Browsing: Food & Dining

There are a vast number of ingredients that pair well with pasta, from the simple pasta carbonara (hot pasta, raw eggs, bacon and parm), one of the most popular dishes in Italy, to the even simpler pasta, olive oil and freshly grated parm. Is it hard to think of a vegetable or meat that would not go with pasta, don’t you think?

Salmon has to be one of my favorite fish of all. Fat, succulent, and bone free if you get a filet. It requires little seasoning, just a shake of salt maybe, it or some Tony’s, and that’s it! What makes a filet of salmon really good is when its cooked properly. It can be baked or sauteed, but the real diversity is the method: it can be blackened, honey glazed, smoked, cooked in garlic butter, a Greek recipe with a dill sauce: its really almost and endless list. 

A quick look at Rockin Chicken and Waffle’s Facebook page and you know exactly what this place is all about, Chicken and waffles. The place is relatively new (its only four months old), but the people I have talked to that have eaten there just rave about it. One Facebook comment even said that they would never eat chicken anywhere else again. That says a lot!

Spring is right around the corner! Not only does that mean more sunshine, it means an abundance of fresh and nutritious veggies! When I think of spring-time, one word comes to mind……green

This is about the easiest chicken noodle soup recipe I’ve ever seen, and it is absolutely delicious, and heaty, perfect for this time of the year.

 Travelers and locals to the Ocean Springs Visitors Center have tasted and voted for their favorite king cake treat of the season. Sugar Tribe Sweets & Events, bakery has been awarded as the best king cake for 2024. 

Off the beaten path, you’ll find Doe’s Eat Place in The Mississippi Delta. This award-winning bucket list destination attracts locals, foodies, out-of-towners, U.S. Presidents, and movie stars alike! Known for its out-of-this-world steaks and famous tamales, the family-owned restaurant has been at the heart of the Delta for nearly a century.

The French originally served charcuterie before the main meal, as an elegant appetizer or first course, but they have become so popular that they are now served at almost any time in the meal, or even as the main course. 

Meet Rosalyn L. Robb-Herrington, owner of LaTresa’s Treats. Rosalyn is a passionate full-time baker. She has a wonderful family including her husband of twenty-three years and her two children: Taylor and Mason Jr. 

Some things go better together. Like peanut butter and jelly. Oreos and milk. And Carnival Season and crawfish! Carnival Season, Mardi Gras, brings us together for festivals and fun but also offers us food like king cake and crawfish.

t wasn’t until I moved to the Mississippi Coast that seafood became a regular part of my diet. Seafood always was a real treat, but to have seafood shops and restaurants so readily available was and remains, a real treat. 

What could be better on a damp and chilly day than a bowl of steaming soup. I grew up on Cambell’s soups, and loved them, especially the bean and bacon, but nothing beats a homemade soup.

When I first started seriously cooking, I thought that for something to be really good, it had to be complicated, using expensive ingredients, and probably be French as well. But now I know better. In fact, it is often the opposite. Simple is almost always better.

It’s almost Mardi Gras season, which means beautiful and delicious king cakes!

Now that the holidays are over, there is only one problem to overcome: what the heck are you going to do with all that leftover turkey?

 This year I have decided to make a Christmas gumbo. It a pretty simple recipe, and inexpensive, but it does take some time to get it right.