Connect with us
Park it at College Hill deli’s full bar. Mink’s on the Park quietly has been turning out some of Oxford’s best Boar’s-Head-meat-packed sandwiches for the last...
This weekend’s symposium attendees enjoyed Mississippi farm-raised catfish, impeccable service from Oxford’s City Grocery Group and the award-winning cocktail wizard Jayce McConnell, and a lively meal at the famed Taylor Grocery. What our...
Items from Newcomb’s eatery are ‘simple and delicious’. Oxford’s Derek Moreton recently looked to new restaurant Embers Biscuits & Bar-B-Que, the latest Don Newcomb (of McAlister’s...
It’s time to go over the basics of tailgating. I have a lackluster record in the kitchen, but I have never lost while hostessing a party....
Photos by Laurie Triplette. Text by Tad Wilkes. The Powerhouse Community Arts Center hosted a book-signing, book-reading, punch-sipping, pig-eating good time on Tuesday, October 1. Oxford-based writers Tom Franklin, Beth...
Apple-happy recipes cut to the core of fall flavor. By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK Gee whiz. So much to think about this week. Where...
Shortly before writing the Declaration of Independence, Thomas Jefferson noted in his account book: “Broached a pipe of Madeira, 1770 vintage.” By 1826, the year of...
Darn, we missed it! September 29 was National Coffee Day, and due to a lack of caffeine, we weren’t awake enough to notice. Don’t let that...
Laurie Triplette reviews Big Bad Chef’s Pickles, Pigs & Whiskey. By Laurie Triplette ldtriplette@aol.com Pickles, Pigs & Whiskey: Recipes From My Three Favorite Food Groups, the first...
At the University of Mississippi, Lenoir Hall has become the culinary center for teaching students about the restaurant business. “We’re here to get the students involved...
