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By Tom Freeland HottyToddy.com blogger John Currence is having a pit built behind the Lamar Lounge that looks to me about able to hold two whole...
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...
