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Local culinary heroes teach, inspire

I emulate Biblical role models like Joshua, David, Peter and Paul. Jesus is more than a role model. He's God. I also look up to military heroes like Francis Marion, John Singleton Mosby, Alvin York, Audie Murphy and Paul R. Smith. It's my culinary heroes, though, who teach me new recipes and inspire me to develop my own skills in the kitchen or at the grill.

January 01, 2014 | By Randy C. Murray Correspondent | Food+Drink


It's Christmas sweets, not turkey or ham

Millions of Americans have gained a few pounds since Thanksgiving. They'll add on a few more on Christmas and New Year's Day.

December 25, 2013 | By Randy C. Murray Correspondent | Food+Drink


Cajun, Creole, low country seasoned with diversity

Cajun, Creole and low-country cooking are similar, I think, because they're culturally linked. I say it's not the common spices or pork seasonings but the diversity that makes these similar cuisines so delicious.

December 18, 2013 | By Randy C. Murray Columnist | Food+Drink


Be thankful for turkey leftovers

I'm not making light of Thanksgiving Day by suggesting we should be thankful for leftovers. To have enough is a feast. To have leftovers is a blessing of abundance, and that's what Thanksgiving is all about.

November 28, 2013 | By Randy C. Murray Correspondent | Food+Drink


Food can live to be eaten another day

If my wife wasn't such a good cook, I'd be 50 pounds lighter. I'm not blaming her, though.

November 20, 2013 | By Randy C. Murray Correspondent | Food+Drink


Sweet potatoes are true food of the gods

My English IV teacher, Reomia Unold, said ambrosia was the food of the gods. I disagreed and told her so. She shook her head and sighed.

November 13, 2013 | By Randy C. Murray Correspondent | Food+Drink


Recipes bring back fond memories

I'm often asked why I don't write other commentaries. It's better to write about things you know about, and it's easier to do it when it's something most folks can agree on - like food.

November 07, 2013 | By Randy C. Murray Correspondent | Food+Drink


Salad without dressing is rabbit food

Basic training in 1973 at Fort Jackson, S.C., was not a culture shock to me. Daddy was a Marine, so I grew up under strict supervision and was used to being dropped for pushups or called a maggot.

October 30, 2013 | By Randy C. Murray Correspondent | Food+Drink


Saying 'cheese' makes you smile

Back in the Stone Ages - before hot wings were invented to satiate armchair quarterbacks, and when pro-football games were on Friday, Saturday or Monday and did not interfere with Sunday church services - football fanatics chowed down pounds of cheese, summer sausage and tater chips during the game.

October 23, 2013 | By Randy C. Murray Correspondent | Food+Drink


Debating food preferences is futile

Sometimes at a public gathering someone will privately comment on one of my food columns. Most are kind, telling me how much they agree with my assessment of steaks, seafood or certain restaurants. Others tell me up front I got it all wrong about which is better - North Carolina, Georgia, Texas, Memphis, Kansas City or St. Louis barbecue.

October 16, 2013 | By Randy C. Murray Correspondent | Food+Drink


Adventures in state-fair food

The other night, I enjoyed a microwave corn dog.

October 09, 2013 | By Randy C. Murray Correspondent | Food+Drink


LaCanasta: Genuine Mexican

You probably wouldn't notice the place if you passed it a hundred times, maybe on your way to Lake Mayer for a picnic, or coming back from a shopping trip at The Pig in Sandfly - unless you have an eye for Spanish and a taste for delectable baked goods.

October 03, 2013 | By Cheryl Baisden Solis Connect Savannah | Food+Drink


All that and bean pie

Running a restaurant is hard work. Just ask Estella - aka Dr. Estella Edwards Shabazz, city alderwoman for Savannah's 5th District.

October 03, 2013 | By Cheryl Baisden Solis Connect Savannah | Food+Drink


Babies like good food too

When my wife and I were preparing for our first child, we attended a bunch of classes about birthing. They told us our daughter wouldn't develop a sense of taste for the first year or longer.

October 02, 2013 | By Randy C. Murray Correspondent | Food+Drink


Early fall perfect time for jam

Jams, jellies and fruit preserves always have been an essential part of what I considered dessert - a cathead biscuit smothered with butter and homemade jam, jelly or preserves.

September 25, 2013 | By Randy C. Murray Correspondent | Food+Drink


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Articles by Section - Food+Drink


Pimento cheese is Southern caviar

Salted sturgeon eggs ought to taste something like the mullet row I used to eat when I was a boy. But since caviar sells for about $50 an ounce, I'll never know.

April 17, 2014 | By Randy C. Murray Correspondent | Food+Drink


Deen brothers visit Stewart, judge 'Chopped' game

Nearly 100 ladies from the Marne Community Spouses Club, Fort Stewart's all-ranks social club, met Jamie and Bobby Deen last week. Celebrity chef Paula Deen's sons took time out of their busy schedules to enjoy lunch with the group during a special event at Club Stewart.

April 17, 2014 | By Emily C. Harrison Correspondent | Food+Drink


'Best breakfast in town' -- yeah, right

The large billboard could be seen half-mile away when traveling north on I-95, near the town of Dunn, N.C. The colorful ad depicted a large dinner plate with two eggs over-easy, several slices of bacon and a generous portion of good ol' Southern grits.

April 10, 2014 | By Randy C. Murray Correspondent | Food+Drink


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