by Kelly Bryan Smith
April 11, 2012
With as many restaurants in Jackson, there are tons of tasty bites here and there. Here are a few to whet your appetite.
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by Dustin Cardon
April 4, 2012
Easter Sunday is no time to be worrying about pots, pans and cleanup. This Easter, head to one of the Jackson area's many fine restaurants for an excellent brunch and terrific service. Here's a sampling of what you'll find:
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by Whitney Menogan
Apr. 4, 2012
Most Easter suppers have three things in common: bringing forth thanksgiving, remembering the meaning of Easter and providing fellowship for family and friends.
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by Casey Purvis
March 28, 2012
Taking the first bite of fried chicken or sticky-sweet barbecued ribs can transport us to a dimension where times past still exist in a kind of suspended animation. We remember family cookouts and snicker at visions of the token crass…
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by Elyane Alexander
March 21, 2012
When I walked into Stix restaurant, I saw flames shoot up from a table out of the corner of my eye. The aroma of spices and fresh vegetables filled the air. It was my first time in a hibachi restaurant,…
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by Jane Flood
March 21, 2012
I spent my teenage years in India and was able to travel to European countries twice a year. This experience exposed me to meals such as gluten-based breads, pastries and pastas. When I returned to America for college, I found…
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by Robyn Jackson
March 14, 2012
"Meatless Monday" is more than just a cute catchphrase. It's an international campaign that encourages people to eat less meat for their personal health and the health of the planet. Growing vegetables has less of an impact on the earth…
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by Whitney Menogan
March 14, 2012
Ireland is known for its hearty meals of meat and potatoes, and for its most famous dish: the Irish stew. It is the national dish for the country, and is thick, hearty and filling.
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by Andrew Dunaway
March 7, 2012
Gastronomes across the country, especially those with a penchant for Creole cuisine, know the name John Besh. The man has cemented himself as a pillar of the New Orleans restaurant world, and as an advocate for young chefs and Gulf…
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by Alonzo Lewis
March 7, 2012
My mother was one of the best cooks in the world. On any given day, she could make a meal fit for a king. Mother had her own natural rhythm, her own unique swag. She would sing the hymns and…
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by Brandi Katherine Herrera
February 22, 2012
In Mississippi and around the country, 2011 was the year of the artisan eater. Folks skeptical of government and globalization turned their attention away from big banks and toward a growing rural nostalgia and self-reliance. For the first time…
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by Adriane Louie
February 22, 2012
In 2010, first lady Michelle Obama initiated the "Let's Move!" Program to encourage healthy lifestyle behaviors for children. The initiative focuses on eating healthy and being active. The goal is to encourage the whole family to make small changes to…
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by Roxanne Wallis
February 15, 2012
Au gratin potatoes are a family-revered dish of decadence. A common au gratin preparation uses potatoes, but, really, you can use any combination of vegetables. Traditionally, layers of potato and onion come smothered in a buttery cream sauce and melted…
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by Dustin Cardon
February 15, 2012
For some people, February means king-cake season. In the South, a king cake is like a cake-sized cinnamon roll, usually with purple, green and gold icing. Traditionally, a king cake has a small trinket inside (usually a baby), but due…
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by Robyn Jackson
February 8, 2012
The table is set, candles are lit, and music is playing softly in the background. It's Valentine's Day, time for a romantic dinner for two. But what's on the menu?
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:: recentcomments
Apr 01, 2012 | 09:43 PMTime Warp on a Platter
Lynette: Yeah, Casey! You’ve hit the nail on the head here! Thanks for reviving the memories!
Apr 01, 2012 | 09:38 PM
Redefining Comfort Food
Lynette: Excellent piece, Casey. I was just wondering about comfort food last week and emphatically welcome your timely memories, definitions, descriptions and recipe.
Jan 24, 2012 | 09:16 PM
The Land of Milk and Garlic Bread
LHB6391: Carbs taste great! No doubt about it. Several years ago I started buying WASA bread (high fiber whole grain crackers) and using that as a substitute for chips and bread. (I ...
Jan 17, 2012 | 10:49 AM
Help for the Culinary Coward
Duan C.: @ Casey - not trying take over your article, because you made a lot of solid points in this article “You don’t need professional grade cookware. Start with a sturdy, basic set of ...
Dec 21, 2011 | 05:38 PM
Cookin' Up Christmas
Walt: Don’t fall for this fellows. Make your old lady get in the kitchen and fix you some Christmas and holiday food. If she doesn’t then leave her. She doesn’t want to be alone for the holidays. ...
Dec 07, 2011 | 01:23 AM
Sweet Pies of Love
ScoutandBoo: Lovely. Thanks for the memories and the recipes.
Sep 15, 2011 | 06:50 AM
Happy Delicious Birthday to You
LatashaWillis: Spiders in the sofa… hilarious!
Aug 09, 2011 | 05:17 PM
It's Too Damn Hot
Walt: Indeed it’s too damn hot. In fact it’s so hot I saw a fireant trying to kiss a water bug. The water bug said it has always wanted to try something different but it’s just too hot for dating ...
Mar 15, 2011 | 01:30 PM
Bringing Healthy Back
FrankMickens: From my recent and life saving experience: If you want to lose weight and get off of medications (easily and effortlessly), and save time in the kitchen - give up the meat & dairy ...
Nov 30, 2010 | 01:51 PM
Don’t Panic, It’s Just a Big Bird
Tom Ramsey: Glad you enjoyed it! You can use the same method for roasting whole chickens, just cut down the amount of ingredients to suit the size of the bird. Bon Appetit - Tom ...