Unlike the movies, life is not filled with action-packed drama. But there are dramatic moments that sometimes test our faith and resilience.
Corned beef and cabbage is a traditional Irish dish, and a favorite meal on St. Patrick's Day. While the flavor combinations are delicious, some may want to cut back on the fat and calories. By using my tips for preparing the brisket, and my recipe for Slow Cooked Brisket and Cabbage, you can have all the flavors of this Irish dish with far less calories.
While wandering around downtown on one of those beautiful days last week I was struck by a craving for sweet and sour chicken. Coincidentally, I rounded the corner smack into PJ Thai's at that very moment.
Soup is one of those simple comfort foods that conjure pleasant childhood memories, like watching "The Wonderful World of Disney" on a Sunday evening while eating a bowl of Campbell's tomato soup with a grilled-cheese sandwich.
I'm often asked about the difference between sweet potatoes and yams. The sweet potato is not a potato or even a distant cousin. Potatoes are tubers; sweet potatoes are roots.
One sure sign of spring is the availability of fresh, locally-grown fruits and vegetables in downtown Hinesville.
The pineapple is without a doubt the iconic image of Hawaii. But the tasty tropical fruit was introduced to the islands and originally calls South America home.
There is a dearth of cookbooks featuring recipes for Northern fried chicken. That's because the whole world knows that fried chicken is a Southern thing with its roots going back to the ignominious Old South, when European and African cultures clashed but eventually meshed. According to wisegeek.com, ancient cultures like those in China, Egypt, India and Rome were frying chickens thousands of years ago, but it wasn't anything like the fried chicken we know today. ...
Science long has known that potassium is needed for muscle control. In recent studies done at Tufts University's Jean Mayer USDA Human Nutrition Research Center, researchers found that including potassium-rich fruits and vegetables in our diets has beneficial effects on muscle. More specifically, older adults need potassium-rich fruits and vegetables that produce an alkaline rather than an acidic residue. Many of the foods we eat produce acidic residues in our bodies. With aging, many Americans ...
The supply of last summer's corn, butter beans, purple-hull peas, field peas, green beans and speckled butter beans that my wife and I put away in the freezer is starting to dwindle.
Every so often in the rough and tumble restaurant business there is that magical moment when an eatery is the right thing, at the right time and in the right place. That lightning has struck for The 5 Spot in Habersham Village.
Celebrate the Fruit of the Vine at the 2013 Tybee Wine Festival on April 10-14 TYBEE ISLAND. – Sip international wines and sample fresh coastal seafood and other culinary delights at the 5th Annual Tybee Wine Festival here on April 10-14. Presented by the Tybee Post Theater, the festival will offer five events. Information and tickets are available at www.TybeeWineFestival.com ...
ATLANTA - The Kroger Co. Atlanta Division is recalling select in-store made Bakery Mardi Gras King Cake Cinnamon because it may contain pecans not listed on the label.
Winter has been mild so far this year, but my many aching joints and previously broken bones keep telling me a cold snap is coming. When the temperature does drop below freezing, I'll be ready because I've already made a large batch of chili.
Millions of Americans will gather around TVs this Sunday for the Super Bowl. While they watch, they'll put away tons of burgers, hot dogs, chips, dip and salsa, pizza and Buffalo wings. Especially Buffalo wings.
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.
If my wife wasn't such a good cook, I'd be 50 pounds lighter. I'm not blaming her, though.
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.
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.
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.
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.
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.
The other night, I enjoyed a microwave corn dog.
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 ...
Running a restaurant is hard work. Just ask Estella - aka Dr. Estella Edwards Shabazz, city alderwoman for Savannah's 5th District. <p style="margin: 1.12em 0px; padding: 0px; line-height: 1.5; color: #000000; font-family: Arial, Helvetica, ...
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.
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.
I chose the infantry because I love being outdoors. For years, I shivered in icy arctic winds, roasted under a blistering desert sun, melted under a thick jungle canopy or suffered from hypoxia on some remote mountain top.
Other than Atkinson's peanut-butter bars and the orange-slice jelly candies I enjoyed as a kid, I've been good about keeping candy at arm's length. But when I was stationed in Italy, I discovered that European chocolatiers take chocolate to a whole new level. Had my unit not rotated to Fort Bragg early, I might now be diabetic.
I prefer to buy organic fruits, veggies and meats. Rarely can I afford that, however, so I at least want it fresh. If I can't get it fresh, the next acceptable level is frozen. If I can't even get it frozen, I'll accept canned, depending on what's on the label.