Food & Drink

The Crunchy Whiskered Fish

When my brother and I were young, there was a period of about two years where he would eat nothing but Campbell's Tomato soup and crackers. There might have been an occasional hamburger or pizza, but on any given weeknight, it was the soup. This eating habit, of course, was a blessing for my dad when it was his night to feed the kids. I'll hand it to my parents, they tried to get my brother to eat something other than soup, but he was stubborn. There were times that he would go to his room and skip dinner altogether. Luckily for my parents, I would eat everything, except collard greens. I still won't eat them. I actually got my one and only spanking from refusing to eat collard greens.

Home Cookin'—Tuscan Style

Here's what you need to do, just as soon as you've read this interview with former Jacksonian Elaine Trigiani—call up The Everyday Gourmet at 601-977-9258 and Bravo! at 601-982-8111 to find out how to get yourself on their e-mail lists. That way, you'll be among the first in town to get the news of her next hands-on cooking class or olive oil seminar or Tuscan food feast.

[Wine] Worth The Money

How often have you gazed upon really pricey wines on a wine list or at a retailer and thought, "It can't be that good." Well, it can. Sometimes it's worth every penny. Of course, the old saying "you get what you pay for" does not apply in the world of wine. There are innumerable wines in the $10 and less category that are very good. However, to get that wow factor, quite often you have to lay down some serious cash.

Blueberry Heiress

Every summer, my mother and I head out to Oktibbeha County to pick blueberries. I even managed to snag one of the heirs to the blueberry farm as my first-grade boyfriend. After a year of phone calls and movie dates with our moms, it was apparent that I wasn't meant to be the next Blueberry Heiress of Oktibbeha County.

Summer Brew Crew

The summer is in full swing, and if the heat doesn't falter, it'll be a long road through August. Of course, one way to stop sweating is to start drinking (hydration is important), and if you'd like a refreshing, seasonal departure from your usual brew (Guinness doesn't always hit me as refreshing) as you stand vigil at the thermometer, try a beer that's got some wheat in its barley. The substituted grain provides a highly crisp spin on a beer, and throws in some interesting flavors—cloves, fruit (mostly citrus) and honey.

Now That's A Fancy Sandwich

My mother-in-law and I have extremely different cooking styles … she cooks what she knows and follows recipes by the letter. I like to improvise and embellish on the old classics. I spend money on fancy knives for chopping, and she prefers to chop with the same old knife she's used since 1977. But there's one thing we do have in common when it comes to cooking—we both like to feed her son. Of course, I sound like his mom when I say he's a good eater, but the truth is he likes everything—well, almost. Once, I asked him if there was a food he didn't like, he considered the question for several minutes and finally declared he didn't particularly care for deviled eggs, but if at a picnic in a pinch, he'd suffer through them.

[Liquor] Shooting The Booze

Many of us have suffered through a night where we stoop to liquor and dark lighting to lick our wounds and rebuild our faith in life and love. Unfortunately, there are precious few road maps to the potential scumminess of the promising drinking partner with whom you share the bar and a wink. In the interest of those we love, (The JFP readers), Greggs and Johnson offer up an opposing he said/she said on what you can tell about a member of the opposite sex from what they choose to drink. In a world of deception, of push-up bras and hair plugs, the drink tells all.

Zealous Zucchini

Thanks to the squirrels' repeated conquests of my birdfeeder, my backyard is currently filled with humongous bright yellow sunflowers. When the plants first started appearing, we had no idea what they were, but because my husband and I are "natural" (or lazy) gardeners, we just let them grow. And as our first mystery plants were such a success, we have let other things grow, too. Now we seem to be growing corn.

[Wine] Sun-Kissed Grass and Citrus

Before my days as a devoted mother of the most precious baby girl in the world, it was not unusual to find me (after work, of course) planted on a barstool somewhere around town. Yes, a social creature was I, and quite a thirsty one, too. Especially in hot weather. There is almost nothing more refreshing to me than an icy cold glass of Sauvignon Blanc. (For all of you too-technical wine enthusiasts, I know that when white wines are too cold you don't experience the full range of flavors, but with temperatures hitting the high 90s, who cares?) In my opinion, there are few varietals that offer as much delightfully crisp and tangy flavor no matter where in the world it comes from.

Foodie Fathers

It all started on our Web site. Blogger JimNWR* started a forum thread, "Cool places to eat," which quickly attracted Men Who Like to Eat talking about their favorite Jackson haunts. Then, at our prompting, they started to exchange ideas about cool places to eat for Father's Day. Certainly sounded like a good idea: If you want to know where to take Dad, ask Dad. From casual dining to ritzy places, they gave the lowdown on dining.

[Wine] The New Face of Chardonnay

When Merlot was such a big deal back in the early '90s, I didn't think it was such a big deal. When Pinot Grigio began its run en vogue in the early 2000s, I once again allowed the bandwagon to pass on by. But the latest trend of Chardonnays made with no oak aging (meaning that the wines are aged in stainless-steel casks) is indeed an exciting one. As these wines have entered the mainstream, I have been snatching them up as if they were Members Only jackets in 1985. Delicious, refreshing and crisp … and just in time for summer.

Buy Fresh, Buy Local

Photos by Lynette Hanson

Mississippians take pride in their fruits and vegetables. The soil, the climate and hard-working farmers produce a bountiful mix of favorites that pack roadside stands and markets across the state.

[Wine] Winely Wanderings

You know, sometimes subjects for this wine article don't come easily. I mean, after a while, what's left to write about? But when it comes down to it, does there always have to be one single theme or subject assigned whenever someone writes about wine? Couldn't I just dedicate a few paragraphs to letting my readers know what wines I've tried lately that really stood out to me? Of course I could ... and I shall.

Marshmallow Mayhem

I grew up cooking, and I am happy to say that over the course of my 30 some odd years of life, I have had few food-related injuries. I have rarely cut myself in the kitchen, even when shucking oysters as a kid. I've never had food poisoning. I've even picked and eaten wild mushrooms without getting sick.

Sour Cream Dream

When I was in high school, I was always desperate for various foods I thought I could only get from my friends and/or their mothers. Stephanie Sheffer made the best chocolate-chip cookies I'd ever had for our AP Physics/Calculus study sessions (we had a great social life). Caitlin Reid's mom produced macaroni and cheese from scratch that consistently made their annual family reunion my favorite culinary event. And Kara Johnston—the girl all the boys loved in 10th grade for her athleticism, self-possession and genius in the kitchen—made sour cream softies, cake-like cookies that looked like biscuits and tasted like a dream.

Ellington