The holidays are all about entertaining and, of course, feasting on comforting dishes.
When fresh-baked biscuits are passed at the Southern dinner table, guests are cordially invited to “take two and butter them while they’re hot.”
The micro-distilling scene in the Midlands continues to grow as a handful of locally-owned businesses are producing spirits to satisfy the market of patrons looking for hand-crafted moonshine, vodkas, rums and bourbons.
Every cook, it seems, has a secret. Maybe it’s a special way to beat eggs that creates a perfectly fluffy but toothsome yellow cake every time.
Now that the fall schedule is in full swing, finding time for healthy, home-cooked meals can be a bit tricky.
Figuring out an easily shareable appetizer or unique take on the dessert course can be a challenge for even the most seasoned host or hostess.
“Feel the burn” is a popular catchphrase that refers to the intense reactions a person experiences while engaged in extreme physical exercise, or after a mouthful of a scorching hot sauce.
In the days before refrigeration and frozen food aisles in grocery stores, people had to be creative with their produce in order to maximize the benefits from their harvest and minimize spoilage.
This spring, make the most of the season by planning an oldie but goodie — a classic picnic with some fresh new recipes.