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Camp cooking is more than grilling

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.

September 18, 2013 | By Randy C. Murray Correspondent | Food+Drink

A chocolate that puts others to shame

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.

September 11, 2013 | By Randy C. Murray | Food+Drink

Know where your food is from

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.

September 05, 2013 | By Randy C. Murray Correspondent | Food+Drink

Ethnic food excite the taste buds

It recently occurred to me that I've avoided any deep discussion on ethnic foods, so let's talk.

August 28, 2013 | By Randy C. Murray Columnist | Food+Drink

Cool treats to battle summer heat

I often consider adjusting our thermostat because the humidity makes my wife's comfort-zone temperature of 75 degrees seem like 95. Sometimes, though, I fall back on that old, reliable cooling device - ice cream.

August 21, 2013 | By Randy C. Murray Columnist | Food+Drink

Statesboro gets brewing company

Statesboro's homegrown brewery, appropriately dubbed Eagle Creek Brewing Company, is scheduled to open its doors to the public on Sept. 1, just in time for football season. The brewery is in the midst of a regional beer tour that will allow beer enthusiasts to try one of their flagship brews at a variety of bars and restaurants in the Statesboro, Savannah and St. Simons areas. In Statesboro alone, 20 bars and restaurants are carrying Eagle Creek's Low Country Pale Ale, a beer that was brewed in response to the numerous "wimpy pale ales" in the market. Boasting three ...

August 15, 2013 | By Samantha Monteagudo Connect Statesboro | Food+Drink

Comfort food don't have to be fancy

The thought of eating macaroni and cheese, mashed potatoes and gravy, tuna salad and chicken pot pies was comforting long before they were called comfort foods. Comfort foods don't have to be fancy. They're simple, delicious and usually inexpensive to make.

August 14, 2013 | By Randy C. Murray Columnist | Food+Drink

Holy mole!

Here are your first clues that Tequila's Town serves up authentic Mexican food de verdad:

August 08, 2013 | By Jessica Leigh Lebos Connect Savannah | Food+Drink

Growing growlers

ONE OF THE hottest new trends in craft beer is actually rooted in a very old tradition. Before you could buy bottles or cans of your favorite beer to enjoy at home, your only option was to fill a vessel fresh from the tap at the local pub and take it with you.

August 08, 2013 | By Lee Heidel Connect Savannah | Food+Drink

Where did Southern hospitality go?

A "Sound off" caller recently challenged me to address the decline of Southern hospitality. Challenge accepted.

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

No matter the illness, there's a food for that

Frequently, I get spam emails telling me about miracle foods that heal everything from the common cold to common ugliness. I file them with the messages I get from that nice old lady who wants to give me $850,000.

July 31, 2013 | By Randy C. Murray Correspondent | Food+Drink

Two restaurants open here this week

Golden Corral Buffet and Grill opened its newest restaurant Wednesday morning at 741 E. Oglethorpe Highway in Hinesville.

July 26, 2013 | Staff report | Food+Drink

Down home French cooking

What's the difference between a bistro and a brasserie?

July 25, 2013 | By Jessica Leigh Lebos Connect Savannah | Food+Drink

Okra, crispy treat or gumbo base

As I've indicated in other food columns, sometimes you can learn a lot about American history through the history behind dishes that Americans enjoy. Okra is one of those foods.

July 24, 2013 | By Randy C. Murray Correspondent | Food+Drink

Yellow squash, zucchini, onions -- Three Caballeros

My first paying job was picking pumpkin squash in a farmer's field for 2 1/2 hot summer days. I probably was about 10 years old. Daddy and Papa both had given me various non-paid tasks since I was 4, but I made $1 a day working for this farmer!

July 17, 2013 | By Randy C. Murray Columnist | Food+Drink

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