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JFP Food Blog Live! First-ever JFP Food Issue Is Out!

Today we launched our brand new food blog -- http://www.jfpfood.com -- and published our first-ever (!) food issue, dedicated to both cooking and dining (and a bit of drinking). It's a huge 52-page issue; hats off to ShaWanda for editing and assigning it; Kristin for great design; Ronni and Lacey for busting their butts editing it; and all the freelancers for such great work!

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On the Delta's Tamale Trail

Three of us, women who have lived all over the country but with firm roots in Mississippi, pile into Lizzie's silver hatchback in search of a Mississippi birthright—Delta-style tamales.

Tamale King

Willie Harmon, 65, founder and patriarch of the Hot Tamale Heaven family, is at first skeptical about talking over the phone. But once he realizes we are talking tamales, he lights up the phone with anecdotes and the kind of laughter that carries well from Greenville to Jackson.

Food Factoid: Nachos

Have you ever sat down in front of humongous pile of nachos and wondered, "Who was the genius that invented this amazing conglomeration of crispy chips, melted cheese, chunky salsa and chopped beef?"

Anatomy of a Tamale

Tamales are an ancient food, the word stemming from tamalii, the Aztec language's term for "wrapped food." The Mississippi hot tamale is a different beast than its ancestor, the Mexican tamal.

Culinary Cognates

Latin America has hundreds of variations of dumplings cooked in natural husks, leaves and bark.

In the Kitchen with Pat and Robert

It's 6 o'clock on a Wednesday evening, and a steady stream of cars is queued at the drive-up window at Tony's Tamales. Robert Mosley is leaning over a microphone, running the register and taking customers' orders in rapid-fire.

You Give Me Fever

After traversing the Mississippi Delta on a quest to find the grail of the hot tamale world, I worried I'd overextended myself; so much spice in such a short time may have blown my gustatory circuits. In truth, I came back with a deeper appreciation of barbeque, the blues and the flavors that inspired the evolution of our state's unique tamales.

Tale of Two Taquerias

If you are also disappointed in the Mexican fare Jackson has to offer, never fear. Taqueria Guanajuato brings delicious and, most importantly, authentic Mexican food to the greater Jackson area. On Highway 49 in Richland, the taqueria has a handful of tables and a wall full of coolers stocked with everything from Jarritos fruit drinks to that sought-after Coca-Cola made with real sugar instead of corn syrup, and an impressive display of horchata. The menu boasts traditional fare such as barbacoa and sesos, or beef brains. For those fearful eaters, the pollo is moist and evenly spiced, and the carne asada and the carnitas are palate pleasing as well. All tacos are served with a tray of chopped cilantro, sweet onions and lime as well as grilled cactus and onions.

JFP Cookbook Poll: What one cookbook can't you live without?

"I Like You: Hospitality Under the Influence," Amy Sedaris (Grand Central Publishing, 2008, $15.99). "It's not just a cookbook, it's a way of life. She is so funny!," ֖Ashley Jackson, JFP account manager

Kitchen Essentials

I graduated from college with only margarita glasses and a muffin pan to fill my kitchen. Since those two items can only go so far, I made a post-college IKEA pilgrimage to fill in the holes.

[Serving It Up] Nick Apostle & Derek George

Nick Apostle, owner of Nick's and The Mermaid Café, and Nick's chef Derek George grew up with food. Apostle, 58, has Greek family origins, and George, 36, grew up in Davenport, Iowa, with a mother who enjoyed cooking ethnic foods.

Southern and Healthy

No, "healthy southern" is not an oxymoron.

Being Flaky: Pie Crusts 101

If you are an inexperienced baker and the thought of tackling a homemade pie crust from scratch causes your throat to tighten and your palms to sweat, it's easy to head to the freezer section of your grocery store and pick up a ready-made pie crust.

Carpe Donut

I am a firm believer in guilt-free eating. That doesn't mean irresponsible eating, although I've certainly done my share of that. In fact, let's go ahead and get the disclaimers out of the way now.

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