National Rotisserie Chicken Day was this week, and what better way to celebrate than to make a casserole using a rotisserie chicken. Read the full story
Monday was National “Dadgum, That’s Good!” Day, a holiday started back in 2015 by The Masterbuilt company of Columbus, Ga., to celebrate good food and good company.
The holidays are in full swing, Christmas is quickly approaching and I haven’t even started buying gifts yet! Nevertheless, I wanted to share a couple of recipes that are family favorites at our house on Christmas Day.
I really enjoy eating Southern comfort food, which usually involves a buffet. On a recent Saturday night, my family and I drove up to Gadsden to eat at Beans & Greens.
Today is National Brothers and Sisters Day. As children, we develop special bonds with our siblings, and our siblings tend to know us inside and out.
We asked readers to share their favorite game day recipes for a chance to win “The All-New SEC Tailgating Cookbook” by the Editors of Southern Living. Our winner is Greg Morgan of Oxford. He and Stacy Tieck of Anniston shared some excellent dips for your next game-watching event.
It’s not every day you find Paul Finebaum in a cookbook. The legendary sports personality has written the foreword to “The All-New Official SEC Tailgating Cookbook,” by the editors of Southern Living (Oxmoor House, $24.99). In addition to 150 tailgating recipes, the book includes history, tr…
On Aug. 1, longtime Anniston Star food columnist Prudence Hilburn, 82, passed away peacefully. Hilburn grew up in the Mill Village in Piedmont, and her hard-earned talents in the kitchen took her around the world, from the finals of the national Pillsbury Bake-Off to New York City to France.…
Dried beans might seem too homey for some people, but our family likes them. From another standpoint, they are inexpensive, feed a lot of people and are easy to make.
Sometimes we get tired of the same foods for breakfast, such as homemade biscuits and all that usually goes with them for a true Southern breakfast. Well, maybe we don’t get tired of EATING this delicious morning meal … just too tired to make it ourselves.
Having grown up in a part of the South where potatoes are a big part of our meals, I sometimes forget that there are regions where rice is just as important as the “spud.”
Before starting work at the Peter Kump’s New York Cooking School in New York City, I would never have thought about making a genoise. To be truthful, I had never heard of this French dessert.
This chilly weather calls for chili. Everyone has a favorite chili. My granddaughter Meagan and her husband, Brandon, make some of the best chili I have ever eaten. No need to ask for the recipe, because they don’t use a recipe. I guess you could call their version a “pantry” chili, because …