It recently occurred to me that I've avoided any deep discussion on ethnic foods, so let's talk.
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.
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 ...
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.
Here are your first clues that Tequila's Town serves up authentic Mexican food de verdad:
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.
A "Sound off" caller recently challenged me to address the decline of Southern hospitality. Challenge accepted.
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.
Golden Corral Buffet and Grill opened its newest restaurant Wednesday morning at 741 E. Oglethorpe Highway in Hinesville.
What's the difference between a bistro and a brasserie?
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.
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!
The road from island kid to restaurateur has been a winding one for Donavon Smith.
Summer is known as the cookout season, but my family's gas grill gets some serious year-round use. We grill steaks, chops, burgers or vegetables at least once a week. It's convenient to fire up the grill during the hottest months of the year, eliminating the need to use the oven or stove, which can unnecessarily heat up a home.
SYLVANIA - Savannah River Farms, a vendor at the Hinesville and Richmond Hill farmers Markets, recently received approval by the USDA as an on-farm slaughter and processing facility.
Every day, twice a day I check my garden to see if I have any "maters" ripe and ready for picking. In less sophisticated parts of the country, this veggie-fruit is called a tomato, but I live in Georgia, so I call them maters.
It doesn't matter if you spell it donut or doughnut - these little ring-shaped dough cakes are deep-fried and smothered in sweetness. Donuts are a poor man's dessert.
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