Food & Drink

A Yam By Any Other Name

Thanksgiving is nigh. Along with giving thanks for life, love and liberty, Americans give thanks for the traditional holiday meal of fowl and dressing—that might be turkey or chicken or stuffing to some, or baked ham—and all the fixings.

Potluck Dinners In The Park

Mama always thought she and Daddy ought to become full-time RVers once he had retired in 1987. It would have been natural for my parents because they spent 7 1/2 years back in the '50s pulling various house trailers behind a variety of vehicles so that Daddy could get to his job sites across the country.

Where In The World?

For most of us, the geography of the winemaking world doesn't extend past California, France, Italy and Australia. Those are the big boys, so why would anyone look for wine anywhere else? I'll tell you why: There's fantastic wine to be had around every corner, so you owe it to yourself to branch out.

Yummy For The Tummy?

Oh, the joys of food! The colors that appeal to our eyes, the tastes that satisfy our tongues, the textures that delight our mouths. We humans would be in a cosmic quandary were it not for the varieties of food we're allowed to enjoy in our daily lives.

Pumpkins, The Stuff of Memories

Whether you call it autumn or fall, it's here. The natural signs of fall include the leaves on many trees that ignite in color. Thanks be to God, the temperature finally falls and the humidity decreases, affording us here in the South glorious crisp mornings and evenings. The commercial signs of fall—Halloween decorations, costumes and candy, Thanksgiving decorations, candles and foodstuffs—are for sale in variety stores, crafts stores, grocery stores and farmers' markets. Best of all, you've got your pumpkins, waiting with their firm orange girth to provide those same two signs of fall—décor and food.

The Chardonnay Wars

Who among us has never tried a Chardonnay? I would imagine that anyone with even a minor interest in wine has sipped on this rich white varietal at some time or another.

Look Ma, I Made An Omelette!

My earliest recollection of actually seeing an omelette dates back to late 1969, early 1970. I had moved from Jackson to Kansas City, Mo., and being in my early 20s and desirous of a night out now and then, I became familiar with late-night dining at Nichols Lunch at 39th and Southwest Trafficway. The local 24-hour eatery, open since 1921, fit the bill as the spot to eat, laugh and stretch out an evening's fun. Omelettes were on the menu; I saw many being served but never tried one. Why would anyone want to add meat, vegetables or cheese to their eggs?

Just For The Halibut

Every day on the way to and from school, I drive past the New Orleans Fish House on E. McDowell Road, just off I-55 South. Hardly a day has gone by since Katrina struck that I haven't wondered what has happened with their retail display case, stuffed to the gills, so to speak, the last time I saw it, with scallops, shrimp and filets of all sorts of fresh fish. Finally last week I pulled out my cell phone and called to satisfy my curiosity.

Catch That Northwestern Buzz

What's the first thing that comes to mind when you think about Washington state and Oregon? Is it coffee? Depressing weather? Hippies? Grunge rock and flannel? For me, it's wine. Washington is the second largest producer of fine wines in the U.S., after California, and Oregon produces Pinot Noirs that rival the finest red Burgundies. Let there be no mistake: This region is a force to be reckoned with.

*Jackson Newbie: Food FAQ

I'm craving butter beans and sweet potato casserole. What local restaurant serves really good home-cooked veggies?

Talk Radio Munchies

It was Thursday morning. First, the egg yolks in the Hollandaise sauce overcooked. Next, my English muffin burned in the toaster. My Eggs Benedict ruined, I resorted to a bowl of cold cereal—the breakfast of plebeians. How, you ask, could this happen to Andrew Scott—noted gourmand and at least passable breakfast chef? I blame it on "talk" radio.

You Can't Beat A Meat Thermometer

There's just no way to describe the usefulness of a meat thermometer without sounding clinical, as in "use this essential kitchen tool properly, and you won't end up in the clinic under the influence of the salmonella and e. coli that can result from undercooked meat."

A Toast To A City

This has been a tough week for me. My hometown of New Orleans is under water—under terrible, toxic water. Fellow New Orleanians are suffering, having lost everything, and I feel powerless to help them. Sure, I took several bags of non-perishable food, baby formula, blankets, etc., down to the Trade Mart, but I still feel as if nothing I could ever do would really help. At times like these it's easy to get caught up in the bad stuff, almost to the point where I feel like I'll never see my beloved city again. Of course I'll return someday, but it will never be the same.

Heaven's Kitchen

The air in St. Andrew's kitchen is filled with the heady aroma of garlic and roasting chicken as a dozen volunteers prepare meals for those displaced by Hurricane Katrina's devastation.

The Next Meal

A good meal is something many of us take for granted. But for others, food, especially hot meals for those displaced by Hurricane Katrina and those diligently working to return our lives to some sort of normalcy, is now more scarce than most could imagine just a few days ago. Right now in Jackson there are those who want to help and those in need of knowing where their next meal is coming from. Here's a list of spots to find that next meal, as well as places to donate necessary supplies and assistance.

Ellington