Sometimes, dinner at home can be just as dreamy as dinner at your favorite restaurant. Dim the lights, set the table with your best linens, light some candles and cook something you wouldn’t normally make at home.
"Sipping on a Southern Porch: A Collection of Favorite Cocktails and Appetizers" by Patrice Comeaux Ellis, coteacotebrla.com, $20
During this age of “corona business,” as my daughter calls it, I've found myself with some extra time. Working from home, I save those minutes I spent commuting and running out for lunch and errands.
In the old days (you know, pre-coronavirus), right now you might be chomping down on a deep-fried Oreo at the fair.
If you've traveled to Mexico, you may have enjoyed cochinita pibil, a dish that's made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is tender.
The autumn harvest is off to a great start. In the coming months, there will be squash and hearty greens, fall tomatoes and crunchy root vegetables filling tables at farmers markets and produce stands all over the state.
This week, for the first time in we can't remember how long, a true cold front will push our temps into the 50s. And you know what that means, right?