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Cornbread

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  • Robert's Thanksgiving: brisket, stuffing and cranberries with strife

     
    Robert of Cross Keys' guest post, Free Market Fridays, is a day late. Blame your mayor. I didn't get a laptop for yesterday because the trial is still going on. Oh well, some things get better with age. Here's Robert....
  • Rise & dine

    Rise & dine
    Spring has just begun, and yet we've already had more than a month of agreeable weekend-brunch weather. The mind-boggling warm weather we've been enjoying lately has me thinking that balmy Sunday afternoons will continue forever. Which is crazy, of...

    Spoonful of comfort

    Spoonful of comfort
    Bread gets along well with the knife. A serrated one for slicing and a blunt one to handle the buttering. Perhaps a slotted one for trimming cheese to suit. Bread has no need for fork, or spoon. Imagine my surprise, then, when my friend Michele showed up...

    Contest winnings can beef up budget

    Contest winnings can beef up budget
    Strawberry season runs through April. If you're looking for farm-fresh produce, check out J.G. Ranch (17200 Wiscon Road, Brooksville; 352-799-0556; jgranch.com), Oak Haven Farms & Winery (32430 Avington Road, Sorrento; 352-735-1996; berriesandtrees.com)...

    All but the drawl

    All but the drawl
    From one end of the United States to the other, Southern cooking is hot. And while Chicago doesn't abound with Southern dining options, restaurants like Big Jones, Table Fifty-Two and The Southern — to say nothing of our growing crop of Southern-...