Browsing: Food & Dining

Classic Italian marinara sauce, alla marinara, is made with fresh summer tomatoes or homemade canned tomatoes (pureed tomatoes) and is considered a light sauce.

But have you heard of Thanksgiving deviled eggs? Yes, you read that right. Deviled eggs with a Thanksgiving spin. Sumrall, MS native, Tiffany Murry, definitely has.

As we progress toward the end of fall, we are right on the heels of the Christmas season, and it…

Chicken and Dumplings is a great example of just how  good poor folks’ food can be. It’s food of necessity, made when there are no coins in your pocket and made with what you might have in a sparce pantry.

Alas! Holiday season is no longer upon us, friends. It is here. As the colors of the scenery, along with air change, our hearts may be filled with glee or melancholy (perhaps both).

French pot au feu and cassslutte come to mind as well, but perhaps the best example is French onion soup. When there is no stew meat to be had, nor a tough old chicken, a few onions, a left over bone to make stock from, can be turned into a wonderful, hearty soup, French onion soup. This soup dates from medieval times, but the modern version seems to have first been made in the mid-19th century.

Pumpkin, pumpkin, pumpkin. From pies, to spiced lattes, to fun fragrances, pumpkin has been the theme for fall festivities. But when did it start? When did pumpkin become so popular for fall? And why on earth is pumpkin spice so popular? Keep reading to find out.

Cooking sous vide has been a popular cooking method in restaurant kitchens for quite a while now, but it just hasn’t caught on in home kitchens.

Over the years I have written countless stories about gumbo, perhaps the most emblematic dish to come from this part of the world.  It is composed of ingredients that represent many of the peoples who traveled through the Gulf South, some staying and some moving on.

October means football, festivals, and fall-like weather are finally in full swing in Mississippi! The leaves and our wardrobes aren’t the only thing changing with the season. Transitioning to shorter (but still busy) fall days can be challenging. Less daylight often moves people indoors more, making spreading cold and flu viruses easier. Use these simple tips to keep your mental and physical health in check. 

If you were fortunate enough, you might have known Chef Paola Bugli, the room chef (casino talk for head chef) at Stalla, the Italian place at the Beau Rivage. She is a great chef and an interesting person, and I was sorry to see her sail away to Las Vegas.

Because when I go to my favorite Mississippi eatery, I usually wish I had hidden a small sandbox shovel in my purse. Seriously, I could eat myself silly at Crave. And I am not alone in my estimation of this award-winning gem of a dessert destination.

A good way to make sure you get the best at the market that you can, is to visit a Mississippi certified farmers market. The state certifies each vendor to make sure they are growing or making what they are selling

Patio 44 is a spacious restaurant, with plenty of inside and outside seating (the patio also includes a water fountain), and the bar is one of the classiest in town, with stained wood and high back stools. 

Bill’s Hamburgers in Amory is a historic staple on Main Street, and its newest owner, Will Pate, intends for it…

Lots of restaurants have a few Cajun themed items on their menu, but Parrain’s Jambalaya Kitchen is the only place that I know that is completely Cajun. Gumbo, etouffee, boudin, they have it all!