Browsing: dining

Although we’re just two weeks into the New Year, many have set resolutions that they are determined to keep. A…

I am going to add on to last weeks story, if you don’t mind. Just like most people, I am working in the yard, cleaning parts of my little cottage that haven’t been investigated in a long while, and fortunately, working on a few assignments and a book on Southern food ways. But more than anything else I am cooking and baking. And I share everything I cook on my Facebook page. Everything, good and bad.

Many of our best restaurants are still open, but there is a new normal. Inside dining is a thing of the past, at least for a while. Curbside, takeout and delivery is what is happening now. To be sure, it is a struggle for the restaurants, but most are doing their best to keep the kitchen going, and, what almost every chef I talked to said, keep their employees getting a check.

For the last few weeks we have been talking about how to feed your family economically while not skimping on quality or flavor. It is a difficult time to be sure, but spending some time in the kitchen being creative, just might help you feel a little bit better.  

You went to the store in a frenzy last week and grabbed whatever food was available, and now you’re staring into the freezer full of food you just don’t feel like cooking right now. Why did you buy 20 pounds of chicken breast? And what are you supposed to do with yeast anyway?!

Last time we talked about feeding your family on a tight budget. We are living in such uncertain times for a while (and I stress the temporary nature of these hard times). I gave you several general ideas last time, but let’s get specific today, and talk in some detail about dried beans.

To say that times are tough and uncertain would be an understatement, especially in the restaurant industry. The pandemic that is scaring everyone, is keeping folks from going out, and social distancing has become a way of life.

The coffee shop culture may have taken its time getting to Mississippi, but when it did a few years ago, it came on with a fervor. If you are a friend of mine, then you know that you can find me almost any day at the Greenhouse on Porter in Ocean Springs

Most folks celebrate Mardi Gras with a parade, good friends and food. If you are wondering what you should prepare for your Mardi Gras party, there is no need to look any further afield that the traditional Creole recipes that have been served for generations. These recipes are tried and true, and simple to make.

Everyone loves a good gumbo this time of the year, jambalaya, or a big stew, like the famous French beef bourguignon (ala Julia Child or Anthony Bourdain), but one of my favorites is a simple dish of collard greens. Collard greens? Really? Yes, when done right, collards are hearty, simple to make and delicious. 

The food culture of south Mississippi is as rich and vibrant as anywhere in the South, and I am delighted to be able to tell you who’s kitchen is hot, which chef in Jackson County people are talking about, and throw in a few recipes as well.