Browsing: Recipes

Spring is in full swing and gardens are starting to bloom. Just-picked produce, which has had time to fully ripen…

If you want to start an argument, insist that you know the origins of jambalaya. Some people think it derived…

It has been almost fifteen years ago since my spicy story began. At least three days a week, I went…

Fresh asparagus is an elegant vegetable. What makes it so, I am not quite sure, however, long tender spears of…

There is little doubt that the hotdog came to us from Germany. If you visit a German butcher shop, you…

Pasta can make any day better. Culinary writer Julian Brunt shares one of his favorite ways to serve pasta.

Grits have a less than stellar reputation in some circles. The limpid white grits old-style Southern diners used to serve…

If you have ever had a muffuletta, then you have had olive salad. It is a delicious combination of green…

Whether you’re in the midst of hard times or simply a fan of saving money, these three recipes will take your ramen to the next level.

Who wants to stand around a hot stove in the middle of the summer? Not too many folks in South Mississippi would thank that a good idea.

The burger may be American’s greatest addition to the culinary world. Many people believe German immigrants, from Hamburg, thought up the idea.

You can barbecue it, boil it, broil it, bake it, sauté it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo.

P&J Farm is a USDA certified organic farm that you will find at the Ocean Springs fresh market on Saturday morning.

The concept behind quick-cooking seafood in a seasoned stock, exactly what we do more often than not with crabs and shrimp, is, in fact, a French idea.

Let’s get down to some basic Southern cooking this week. This is intended for beginners, so those of you that…