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Newcomb and company putting on a lip-smacking smoke show on University Ave. In June, we told you about Don Newcomb’s new restaurant enterprise, Embers Biscuits and...
Recipes as cool as a cucumber. By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK Thicker’n pea soup: The humidity in the Mid-South around this time of year...
More savory ways to eat a peach. By Laurie Triplette ldtriplette@aol.com Editor’s Note: Last week, Laurie Triplette presented Part 1 of peach recipe ideas, including peach simple...
Shrimp and grits recognized among the best in bacon. Big surprise: A John Currence restaurant made a list of the best of something, and bacon is...
Feel warm and fuzzy with these peach-forward recipes. By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK Peachy (also peachy keen): Just fine. Great. Dandy. Swell. Wonderful. Arranged...
News From Southern Foodways Alliance In this series for the SFA I am examining iconic Southern foods that define summer. I’m sharing a little history and...
The HottyToddy.com Recipe Contest has cooked up some mighty fan competition within its first two weeks. From great-grandmother’s secrets to a Pulitzer Prize nominee, contest recipes...
A bread, a salsa, a sauce, and a drink that are all the berries. By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK I found myself: A grammatically...
Pulled perfection on Proud pie. This ratatouille pulled pork pizza was on special today (Saturday, July 13) at Proud Larrys’. Also on special was Korean pulled...
Oxford is being invaded by a “War Eagle” who is adding great new food to Oxford’s renowned culinary scene. Charles Matsos, an Auburn graduate and president of...
