AutoplayShow ThumbnailsShow CaptionsLast SlideNext SlideBuy PhotoBeans & Cornbread’s Alicia Leach holds fried okra, left, collard greens, catfish, mac & cheese, salmon croquettes and collard greens.Other dishes that have been standbys include chicken wings and smothered pork chops, all been prepared since day one by one of the baseball-capped cooks in the kitchen in the rear.
A Ronald McDonald House provides a place for families to call home so they can stay close by their hospitalized child at little to no cost.When families walk into a Ronald McDonald Family Room, we want them to forget they're in a hospital.
But our Hungry Hound says there's a new restaurant in Wicker Park, where they're focusing in on the food from the Mississippi Delta - a region few kitchens tend to know much about.The chef at the delta spent time on the ground in Mississippi, eating and researching before planning his menu.
-based chef Elizabeth Heiskell is one of the highlights of the Today show’s sometimes clunky cooking coverage.)As a columnist for Southern Living magazine, Heiskell contributes to one of their most popular columns, which answers that vexing question when you’re invited to a shindig.
MEMPHIS — Why do you kick to Tony Pollard?It’s a question Southern Illinois is probably asking itself.
Combine butter, eggnog, cream and sugar in a heavy medium saucepan.Once boiling, reduce heat a little bit, using a candy thermometer, continue cooking until temperature reaches 235 degrees (soft ball stage) remove from heat, stir in white chocolate chips.