Browsing: Recipes

Be kind to your tastebuds with some of Mississippi’s finest recipes.

The Italians have roughly three hundred different kinds of pasta (if you think that is a lot, the Chinese have about one thousand two hundred kinds of noodles), but the Italian varieties can be broken down into two basic categories: fresh and dried. Eighty percent of pasta eaten in Italy is dried, and the balance is fresh.

Spring has sprung, and so have allergy sufferers’ seasonal woes. The Asthma and Allergy Foundation of America (AAFA) released its 2024 Spring Allergy Capitals report on the worst cities in the US for allergies. They found that people in the South, Southeast, and parts of the Midwest tend to have the most issues. Everyone is battling watery or itchy eyes, a runny nose, and constant sneezing.

Heart disease is the leading cause of death for both men and women in the United States. To bring awareness, February is  Heart Health Month, emphasizing educating the public on stopping preventable, premature deaths due to cardiovascular diseases.

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.

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. 

The most joyful time of year, the holidays, can also be the most stressful. Especially for those hosting a dinner party or lodging out-of-town guest. With the array of food sensitivities and restrictive diets, home cooks can become overwhelmed when planning a menu.  You want guests’ time at your table too be memorable and not filled with anxiety about navigating their food intolerances or allergies. 

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.