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Pumpkin Party
I eat pumpkin seeds year-round, but it's never as gratifying as roasting the seeds out of your own jack-o'-lantern. Most ready-to-eat varieties are more salt than seed, and while it's …
Strange Beauty of Fennel
I spent years casting sly glances at fennel in the produce section before I ever brought it home with me.I was fascinated by the strange beauty of its feathery chartreuse …
My Hero the Gyro
My affair with the gyro sandwich (pronounced YEER-oh, not JI-roh) began as a small child. I remember my father taking me to a small family-owned storefront inside a shopping mall …
Culinary Cognates
Latin America has hundreds of variations of dumplings cooked in natural husks, leaves and bark.
Fusion Cooking for Fledglings
While I really have no business discussing a "how to" article on fusion cooking, the undeniable fact is that my mother, the ever-lovable Mama Jacqueline, is the greatest fusion chef …
Spice Box: SAGE
Thanksgiving turkey wouldn't be the same without the peppery, somewhat astringent flavor of sage. It's used in poultry seasoning and stuffing for holiday meals, but plenty of good cooks don't …
Leftovers? Make Soup (Duh)
Thanksgiving is a time to relax, enjoy a good meal, and make new memories with family and friends. Alas, this warm and fuzzy feeling is soon dispelled once the guests …
Luxe Leftovers
Shopping in my favorite specialty market recently, I stumbled upon an Asian foodie's grail: crispy whole Chinese-style duck. I enjoy relying on serendipity to deliver such delicacies into my path, …
You Give Me Fever
After traversing the Mississippi Delta on a quest to find the grail of the hot tamale world, I worried I'd overextended myself; so much spice in such a short time …
A Salty Solution
If you grew up feasting on a dry, chewy, tasteless bird every year, here's the good news: Turkey meat can be juicy and even flavorful, thanks in part to a …
Box Cake Makeover
Made-from-scratch cake is worth the effort, but if you've been making box cakes all your life, you might need the equivalent of culinary training wheels before you feel comfortable riding …
Say Cheese … Cake, That Is
Every year as the temperatures rise and the Easter baskets start appearing, I find myself obsessing over cheesecakes.
In the Kitchen with Pat and Robert
It's 6 o'clock on a Wednesday evening, and a steady stream of cars is queued at the drive-up window at Tony's Tamales. Robert Mosley is leaning over a microphone, running …
The Skinny on Stuffing
Every Thanksgiving, my house is divided. We take sides over stuffing—or dressing—whatever you prefer to call it.
Lady Liberty Wants Cupcakes
Cupcakes have become all the rage. Once synonymous with children's birthday parties, boutique-style bakeries specializing in gourmet cupcakes are popping up steadily.
Cooking
Saving the World, One Turkey Breast at a Time
My husband and I always seem to go grocery shopping late at night. I'm convinced that the grocery store is only open after 9:30 p.m.because that's the earliest I've ever …
Manna from Heaven
When I was sick and had a fever as a kid, my mom didn't let me eat solid foods. I could have broth and drink juice, water or tea, but …
My Dirty Little Secret
Sarah has one exception to her rule against fried food: fried pickles. Here's how to make some.
Cooking
Reclaiming the Eggplant
Because of my very unconventional childhood, it's no surprise that my mom was somewhat of a food adventurer. She was always finding "new" (sometimes code for "strange") foods and attempting …
Good Friend
When Jim and Jane Hudson realized that there were no other French Bistros serving Country French cooking in town, they wanted to introduce Jackson residents to the food that they …
