John Folse, a Louisiana chef and writer from the German Coast along the Mississippi above New Orleans, and Rick Tramonto, a chef and writer associated with Chicago, opened Restaurant R’Evolution in the French Quarter two years ago. While Restaurant R’Evolution got a mixed reaction at its start, it’s received more positive attention since. Here’s [...]
From the market by Mr, Chen’s in Jackson, Mississippi.
Seriously, that’s what the New York Times is reporting:
General Mills, the maker of cereals like Cheerios and Chex as well as brands like Bisquick and Betty Crocker, has quietly added language to its website to alert consumers that they give up their right to sue the company if they download coupons, “join” it [...]
Update: details about the origins of the garlic were added.
In our yard on the edge of the woods, we have a patch of garlic that originally came from Joyce’s great-grandmother’s farm in Pellahatchie, Mississippi.
When Joyce’s father Burl would get home from school in the Antioch community, he would get some cornbread [...]
I’ve posted, probably more than once, about my strongly held opinion that, at Payne’s barbecue, what you want is sliced meat and not chopped.
I’ve been eating at Payne’s since the 70s, and it has hugely influenced my reaction to barbecue. They don’t meat every test for purists (it’s an urban barbecue place, [...]
I had a ziplock bag with skillet corn in the freezer from the height of corn season last July, and had an idea for using it with rice. It may have been an echo from a Mexican recipe for rice and corn from one of Diana Kennedy’s books, although my idea was pretty different [...]
But if you want some, this establishment is just inside the Pontotoc County line coming from Tupelo right before Highway 6 becomes two-lane.
L&B’s Meat Market, at 2008 E. University Ave across from Kroger’s (contact info below) is bringing fresh fish– much from the Gulf Coast– to Oxford. There are a couple of ways to go. His basic model is that you order a set amount by Wednesday noon, it is delivered by Thursday at 4, and they will [...]
I’ve been cooking since just after 8… There’s a 20 pound turkey in the oven (see above) stuffed on one side with sausage, pecan, chanterelle, sage, white bread, and on the other with cornbread, giblets, chili poblano, etc.; there’s double-rich stock cooking since late last night for gravy.
First thing this morning [...]
This New York Times op-ed piece about cooking, family, and Thanksgiving brought tears to my eyes.
On the first night, my father made chicken piccata. Flour and lemon, bouillon cubes, the funny-looking hammer. He had no idea what he was doing.
Read it all.