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On a rainy night, thirty souls braved the bad weather to drive to Flora for a unique dinner experience. They entered a small brick building next to the railroad tracks where they were greeted inside by beautifully set communal tables lined with softly glowing votive candles. An artful multi-level charcuterie board was heavy with sausages, pastrami, and other savory meats along side a variety of cheeses, peppers, grapes and more. Each guest was offered a glass of rose’ and invited to visit amongst themselves. Soon the guests were asked to be seated as The Flora Supper Club was about to begin. more
What began as an original family recipe has become a beloved sauce that can be found in stores everywhere, and Keeper of the Sauce David Wilson said it all stems back to his uncle’s masterpieces in the kitchen.   more
Within months of opening her popular new Flowood bakery in November 2021, Amy McNeill quickly realized there was a very sweet opportunity just waiting for her to share her talents in Madison County, as well. more
Pickles are the easiest way to improve sandwiches or add a little crunch and flavor to any meal really. Next to a cold drink, there is nothing more satisfying than the snap and crunch of a juicy pickle spear fresh out of the fridge on a hot summer day. They are one of life's simplest joys and you can make them at home. more
There is something about the way the words “Friday night” roll off the tongue that evokes a little excitement in most people. For many, it signals the end of the workweek and an excuse to unwind.  more
Food is love is not only a common refrain at the Farmer’s Table Cooking School, it also is a way of life exemplified by the school's Executive Chef Connor Wolf. more
Madison residents might be surprised to learn the star chef next door earned his baking stripes before he learned long division. more
Nathan Glenn, the creative culinary force behind Basil’s Renaissance, began his cooking adventures at the age of 9 when the cook didn’t show up at one of his parents’ restaurants. “They tied an apron around my neck, and I did it,” he said. more
Modern refrigeration has eliminated certain seasonal prohibitions on oysters, but they remain a staple of cold month cuisine. more
French’s makes a dijon mustard with chardonnay. It is a great time to make a sandwich! I am a sandwich guy. Have been for a very long time. I remember summers, watching my dad at home for lunch, pile ham and Swiss on rye bread with lettuce and tomatoes and salt and pepper, maybe a little mayo or some mustard  — “Pardon me, do you have any Grey Poupon? more
Summer is in full swing, and that means would-be pit masters from across Madison County are getting a prime opportunity to experiment on the grill or smoker. more
In recent years, Madison has become a magnet for chefs who bring Southern flavor to the table with a twist of refinement. Chefs Scott Koestler, Derek Emerson, and David Raines are among the most notable of Madison’s culinary superstars.  more
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