By Ginna Parsons Daily Journal New Albany home cook Renae McVay’s cherry-berry cake recipe has been awarded a blue ribbon at Just A Pinch Recipes, a recipe and coupon social network for home cooks. McVay’s cherry-berry cake was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe. To land the award, […]

Lauren Wood | Buy at photos.djournal.com
Trentice Imbler, from left, Jim Beane, Chris Payton and Mandy Murff will be working hard to make sure the food is a success at the Junior Auxiliary's 52nd Annual Charity Ball on Feb. 6.

By Ginna Parsons Daily Journal TUPELO – If you want a chance to know what it feels like to be treated like a movie star, then put on your dancing shoes. “Lights, Camera, Tupelo,” the Junior Auxiliary’s 52nd Annual Charity Ball is Friday, Feb. 6, from 7 p.m. to midnight at the BancorpSouth Arena. Living […]

OK, so we don’t hit one out of the ballpark every time we step up to the plate. Such was the case last Monday night. I found a recipe in Cooking Light magazine for chicken cutlets with a tarragon-mustard cream sauce. It sounded easy and delicious to me. Who knew my bunch didn’t like tarragon? […]

Several years ago I was talking to a professor at the University of Southern Mississippi about travel. I was beginning to prepare for an extended trip overseas and was trying to gather all of the information I could about various countries I might want to visit. “Where is the most unique place you have visited […]

About this time last year, my husband and I did a lot of Asian cooking at home. So we started stocking the fridge with fresh ginger and scallions, and sesame oil, rice vinegar, chili paste and basmati were always in the cabinet. On Sunday, as we were returning from a weekend trip to Birmingham, we […]

“One thing I like about Argentina, they only cook with salt; that’s it.” – Robert Duvall ––––– A frequent question I receive when an interview begins to wind down is, “What is your favorite spice or seasoning?” Occasionally the question is modified by asking, “If you could only live with one spice or seasoning, what […]

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KOK and Neon Pig chef/owner Mitch McCarney sources everything local in his restaurants, from cows and pigs to fruits and vegetables to charcuterie boards and pottery.

By Ginna Parsons Daily Journal TUPELO – Mitch McCamey says he’s just doing his duty. As chef/owner of KOK and Neon Pig in Tupelo, the young restaurateur says it’s his responsibility as a craftsman to source locally at his businesses. “I learned from Chris Hastings to source local,” said McCamey, referring to the Alabama chef […]

OK, so you’ve looked to the bottom of this column and seen the title of the recipe and you’re thinking, “Nope, not me.” But just hear me out. I had never had endive either until I purchased it a couple of weeks ago at Kroger. It’s stocked with the other lettuces and runs about a […]

Misconceptions abound in the culinary world. There is a strange phenomenon that occurs when I am eating in a burger joint, pizza parlor or dive bar. People who recognize me often walk over and say, “What are you doing here?” These are obviously people who don’t know me very well because my good friends know […]