Browsing: Food & Dining

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.

When the weather finally gets that late fall feel, and the holidays approach, my thoughts turn to serious comfort food. There is nothing wrong with a traditional ham or roast turkey, but there are a world of side options to choose from too.

Everyone has that go-to holiday drink, but it’s always nice to broaden your horizon and try something new this Christmas…

What a blessing that we live on the Gulf Coast and have such a wonderful abundance of seafood to choose from. I love boiled and fried shrimp, fish of all makes and models, raw oysters, fried and grilled, but my all-time favorite is crab cakes. 

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.