken was in Atlanta from a pastry chef who was on the Food Network’s “Cupcake Wars.”
Each dish in this meal represents different memories for me and times in my life, all of which have shaped my culinary point of view.
Alex Sivira is working to bring an affordable, fresh take on the food of his homeland and other Latin American cultures to Fondren with Cafe Ole.
Mississippi home brewers may not have the law fully on their side, but they now have a place to buy all the hops, barley, yeast and equipment they need to create and bottle their own beer.
We sat down for a blind taste test with a panel of seven bubbly enthusiasts from the JFP staff to determine whether or not expensive champagne is really worth the cost.