by Michele D. Baker This article was originally published in the December 2022 / January 2023 issue of eat. drink. MISSISSIPPI magazine and updated in November 2025 As the days get shorter and the nights get longer, across the world people are getting ready for winter celebrations and the delicious dishes that go with them. In Britain and the USA, Christmas means roast turkey with all the trimmings. In France, they enjoy the lavish Réveillon on Christmas Eve. In South Africa, it’s all about outdoor braais , or barbecues. Here are just a few of the many luscious, food-filled holidays this season: December 6: Nikolaustag (Saint Nicholas Day) (Germany/Netherlands) On the night of December 5, children all over Germany and the Netherlands tidy their rooms, polish their shoes, and set them on the doorstep (or window sill, or by the fire) before going to bed. In the morning, good children wake to find Saint Nicholas has come and filled the footwear with fruit, nuts, candies, and small toys and gifts. December 20: Kimtee Inmewit (United States)   The Umatilla Native American tribes of eastern Oregon hold their “new year” ceremony just before the Winter Solstice on December 20 in a celebration called “Kimtee Inmewit.” Tribal history dictates that the first food that was created was the nusux (salmon), the second was the nukt (deer), and the third was a bitter root called sliiton . New Year is a time to celebrate the return of the sacred foods with singing, drums, dancing, prayers, and a shared meal of meat stew and fry bread. December 15-22: Hanukkah (worldwide) Throughout the eight days of Hanukkah, a festival of lights commemorating the reclamation of their temple in Jerusalem, Jewish families celebrate by eating latkes (fried potato pancakes) with sour cream and apple sauce, sufganiyot (fried jelly doughnuts), gelt (foil wrapped chocolate “coins”), beef brisket, noodle kugel, and chocolate babka. Hanukkah Sameach! December 25: Christmas Day (Botswana, Zimbabwe, South Africa) When you think of Christmas food, turkey and dressing are often high on the list. But in South Africa, it’s festive fried caterpillars! This may seem like an unusual Christmas tradition but eating the Pine Tree Emperor Moth – or Christmas caterpillar – with its red, blue, and green bands and black and gold spots, is believed to gift a little extra luck on the coming year. December 25: Christmas Day (Japan) In 1974, a fast-food franchise famous for its chicken released a festive marketing campaign in Japan. Their slogan “Kurisumasu ni wa kentakkii!” (“Kentucky for Christmas!”) hatched a national tradition – including Colonel Santa, complete with red and white suit – that continues to this day. Although it isn’t a national holiday in Japan, each Christmas, families from all over the country celebrate with nearly a million pre-reserved, piping hot chicken dinners. December 25: Christmas Day (Australia) Christmastime in Australia is high summer, so Christmas dinner for many Aussies is a mid-day picnic featuring boiled prawns or a trip to the beach to go surfing with Santa. The holiday is an all-day affair, and Christmas lunches are relaxed, with lots of eating and breaks for playing a “spot of cricket” or a quick splash in the backyard pool. Christmas crackers – those gaily wrapped paper tubes that when pulled go BANG! – are a must. (Yes, you must to wear the paper crown inside!) December 25: Christmas Day (Latin America) Nearly every family in Latin America has its own tamale recipe pulled out only at Christmastime. The feast also includes turkey; ham and pulled pork; tostones (fried plantain chips); natilla, a traditional flan custard which can be eaten as a sweet or a savory; “Christmas rice;” and many delectable desserts such as buñelos, small balls of fried dough sweetened with honey or sugar and stuffed with yams or cheese; arroz con leche (rice pudding); and polvorones, a buttery sugar cookie. On January 6, many families celebrate with roscón de Reyes (Three Kings’ Day cake), a sweet, crown-shaped bread topped with fruit and candy. December 26: Saint Stephen’s Day (Spain) In Catalonia in northeastern Spain, Saint Stephen’s Day is celebrated on the day after Christmas with the paternal side of the family. The feast includes cannelloni noodles stuffed with the ground leftover turkey, chicken, or goose cooked the previous day and covered with tomato sauce and cheese. Since the tradition is to eat with the maternal family on Christmas Day, this “Festa Mitjana” (“Second Christmas Day”) gives people a chance to visit – and eat! – with both sides of the family. December 26 – January 1: Kwanzaa (United States) Inspired by a variety of sub-Saharan African harvest festivals, Kwanzaa gets its name from a Swahili phrase meaning “first fruits.” There are no menu rules; it all depends on family traditions. The focal point is often some kind of one-pot stew or braise: Ghanaian groundnut stew, West Indian or South African curry dishes, Philadelphia pepper pot stew, jambalaya, Nigerian jollof rice or Senegalese thieboudienne. Also typical are familiar foods such as catfish, collards, macaroni and cheese, jerk chicken, gumbo, accras (Caribbean fritters), candied yams, buttermilk biscuits and spoonbread, and fried plantains. January 1: Hogmanay (Scotland) Immediately after midnight in the first few hours of the Scottish new year, a dark-haired male or “first foot” visits nearby houses bringing with him symbolic pieces of coal (heat), salt (friendship), shortbread and a black bun – a dark, rich fruit cake wrapped in pastry (plenty of food all year), and a “wee dram of whisky” (good cheer and hospitality), ensuring that the house will experience abundance in all these things in the coming year. January 1: New Year’s Day (United States) “Eat poor on New Year’s and eat fat the rest of the year,” says an old saying here in the South. Many of us eat specific foods on New Year’s Day to bring good luck and prosperity for the remainder of the year. All kinds of greens (collards, mustard or turnip greens, cabbage) symbolize dollars, and black-eyed peas symbolize coins, both of which point to money; yellow cornbread represents gold; and pork or ham brings “forward motion” or “advancement” in the year ahead. January 6: Coptic Christmas Eve (Egypt) On Christmas Eve (January 6, according to the Julian calendar), Coptic Christians attend a special church service that lasts until midnight. Congregants share a specific type of bread called “qurban” (“offering”) marked with 12 dots symbolizing the 12 apostles of Christ. The priest distributes one loaf during communion, and the other qurban will be shared among the congregation after the service as a form of blessing. January 7: Coptic Christmas Day (Egypt) On Christmas Day in Egypt, houses are decorated with trees and lights, families visit for fun and fellowship, and children open their gifts. A proper Christmas feast includes fattah , a traditional Egyptian dish cooked with meat, rice, and crispy bread, all topped with tangy tomato-garlic sauce. ( Fattah is also a popular celebration dish on the Muslim feast of Eid al-Adha .) Dessert is sugar-coated almonds and kahk , a butter biscuit filled with nuts or date paste and dusted with powdered sugar. January 7: Russian Orthodox Christmas Day (Russia) For many who follow the Orthodox religion, fasting for 40 days before Christmas and refraining from meat, dairy, and eggs is a common practice, so many of the traditional Russian dishes make the most of their return to the menu! A luxurious Christmas dinner might include pirozhki (stuffed buns), deviled eggs, kulebyaka (salmon pie), pegach (stuffed bread rolls), pelmeni (meat dumplings), golubtsi (cabbage rolls), blini, and tefteli (meatballs). Desserts are pryaniki (spice cookies), sbiten (a sweet and spicy honey drink), and Kiev cake with layers of cashew or hazelnut meringue and Russian buttercream. Nostrovia! February 14-22 – Tet (Vietnam) Tet , or Lunar New Year, is the festival of the first morning of the first day. (Usually, Tet occurs on the same day as Chinese New Year.) It’s an occasion for pilgrimages and family reunions, fireworks and lion dances, and huge meals of bahn chung (sticky rice cake stuffed with pork and mung beans), gio cha (sausage), thit kho trung (braised pork with duck eggs for good luck), candied fruit and melon seeds. The altar must be decorated with a five-fruit tray, and the colors of the fruit are important. Popular fruits are orange, banana, pomelo, green apple, papaya, mango, coconut, and dragon fruit.

September 13 is International Chocolate Day - what could be better? We invite you to celebrate National Chocolate Day by indulging in delicious chocolate treats, sharing with friends, and exploring the rich history of chocolate! 7 Fun Ways to Celebrate Chocolate 1) Have chocolate for breakfast: Start your day with a chocolate-themed breakfast. Try coconut hot chocolate , a chocolate smoothie or double chocolate muffins to kick off the celebration. Coconut Hot Chocolate 2) Share the (chocolatey) love: Spread joy by sharing chocolate with friends, family, or coworkers. A small gift of chocolate can brighten someone's day. 3) Visit a local chocolatier: Take a trip to a local chocolate shop or factory. Many places offer tours where you can learn about the chocolate-making process and sample delicious treats. Related : Visit these 4 local chocolatiers in Mississippi 4) Make your own treats: Get creative in the kitchen by making your own chocolate treats. Try your hand at making classic chocolate chip cookies , Oreo cookie truffles, or chocolate cheesecake candy cane bars from scratch. Related: May 15 is National Chocolate Chip Day 5) Host a chocolate tasting party: Gather friends for a chocolate tasting event. Provide a variety of chocolates, from dark to milk to white, and discuss the different flavors and textures. 6) Learn about chocolate's history: Take some time to explore the fascinating history of chocolate , from its origins in ancient civilizations to its evolution into the beloved treat we know today. 7) Try even more chocolate recipes: Experiment with new recipes that incorporate chocolate, such as chocolate-covered fruits, chocolate desserts, or even savory dishes that use chocolate as an ingredient. Homemade German Chocolate Pudding Foolproof Fudge

By Michele D. Baker We’ve curated four healthy and delicious new dishes – each ready in just 35 minutes or less – which are sure to become new family favorites at Thanksgiving. We’re also including a vintage classic that’s Grandma-approved. Give them a try and let us know what you think! Sweet Potato Sausage Balls Makes about 45 one-inch balls Ingredients: 3 cups Bisquick Baking Mix 1 lb. sausage, uncooked (mild, spicy, sage, or any other flavor) 2 cups shredded sharp white cheddar cheese 2 cups cooked, mashed sweet potato Method: Preheat the oven to 350 F. In a large bowl, combine all ingredients; mix well. Roll into 1” balls and place on baking sheet lined with parchment paper. Bake 18-20 minutes or until golden brown. Serve hot with barbecue sauce, mustard sauce, or Ranch dressing. Refrigerate leftovers. Warm Apple and Prosciutto Salad with Walnuts and Goat Cheese Serves 6 Ingredients: 3 oz. sliced prosciutto ¾ cup apple juice Tablespoons apple cider vinegar 1 shallot, minced 2 teaspoons Dijon mustard ¼ cup olive oil ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2 heads Romaine lettuce 5 oz. baby arugula 2 apples (any variety), cored and thinly sliced 1 cup chopped walnuts, toasted ½ cup goat cheese crumbles 2 avocados, sliced Method: Preheat oven to 375 F. Line a baking sheet with parchment paper. Lay prosciutto on prepared baking sheet. Bake until crispy, about 10 minutes. Remove to paper towels to drain, then break into pieces. Meanwhile, make the hot dressing. In a small saucepan over medium high heat, bring apple juice, vinegar, and shallot to a boil. Reduce heat to low and simmer uncovered until mixture is reduced to ½ cup, about 8 minutes. Whisk in the mustard and slowly add olive oil, continuing to whisk until emulsified. Season with salt and pepper. Arrange Romaine and arugula on salad plates. Fan apple and avocado slices on top, then sprinkle with prosciutto, walnuts and goat cheese crumbles. Drizzle with warm dressing. Serve immediately. Crispy Buffalo Brussels Sprouts Serves 6 Ingredients: 2 lbs. Brussels sprouts, cleaned and cut in half lengthwise 2 Tablespoons olive oil ½ cup Buffalo sauce 2-3 Tablespoons ranch dressing ½ cup blue cheese crumbles 2 green onions, chopped (optional) Method: Preheat the oven to 450 F and line a baking sheet with parchment paper. In a large bowl, toss Brussels sprouts with oil. Spread in an even layer on prepared baking sheet and roast for 25 minutes or until slightly browned and crispy. Return the sprouts to the bowl and toss with Buffalo sauce. Transfer to serving dish and drizzle with ranch dressing, blue cheese and onions. Serve hot. Refrigerate leftovers in a tightly covered dish. Lemon & Herb Roasted Baby Red Potatoes Serves 6 Ingredients: 2 lbs. Baby Red potatoes, washed and cut in half 3 Tablespoons olive oil 2 teaspoons lemon zest 2 cloves garlic, minced 1 teaspoon salt ½ teaspoon freshly ground black pepper 1 Tablespoon fresh thyme leaves 2 Tablespoons chopped fresh parsley ½ cup crumbled feta cheese 1 Tablespoon fresh lemon juice Method: Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, combine potatoes, oil, lemon zest, garlic, salt, pepper, thyme, and parsley. Spread the potatoes in an even layer, cut side down, on prepared baking sheet. Roast 25-30 minutes, stirring halfway through, until brown and crispy. Transfer potatoes to serving dish. Toss gently with feta, lemon juice, and additional parsley. Grandma Mabel’s “EZ” Thanksgiving Pumpkin Pie This is the classic recipe. For more flavor, double the aromatic spices and add ¼ teaspoon cardamom and 1/8 teaspoon ground star anise. Serves 8. Ingredients: 9” unbaked deep dish pie crust ¾ cup white sugar 1 teaspoon ground cinnamon ½ teaspoon salt ½ teaspoon ground ginger ¼ teaspoon ground cloves 2 large eggs 15 oz. can of Libby® Pure Pumpkin puree 12 oz. can of evaporated milk Method: Preheat the oven to 425 F. In a large bowl, combine the sugar with all the spices and the eggs. Beat to combine well. Mix in the pumpkin. Gradually stir in the evaporated milk. Pour the batter into the pie shell and bake for 15 minutes. Reduce temperature to 350 F and continue to bake until a knife inserted near the center comes out clean, about 40-50 more minutes. Cool on a rack to room temp. Serve with freshly whipped cream and a sprinkle of cinnamon. Refrigerate any leftovers.   Know your spuds! Potatoes come in various types, shapes and sizes and with textures ranging from waxy and creamy to starchy and fluffy. Here are some common potatoes and how to use them best. YUKON GOLD: creamy potatoes that hold their shape while cooking. BEST FOR scalloped, mashed, roasted, or boiled potato dishes. RUSSETS: large, brown potatoes with rough skin and starchy flesh. BEST FOR baked potatoes, mashed potatoes, fries, and crispy latkes. FINGERLING: small, elongated potatoes in different colors, with a creamy texture. BEST FOR roasting and boiling. BABY NEW POTATOES: young, freshly harvested small potatoes have thin skins and waxy flesh. BEST FOR roasting or boiling with peas. RED POTATOES: the creamy, waxy flesh retains its shape after cooking. BEST FOR potato salad, roasting, boiling, steaming.

Happy National Guacamole Day! Celebrate with a heaping serving of tasty guacamole and chips at home, or head to your favorite restaurant that serves up the delicious avocado dip. If you prefer to make it at home, check out these tasty guac recipes and other dishes to accompany your homemade guacamole. Babalu Guacamole Bacon Avocado Dip Salsa Verde Chicken Tacos Steak Fajitas Black Bean Salsa

By Kara Kimbrough In my humble opinion, barbecue should be a food group. It’s packed with protein, many of the sauces contain chopped vegetables, and it comes with enough sides to comprise a satisfying meal. Beyond that, barbecue is just downright delicious! If, like me, you’re always seeking a new “Que” restaurant to add to your list of favorites, one of the best is Ubons Barbecue of Yazoo . Almost as good as the food is the family-owned restaurant’s history. Over 15 years ago, Garry Roark opened Ubons, named after his father, Ubon Roark, in Yazoo City. He got his start in the catering business, then opened a restaurant on Jerry Clower Boulevard, all the while using his father’s sauce recipe handed down through five generations. The recipe for Ubons sauce originated in southeast Missouri and contains elements of both Memphis and Kansas City sauces. It’s so good the sauce is now sold by the bottle in the restaurant, online, and other locations. Garry and his daughter, Leslie, are no strangers to the competitive barbecue cooking competitions and nationally televised cooking shows. They’ve accumulated trophies from Memphis in May, Jack Daniels World Championship, and The Best of the Best and displayed their skills on television shows like Barbecue Pitmasters and The Barbecue Crawl. Leslie has also appeared on the Chopped series, where she was named a champion. Her son, Jacob, has also represented the family on Kids’ Barbecue Championship, among others. Suffice to say, this is a family that knows how to smoke, cook, chop, display, and serve delicious barbecue. And this fact alone makes a “que stop” to Yazoo City worth your while. Like any barbecue restaurant worth its sauce, Ubons knows how to create delectable appetizers as a preview of the main event. Most of their starters are filled with Ubons smoky meats. For example, there’s barbecue nachos ($8.95), rib or sausage sampler ($8.95), Ubons wings ($6.95), redneck fries topped with pork, chili, and cheese ($8.95), fried dill pickles ($6.95), tamales ($7.95-half dozen/$12-dozen), and fried cheese sticks ($6.95). When it’s time for that long-anticipated Ubons barbecue meal, you might as well go big or go home. In short, order the Belt Buster Combo ($17.95). It’s a true belt-buster of a plate filled with hearty portions of pulled pork, brisket, chicken, and sausage. If you don’t wear a belt, at least wear stretchy pants; you’ll definitely need the extra room. Smaller, but equally delicious selections are pulled pork ($12.95), sliced beef brisket ($12.95), ribs ($10.95-$22.50), and sausage platter ($11). Sides are $3 and include baked potato, fries, potato salad, coleslaw, home fries, sweet potato fries, and baked beans. Also on the menu is a loaded baked potato filled with pork, beef, or chicken ($8.95). If a sandwich or burger is on your mind, there are plenty of those for the choosing, including pulled pork ($5.95-$7.95), beef brisket ($5.95-$7.95), grilled chicken breast ($6.95), and a single or “double barrel” shotgun burger ($7.95-$9.95). Ubons also serves a daily blue plate special ($6.95-$8.95) that includes an entrée, two sides, and dessert with items that rotate throughout the week. If you’re planning a special event or just feeding the family at home, Ubons packages large quantities of its famous smoked meats and sides for takeout. Ubons is located at 801 Jerry Clower Blvd. North in Yazoo City. Hours of operation are 11 a.m. to 2 p.m., Sunday through Thursday and until 9 p.m. on weekends. Call 662-716-7100 for more information or to place a takeout order.

Baking soda—also known as sodium bicarbonate—is one of those humble pantry staples that quietly performs miracles across your home. From fluffing up your favorite baked goods to tackling stubborn grime, this inexpensive white powder deserves a permanent spot in your kitchen and cleaning arsenal. Here are nine powerful ways to use baking soda, backed by expert tips from trusted sources. Image courtesy of Sofia livarinen and Pixabay Boost Your Baking Game Baking soda is a leavening agent that helps baked goods rise by producing carbon dioxide when combined with an acid like lemon juice or buttermilk. It’s essential for recipes like cookies, muffins, and quick breads. It also contributes to browning and caramelization, giving treats that golden finish and rich flavor. 👉 Learn more from Food Network Related: 3 Vintage Cake Recipes that Stand the Test of Time Image courtesy of Fede and Pixabay Use Baking Soda to Scrub Your Sink Sparkling Clean Its mild abrasiveness makes baking soda ideal for cleaning stainless steel sinks, stovetops, and countertops without scratching. Just sprinkle it directly onto the surface, add a splash of water or vinegar, and scrub away. 👉 Cleaning tips from Clean Mama Related: Martha Stewart: How to Tell If Your Baking Soda Is Still Good Deodorize Your Fridge Got funky fridge smells? Place an open box of baking soda inside to absorb odors. It neutralizes acidic and basic scent molecules, keeping your fridge fresh. (Pro Tip: expired soda, even though it won't work for baking, can still be used for cleaning and deodorizing!) 👉 Odor-fighting advice from Real Simple Image courtesy of Monfocus and Pixabay Freshen Up Laundry Add half a cup of baking soda to your laundry to boost detergent performance and eliminate odors. It helps balance pH levels, which softens water and enhances cleaning—especially useful for gym clothes, towels, and pet bedding. Baking soda might also enhance the smell if you add laundry-safe scents to the wash cycle. 👉 Laundry hacks from Better Homes & Gardens Treat Powdery Mildew in the Garden For an easy garden rescue, mix 1-½ Tablespoons of baking soda with 3 Tablespoons of vegetable oil in a gallon of water and spray on affected plants. This changes the leaf pH, making it less hospitable to fungal spores. 👉 Gardening tips from Better Homes & Gardens Image courtesy of Sarah Chai and Pexels Whiten Your Teeth (Gently) Baking soda is a common ingredient in natural toothpaste thanks to its ability to remove surface stains and neutralize acids in the mouth. While dentists recommend that using baking soda shouldn’t replace brushing with a high quality fluoride toothpaste, occasional use can brighten your smile. 👉 Oral care insights from Family Dentist Related: How to Make Your Own Mouthwash (Zero Waste Chef) Image courtesy of Tima Miroshnichenko and Pexels Clean Coffee and Tea Stains Ever wonder how restaurants and hotels keep their coffee and tea dispensers so clean? Pro cleaners know! Fill stained mugs or carafes with warm water and a tablespoon of baking soda. Let sit for 30 minutes, then scrub. The gentle abrasiveness lifts stains without damaging ceramic or glass. 👉 Kitchen cleaning tips from The Maids Image courtesy of Karolina Grabowska and Pexels Unclog and Deodorize Drains Pour half a cup of baking soda down the drain followed by half a cup of vinegar. These chemical opposites (one basic, the other acidic) will react immediately. Let it fizz for 10–15 minutes, then flush with hot water. This powerhouse combo breaks down grime and neutralizes odors. 👉 Eco-friendly cleaning from Clean Mama Remove Pesticide Residue from Produce Washing fruits and vegetables with baking soda is an effective way to reduce pesticide residue. A study published in the "Journal of Agricultural and Food Chemistry" found that soaking apples in a solution of baking soda and water for 12–15 minutes removed significantly more pesticide residue than plain water or bleach solutions (and didn't leave behind the smell of bleach). To try it at home: mix 1 teaspoon of baking soda into 2 cups of water, soak your produce for 10–15 minutes, then rinse thoroughly. This method is especially helpful for items with edible skins like apples, grapes, and berries. 👉 Scientific backing from Harvard Health  and ScienceDaily Final Thoughts From your kitchen to your garden, baking soda proves it’s more than just a baking ingredient—it’s a multitasking marvel. Whether you're cleaning, deodorizing, or gardening, this simple compound delivers powerful results with minimal effort.

In recent years, October 4 was celebrated as National Taco Day , but in 2024, the date moved to the first Tuesday in October (in 2025, that is October 7). Either day you choose to celebrate, this versatile Mexican staple, sometimes considered a Mexican sandwich, is a favorite beause it lends itself to any number of delicious fillings (including last night's leftovers) and is ready in about 10 minutes. Really, who doesn't love a good taco? 3 Ways to Celebrate National Taco Day Go out for tacos at a local Mexican restaurant Try a dessert taco (recipe below) Customize your tacos with any of your favorite ingredients Here are some taco recipes to try tonight or any night ( Taco Tuesday, anyone?), because it's never a bad time for a taco. Easy Fish Tacos with Creamy Lime Sauce Mojito Grilled Chicken Tacos Slow Cooker Beef Barbacoa for Tacos and Burritos Wahoo's Fish Tacos 25 Dessert Tacos

by Ms. Susan M. Collins-Smith, MSU Extension Service The antioxidants and nutrients in herbs and spices pack a healthy punch in many holiday dishes. (Photo by CanStock/profotokris) Food is a central part of any fall holiday celebration, and many traditional dishes can be loaded with fat, sugar and salt. Qula Madkin, registered dietitian and instructor with the Mississippi State University Extension Service said that although some holiday foods should be occasional indulgences, many of these dishes also pack a healthy secret: herbs and spices. Related: What's the difference between herbs and spices? Fall Herbs and Spices “For me, the most exciting part of the holidays is enjoying good food with special people,” Madkin said. “While celebrations will be different this year, we can still enjoy our family food traditions without feeling guilty.” Many of the foods enjoyed during the holiday season include herbs and spices, which have known health benefits. Just like fruits and vegetables, herbs and spices contain antioxidants, or properties that may protect cells from damage. Madkin breaks down three spices commonly used during the holidays and their benefits. Cinnamon Cinnamon is full of fiber and manganese. One tablespoon contains 4 grams of fiber. Manganese is a mineral that appears to help regulate blood sugar. It has antifungal and antimicrobial properties. It lends a sweet taste to foods without adding sugar. Sage Sage contains small amounts of zinc, magnesium, copper, and vitamins A, C and E. One teaspoon contains 10% of the daily recommended intake of vitamin K. It has antimicrobial properties and supports oral health. Cloves Cloves are a good source of vitamins K and C. They contain manganese, which supports bone health. They have antibacterial properties. Cloves are used to make ketchup and Worcestershire sauce. Ground cloves will complement foods the same way cinnamon or ginger do. Try it in applesauce, oatmeal, muffins, cookies, stewed pears, whole-grain pancakes and sweet breads. Madkin said herbs and spices have been used for centuries for medicinal purposes, and science has proven their antioxidant properties. But more research is needed to identify what other specific health benefits herbs and spices may provide, such as possible prevention of certain chronic diseases. “Some of that research is being done, but what we do understand completely right now is that spices can help flavor foods without adding fat, sugar or salt,” Madkin said. “Herbs and spices are a great way to enhance the flavor of foods while cutting calories.” Which herbs to use in cooking? Many herbs and spices come in various forms, including dried, which is convenient and readily available. Madkin said processed herbs and spices have been proven to retain their antioxidant properties. However, keep in mind that some cooking methods, including grilling and frying, can reduce antioxidant properties. But microwaving, simmering or stewing can enhance these properties. Janet Jolley, Extension agent in Marshall County, encourages people to experiment with different herbs and spices to punch up the flavor of foods. “If you are unfamiliar with the flavor of an herb or spice, try mixing it with butter, cream cheese or margarine and letting it sit for one hour. Then taste the mixture on a cracker,” she said. “Don’t be afraid to mix spices for unique flavors, such as mint and dill, or oregano, basil and thyme.” Related: How to make herb butter from any fresh herb Whether you are new or "seasoned" at flavor combinations, you'll love these suggestions for common dinner staples: MEATS: allspice, anise, bay leaf, basil or cayenne pepper (instead of salt) POULTRY: anise, bay leaf, cayenne pepper, chili powder, cumin, garlic, lemon grass, marjoram, oregano, paprika, sage or thyme FISH: allspice, basil, celery seed, chili powder, dill weed, garlic powder, marjoram, paprika, parsley, rosemary or thyme SEAFOOD: bay leaf, garlic, lemongrass, onion powder or saffron SOUPS & STEWS: allspice, anise, bay leaf, basil, cayenne pepper, chile powder, cilantro, garlic powder, ginger, lemongrass, marjoram, onion powder, oregano, saffron or sage VEGGIES: anise, basil, celery seed, chili powder, cinnamon, curry powder, dill weed, garlic, garlic powder, ginger, marjoram, nutmeg, oregano, paprika, parsley, rosemary, sage or thyme

By Tom Marquardt and Patrick Darr A hot day on the deck commands something cold. Water or tea are the obvious choices, but as the sun sets and you’re admiring the view over a grilled dinner, a glass of wine is calling. For many of you, a chilled glass of white wine cools the palate the best whether your choice be chardonnay, pinot gris, sauvignon blanc or something else. Rosé is another excellent choice for something to sip away the day. But what is a red wine drinker to do? Suck it up and switch to a beverage she doesn’t like? Maybe there is a compromise. There are red wines that can be easily chilled, but not every red wine performs well at 60 degrees or less. Refrigerator temperatures (35-40 degrees) can close down the nuances of serious wines, such as cabernet sauvignon and zinfandel. They will cool you off, but they also will freeze out the tannin, acidity and subtle nuances. Choose Red Wines with Low Tannins and Big Acidity The red wines ideal to chill have low tannins and big acidity with simple, fresh fruit character. The most obvious choice is beaujolais, a French wine made from gamay beaujolais grapes. There are many levels of this simple, fruity wine ranging from beaujolais villages to cru beaujolais named after one of 10 villages. We prefer the latter group alongside barbecue, especially hamburgers. Georges Duboeuf beaujolais is easy to find but for something special, try the vibrant 2023 Chateau La Chaize Brouilly ($28), a cru with red fruit flavor and a dash of spice. Light-bodied grenache also can be chilled, but it you want something different, try frapatto, a red wine from Sicily. Sometimes blended with nero d’avola, it is similar to sangivoese. Very fruity and simple. Look for the producer Donnafugata . Making a comeback from a blemished history is lambrusco , a sparkling Italian concoction that is often used as a base for many sangrias. It is a perfect choice for people who like a touch of sweetness to their wine. Loaded with black cherry and raspberry flavors, it can be enjoyed by itself, but it does well with spicy foods. We recently tasted some Portuguese wines from Herdade do Rocim that were low in alcohol and tannin – perfect for a slight chill. Try the Herdade do Rocim Mariana Red , for instance, a buy at $25. Another red we chilled was Badia a Coltibuono’s Chill Ya Jolo . Made from the native Tuscan grape ciliegiolo, it has a beaujolais-like profile. Bright, simple red fruit character. A refrigerator chill is too much, so let it sit for 30 minutes after taking it out of the refrigerator. And we insist you try the 2024 Lucy Gamay Noir ($30) from Monterey County. Using the same grape that goes into beaujolais, the winemaker has crafted a fruit-forward, vibrant wine with raspberry flavors a dollop of spice. It tastes so much better with a slight chill. The J Vineyards Russian River Valley Pinot Noir ($47) is an elegant wine with ripe dark fruit character that when chilled marries well with appetizers, fowl or meat. Enjoy Your Summer with White Wine – Or Red Paso Robles The Paso Robles region continues to turn out a lot of good wine, particularly red blends.  We recently tried several that will appeal to a variety of consumers. The inexpensive versions below may not be to the liking of serious red wine drinkers, but their approachability matches their price. Expect to find sweet fruit character. Textbook Cabernet Sauvignon 2022 ($27). This is one of the best cabernets on the market for the price. Some petite sirah, merlot and syrah go into this blend to give it a round, rich character. Ripe red cherry flavors with soft tannins. Textbook also makes a reserve cabernet sauvignon from Napa Valley grapes that is more complex and Bordeaux-like. Here by Chance Cabernet Sauvignon 2022 ($25). This new launch embodies the sense of adventure that comes with discovering new wines. It is a great rendition of what we have grown to expect from Paso Robles.  Ripe red fruit flavors with a velvety texture and soft landing. Fine tannins make it a good match to grilled meats. Bootleg Cabernet Sauvignon 2023 ($25). This inaugural edition of cabernet sauvignon is well worth its price. Forward dark berry flavors with hints of coffee and cocoa. This would be ideal with juicy burgers, ribs and pizza. Highlands 41 Black Granite 2022 ($15). Lots of forward dark fruit in this unconventional blend of cabernet sauvignon (45 percent), primitivo, petite sirah, malbec and pinot noir. San Simeon Cabernet Sauvignon 2022 ($27). Cabernet sauvignon and petit verdot combine forces to offer a ripe plum and blackberry wine with doses of oak and vanilla. Opaque Darkness 2022 ($30). Zinfandel, primitivo, petite sirah and petit verdot team up to create a wine with ripe, jammy dark fruit with a good dose of chocolate. Juggernaut Hillside Cabernet Sauvignon 2020 ($20). Here’s a good deal in the cabernet sauvignon category. Drawing grapes from the broad California appellation, the wine has a soft mouthfeel with ripe black fruit flavors and a dose of vanilla. San Simeon Stormwatch 2022 ($70). This serious wine is a more typical lend of cabernet sauvignon, petite verdot, cabernet franc, merlot and malbec. Good but soft tannins with ripe plum and blackberry flavors. Our Summer Wine Picks Image courtesy of Kelsey Knight, Unsplash Baldacci Family Vineyards Carneros Chardonnay 2023 ($50). Citrus and apple notes highlight this round and rich chardonnay. Nice touch of vanilla and toasted oak. Patz & Hall Bootlegger’s Hill Russian River Valley Chardonnay 2021 ($70).  Ste. Michelle bought this estate in 2016 but decided to sell it last year when it scaled back its Washington portfolio. Co-founder James Hall was more than happy to get it back. We’re happy, too. We thought the wine became too commercialized. We loved the old wines made by its founders. This single-vineyard chardonnay is very special.  It has citrus, clove, pineapple and green apple notes with a dash of minerality and richness. Feudi di San Gregorio Piano di Montevergine Taursai 2016 ($76).  This is an incredible wine made from the noble and ancient grape variety aglianico. Common to the Campania region in southern Italy, Taursai is one of the most respected but often forgotten wines in all of Italy.  It has complex and intense blackberry and plum notes with hints of spice and licorice. Aged 18 months in new French barriques and 24 months in bottle, it is full bodied and destined for the cellar.

By Katherine Cowger Tart limes for summer are a perfect refreshing addition to almost anything. Here are two more fun ways to use limes to spruce up a hot-weather menu! Honey Lime Mojito A truly refreshing cocktail for your happy hour, this honey lime mojito is simple and delicate with crisp mint and warm notes of honey. Honey simple syrup : 1/4 cup honey 1/4 cup water In a small saucepan, heat honey and water over medium low. Stir until combined. Cool and store in an airtight container for up to one month. For the cocktail : 2 oz citrus rum 2 oz honey simple syrup juice of 1 lime 2-3 mint leaves lime sparkling water fresh mint sprig and lime slice to garnish (optional) In a cocktail shaker with ice, add rum, honey simple syrup, lime juice and mint. Shake and strain over ice. Top with lime sparkling water and garnish with a fresh mint sprig and lime slice. Cheers! Mini Honey Lime Olive Oil Cakes with Lime Whipped Cream The perfect light summer dessert, these mini honey lime olive oil cakes are great for any occasion. Notes of cardamom with the lime elevate the cake while the lime whipped cream takes it up a notch! Honey lime cakes : 1 plain Greek yogurt 2/3 cup olive oil (plus extra for cups) 2/3 cup honey 2 tsp lime zest 1/2 tsp vanilla extract 3 eggs 1 1/2 cups flour 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp cardamom 1/4 tsp salt Lime whipped cream : 1 cup heavy cream 1/4 cup sugar 2 tbsp lime juice 1 tsp vanilla extract lime slices for garnish (optional) Preheat oven to 325°F. In a large bowl, whisk together the yogurt, olive oil, honey, lime zest and vanilla. Add the eggs and combine then add the dry ingredients (flour, baking powder, baking soda and salt) mix until the batter is smooth. Pour the batter into custard cups coated in olive oil. Bake for 20 minutes until the top is golden brown. If using a regular cake pan, bake for 40 to 45 minutes. Meanwhile, make the whipped cream. In a large chilled bowl, beat the cream until it begins to thicken. Add the sugar, lime juice and vanilla, beating until stiff peaks form. Let the cakes cool for at least 10 minutes. Top with the whipped cream and lime slices. Enjoy!

These fun foodie finds are perfect for the 4th of July and the whole summer grilling season! We the People Grilling Apron, $39.99 This lovely Independence Day set is made from poly canvas fabric. Our patriotic BBQ aprons are meticulously handcrafted in the USA, rekindling the spirit of quality that defines the American marketplace. Crafted from durable poly canvas right here in the USA, our apron is the ultimate companion for barbecue masters and indoor chefs alike. Featuring patriotic designs with tool-friendly lap pockets and a convenient chest pocket for your cell phone. Available on Amazon . MEATER Plus Smart Meat Thermometer, $99.95 The MEATER Plus Smart Meat Thermometer takes the guesswork out of cooking meat! It can estimate how much longer it will take your meat to reach the desired temperature, and Bluetooth capability allows you to monitor without opening the oven door. Get one on Amazon . Yaylabs Soft-Shell Ice Cream Ball, $34.95 Make delicious ice cream anywhere, anytime with this ice cream ball that makes it fun to roll and shake your way to a pint of delicious ice cream in only 30 minutes. Ingredients go in one end and ice and rock salt go in the other. Recipe booklet included. Grab one at Cabela's . GSI Destination 24-Piece Kitchen Set, $59.95 The perfect camp kitchen set for a family of four. Includes cutlery, folding tools, a cutting board, utility knife, spice shaker and much more organized inside a ballistic nylon case. Grab this family friendly set before your next picnic or barbecue at LLBean.com . BBQ Branding Iron 55 Letters, $31.72 This high quality BBQ Branding Iron includes 55 letters and spaces, allowing you to brand your meat masterpieces with just about anything you like from "Happy Birthday" to "Dad's Steak," the possibilities really are endless. The BBQ Branding Iron is perfect for parties where everyone likes their steak cooked differently and give your grilled meats a personalized touch! Available from eBay .

This story is inspired by a longer article by Kimberly Holland published on Feb. 16, 2023 on AllRecipes.com . Read the full article . Southern farmers markets are chock full of fresh fruits and vegetables, so summer is the perfect time to stock up and enjoy. But if you're finding the tomatoes turn mealy, the onions sog out in the pan, and potatoes are oddly sweet after just a few days in the fridge, that's not ideal — and it's entirely reversible. Indeed, these fresh fruit and vegetable faux pas are the result of improper storage. These tips can help you keep your goods from going bad before you're able to chop, dice, or mince them into a meal. Here are seven fruits and vegetables you might be storing wrong — and how to store them instead. Blueberries, Blackberries, Raspberries, and Strawberries "Always keep fresh berries like blueberries in the refrigerator, dry and unwashed, in a rigid container, such as their original packaging or in a bowl covered with plastic wrap," says Sonali Ruder, an emergency department doctor, trained chef, and blogger. "They should last up to 10 days if stored this way." Ruder adds you can also freeze berries for an even longer life, but make sure you rinse and dry them well before the big chill. Remaining drops of water invite freezer burn, which leaves berries bitter and flavorless after storage. "After rinsing and drying, put them in containers or resealable plastic bags and pop them in the freezer," she says. "They'll last for six months." Potatoes Cold temps draw moisture out of potatoes, leaving them shriveled and shrunken. The fridge's climate also converts the starches in potatoes to sugar, according to Potatoes USA, a potato marketing and research organization. The result? Savory potatoes turn sweet, and the texture comes out gluey when cooked. The potatoes also take on a brown hue when cooked. That doesn't mean they're bad — you can safely eat them if you can stomach the odd texture and flavor — but they're certainly not very appealing. If you do store potatoes in the fridge, take them out and let them come to room temperature before cooking. It won't stop the sugar conversion, but it will help prevent the discoloration when you're cooking them. Keep spuds in top shape by storing them in a cool, dry place, like a pantry or cabinet. Don't store them near the stove, oven, dishwasher, or sink, however. These places have too many temperature swings and too much moisture for proper potato storage. Garlic Fresh heads of garlic may wither in the cooler fridge temps. This potent flavor producer belongs in a cool, dry spot like a cabinet or pantry. If you've come into a bounty of bulbs, freeze them for long-term keeping. Freeze the bulbs whole and intact, or remove individual cloves, peel the papery husk, and freeze in a jar or wrapped in aluminum foil. You can remove individual cloves for a recipe, or let a whole bulb come to room temp when you're ready to use it. Frozen garlic may chop or mince more easily than fresh, so consider this a little cooking bonus. Onions The humble onion has no place in the chilly fridge, says Tom Irving, a British nutritionist, dietitian, and blogger. "Some people treat them like salad veg and store them in the fridge, which is wrong on several levels," he says. "This is a faux pas because the cold and damp environment is perfect for the conversion of starch in the onion to sugar, spoiling the onion and losing that distinctive crunch." Also, an onion's heady aroma can spread to nearby fruits and vegetables. No one's looking forward to biting into an onion-scented apple. "Onions have particularly volatile aroma compounds which mean they should be stored away from other foods," Irving says. If stored in a dark, cool, and dry environment, Irving says, onions will last up to 30 days. However, once you have cut into an onion (but are not using the whole thing at once), wrap whatever is left in plastic wrap and stash in the fridge. Cucumbers Cucumbers don't like to be cold, or even cool. In fact, temps below 50 degrees — most fridges hover around 40 degrees F — speed up spoilage. Cucumbers (uncut) last longer when stored at room temperature. Keep them in a dry spot on the counter, and protect them from possible damage. A fruit bowl, for example, wouldn't be a good spot for cucumbers because the tumble from hands can damage the cuke's sensitive skin. Also, keep cucumbers away from other fruits like tomatoes, bananas, and melons. The ethylene gases these fruits emit as they ripen will push cucumbers to ripen faster. Tomatoes If you walk in the door and immediately nestle your beautiful Louisiana tomatoes in your fridge's crisper drawer, stop. You're destroying an immaculate work of nature. The fridge's cold environment turns delicate tomatoes mealy, mushy, and messy. Tomatoes kept in cold storage lose flavor and water out, according to the University of California Division of Agriculture and Natural Resources. What's left of your heirloom fruit is a sad state of affairs. The only time it's acceptable to put tomatoes in the fridge is to delay "just-ripe" tomatoes from turning too soft. You can leave them in for a short time — no more than two days. In this ripe state, the tomatoes don't lose as much flavor. Store tomatoes at room temperature and away from anything that can bruise the delicate skin. If too many are ripe at once, look to make a homemade tomato sauce . Avocados Never store these sacred fruits in the fridge. Avocados will not ripen in the fridge's cool temps. They'll be rock hard a week after you put them in the drawer. Instead, leave avocados on a counter or in a cool, dry place. Remove any plastic bag coverings. The gases avocados emit need to escape so you don't risk spoilage or rotting. One time is it OK to store an avocado in the fridge? Once it's ripe and you've sliced into it. Wrap the fruit in plastic wrap, and chill it in the fridge to slow additional ripening. General Rules for Fresh Food Storage Don't wash anything before you're ready to use it. If you've picked up the habit of washing fruits and vegetables before storing them, stop. Washing them speeds up deterioration, so only rinse them just before eating. Fruits and vegetables don't mix. This isn't a healthy-foods turf battle; it's just a scientific fact. Many fruits, like apples and tomatoes, produce ethylene gas. This emission acts like a speed ripener for any nearby vegetables and can cause spoilage. Scrap the plastic. If you bag your Brussels sprouts or broccoli at the grocery store, take them out and store them in a breathable mesh produce bag in the fridge. The plastic traps air, which can make them spoil more quickly. BONUS! How to Store 88 Delicious Fruits, Vegetables and Herbs

Don’t you hate reaching into the cabinet for that little packet of taco seasoning only to find you forgot to buy any? Save yourself an extra trip to the store and mix up your own taco seasoning! Most seasoning mixes are a combination of salt, herbs, and spices. You can adjust your mix to your flavor preferences. If you like it hot, add cayenne pepper or red pepper flakes. If you’re watching your sodium, cut back on the salt. Do you love complex flavors? Try adding powdered oregano to your mix. Making your own seasoning mixes also helps give you peace of mind if you or someone in your family is allergic to gluten or MSG, which can sometimes turn up in spice mixes. Here is the recipe we used, but you’ll find many more options on Pinterest . Homemade Taco Seasoning Mix together and store in an air-tight jar: 1/2 cup chili powder 1/4 cup onion powder 2 Tablespoons ground cumin 2 Tablespoons garlic powder 1 Tablespoon smoked paprika 2 Tablespoons kosher (or sea) salt 1 Tablespoon black pepper 3 Tablespoons = 1 store-bought packet

Some recipes carry a reputation for being tricky or time-consuming, reserved only for professional chefs or home kitchen wizards. But here's the delicious truth: five classic staples—hollandaise sauce, chocolate ganache, lemon curd, homemade mayonnaise, and spaghetti sauce—are not only simple to make at home, but they’re also easier than you think, and far more flavorful than their bottled counterparts. Hollandaise Sauce  This velvety, lemony, rich sauce takes just four ingredients and can be made in minutes. Serve hollandaise sauce over steamed asparagus, broccoli, or Eggs Benedict. Ingredients: 3 egg yolks  1 Tablespoon lemon juice  ½ cup (1 stick) unsalted butter, melted and warm  Pinch of salt  Dash of cayenne or Dijon mustard (optional) Quick Method (Blender version):  Add egg yolks, lemon juice, and salt to a blender or food processor.  Blend on medium speed for 20–30 seconds until frothy.  With the blender running, slowly drizzle in the warm melted butter.  Sauce should thicken almost immediately. Serve warm. Why it’s better: Store-bought hollandaise can taste metallic or artificial—fresh hollandaise is light, luxurious, and ready in 5 minutes. Chocolate Ganache  This two-ingredient masterpiece is easily customized for drizzling, dipping, or frosting. It all depends on the ratio of chocolate to cream. Ingredients: 8 oz. semi-sweet or dark chocolate (chopped)  ½ cup heavy cream  Method: Heat the cream in a double boiler over a saucepan of hot (not boiling) water (or microwave in 30-second increments until steaming).  Add the chopped chocolate to the hot cream. Let sit 2–3 minutes.  Stir gently until smooth and glossy.  Uses: Ganache is incredibly versatile and can be used in numerous ways in baking and desserts: Glaze/Drizzle: Pour over cakes, cupcakes, pastries, or ice cream. Filling/Frosting: Use between cake layers, inside cupcakes, or as a spreadable frosting. Truffles: Form into balls and coat with cocoa powder or other toppings. Sauce: Use as a dip for fruits or cookies. Chill to make truffles or whip it once cooled to make fluffy frosting. Troubleshooting: Broken Ganache:  If the fat and liquids separate, whisk in a Tablespoon of cold heavy cream at a time until the mixture comes back together. Alternatively, adding a small amount of hot water or coffee while whisking vigorously can also fix broken ganache. Lumps:  Ensure the chocolate is finely chopped and the cream is hot enough. An immersion blender can help achieve a smooth consistency. Too Thin:  Allow the ganache to cool and thicken. If needed, gently re-warm and whisk in a few pieces of chocolate. Too Thick:  Whisk in a Tablespoon of warm cream at a time until the desired consistency is reached. Storage: Ganache can be stored at room temperature for a few days or refrigerated for longer. Cover it tightly to prevent a skin from forming. Reheat gently if needed. Why it’s better: Shelf-stable chocolate toppings are often waxy or cloyingly sweet. Ganache is rich, silky, and takes under 10 minutes. Lemon Curd  A luxurious, tangy, buttery spoonful of spreadable citrus sunshine. Ingredients: ½ cup lemon juice (freshly squeezed)  Zest of 2 lemons  ½ cup sugar  3 eggs  6 Tablespoons butter  Method: In a saucepan, whisk together eggs, sugar, lemon juice, and zest.  Cook over medium heat, stirring constantly until thickened (about 7–10 min).  Remove from heat and whisk in butter until smooth.  Strain (if desired) for extra silkiness. Why it’s better: Homemade curd is bright and full of real lemon flavor—nothing like the overly sweet, jarred versions. Serve on toast, as an extra layer of tangy filling in cakes and pies, or as a topping on cheesecake. Homemade Mayonnaise   This food processor version is so much easier than your grandma’s mayo recipe! Homemade mayo is smooth, creamy, customizable, and best of all, free of preservatives. Once you’ve tried homemade mayo, you’ll never go back to the store-bought version! Ingredients: 1 egg yolk (room temperature) 1 teaspoon Dijon mustard  1 Tablespoon vinegar or lemon juice  1 cup neutral oil (like sunflower or grapeseed)  Pinch of salt  Method: In the bowl of a food processor, blitz together yolk, mustard, vinegar, and salt.  While whisking, drizzle in the oil very slowly at first. As it emulsifies, continue adding oil in a steady stream.  Adjust seasoning to taste. Why it’s better: Fresh mayo has a clean taste and fluffy texture. Customize it with garlic, herbs, or hot sauce. Store in a sealed jar in the refrigerator for up to two weeks.   Classic Spaghetti Sauce  The perfect way to use the abundant fresh tomatoes in the farmers market this summer! This classic sauce is comforting, robust, and infinitely adaptable. Store extra sauce in a sealed canning jar in the refrigerator for up to a week. Ingredients: 2 Tablespoons olive oil  1 onion, finely chopped  3 cloves garlic, minced  2 lbs. fresh tomatoes (about 4-5 medium)* 1 teaspoon dried oregano  Salt, pepper, and fresh basil to taste  Red pepper flakes, a splash of red wine (optional) Method: Make a small “X” on the bottom of each tomato using a paring knife. Carefully place the tomatoes in boiling water for 30-60 seconds, or until the skins begin to split and peel back. Remove the tomatoes from the boiling water with a slotted spoon and immediately plunge them into a bowl of ice water. This stops the cooking process and makes peeling easier. Once cool enough to handle, the skins should slip off easily. Use a paring knife to help if needed. Cut the tomatoes in half horizontally and gently squeeze or scoop out the seeds and their surrounding juices. You can choose to leave some seeds in for a chunkier sauce. Depending on your desired sauce consistency, chop the tomatoes into chunks or crush them using your hands or an immersion blender. Meanwhile, sauté onion in olive oil until soft. Add garlic and cook 1 min.  Add crushed tomatoes and seasonings.  Simmer for 20–30 minutes. Stir in fresh basil before serving. Any fresh tomatoes will work for sauce, but plum tomatoes (like Roma or San Marzano) are often recommended because they have less water content and more flesh, ideal for a thicker sauce. San Marzano tomatoes are considered a "gold standard" for sauce due to their sweetness, low acidity, and low seed count. Other suitable options include Rutgers and Amish Paste tomatoes. Or, just use any fresh, ripe tomato from your local farmers market. PRO TIP: "ugly" tomatoes make great sauce! Why it’s better: Jarred sauces often contain sugar, preservatives, and lack flavor depth. Homemade sauce lets real ingredients shine—and your kitchen will smell amazing.   Final Stir Making these sauces from scratch isn't about going gourmet—it's about ditching the fuss and rediscovering flavor. In just a few minutes, with a few ingredients, you get food that tastes alive. Try just one, and your fridge may never see the jarred version again.

By Tom Marquardt and Patrick Darr As summer brings record-setting temperatures and clinging humidity, we find ourselves changing our moods for what wines to enjoy with or without food. Sit outside on a hot humid day and our thoughts do not turn to a big California cabernet sauvignon or an aged red Bordeaux. Now don’t get us wrong: give us a glass from either of these categories around the fall and winter holidays and we will gladly savor their bold intricacies. But in the summer months our minds turn to white wines. Albarino wine: Bright Fruit & Acid                    One wine that continues to draw our interest is albarino. Predominantly grown in the west coast of Spain and Portugal, albarino can tame your thirst with a balance of bright fruit and acidity. Add an albarino to a light repast such as fresh fish, shellfish or chicken and you have a beautiful marriage. Spain refers to the grape as albarino and Portugal refers to it as alvarino. Albarino thrives in the Rias Baixas region of Galicia on the eastern Atlantic coast. A little to the south and across the northern Portuguese border you will find alvarino in the Vinho Verde region. The albarino/alvarino grape from both of these regions feature dry refreshing citrus and sometimes white plum notes with a bracing acidity that refreshes the palate. The grapes are often grown on pergolas to encourage air flow in the vineyards. Most alberinos only see contact with stainless steel and often are aged on lees.                                                               We recently tasted a trio of Spanish Alberinos from the Rias Baixas region and were impressed by their differences. Following are our tasting notes:                                              Pazo de Lusco Albarino Rias Baixas D.O. 2023 ($25). Aged on its lees, this wine was our favorite of the tasting. Great price with clean refreshing citrus fruit and white plum notes. Made by the Gonzales Byass Wine Group.           Mar De Frades Albarino Rias Baixas D.O. 2023 ($20-25). This blue bottle is a cool presentation. A ship appears when the wine attains an ideal cool temperature. See bottle for details. A little leaner and acidic than the Pazo De Lusco with a lemony creaminess and a hint of pear. Pazo Barrantes Albarino Gran Vino Rias Baixas D.O. 2021 ($55-60). A bit unusual as some of the wine is aged in acacia barrels to give the wine a hint of wood notes. Bright acidity with some floral notes as well citrus and almond. Very elegant. Portlandia More often than not the wines we taste from Oregon are tasty but cost a bit more than your average daily drink. So, we were pleased to sample three wines from a relatively new Oregon/Washington State wine producer that were priced very reasonably, at least for our pocketbooks. Portlandia Winery was founded by Damien Davis, a tech industry refugee, who released the first Portlandia Wines in 2013.  He has received positive reviews of his wines from the wine press and very positive feedback to his reasonable pricing.                                                           We tasted three of his current releases recently and found them to be worth considering. Following are our impressions.                                                 Portlandia Sparkling Rose Columbia Valley N/V ($20). This attractive sparkler is made with 100 percent syrah grapes sourced from some of the Columbia Valley’s cooler vineyard sites. Creamy strawberry and ripe apple notes framed with good acidity. Nice bubbles.                  Portlandia Rosé Columbia Valley 2024 ($14-18). Pretty pinkish color with greenish floral notes as well as citrus, peach and cherry flavors and a delightful freshness.   Portlandia Pinot Noir Oregon 2022 ($18-22). Cherry and berry notes with a nice touch of earthiness. A very nice drinkable package. Wine picks Amelia Chile Pinot Noir 2022 ($65). From Chile’s Limari Valley, this elegant pinot noir shows off layers of red cherry, tea and spice notes. Delas Hermitage Domaine des Tourettes 2020 ($110). If you like Rhone syrah, this is a stunner. Rich with dark fruit character, black olives and black pepper. Opulent aromas include licorice, violets and spice. Big tannins make it a keeper.  Terrazas de Los Andes Reserva Cabernet Sauvignon Mendoza 2023 ($20). This is an excellent value from Argentina. Juicy red currant, plum and black cherry flavors with a hint of vanilla bean and caramel. Syncline Cuvee Elena Columbia Valley 2021 ($60-65). This terrific Washington State is a wonderful blend of syrah, grenache and mourvedre. Very ripe fruit flavors of cherry and strawberry. Only 14 barrels made.  Cantina Zaccagnini Montepulciano d’Abruzzo 2021 ($15-20). A striking package with straw vines on the bottle. Plum and cherry notes in a meaty style. A dependable wine year in and year out. Graham’s Six Grapes Reserve Porto Special Vila Velha Edition N/V ($45). Made from grapes sourced from the Quinta Vila Velha. Very grapey with plum and cherry elements. Elegant and a bit more complex than the regular bottling. Veramonte Pinot Noir D.O. Casablanca Chile 2022 ($12-15). A delightful bargain from Veramonte. Fairly simple but appealing with bright cherry notes and a hint of oak.                 Trapiche Iscay  Malbec Cabernet Franc Uco Valley Mendoza 2020 ($110). This wine from Argentina is a dead ringer for a grand cru red Bordeaux. A 50/50 blend of malbec and cabernet franc this example tastes and smells of cherries, tobacco and violets. Delicious!          La Vite Lucente Tenuta Luce Toscana IGT 2021 ($20-30). A very drinkable blend of 75 percent merlot and 25 percent sangiovese. Dark berry fruit with abundant but balanced oak and mild tannins.

Grilling is popular this time of year, bringing family and friends together to enjoy the great outdoors, whether for a simple summer dinner or a holiday weekend picnic bash. Blossman Gas & Appliance has five top Safety Tips to prepare your propane grill for summer grilling to help you enjoy a safe and happy grilling season. Grilling is a beloved summer tradition, but it comes with fire and safety risks that are often overlooked. Whether you're using a charcoal or propane grill, following proper safety guidelines can help prevent accidents and ensure a fun, flavorful cookout. General Grilling Safety Guidelines Grill Outdoors Only : Never grill indoors or in enclosed spaces like garages or tents. Always use your grill in a well-ventilated area. Keep a Safe Zone : Maintain a 3-foot “kid and pet-free zone” around the grill. Stay Present : Never leave a lit grill unattended. Have Safety Tools Nearby : Keep a fire extinguisher, baking soda (for grease fires), and a spray bottle of water within reach. 🔥Charcoal Grill Safety Starter Fluid Caution : Only use charcoal starter fluid. Never add it to hot coals. Proper Ignition : Consider using a charcoal chimney starter instead of lighter fluid for a safer, more eco-friendly option. Cool Down Safely : Let coals cool completely before disposal. Soak them in water and place them in a metal container. 🔥 Propane Grill Safety Check for Leaks : Before each use, inspect the gas hose for leaks. Apply a soap and water solution—bubbles indicate a leak. (Never use matches or lighters to check for leaks.) Open Lid Before Lighting : Always open the grill lid before turning on the gas to prevent gas buildup. Turn Off Properly : After grilling, turn off the burners and the propane cylinder (tank) valve. Stay Safe: Never pour an accelerant such as lighter fluid or gasoline on the grill. Clean It Up: Make sure the grill is clean. When finished grilling and the grill is turned off but hot, clean off the grates. Once the grill cools, clean out the collection tray. 🧼 Cleaning Your Grill Safely Clean After Each Use : Remove grease and food buildup to prevent flare-ups. Avoid Wire Brushes : Use nylon or coil brushes to avoid bristles breaking off and contaminating food. Deep Clean Regularly : Disassemble parts like burners and grates for a thorough cleaning every few weeks. Check for Blockages : For gas grills, inspect burner tubes for clogs and ensure proper gas flow. 🛠 Emergency Preparedness Know How to Shut It Down : Be familiar with how to quickly turn off your grill’s fuel source. Have a Plan : Know what to do in case of a fire—never use water on a grease fire. Final Tips Dress Smart : Avoid loose clothing that could catch fire. Use Long-Handled Tools : Keep your hands and arms safe from the heat. Stay Sober : Alcohol impairs judgment—designate a responsible griller. Grilling is a great way to enjoy the outdoors and share meals with loved ones. By following these safety tips, you can keep the focus on fun and flavor—not fire hazards. For more guidelines regarding handling a propane cylinder for your gas grill and the proper sequence for starting your gas grill, visit http://www.blossmangas.com/content/propane/safety . Photo courtesy of Carnivore Style

by Kelli Whitten, MSU Extension Service Strawberries are one of the most popular spring fruits. They are sweet, delicious, and packed with what our bodies need to be healthy. They can be added to many recipes or eaten alone as a great anytime snack. Strawberries can be added to your morning oatmeal or salad at lunch, or they can even be the “sweet” after your supper. Use the following tips and recipes to help you and your family enjoy strawberries. Select Choose strawberries with a shiny and firm appearance. Avoid those that look mushy or moldy. Strawberries’ peak harvest is April through June. Choosing fresh strawberries in season will enhance their flavor and save you money. During the off season, select frozen strawberries. This way, you can enjoy your favorite strawberry recipes year-round. Store Store strawberries in the refrigerator. Eat them within 1 to 3 days. Wash strawberries just before using them. This will keep them from spoiling too soon. When freezing, wash and allow the strawberries to dry completely. Remove the green caps and cut in halves or quarters. Place the strawberries in a labeled and dated freezer bag. Place in the freezer for storage. Use within a year. Benefits Strawberries have many benefits. They are: high in vitamin C rich in fiber a good source of minerals such as potassium and folate Children Can Help Wash and drain strawberries before using. Slice strawberries with a dull knife. Measure ingredients for the recipe. Strawberries are perfect for all kinds of dishes, too! Try this spectacular fruit "salsa" with baked tortilla chips or a parfait in a canning jar - pop on a lid for an easy picnic treat! Fruit Salsa Ingredients: 1 pound strawberries (or 2-3/4 cups sliced)* 2 peaches* 8 ounces blueberries (or 1 cup) 3 Tablespoons sugar-free strawberry preserves *You can use other fruits, depending on what is fresh or on sale. Or choose the fruits your family likes best. Other good fruits to use are apples, blackberries, raspberries, grapes, and melons. Method: Rinse all the fresh fruit with cool water. Drain in a colander. Peel the peaches and remove the pits. Cut all the fruit into small pieces. Put the fruit into a large bowl. Add the strawberry preserves to the fruit. Stir gently until the fruit and preserves are mixed well. Serve with Baked Tortilla Chips (recipe found at HappyHealthy.MS ). Refrigerate leftovers within 2 hours. Berry Blast Off Parfait Ingredients: 1 cup strawberries 1 cup blueberries or other fruit 1 cup low-fat granola 1 cup low-fat yogurt, plain or vanilla seeds or nuts (optional) Method: Rinse and dry four small glasses or wide-mouth canning jars. Rinse all fruit with cool water. Drain in a colander. Cut the strawberries into slices. Put 1/4 cup of strawberries into the bottom of each glass. Sprinkle 1/4 cup of granola over the strawberries in each glass. Add 1/4 cup of blueberries on top of the granola. Spoon 1/4 cup of yogurt on top of the blueberries. Garnish with whipped cream (optional). Refrigerate leftovers within 2 hours. To learn more about freezing or storing strawberries, visit HappyHealthy.MS and click on Tips and Videos. How to Freeze Fresh Fruits and Vegetables How to Store Fruits and Vegetables This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP. This institution is an equal opportunity provider. Click here to view as a PDF.

Every year on June 14, dessert lovers unite to celebrate National Strawberry Shortcake Day . This delightful holiday falls at the peak of strawberry season, making it the perfect excuse to indulge in one of the most beloved summer treats. A Brief History of Strawberry Shortcake Image by Jill Wellington and Pixabay Strawberry shortcake has a long and delicious history. The first known mention of shortcake appeared in an English cookbook in 1588. By the mid-19th century, strawberry shortcake had gained popularity across the United States, often served with sweetened cream or butter. Over time, whipped cream became the preferred topping, creating the classic dessert we know today. Today there are many different kinds of strawberry shortcake: The classic strawberry shortcake is almost like a buttermilk biscuit topped with sliced berries (in their own juice) and freshly whipped cream. Others prefer a vanilla cake-like base with thick, strawberry pie filling and Cool Whip. Shortbread cookies can also form the bottom layer, topped with fresh strawberry slices, whipped mascarpone cheese and a drizzle of chocolate sauce. How to Celebrate The best way to celebrate National Strawberry Shortcake Day is, of course, by making and enjoying this delicious treat! Whether you bake it from scratch or pick up a slice from your favorite bakery, sharing strawberry shortcake with friends and family makes the day even sweeter. Another fun idea is to have each family bring their favorite strawberry shortcake to a picnic. Everyone can taste the various recipes and even vote for their favorites! Easy-Peasy Strawberry Shortcake Bars Here’s a simple yet delicious recipe to make your own strawberry shortcake bars at home: Ingredients: 1 box vanilla cake mix 2 large eggs ⅓ cup vegetable oil 3 ounces strawberry Jell-O 3 ounces instant vanilla pudding 1 cup almond flour 8 ounces cream cheese 1 cup powdered sugar 1 teaspoon vanilla extract 8 ounces Cool Whip Instructions: Prepare the vanilla cake mix according to package instructions and bake. Mix the strawberry Jell-O, vanilla pudding, and almond flour to create a crunchy topping. If needed, add water 1 teaspoon at a time to form a pebbly texture. Blend cream cheese, powdered sugar, and vanilla extract until smooth. Layer the baked cake with the cream cheese mixture and top with the strawberry crunch. If desired, top with a fresh strawberry. Chill before serving and enjoy. Whether you’re baking at home or heading to a local bakery, National Strawberry Shortcake Day is the perfect excuse to indulge in this classic dessert. So grab some fresh strawberries and celebrate in style!

Enjoy a steak this Father's Day at Amerigo. Amerigo   Amerigo’s will be open for brunch and dinner this Father’s Day, so celebrate dad with an Italian feast for the whole family. Reservations can be made at amerigo.net . Dad will love the pasta at Char this Father's Day. Char   Char will be open for Father’s Day brunch and dinner, so treat the fathers in your life to a selection of brunch benedicts, including Southern, crab, steak and Florentine, or a specialty steak dinner. Make your reservations here.    Fresh seafood is a luxurious treat this Father's Day at Saltine. Saltine Saltine will be open for Father's Day brunch and dinner this year. Treat dad to some delicious oysters, fresh seafood and vibrant cocktails. Make your reservation here.

This summer, your picnics and gatherings call for some locally sourced goodness: pimiento cheese spreads! Including Tom's Tiny Kitchen Pimento Cheese in your food lineup is a must if you want real ingredients made with love. Never heard of 'em? Let me introduce you. This family-owned brand came to be when a Memphis, Tenn., native named Tom, of course, was laid off from his job at the age of 61. Once unemployed, the pimento cheese recipe he created for a family picnic soon became his livelihood. The product debuted at a local farmers market in 2011 and has since made its way into grocery stores across 13 states , including over 140 Walmart and Kroger stores, a few of which are in Mississippi. Tom is a go-getter, no doubt. He started an entirely new career when he should've been gearing up for retirement! Over the years, he's taken what he's learned through this process and poured that into under-represented entrepreneurs. He has happily mentored dozens of small business owners, especially those with food products, when they've sought his expertise. Mentorship is just part of Tom's new gig. Later this year, Tom's Pimento Cheese will make for the perfect addition to your tailgate parties and football games, whether you're hosting the watch party or attending in person. Visit tomstinykitchen.com to find out where you can get your hands on this delicious pimento cheese. Courtesy of Brittany Mizell

This post was updated on May 10, 2025 From the Bookshelf: The Herbalist’s Bible: John Parkinson’s Lost Classic – 82 Herbs and Their Medicinal Uses, by Julie Bruton-Seal and Matthew Seal (2014) By Michele D. Baker For those seeking alternatives to the conventional medicines, this book is a great start. Plants, flowers and roots were the original "medicine" after all! With the recent renewed interest in gardens, home canning, and even disaster preparedness, this book is more relevant than ever before. Beginning with the idea of “food as medicine,” I picked up “The Herbalist’s Bible” while browsing in a local bookseller, only to discover what a magnificent book it truly is. Authors Julie Bruton-Seal and Matthew Seal’s connection with John Parkinson began in 2005 with a peek at Parkinson’s “Theatrum Botanicum” (1640) in a rare books collection in Norwich, England. The huge folio contained 1,788 pages of illustrated text in a leather cover and was in mediocre condition – it had formerly been available in the lending library and was marked with rain spatters from a careless patron. Sensing the importance of this weighty collection of botanical lore, the Seals created a book dedicated to the spirit – if not the entirety – of the book; the result is “The Herbalist’s Bible.” It begins with a history lesson on John Parkinson, the historical context of the mid 1600s, and his career path from apprentice botanist to experienced apothecary. Parkinson was also an accomplished gardener, and even did woodcuts of flowers and plants. His life’s work was the production of the “Theatrum Botanicum,” which he dedicated to “the Kings Most Excellent Maiestie” Charles I, calling it a “Manlike Worke of Herbes and Plants.” Like the Theatrum Botanicum before it, the 256-page Herbalist’s Bible is laid out in the same fashion, with the Latin name of the plant, an image, and a list of “vertues” (uses) such as staunching wounds, treating high blood pressure, or for stomach complaints. The most interesting feature of the book is that the multipage article on each plant shows first the original “Theatrum Botanicum” page, then translates that information into modern English, including updated uses, with color photos. For example, Parkinson’s page for elder ( Sambucus) begins with this introduction paragraph: “Both Dioscorides and Galen doe attribute to the Wallworte, as well as to the common Elder, (for they account their properties both one) an heating and drying quality, purging watery humors aboundantly, but not without trouble to the stomack. The first shootes of the common Elder boyled like unto Asparagux, and the young leaves and stalkes boyled in fat broth, draweth forth mightily choler and tough flegme; the tender leaves also eaten with oyle and salt doe the same.” The fascinating book continues, mirroring and updating many of Parkinson’s entries page for page, and adding commentary where needed for modern readers. The book translates and comments on 82 plants still in common use today, in both culinary and in medicinal use, and organized alphabetically by the common English name, such as: betony, burdock, chicory, daisies, elder, goldenrod, honeysuckle, hyssop, jasmine, liquorice, mint, onion/leek/garlic, rosemary, sage, seaweed, St. John’s wort, watercress and yarrow. In the “note to the reader,” the Seals also invite us to browse the book, to dive in and discover – along with Parkinson – the joys and uses of plants and seeds sent to Parkinson by friends overseas in North and South America, China, the East and West Indes, India and the Middle East. Share in Parkinson’s excitement as he experiments with exotic and unheard-of plants such as chili peppers (cayenne), coca, corn, love apples (tomatoes), sassafras and tobacco. Readers will also want to take advantage of the extensive end notes, appendices, glossary, index, and the brief biographies of well-known botanists, apothecaries, healers, scholars, and surgeons throughout history, all of which make this book both interesting and highly informative. Happy reading!

Memorial Day is almost here, and it's the unofficial kick off to summer. If you plan on grilling out or are attending a backyard barbecue, you're going to want these recipes! From ribs to pork, hamburgers and hotdogs, the backyard coals will be smoking this season. Bacon Wrapped Ribs Braised Pulled Pork Sandwiches No-Peel Potato Salad Coca-Cola Marinated Oven Baked Brisket Extra Beefy Burger Banana Pudding Cake

Adapted from the NationalToday article located here: https://nationaltoday.com/national-chocolate-chip-day/ We might not know which came first — the chicken, or the egg — but when it comes to chocolate chips and their namesake cookie, the history is well-documented, and it might not be what you think. Chocolate chips actually came after the chocolate chip cookie, and despite their ubiquity, are likely younger than your grandmother (they were first marketed in 1940). Legend has it that the chocolate chip cookie was a happy accident, born when baker ran out of baker’s chocolate and opted for semi-sweet instead. The recipe spread like wildfire, and after a few years of selling their semi-sweet chocolate bars with a chopping tool (for easy chunking of the bar), Nestlé went one step further by introducing chocolate “morsels” to the world. With such a history, and with so much mass appeal, it’s no surprise that this kitchen delight deserves celebration, and that’s why, on May 15, we’ve got National Chocolate Chip Day. 1,000 Americans were surveyed about their attitude towards chocolate chips. Over 93% answered "like them" or "love them." Here's how we Americans eat the much-loved treat: In chocolate chip cookies (44%) In raw cookie dough (15%) Out of the bag (11%) In ice cream (10%) In granola bars (6%) Additional Findings Here's what the 1,000 survey respondents answered. Which of the following are true for you? I have eaten chocolate chips out of the bag before (18%) Chocolate chip are my favorite cookies (17%) I love chocolate chip cookie dough ice cream (14%) I love raw chocolate chip cookie dough (13%) Chocolate chips are the best part of trail mix (8%) I think chocolate bars are better than chocolate chips (7%) Chocolate chips are my favorite treat (6%) I eat dark chocolate for my health (6%) I only use chocolate chips to bake—not to eat by themselves (4%) I’m brand-sensitive when it comes to chocolate chips (3%) Sno Caps are my favorite movie candy (3%) Milk chocolate isn’t real chocolate (1%) No matter which chocolate chip you prefer, or how you choose to eat it -- have a blast today. It's a day for celebrating chocolate, after all!

By TOM MARQUARDT and PATRICK DARR There was once a time in our wine-writing career when women winemakers were rare. Especially in Europe, men dominated the winemaking and grape growing field. Men eventually conceded that they had no special talent that made them better winemakers – in fact, women often have a better sense of smell and taste. Today, women are leading some of the best and most respected wine producers across the globe. As we approach Mother’s Day, let’s pay tribute to all the women who broke the glass ceiling. Where to start? Barbe Nicole Ponsardin Clicquot is a good place. When Francois Clicquot died in 1805, she had to take over the reins of this famous champagne house at age 27.  Not one to stand still, she created the first known vintage champagne and a couple of years later she produced the first-known blended rose champagne. Today, Veuve Clicquot is one of the most enduring, popular champagnes. “Veuve” means widow in French. Madame Clicquot was not the only wife to assume control after her husband died in the 19th century.  Louise Pommery did in 1874 and Mathide Emile Laurent-Perrier did it in 1887. You probably have not heard of Hannah Weinberger, but she is the first female winemaker to be recognized in California after her husband’s death in 1882. Alas, the Napa Valley winery closed in 1920 because of Prohibition. Women have worked hard to transcend the gender obstacles of winemaking. Among American pioneering women are Heidi Barrett, Zelma Long, Gina Gallo. Helen Turley. More recently, there were Cathy Corison of Corison Winery, Anne Moller-Racke of Donum, Eileen Crane of Domaine Carneros, Genevieve Janssen of Robert Mondavi Winery, Kathleen Inman of Inman Family Wines, Kathryn Hall of Hall Wines, Kimberlee Nicholls of Markham Vineyards, Kim Stare Wallace of Dry Creek Vineyard, Judy Pedroncelli St. John of Pedroncelli Winery and Judy Jordan of Jordan Winery. There are so many other female winemakers to mention, but still, they represent only 14 percent of the winemaking workforce in the U.S. Here are some wines to consider for that Mother’s Day celebration: Inman Family Wines OGV Estate Brut Rose 2023 ($80). Kathleen Inman puts a lot of work and love into her wines. This pinot noir from the family’s Olivet Grange Vineyard is stunning. J Vineyards Brut Rose ($50).  Estate Director Nicole Hitchcock is at the helm of this producer’s array of sparkling wines from the Russian River Valley. Lots of raspberry and citrus notes. Madame de Beaucaillou 2021 ($26). Women have played a role through the history of the Bordeaux estate of Ducru-Beaucaillou. This second wine of the St. Julien estate is a tribute to them. It is a blend of merlot noir, cabernet sauvignon and petit verdot. It’s a good bottle to honor the matriarchs in your life. Champagne Veuve Cliquot Brut Yellow Label ($60). Easy to find nowadays for a lot less money, this steady and reliable champagne is the signature wine of the house. Made mostly from pinot noir grapes, it is fresh and silky. Dry Creek Vineyard Sauvignon Blanc 2023 ($25).  Kim Stare Wallace continues to carry on the family name with this classic sauvignon blanc from Dry Creek Valley. Nice melon and peach flavors. Anaba Petaluma Gap Pinot Noir 2021 ($74). Sourcing grapes from the Sangiacomo Roberts Road Vineyard, winemaker Katy Wilson has crafted a well-balanced and complex pinot noir. Bright raspberry aromas with red fruit flavors, long finish and a dash of spice. Centennial Mountain The founders of Rhys Vineyards have created a new line of wines focused on Italian grape varieties hard to find in California. These exciting wines, made from grapes rarely grown in California, have the same stroke of excellence that accompanies the fabulous terroir-driven Rhys wines. The team worked with Italian agronomists and winemakers before planting vines in 2013 atop a ridgeline on Centennial Mountain in northern Sonoma County.  They found the modest diurnal temperature swing is best for these grapes because cool days preserve freshness and complexity while warm nights balance acidity and sugar. This is particularly important to the health of carricante, nerello mascalese and nebbiolo grapes. The vineyard contains 42 small blocks farmed organically. In a recent column, we raved about the Centennial Mountain Carricante. But we also were intrigued by the 2021 Centennial Mountain Nerello Mascalese ($59) that reminds us of a pinot noir or syrah. A little nerello cappuccio joins the nerello mascalese to create a softly textured, hedonistic wine with red fruit character and fine tannins. The 2021 Centennial Mountain Nebbiolo ($79) had firmer tannins than we expected, making it a great match to beef and stews. A grape variety indigenous to Piedmont, it has found a new home in Sonoma County. It has floral, cherry aromas with concentrated dark cherry and dried herbal flavors. Excellent balance. This is better than many Italian nebbiolos. As some grapes struggle to adopt to warmer temperatures, it is intriguing to watch how emerging projects like this perform.  So far, these new wines are incredible. Wine picks Avivo Red Wine Lodi 2021 ($24). We couldn’t determine the grapes that make up this wine. However, we certainly enjoyed tasting it.  Sourced from biodynamically farmed vineyards, the wine exhibited bright cherry and berry and oak notes. No added sugars, concentrates or artificial colors. Only 115 calories per 5-ounce serving.                Argento Estate Malbec Cabernet Franc Mendoza Agrelo Vineyard 2020 ($40). This 70/30 blend of malbec and cabernet franc makes a case for cabernet franc as the number two red grape from Argentina behind malbec. Savory plum, cherry and berry notes are surrounded by spicy soft tannins. Delicious!

Mother’s Day is right around the corner. This year, instead of flowers or chocolates, Borden® Cheese wants to help you give mom something "cheesy" but filled with love and no, I’m not talking about a greeting card. This Mother’s Day, plan to take the cooking off Mom’s plate (pun very much intended) with these three easy cheesy recipes from Borden® Cheese . Breakfast: Surprise Mom with breakfast in bed by whipping up a tasty Breakfast Casserole . Equal parts hearty and delicious, this recipe is the perfect way to kick off your day of mom appreciation. Lunch: Put a homemade spin on an old classic with Elsie’s Baked Mac and Cheese . Just like Mom used to make (but doesn’t have to this year), this creamy dish will bring the whole family together around the table. Dinner: Cap off a perfect Mother’s Day with Borden® Cheese’s delicious family-style Hearty Veggie Lasagna . A family favorite for good reason, this lasagna is baked with pure love. Every chunk, slice and shred of Borden Cheese is pure, creamy goodness that transforms mealtime into memorable family time. Since love is always a main ingredient, you can be sure that Mom will adore and appreciate any creamy Borden® Cheese creation you prepare.