What is it about bananas and vanilla wafers -- two of the most-common foods on the market -- that, when paired, make one of America's favorite desserts? Banana pudding. And it's amazing how many different ways there are to make it.
My newest son-in-law is Jewish and, as such, I'm committed to learning more about the cuisine associated with Jewish holidays. The next one on the calendar, Rosh Hashana, starts Thursday and beef brisket, a cut of meat from a cow's breast or lower chest, is a popular entree.
Several months ago, I overheard a conversation between friends and my ears perked up. Sandy Zitkus was talking about tomato gravy. I'd heard of it before but, even as a born-and-raised Southerner, I'd never had it.
This is the time of year when tailgates come down and cheers rise throughout stadiums across the country.
Earlier this summer, I had the opportunity to attend a Pick Tennessee Products trade show in Nashville where dozens of booths were filled with food products made in Tennessee, from popcorn to granola, chocolates, jams, jellies, sauces and more.
Bourbon is so steeped in Kentucky history, distilleries dot highways across the state.
If you've heard it once, you've heard it half a million times ... before you buy a new food product, look at the label and read the ingredients. Unless you're a food scientist, though, it's hard to know what's what. Do you have any idea what butylated hydroxytolune is? And what about Blue Dye 1? It's not for Easter eggs, that's for sure.
This is always a hectic time of year for busy families trying to get back into the swing of things.
For years we've been hearing the benefits that yogurt has on the digestive system. But health experts have found that the probiotics found in yogurt have other healthy benefits, too.
Early Thursday morning, children in Hamilton County will embark on their first day of school with backpacks slung over shoulders and lunchboxes in hand.
In a single year, Americans will consume more than 9 billion hot dogs, according to the National Hot Dog and Sausage Council. Yet many of us will do so without ever giving much thought to the dog itself, focusing more on the toppings: Slaw, chili, onions, mustard, sauerkraut ...
God gave us memories so we could have summer tomatoes in December ... a retooled quote from author J.M. Barrie, but oh so true.
When Harriette Seagle was young, she spent a lot of time at her great-grandparents' farm in Middle Tennessee, picking blueberries for her grandmother's prized pies.
In recognition of July's designation as National Ice Cream Month and Sunday as National Ice Cream Day, I did some rather informal polling via Facebook, asking people to name their favorite flavor.
Have you planned your July Fourth menu? If so, it most likely includes potato salad. And if you're like me, you're always looking for something a little different.
There's something about the smell of fresh basil that screams "summer." The scent as basil is plucked from its stems is so enticing, I want to run inside and put it to work in my kitchen.
It’s interesting how, as we grow older, our tastes change and we find ourselves enjoying foods we never liked before.
I had one food and one quest in mind on a recent trip to Mississippi: Find the trailhead of the Tamale Trail and chow down on a plate of tamales. And, as it so happened, the beginning of this famous trail was at my final destination: Tunica, which most people know as the state's mecca for casino action.
A recent email from Roy Carter, asking about where he could find decent croutons, got me thinking. He says every box of croutons he's ever bought tastes like cardboard. And while I've never munched on a cardboard box, I could totally empathize. I've never found store-bought croutons that were any good.
I have a friend who swore off store-bought mayonnaise years ago. If there's such a thing as a club for mayo purists, she could be president and chairman of the board.
Millions of folks will light up their grills this Memorial Day weekend and, interestingly enough but no surprise, hamburgers will be on a majority of menus.
There’s no better way to celebrate the bounty of spring than with a big basket of strawberries. And this season’s harvest looks much better than last year’s, when all the rains put a damper on area crops.
From the western fringes of Miramar Beach to the eastern edge of Inlet Beach, the beaches of South Walton, Fla. — 16 in all — are a sportsman’s paradise and a gastronome’s dream.
You never know what good things await when you open a drawer that’s been closed for years.
Mother’s Day is the No. 1 day for dining out in the United States, according to the National Restaurant Association.
Attention onion lovers: Vidalia season is here. Winter's snow and ice, which affected a large part of Georgia, missed the area known for growing the South's favorite sweet onion. And, according to the Vidalia Onion Committee, this year marks a new beginning for Vidalias, which are the state's official vegetable.
By now, you most likely have your Easter menu planned … ham, potato salad and the one thing most can’t get enough of — deviled eggs. An interesting name for such a popular dish served on a Christian holiday. I guess we all have a little devil in us when it comes down to it.
If you, like thousands around the area, will be dining out on Easter, now's the time to make reservations, even though it's 11 days away. It's one of the busiest days of the year, says Adam Roe, executive chef at Broad Street Grille, one of several eateries that will be celebrating Easter Sunday with foods of the spring season.
Brainerd Farmers' Market, located in the parking lot of Grace Episcopal Church at the corner of Brainerd Road and Belvoir Avenue, reopens for the 2014 season on Saturday with its usual offering of homegrown produce, artisan foods and handmade soaps and crafts.
Today, the dining choices are many.
We can all hope that the cold months of winter are behind us. But for me, getting housebound by snow and ice, or just staying inside for days at a time due to the ridiculously cold temps, gave me a chance to do something I've never done ... make cake after cake using tips I've been gathering for years from various sources.
So what’s your favorite side to an enchilada? Maybe an egg roll — with a fortune cookie for dessert?
You see them in every store, from the small discount grocery stores to the trendy, higher-priced establishments, their dimply green skins layered one on top of another and piled into bins.
Toast. Who thought that it would ever be on a restaurant menu?
Middle and East Tennessee were well represented at the Good Food Awards held recently in San Francisco, bringing the state three winning entries, one of which is from nearby Sequatchie Cove Creamery, located in Sequatchie Valley.
Mardi Gras is a time to pull out all the stops and laissez les bons temps rouler.
If you’ve not yet purchased tickets for Taste 2014, happening Thursday, March 6, you’d best get to it.
Many chocoholics follow the well-known mantra: There’s nothing wrong with me that a little chocolate won’t fix.
Farmer’s markets have blossomed around Chattanooga in recent years.
TerraMae Appalachian Bistro will celebrate its first year in business Thursday evening with an event to benefit Siskin Children’s Institute. The evening will be a representation of the talents of chefs from the surrounding Appalachian region led by TerraMae executive chef Shelley Cooper.
What is it about making biscuits that can bring some cooks to their knees, covered in flour and resulting in nothing more than a doughy mess or biscuits hard as tack?
The Daily Meal, a website devoted to all things food and drink, recently came out with its list of the Top 25 chain sandwich shops. To assemble the rankings, Tim McGeever, Daily Meal spokesman, says more than 60 sandwich shops were presented to the more than 1,200 people around the country who took part in the survey.
Dave James moved his popular Chattanooga Valley eatery, Dave’s Modern Cafe, up to Monteagle Mountain five years ago, renaming it Dave’s Modern Tavern. But the name was the only change.
By now, most of you have made your New Year's resolutions and, for many, it has something to do with losing weight and getting in shape. Try Googling "top New Year's resolution" and the first few thousand results have something to do with weight loss.
Prognosticators of food trends need not look into a crystal ball. They simply do what they do best: Consult with chefs and others who deal with food and the public on a daily basis.
It's amazing to me the number of restaurants that are open today. While we're all at home, maybe still warm in our pajamas, servers and cooks will be ready for us should we venture from home. For most of the restaurants, it's a busy time.
TerraMae Appalachian Bistro will celebrate its first year in business Thursday evening with an event to benefit Siskin Children's Institute. The evening will be a representation of the talents of chefs from the surrounding Appalachian region led by TerraMae executive chef Shelley Cooper.
Santa’s helpers will be out in full force Christmas morning, preparing bountiful buffets for any of you wanting to celebrate the day out of the kitchen. Just be sure to make reservations now so the restaurants will be prepared to greet and seat you.
Do you ever find yourself in a menu rut, choosing the same dish time and again at your favorite restaurant? I do this at Bonefish Grill — Bang Bang Shrimp every time I go.
Cakes are a mainstay during the holidays. Not only do we make them for ourselves, they also make wonderful gifts. Nothing impresses more than a cake dressed in Christmas finery — coconut “snow,” colorful sugars, crushed candies. The list is endless.