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If you're looking for a delicious, homecooked meal that reminds you of home, City Limits Café in Jackson has you covered. The Sipp Jackson blog has the full scoop on what makes this humble restaurant so special.

By Kara Kimbrough Mississippi may be known for its consumption of fried foods, but judging from the response to Part I of my best salads recap, leafy, green meals are almost as popular. Sharing a few more of my favorite salads is no problem; the only obstacle is actually ordering them when so many tempting dishes are found on these restaurants' menus. But once you sample one or all of these salads, you may never go back to heavier fare. 1. Murky Waters I’ve often discussed my obsession with Murky Waters’ barbecue. As a result, it’s hard not to order smoky, delectable ribs, brisket, wings and especially the restaurant’s famous “burnt ends,” but every now and then, I do. Thankfully, the restaurant with locations in Hattiesburg, Gulfport and Ocean Springs offers salads topped with some of my favorite Murky Waters meats and seafood. Choose from among pulled pork or chicken, chopped steak or brisket and fried, grilled or blackened shrimp. 2. The Vault Traveling on U.S. 49 between Jackson and Hattiesburg around meal time? Stop in at The Vault, where a delicious, filling fried chicken salad awaits you. Filled with chopped lettuce, tomatoes, cheese and bacon and topped with crispy chicken (shrimp, steak, crawfish tails and salmon are other choices) it’s a meal that’ll make salads rise in your esteem. As a reminder, The Vault is closed Mondays and Tuesdays. 3. Stinky's I fell in love with wedge salads last summer when dining last summer at Stinky’s in Santa Rosa Beach, Fla. Memories of thick bacon pieces and green goddess dressing drizzled over a lettuce wedge linger in my mind. Finding a similar salad at Georgia Blue (Hattiesburg, Flowood, Madison, Brookhaven, Southaven and Starkville) helped satisfy my craving. Georgia Blue's towering iceberg wedge topped with chopped onions, tomatoes, Applewood smoked blue cheese and praline bacon pieces satisfied my Stinky’s craving. Ranch dressing is offered instead of green goddess, but praline bacon more than makes up for the substitution. 4. Crazy Cat Eat Up When seeking a simple summery salad, look no further than Crazy Cat Eat Up. This locally owned neighborhood Jackson eatery serves up tons of homemade delicacies, but Crazy Cat’s steak and berry summer salad fills the bill for a light, yet delicious meal. A healthy concoction of local green, fresh berries, goat cheese, pecans and brown butter vinaigrette, it’s a noble distraction from Crazy Cat’s heartier dishes. 5. Doe's Last, Doe’s is famous for its mammoth grilled steaks and like many others, I’m a huge fan. A memorable steak dinner at Doe’s in Biloxi’s Margaritaville Resort last summer was highlighted by the restaurant’s equally renowned salad. It’s simple enough – a basic lettuce, tomatoes and onions salad – but the tangy vinaigrette dressing of lemon juice, olive oil, garlic and salt and pepper takes things to another level. Don't just take my word for it; it’s a salad that has delighted Doe’s diners for decades.

by Ms. Natasha Hayne, MSU Extension Service If you want to make homemade pizza crust but don’t have any yeast, this recipe is for you! You probably already have all of these ingredients in your pantry. Try using half whole-wheat flour for extra nutrition. You know I love recipes that allow me to control the ingredients, and this is the perfect example. With fresh crust as your blank canvas, you can create any pizza your taste buds desire. From something simple with olive oil, cheese, fresh tomatoes and basil to a gourmet delight, pizza night can be what you make it! No-Yeast Pizza Crust Ingredients: - 1-1/3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup nonfat or 1% milk - 2 tablespoons oil Mix flour, baking powder and salt in a bowl. Stir in milk and oil until a soft dough forms. Place dough onto a clean, lightly floured surface and knead 6 to 8 times. Dough should feel soft but smooth, not sticky. Shape dough into a ball. Turn the bowl upside down over the dough. Let sit for 10 minutes. On a baking sheet, roll or press dough into a 12-inch circle. Bake crust at 400 degrees F for 8 minutes. Remove from oven and add your choice of sauce and toppings. Return to oven and bake until light golden brown, 12–20 minutes. Serve hot. Refrigerate leftovers within 2 hours. Thanks to Oregon State University Extension Service’s Food Hero program for this recipe. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

March is National Peanut Month, so celebrate accordingly with these recipes that feature everyone's favorite way to eat peanuts: peanut butter! Chocolate Peanut Butter Banana Ice Cream Chocolate Peanut Butter Shortbread Bars Three Ingredient No Bake Peanut Butter Cookies Warm Peanut Butter Honey Sauce

by The Wine Guys, Tom Marquardt and Patrick Darr Phil Long had just returned from his grandmother’s funeral when he stopped by his winery on a Sunday to do a little work. Alone, he was moving a full stack of 125-pound empty barrels on a pallet jack when the one on top fell off onto his head. When his wife came across him, he was unconscious and temporarily paralyzed from a compressed spinal cord. Long was in an intensive care unit for a week and rehab for three more weeks, but recovered. One would think that such a life-threatening experience would give him pause, but as it turns out, Phil Long has a hard head. The winemaker, who got his start in 2006 making Longevity Wines syrah out of his California garage, has drawn on his stubbornness to head-butt his way through a bevy of challenges. First, he’s an African-American struggling for a foothold in a largely white business. Second, he tragically lost his wife and business partner to pancreatic cancer in 2019 just as they were building the brand. Third, he launched a partnership with Bronco Wine Company just as Covid closed down his tasting room and blunted a national expansion. All of this confronted a self-starter who plowed his way to ultimate success without following the normal career path of first getting a viticulture/enology degree or at least growing up in a family that liked wine. “When I was growing up, I didn’t know the industry was an option. I was literally in college and didn’t even know wine was made in this country. The only thing I knew about wine was a four-foot bottle of chianti in my dad’s corner of the dining room,” he said in a phone interview. “A disadvantage in this culture is not being exposed to (wine).” But Long has followed his palate and said he is a sponge for learning. He selects the grapes, works with the growers and is constantly evaluating his wine. He’s done so well under these trying circumstances that he was named Livermore Valley Winery of the Year in 2018. His production, under Bronco, has soared from 10,000 cases last year to hopefully 100,000 cases this year – not bad for a guy who made 3,000 cases of wine in his garage. This spring Longevity chardonnay and cabernet sauvignon will be sold at 270 Sam’s Clubs – an achievement in itself. Now president of the Association of African American Vintners, he is helping to make wine a career choice for new generations in the Black community. The association, founded in 2002, has more than 140 members, 30 to 40 of whom are winemakers. The affiliations include celebrities such as John Legend and Charles Woodson. Maryland, too, has a winery owned by African-Americans. Denise Matthews and Kimberly Johnson have partnered to make wine in Baltimore County. Started in 2018, Philosophy Winery released its first wine in September – a rosé made from Maryland grapes that is nearly sold out. They plan to release a viognier and cabernet franc in April. Besides making wine, they sponsor a mentorship program for young women interested in a career in wine. Long said African-Americans face the same challenges as anyone who starts a wine business, but he sensed an additional problem when he walked into tasting rooms and was often ignored. He said his worst experience was in a Santa Barbara tasting room where a woman was talking to a customer on the phone and didn’t even acknowledge him, the only customer. Neither did another woman who came into the room to listen to the phone conversation. He walked out. From that, he and his wife “got a leg up on how to treat people,” he said. Although sales dipped when Covid struck, they bounced back with vengeance when the Black Life Matters movement drew support for Black-owned businesses. Longevity Wines was included on a list of Black-owned wine brands that went viral. “When Black Life Matters happened, we saw an increase in online sales. We sold more wine in the first two weeks of June than the entire year of 2019,” he said. Some of Longevity’s wines are sold only online, but Bronco distributes the chardonnay and cabernet sauvignon under the Classic label with plans to soon distribute a rosé and sparkling wine before year’s end. He gets his grapes from Livermore vineyards for the 14 wines sold at the winery; those distributed nationally are made from vineyards owned by Bronco’s Franzia family and have a California appellation. The 2018 Longevity California Chardonnay ($16) shows a lot of tropical fruit aromas and flavors of honeydew and citrus. A bit of viognier gives a boost to the aromatics. The 2017 Longevity California Cabernet Sauvignon ($16) is another good value. Blended with a bit of arinarnoa – a cross between merlot and petit verdot bred in Bordeaux in 1956 – the wine has an earthy expression with dark cherry and cassis notes, soft tannins and oak-inspired hints of chocolate and vanilla. The heart-shaped logo on the labels of these bottles, designed by Long, is a tribute to his wife, Debra, whose collection of glass hearts was part of a rebranding effort before her death. He also has a heart-shaped tattoo on his arm so that “she will always be with me.” Wine picks St. Supery ELU Napa Valley Red Blend 2015 ($70). This is an incredible and complex blend of cabernet sauvignon (74 percent), merlot, malbec, cabernet franc and petit verdot. Sturdy in body and generous in concentrated blackberry and plum fruit with a hint of black licorice, vanilla and coffee. The additional bottle age makes this wine approachable now. Cameron Hughes Lot 673 Russian River Valley Pinot Noir 2018 ($15). This winery, no longer owned by its namesake, buys grapes from top producers who for whatever reason don’t need them. It does so with the promise that it will not reveal his source. The result is often great wines at low prices. We like this light and frisky pinot noir with classical cherry flavors and a hint of mushrooms. There’s nothing serious here, but there is indisputably a lot of pretty fruit character that surpasses the price point. Available on line only. Veramonte Casablanca Valley Pinot Noir 2018 ($13). Cherry and strawberry notes make this Chilean wine easy to drink.

Made right here in Mississippi, the story of CJ's Southern Seasonings started 18 years ago and has only grown since then. Cedric and Joan Anderson take pride in their seasonings, and they have been working at their business since 2003. CJ's Southern Seasonings got an unusual start, though, but they have since grown to more than Cedric and Joan could have imagined. In 2003, Cedric (Retired from the Air Force as a Master Sergeant) and Joan, formerly of Natchez, launched CJ’s Southern Fried Catfish LLC as a mobile concession in San Antonio, Texas. Being the first mobile concessionaire in San Antonio to offer fresh fried fish and seafood, their mission was to provide a restaurant quality product served from a Mobile Concession Unit. Although CJ’s was primarily located at the Wash Me By Hand Auto Detail/Car Wash on Culebra Drive, CJ’s catered to the town of San Antonio meeting the needs and requests from local churches, auto dealerships, parades in town, family reunions, and other events. CJ’s Southern Fried Catfish was also certified as a concessionaire for Lackland and Randolph Air Force Bases. Serving fried catfish, shrimp and whiting Filets, along with southern styled poboys, CJ’s quickly became a town favorite for lunch and dinner. Being mobile allowed CJ’s the versatility of going to their customers. The custom built mobile concession trailer wrapped in their CJ’s Southern Fried Catfish logo could be seen traveling daily from location to location. After Joan accepted an offer to join a major quick service restaurant group, Cedric and Joan closed CJ’s Southern Fried Catfish and relocated to Tennessee. For years, they would receive phone calls asking where they were located. With much regret, Cedric and Joan would inform the customers that CJ’s was closed, yet they would offer to package and sell a bag of their seasonings which on all accounts the customers accepted with great pleasure. In 2009, Cedric and Joan relocated to Mississippi, and requests for their seasonings continued to grow. To address this growth, they created a Facebook page in 2010 to hopefully garner even more business. After months of steady growth, Cedric and Joan launched their website to better streamline their business. Business was booming, and they soon would enter the world of retail. In 2011, Humphreys Mayders and Tayders (one of the largest specialty and produce stores in the Pine Belt of Mississippi) became the first retailer to sell CJ’s Southern Seasonings Fish Fry. Since then, CJ's seasonings have been added to 81 other retail markets to include Ramey’s Marketplace, Roberts Inc, The Natchez Markets, Butcher Brewer and BBQ and Rouse’s Markets. The story of CJ's Southern Seasonings is an "American Dream" story. Cedric and Joan originally packaged their seasonings in their home kitchen. Now, they're packaged at a distribution company in Hattiesburg to better serve customers and to meet the demand. CJ's Southern Seasonings Fish Fry is the first of their breadings and rubs. Now, along with the fish fry, consumers can find Simply Southern BBQ Rub and Simply Southern Chicken Seasonings. Their breading is an array of uniquely blended spices which lightly coats products and delivers a lasting southern taste to your palette. The secret really is in the bag at CJ's Southern Seasonings. For information on where to find CJ's Southern Seasonings near you, check out cjssouthernseasonings.com. You can also find recipes using their breading and rub, as well as purchase seasonings online.

by Kara Kimbrough It appears Mississippi is emerging from the worst of the pandemic that began a year ago. Almost no segment of the retail industry is more grateful for a return to normalcy than restaurants. After shutting down indoor dining and reducing other services, many Mississippi restaurants are ecstatic to be offering on-site dining again, along with takeout options. Jackson’s Saltine, located in the historic Fondren district, is an example of a restaurant that’s not only grateful, but flourishing as more Jacksonians and city visitors flock to the light and airy eatery located in the former Duling Elementary School. Health and safety precautions are still in place, but guests are enjoying dining inside or on the adjacent patio. The restaurant’s specialty may be oysters, but there’s more on the menu than the loaded oyster bar. Everything from skillet cornbread to Nashville hot chicken to soups, salads, sandwiches, burgers, seafood and other delicacies in between can be enjoyed at this sophisticated restaurant with a charming neighborhood vibe. An old classroom chalkboard reminiscent of school days gone by lists daily specials and grade school metal lockers have been repurposed as décor. Nostalgia aside, don’t let the quaint accoutrements create the illusion of stuffy, days-gone-by cuisine. Saltine’s chef puts a fresh, unique and creative touch to dishes like goat cheese grits, bacon-wrapped meatloaf and Cajun seafood pasta. Saltine is open for both lunch and dinner, as well as Sunday brunch, but I’ve only had occasion to dine at lunch. If you visit Saltine midday, you’ll be tempted to select one of the daily blue plate specials. For $10, entrees like red beans and rice, chicken fried chicken, pork chop, chopped steak and catfish and hushpuppies rotate throughout the week and are served with cornbread and choice of two side. Also on the menu are salads, sandwiches and poboys like the Saltine salad ($5 to $9), seared yellowfin tuna ($15), alligator and andouille gumbo ($5 to $9), lobster roll ($24), Saltine burger ($10 to $12), Comeback chicken sandwich ($11), fried oyster or shrimp po’boys ($14.50), fried or blackened catfish ($12) and roast beef debris and fried or grilled chicken sandwich ($12). Many Saltine regulars head straight to the oyster bar. For $14, a sample plate of your favorites brings a half dozen oysters to your table. There’s also oysters Lafitte ($14) citrus butter and Bama barbecue ($12) from which to choose. As expected, Saltine’s sides are creative, ranging from hushpuppies served with pickled red onions and tartar sauce ($6), goat cheese grits ($6), Brussels sprouts ($8) with sweet chili sauce and peanuts and roasted sweet potato $6) topped with coffee honey and white pepper crème fraiche. A fun way to enjoy a light lunch is to order Saltine’s small plates ($11-$12) filled with everything from shrimp and lobster spring rolls to seared pork belly, to crab and avocado toast or smoked tuna dip. If you have a little more time to linger, order one on Saltine’s delicious lunch entrees. Sadly, I can’t eat spicy foods, but my friends rave about Nashville hot chicken ($12). It’s a feast for the eyes and palate courtesy of perfectly coated (with hot sauce, no less) fried chicken tenders topped with chopped pickles and black pepper ranch dressing and served on a stack of white Bunny bread. I know, it sounds incredulous that it’s one of Saltine’s most popular and eye-appealing dishes, but it really is. My favorite lunch (or dinner) entrée is low country boil. A plate piled high with tangy Gulf shrimp, Andouille sausage and corn and lightly seasoned with Creole spice is the perfect antidote to the mid-week blues. At $13 for a half dozen shrimp or $19 for a dozen, it’s a satisfying and economical mealtime feast. There’s also wood-fired Biloxi snapper ($24), grilled pork chop and potatoes ($26), bacon-wrapped meatloaf with potatoes and cabbage ($10), Gulf shrimp and grits ($12) and Cajun seafood pasta ($16), among a list of others. A visit to Saltine requires saving room for dessert. A crowd favorite composed of the world’s best ingredients is cinnamon roll cheesecake. Picture maple cinnamon cheesecake topped with a warm cinnamon roll, cream cheese glaze, bourbon caramel and a graham cracker pecan crumble. It’s an irresistible combination that I’m hoping will travel well in a to-go box. I can’t imagine anyone passing this delicacy by, but if you do, other choices include s’more cake, banoffee pie and key lime tart. Saltine is located at 622 Duling Avenue in Jackson. Their hours are Monday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 10 p.m.; Sunday, 10:30 a.m. to 9 p.m. Contact (601) 982-2899 or visit jacksonsaltinerestaurant.com for more information. Full menus are located on the website. Call to place an order for pick-up.

by Qula Madkin, MSU Extension Service Yes, you can! But if you’re like me, you’ve probably heard that shopping the grocery store's perimeter is the best way to pack your cart with healthy foods, like fresh fruits and vegetables. This sends the subtle but inaccurate message that healthy foods are only in the outside aisles of the grocery store. The center aisles provide a wide variety of nutritious options that are versatile, shelf-stable and budget-friendly. Here are some of my grocery store center-aisle favorites: Canned and dry beans: Beans are great in soups, chili, tacos, omelets and as sides. - Why and how to add them to your diet: Beans are high in fiber, protein, vitamins and minerals. Watching your sodium intake? Choose no-salt-added or reduced-sodium items. Rinse canned beans to remove some of the sodium. For more information about beans, how to use them and bean recipes, check out Extension Publication 2599, “Nutrition and Wellness Bean Basics.” Frozen fruits and vegetables: Frozen produce doesn’t spoil nearly as quickly as fresh produce, and it is usually more affordable. - Why and how to add them to your diet: Because they are harvested at peak ripeness and quickly frozen, they are as nutritious as fresh produce. Add frozen fruits to smoothies, oatmeal or pancakes. Roast a pan of frozen vegetables to eat as a side or use in meal prepping. I add roasted vegetables to soups and salads and sometimes eat leftover veggies for breakfast. Canned salmon, tuna, and chicken: These items are high in lean protein and are shelf-stable. - Why and how to add them to your diet: Salmon and tuna provide heart-healthy omega 3 fatty acids and are great economical seafood choices. Excellent to add to a salad, avocado toast, or a grain bowl. Look for simple recipes with these ingredients in Extension Publication 3430, “14-day Shopping and Meal Plan.” Nuts and nut butters: Anytime I want to add crunch to my food, chopped nuts are my go-to. I keep peanut butter on hand year-round. Other available options: almond, mixed nut and hazelnut. Have a nut allergy? Try seed butter, like sunflower seed butter. - Why and how to add them to your diet: Most nuts and nut butters are high in protein, fiber and healthy fats. The American Heart Association recommends eating one handful of nuts daily. Try adding nuts to yogurt, salads, oatmeal and vegetables. Nut butters are great for sandwiches, smoothies, baked products or eating with fresh fruit, such as bananas and apples. Canned diced tomatoes: Canned tomatoes are an excellent option to boost flavor and nutrition in many foods, from soups to fish. - Why and how to add them to your diet: Canned tomatoes are low in calories and high in fiber, vitamin C and the antioxidant lycopene. Lycopene has been shown to help lower the risk of heart disease. Canned tomatoes come in various varieties, such as diced, crushed, fire-roasted and with seasonings, like garlic, basil and oregano. Low-sodium and no-salt-added items are also available. Try one of these recipes with canned tomatoes previously featured on the blog: Slow Cooker Stuffed Bell Peppers Zucchini and Tomatoes Bottom line: whether you shop online or at the grocery store, shopping in the center aisles is a great way to save money and have versatile foods at home for easier preparation. For more helpful tips like these and nutritious and easy recipes, visit extension.msstate.edu and join the MSU Extension Nutrition and Wellness Facebook Group.

by The Wine Guys, Tom Marquardt and Patrick Darr Sometimes, we’ll assemble a group of like wines and taste them as a group. The benefit of this type of tasting is to get a reference point on a particular type of wine and to compare varietals or possibly even wines from a common appellation. In any case, tastings are fun and are an excuse to taste and talk about wines with friends. Recently, we assembled a group of currently available and similarly priced red Bordeaux wines from 2015 to 2019 to get a sense of how Bordeaux is performing in a competitive world market where prices are often a consideration. While Napa Valley red wines are soaring past $200 a bottle, much of Bordeaux is maintaining quality while keeping a lid on prices. First-growth Bordeaux still sells for prices that are unaffordable for most people, but there are values to be found in other classifications. We tasted six wines under $25 that merit special attention from value seekers. Of the six, we will recommend only four, finding one overly tannic and one other somewhat inscrutable and possibly flawed. All of our wines used only the five recognized red Bordeaux varietals, albeit in different combinations. Our first two wines sampled startled us with the quality, price and true to appellation qualities that you would expect from Bordeaux. The 2016 Chateau Bire Bordeaux Superior ($14) is a blend of 50 percent merlot, 40 percent cabernet sauvignon and a smidgen of cabernet franc and petite verdot. The nose displayed a bit of herbs, oak and tobacco followed by cassis and cherry flavors in a stylish medium bodied package. The 2017 Chateau Trois Moulins Cotes -De-Bourg ($17) is another merlot-driven wine with 50 percent merlot and the balance cabernet franc and cabernet sauvignon (20 percent), and 10 percent malbec. This wine offered bright, fresh cherry fruit, with some cassis notes. Very clean and drinkable. The 2019 L’Atypic De Pey Bonhomme Cotes De Bordeaux ($16) was crafted from an atypical blend of 60 percent malbec and 40 percent cabernet franc. The dominance of malbec presented a nice fruity cherry/raspberry experience in a medium bodied and softly tannic wine. Ratcheting up in price a bit, we tasted the Chateau Lyonnat Emotion Lussac St. Emilion 2015 ($25). Originating in one of the lower price St. Emilion appellations, this delightful merlot could have passed as a well-made California cab/merlot blend. Ripe plum and oak elements were accented with herb and eucalyptus notes, creating an accessible and delicious table wine that would match up well with higher priced California wine. Lastly, but certainly not least, we experienced the Chateau De Pez St. Estephe 2016 ($55), an exception to the under-$25 group. Elevated to Cru Bourgeois Exceptionnel in 2003 just a notch below the hallowed Bordeaux Grand Cru level, this wine -- which continues to perform at the highest levels in winedom -- does not disappoint. It is 53 percent merlot and 42 percent cabernet sauvignon with a dash of petite verdot and cabernet franc. This well-structured wine offered classic Bordeaux featured cherry and cassis elements with a hint of tobacco for spice. Absolutely worth the tariff, it is a great example of what Bordeaux is all about. In a separate tasting we also found Bordeaux values from Chateau Paloumey Haut Medoc ($25) and Chateau Fourcas Hosten Listrac ($23). Wine picks Rodney Strong Vineyards Pinot Noir Russian River Valley Sonoma County 2017 ($25). Wow, this is a lot of pinot noir for the price! A bit of what some critics call “sauvage” with bright cranberry, wild cherry cranberry and spice notes. A great package offering an amazing amount of interest and complexity for the price. VDR (Very Dark Red) Monterey 2018 ($25). Although Monterey is normally associated with cooler climate grapes, the Scheid family located their vineyards in the warmer, sheltered southern part of Monterey to produce grapes for this terrific, black-as-night, wine. Using the unlikely combination of petite sirah and petite verdot, the winemaker has created a full-throttle, dense wine that fits the need for winter wines. Blueberry and blackberry elements dominate in this smooth package. A higher alcohol of 15 percent doesn’t come off as hot -- it just blends in. Villa Patrizia Istrico Montecucco Sangiovese DOCG 2015 ($15). A delicious, organic red wine from the relatively new (1998) DOCG of Montecucco, this wine is made entirely sangiovese. Rich almost sweet fruit with dried cherry notes and hints of sandalwood. Very round and agreeable in the mouth. Geodesy Chehalem Mountain Vineyard Pinot Noir 2017 ($80). Judy Jordan, who sold J Vineyards & Winery in 2015, founded this new Oregon winery as a means to develop local young women pursuing agricultural careers. Profits go to support WG Edge’s mission. Winemaker Megan Baccitich and grower Scott Zapotoky come from Paul Hobbs Wines to craft an incredible lineup of wines. We love the ripe, textured pinot noir and a delicious, although pricey, Sage Ridge Vineyard red blend. Masciarelli Marina Cvetic Montepulciano d’Abruzzo 2015 ($32). This property was founded by Abruzzo native Gianni Masciarelli in 1981 and is now operated by his widow Marina Cvetic and daughter Miriam. This is an extraordinary, textured wine made entirely of montepulciano d’Abruzzo grapes from the estate’s top parcels. Fermented in stainless steel but aged in French oak for more than a year. Herbal aromas with red fruits and olive flavors with a hint of licorice.

St. Patrick's Day is just around the corner, so celebrate accordingly with these festive dishes that are either traditionally Irish or feature an Irish ingredient! They just might bring you a little luck - Lord knows we could all use it! Bourbon Glazed Corned Beef Brisket Irish Pub Style Potato Nachos Guinness BBQ Pork Ribs Irish Cheese Soda Bread

by Kara Kimbrough A handful of Mississippi restaurants are so memorable that I sometimes daydream about living nearby in order to dine there on a regular basis. A few that come to mind are Mary Mahoney’s and BR Prime in Biloxi, Taranto’s Seafood in Woolmarket (technically Biloxi) and 10 South in Vicksburg, to name a few. Paul’s Pastry Shop in Picayune is also on my favorites list. With thousands of world-famous king cakes emerging from its bakery and homemade delicacies served in the café, it’s a destination that has it all and then some. As mentioned last week, Paul’s is known far and wide for its spectacular Mardi Gras sugar-encrusted king cakes enhanced with a variety of fruity and creamy fillings. They’re sold in select supermarkets and can be shipped direct to your home. But, it’s even better when you drop by the sprawling shop in the heart of Picayune and pick up a hot king cake fresh from the oven. And here’s the real reason why a visit to Paul’s is never a bad idea. It’s not just your average king cake bakery. Paul’s is truly destination dining courtesy of the Mardi Gras Morning Café serving lunch; a full-service bakery; wedding cake shop and party room. Browsing through the building fragrant with the aroma of thousands of baked goods, viewing and sampling beautiful cakes, pastries and creative meals takes dining to a new level. For starters, each morning the bakery offers a lineup of homemade breakfast or brunch items guaranteed to get your day off to a great start. Paul’s delicacies to enjoy with coffee or for takeout range from apple fritters and turnovers to cinnamon rolls, plain and jelly filled doughnuts, scones, muffins and quiche Lorraine, which can be purchased by the slice or simply pick up an entire pie. Baked goods are reasonably priced ($1 to $3 range) and always fresh and delicious. Or, pick up a dozen of your favorite treats to savor all day long. When lunchtime rolls around, there’s something for every taste at the café. Daily specials are especially popular, offering a touch of nearby New Orleans on dishes like Paul’s Redfish Oscar. This delectable dish ($12.98) consists of Cajun grilled redfish topped with shrimp cream sauce over a bed of wild rice and grilled asparagus. Other specials include pulled pork served with cole slaw and fries ($10.95), grilled filet mignon wrapped in applewood smoked bacon with sides of potatoes or vegetables ($13.95); seafood cakes or soft shell crab Long Beach ($12.95) served with pasta, shrimp and crab and mushroom sauce and last, corn and crab bisque ($8.95) served in a bread bowl. Other signature favorites are Paul’s burger combo ($8.95); grilled muffaletta ($7.95), Paul’s signature BLT on wheat berry bread ($6.95); fried shrimp basket ($9.95) and Reuben sandwich ($6.95). Sandwich combos ($8.99) are also a popular choice, especially since a long lineup of meats, cheeses and toppings can be selected to build-your-own towering creation. Each sandwich comes with a drink and chips. Or, choose a garden salad ($7 range) and top it with your choice of chicken or shrimp. Other options are remoulade shrimp salad ($10.95) and tuna or chicken salads ($7.99). Wraps ($6.95) filled with shrimp or chicken and your choice of toppings are a great choice with one of Paul’s sides, ranging from potato salad to sweet potato fries to mozzarella sticks with marinara sauce. You can’t leave Paul’s without stopping by the bakery to select a few treats for the drive home. I’m not exaggerating when I say this bakery offers more varieties of petit fours, cupcakes, pies, cakes, cookies, cheesecakes and other specialty dessert items than almost any bakery I’ve ever seen. At last count, close to 50 varieties of pie were on the menu. The real dilemma is deciding which one to sample, making a return trip almost a necessity. If you visit: Where: 1 Sycamore Road, Sweet A, Picayune Phone: 601-798-7457; toll free: 800-669-5180 Hours: Closed Sunday and Monday; open 9 am to 6 pm, Tuesday through Saturday. Lunch is served 11 am to 2 pm; coffee and other beverages served all day. Visit http://www.paulspastry.com for more information.

by Natasha Haynes, MSU Extension Service I’m always looking for easy vegetable dishes with a lot of flavor, and this one hits the spot! This recipe serves four, so you may need to double it, depending on the size of your family. Did you know you can save some calories and fat by cooking your vegetables in water or broth instead of butter or oil? At about 100 calories per teaspoon, fat can add up quickly. This recipe calls for butter or margarine, but the dish is so flavorful, I’d encourage you to try water or broth and save the calories. Be sure to cover the pan with a lid to trap the steam and keep the veggies from sticking to the pan. What I love about this recipe is that you can use it year-round, with fresh tomatoes in the summer when they are in season, and canned tomatoes in the winter. Note: The original recipe said to cook the onions and garlic for 5-7 minutes, which was too long when we tested the recipe. We’ve modified the recipe here on the blog to 3-5 minutes. If you click the link to the printable version, be sure to change the time or watch your pan carefully. No one wants burned garlic! Zucchini and Tomatoes Ingredients: - 2 tablespoons butter or margarine - 1/4 cup onion, chopped - 1 garlic clove, chopped - 1 pound zucchini, sliced - 2 tomatoes, peeled and diced, or 1 (16-ounce) can of diced tomatoes, drained - 1/4 teaspoon salt - black pepper (to taste) - 1 teaspoon sugar Wash hands with soap and water. Gently rub zucchini and fresh tomatoes (if using) under cold running water. Melt butter in a saucepan over medium heat. Add onion and garlic. Cook until tender, about 3-5 minutes. Add zucchini, tomatoes and seasonings. Cover pan, reduce heat and cook until vegetables are tender, about 20 minutes. Thanks to the USDA MyPlate Kitchen program for this printable recipe. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

Around Christmas, we gave you a list of great kitchen and bar items that made awesome gifts for the food and drink lovers in your life. We are back with an updated list of things that you definitely need in your home kitchen or on your bar cart! Mini Waffle Iron This mini waffle iron can do so much more than just simple breakfast waffles! It's gone viral on TikTok with keto and low carb "fried" pickles (shredded cheese and pickles), and it can do so much more. Throw some shredded hash browns, cinnamon rolls or really anything you can think of onto these mini waffle irons! Electric Salt and Pepper Mills These electric salt and pepper mills are too cool. Each mill comes filled with salt crystals and whole peppercorns, and the innovative design allows you to add freshly cracked pepper and salt with just the touch of one hand. Hogwarts Ice Molds Do you love Harry Potter? Williams-Sonoma has all kinds of Harry Potter kitchen items, including these fun Hogwarts ice molds for cocktails! Crinkle/Waffle Fry Cutter Ever wondered how to get the perfect crinkle or waffle fries? This is the gadget for you! Just slice your potatoes with these device and you have the perfect cut crinkle or waffle fries. You can even use it to chop veggies for a fun shape. 6 Piece Assorted Craft Beer Mug Set If you love beer, specifically craft beer, this set is for you! This six piece set includes an English pub glass, classic pilsner glass, Belgian ale glass, craft pub glass, porter-stout glass and a wheat beer glass. It's the perfect addition to any beer lover's kitchen and also makes for a great gift.

By The Wine Guys, Tom Marquardt and Patrick Darr Sicily is one of the most visually attractive regions of Italy but lately is becoming equally known for its moderately priced table wines made from indigenous grapes grown in its rich volcanic soils. Our first encounter with Sicilian wines began in the 1970s with the ubiquitous and inexpensive Corvo wine often seen on red-checkered tablecloths in Italian restaurants. Diners were served the classics of spaghetti and meatballs, lasagna and eggplant parmigiana, all slathered generously with a rich red tomato sauce. Our young palates enjoyed the wine and food pairing that introduced us to enjoying wine at dinner. We lost touch with Corvo until recently when the Sicilian wine group that owns Corvo and its sister brand Duca di Salaparuta introduced us to its current offerings. Its wines use the Terre Siciliane IGT appellation, created in 2011, that gives the winemaker broad discretion in choice of grape varieties. In 2017, the DOC designation was created for wines made exclusively from grillo and nero d’avola grapes. However, many producers decided to keep the IGT title even though their wines qualified for the DOC title. We were impressed with the Corvo Irmana Grillo Terre Siciliane IGT 2019 ($15-17). Fermented in stainless-steel tanks, this wine sports lovely citrus, green apple elements with fresh acidity and a nice finish. A very appropriate accompaniment for most fish and chicken dishes. One of our favorite Sicilian red grapes is frappato. The Corvo Irmana Frappato Terre Siciliane IGT 2019 ($15-17) shows candied and fresh cherry flavors that please the palate and should play well with most meat dishes. We were very impressed with the indigenous red grape nerello mascalese several years ago at a large Italian wine tasting in New York and have only occasionally found it in wine shops. The Duca Di Salaparuta Lavico Nerello Mascalese 2017 ($22-25) is a pleasant reminder of our first impression of this grape. Light in color with impressive plum and sweet cherry elements, a hint of cedar and terrific balance. Nero d’Avola is the most commonly planted red grape in Sicily and is the easiest to find in the U.S. These are often affordable, easily accessible table wines. We enjoyed the Duca Di Salaparuta Passo Delli Mule Nero D’Avola Terre Siciliane IGT 2018 ($20-23). This red wine exhibited big blackberry and plum notes with soft tannins. A very well-balanced wine at a fair price. The Duca Di Salaparuta Triskele Nero D’Avola/Merlot Terre Siciliane IGT 2017 ($22-25) comes across as a cross between a California- and Bordeaux-style wine with ripe cassis and berry notes. Very fruit driven, this is an excellent red table wine. Besides the wines from Corvo, we also enjoyed those from Tasca d’Alermita. The Tenuta Regaleali “Antisa” Catarrato Sicilia DOC 2018 ($22) is from a relatively obscure grape variety, although it was once popular here. “Antisa” is the word used for the anticipation of each year’s harvest. Catarrato is the last grape harvested and Sicily’s most ancient grape. Stone fruit flavors and nice minerality. Tenuta Regaleali Lamuri Sicilia DOC 2016 ($20). Made entirely from nero d’avola grapes, this simple and delicious wine has black cherry flavors with a hint of vanilla. It’s a great wine to pair with pizza, pasta and the like. Dry Creek Vineyards Dry Creek Vineyards has been on our radar screen for years, continually delivering high quality Sonoma County wines at fair prices. Two recent releases impressed us. The Dry Creek Vineyards Meritage Dry Creek Valley 2018 ($35) is a true Meritage wine crafted from all five classic red Bordeaux varieties. Its 63 percent merlot leads off the batting order with cabernet franc, cabernet sauvignon, malbec, and petite verdot following in decreasing amounts. The blend creates a nice smooth complexity that presents wild cherry, plum and spice notes. Very easy to drink and would accompany a wide variety of cuisines. The Dry Creek Vineyards Old Vine Zinfandel Dry Creek Valley 2018 ($38) is another easy-to-drink wine. Although “old vine“ has no technical definition, Dry Creek utilizes grapes from vines that average 100 years old with some vines as old as 140 years. Classic black raspberry flavors along with blackberry accents and a hint of oak. Wine picks Knotty Vines Pinot Noir California 2018 ($15). Refreshing fruit redolent of cherry and strawberry. Chateau Rieussec R de Rieussec Bordeaux Blanc Sec 2018 ($40). It’s a shame that more people don’t think of Bordeaux when they think of sauvignon blanc. Every time we try white Bordeaux, we regret not drinking it more often. The stature of these wines from Sauterne is helped immensely by blending semillon with the sauvignon blanc. This wine has intense and well-defined citrus aromas and broad pear flavors. Long finish and just a touch of oak. Olema Sonoma County Chardonnay 2019 ($15). One of the best chardonnays for the price, this Sonoma County gem has white peach aromas and mouth-filling pear flavors with a hint of baking spice. Rodney Strong Vineyards Chalk Hill Chardonnay 2018 ($22). If you like your chardonnay with a toasty, vanilla quality, this one is for you. Creamy mouthfeel with pear and citrus notes. Great value. Rodney Strong Symmetry Red Meritage Alexander Valley 2016 ($55). This Bordeaux-like blend scores high on the delicious factor with rich plum and cherry fruit flavors. Nice spice background and long finish. Robert Hall Paso Red Paso Robles 2017 ($17). The bulk of this wine is zinfandel and petite sirah with a dollop of petite verdot, tempranillo, and syrah. The end result is a delicious red blend that features bright fruit notes of mixed berries and cherries, with some spicy hints.

by Kara Kimbrough Here’s a glimmer of hope as we emerge from the state's worst ice storm since 1994. Spring and summer travel to warmer climates is just a few weeks away. As you head south to the beach or just out for a drive, budget in a little extra time to head to Columbia to sample what was just named the best burger in Mississippi for the second year in a row. First, let me mention one important fact. A stop at R House is not a quick one, or, at least, it shouldn't be. You’ll want to browse through the small country store filled with homemade jellies, honey, artisan meats and a selection of apparel and gift items. During the summer, fresh, locally grown fruits and vegetables are ripe for the taking. In short, a trip to the rustic R House, named for owner Keith Riley, is an experience, but juicy, grilled-to-perfection, topped-with-whatever-you-like burgers are the real reason you should make a detour to Columbia. Just three years after opening R House a few miles east of downtown Columbia, Riley has created a popular spot that's earned a following. The restaurant attracts locals as well as visitors driving through or arriving specifically for a burger or a plate lunch of rotating southern comfort food delicacies. More often than not, though, most stop in to sample what Riley calls, “just good old-fashioned grilled burgers.” When pressed for top secret details about the award-winning burgers, Riley says it’s simple. “We only use fresh, never frozen, ground beef. We make every patty by hand and grill each one of a flat metal grill. We make the kind of burgers we like to eat and that we want to serve our families.” Whatever you call them – delicious, outstanding and reasonably-priced are a few adjectives that come to mind – Riley’s creations earned enough votes from fans and anonymous judges to take the Mississippi Beef Council’s “Best Burger in Mississippi” award. According to the organization, the contest awards top prizes to Mississippi restaurants offering superior steaks and burgers using the beef products produced by the state’s cattlemen and women. Awards are given following a social media contest, which allows the public to vote for their top picks. A panel of judges then visits the five finalists in each category, with the winner of the state’s best steak and best burger announced at the Dixie National Rodeo. Cheryl’s Steak House in Ocean Springs was named the state’s best steakhouse this year, while R House took top honors in both 2020 and 2021. I’m usually skeptical about awards labeling a food item the “best,” especially when so many restaurants in the state do an admirable job of creating outstanding burgers. But once you bite into one of R House’s burgers, you’ll understand why the awards keep coming. Word of caution: make sure a supply of napkins is nearby. The burger patties are thick and juicy in and of themselves. Once the toppings and sauce are added, it’s a challenge to keep everything together inside the over-sized bun. Now that you know where to go for a great burger, here’s what to order. One of the most popular, the house burger (priced at a more-than-reasonable $5.59) starts with a thick, juicy beef patty. I’m sure it would be delicious served solo on a plate. However, when tantalizing layers of lettuce, tomato, onion, pickles, mayo, mustard, ketchup and sauces of one’s choice are added, it’s one of the best burgers I’ve ever tasted. Or, you may decide to try one of the other burgers on the menu. The cheeseburger ($6.79) is a slightly heartier version courtesy of extra topping, while the bacon ($7.09) and bacon cheese ($8.29) burgers are filled to overflowing with thick slices of bacon and cheese. Other options are the chicken sandwich ($5.95) and grilled cheese ($3.99) and BLT ($5.25), Not that you’ll require anything extra after sampling one of these jumbo burgers, but if you do, try the fries ($2.99). Hand-cut, battered and fried to a golden crispness, they’re a side befitting an award-winning burger. It’s hard to imagine anyone making this choice after taking in the smoky aroma of a burger sizzling on the grill, but if you decide against ordering one, R House has plenty of other options from which to choose. Those looking for something different can enjoy a fried or grilled chicken strip plate ($7.99) accompanied with some of those famous fries and Texas toast and salads that include the hearty bacon cheeseburger ($10.75), regular ($5.95) and side ($3.25) options. Blue plate specials are offered daily for $9.99 and rotate between old-fashioned hamburger steak with onions and gravy, fried of grilled pork chops and fried or grilled chicken tenders. Each selection includes two sides and choice of Texas toast or cornbread fritters. Choose from among mashed potatoes and gravy, macaroni and cheese, fried squash, fries, salad and others. Just a word about those cornbread fritters. Don’t expect any hard, round, marble-looking bread. R House’s are fried flat to resemble mini pancakes and are crispy and delicious. Just one more reason besides award-winning burgers to visit R House. R House offers to-go meals that can be called in as you’re traveling and picked up at the convenient location just off the highway. If you have a little time to spare, I recommend stopping in and enjoying a leisurely meal at the cozy, family-owned restaurant. As you sit and savor your meal, you’ll receive friendly service and be entertained by the mix of locals, tourists and assorted burger-lovers dining at red checkered cloth covered tables throughout the cheerful room. And, a little shopping before or after your meal makes the experience even more enjoyable. If you go: Where: 2421 Highway 98 East, Columbia When: Open for lunch Monday through Saturday, 10 am to 2 pm; open for dinner Friday and Saturday, 4 to 9 pm. Call 601.674.2021

by Dr. Gary R. Bachman, MSU Extension Service Basil can be grown in limited space and is an excellent addition to many homemade dishes and even drinks. (Photo by MSU Extension/Gary Bachman) After going through that recent cold snap, the glorious weather this past weekend has me wanting spring to get here as fast as possible. Visiting garden centers and seeing all the herb transplants means I just may get my spring wish. One of my favorite herbs to grow and cook with is basil. And because I grow everything in containers, basil is my main, go-to herb. If you ask me what a good variety is for starting an herb garden, my answer is always Genovese Italian basil. The large leaves of this plant are intoxicatingly aromatic, and they look beautiful garnishing tomato-based sauces. Most of the Genovese Italian basil I grow is used for homemade pesto. Here’s my easy pesto recipe. Combine in a food processor for 30 seconds or until smooth: Easy Pesto Ingredients: - 2 cups fresh basil - 1/4 cup pine nuts (cashews are also good) - 2 cloves garlic - 1/2 cup extra virgin olive oil One of my favorite purple basil varieties is Amethyst. The bright-purple leaves resemble the broad flat leaves of Genovese basil, and they have a similar taste with a touch of licorice. Amethyst is a great ingredient for my easy recipe for purple basil mojitos. Muddle eight Amethyst basil leaves with the juice from a lemon. Add two ounces of simple syrup and six ounces of white rum. Shake with ice, then pour over ice into a tall glass. Finish with a splash of soda water. This drink has a pretty, pink amethyst color and is a refreshing beverage for a great day in the garden. Basil care is really easy. First, be sure to deadhead the flowers. While they are attractive on their own, flowering halts leaf production. Be sure to keep the containers consistently moist. For the best flavor, harvest the sprigs in the morning when the essential oils are at their peak. Place them in a small vase or jar until ready to use for dinner. I think growing basil in containers is a fantastic way to enjoy fresh flavor without the need to weed. Container growing is perfect for the porch or patio, and it is ideal if you have limited space in the yard or you live in an apartment and only have a balcony. You can even place your containers on benches or tables to bring the garden up to a higher level for those with accessibility concerns to enjoy. The type of container you use doesn’t matter, so you can get as simple or fancy as you like. I personally like terra cotta or just plain black plastic nursery pots. More important than the type of container is using a good, professional growing mix, which is available at your favorite local garden center. These mixes can have a variety of components like peat moss, coir, bark and forest by-products that ensure a well-drained container. When you use the container mix, basil benefits from the addition of fertilizer applied at half the recommended rate. I personally like using a controlled-release product. There are both inorganic and organic fertilizers available, with more choices offered every season. Growing your own basil is easy, and it makes for delicious, home-cooked dinners.

by Kara Kimbrough Mardi Gras was canceled, but that hasn’t stopped Paul’s Pastry Shop in Picayune from baking thousands of King Cakes in celebration of the season normally filled with parades and parties. Luckily, Paul’s made thousands of its unique and delicious King Cakes to sell in stores and ship to all 50 states. Planning a Paul’s purchase brought to mind other sweet treats offered by Mississippi restaurants. When given a preference, savory and salty foods are my preference over sweets. But every now and then, I'm tempted by a restaurant’s dessert menu. Here are just a few of the ones that are among my favorites, starting with Paul's. A fixture in the state since the 1970’s, Paul's is famous for King Cakes and if you’ve ever tasted one, you understand why. Filled with fruit and cream cheese and topped with colored sugars and sliced almonds, they’re a cut above any others I've sampled. Check out Paul’s website at www. paulspastry.com to order one. Or, check your local Ramey’s, Corner Market, Sunflower and Piggly Wiggly, among others. A complete list of stores and shipping details is found on the website. I call it one of the “seven wonders of the world.” I’m referring to the sky-high meringue topping on pies at Mammy’s Cupboard in Natchez, pictured right I didn’t use a ruler, but I’m estimating the crown on my favorite coconut pie was at least four inches high. To say it was the tallest and most delicious piece of pie I’ve ever tasted wouldn't be an understatement. With a flaky crust, luscious coconut custard filling and lightly browned, melt-in-your-mouth meringue, it should be in the dessert hall of fame. Another delicious pie is on the menu at Shapley’s in Ridgeland. This modern pie isn’t your grandmother’s version – there’s no meringue, but instead, a generous dollop of fresh whipped cream is topped with a lemon slice. Highlighted with a cool lemony custard base, it’s a pie of which your grandmother would approve. Full disclosure: I’m not a bread pudding lover. I’ve never been a fan of the sogginess…the pale color…the banal flavor of the dishes I’ve tried. That all changed when I dipped a spoon into Mary Mahoney’s version. A decades-old recipe at the Biloxi eatery produces a bread base that is lightly toasted, not soggy. With a splash of rum sauce and other delicacies, it’s a dish that forever dispelled my disdain for bread pudding. Unlike bread pudding, I’ve never shied away from a slice of pecan pie. One that never disappoints is on the menu at Char in Jackson. Their version is decidedly homemade – no food service offering at this place. It's filled with crispy pecans and a delicate syrupy filling on a flaky crust. Topped with a scoop of vanilla ice cream, it’s a little slice of heaven on a plate. You can’t leave Weidmann’s in Meridian without sampling the restaurant’s famous black bottom pie. I don't have the specifics of the modern-day version, but a vintage online recipe lists gingersnaps, scalded milk, custard and chocolate, a dash or two or whiskey and a crown of meringue scattered with chocolate shavings. Today, it’s still decadent, delicious and a must-try ending to any Weidmann's meal. Last, journey to Hattiesburg for luscious limoncello cheesecake at Tabella and a variety of homemade berry cobblers at Movie Star Restaurant. Sadly, Cotton Blues closed its doors, but the restaurant’s famous cheesecake (pictured right) lives on at supermarkets around the state. Check the website, www.cottonblues.com, for locations.

from the MSU Extension Service Like many home gardeners I like to grow my own tomatoes from seed for the coming summer season. It’s an easy process, so let me share my latest tips for starting your own tomato at home. In the past I’ve demonstrated using coir pellets and cell trays to start tomato seeds. Lately I’ve been trying to save tray space by sowing seeds densely and be able to start more varieties at a time in a smaller space. Let me show you how. Of course we need good commercial container mix. You could use germination or seed starting mix, but I like using this general-purpose container mix. And you’ll need cell packs, pots and seeds. In the past if I wanted to sow six different tomato varieties, I would sow one or two seeds per cell in six cell packs. These packs would take up this amount of space. Now I just use a single 6-cell pack for all six varieties. I sow multiple seeds of a variety in each cell and be sure to add a label. I’ll cover and place on my germination rack under LED lights. After germination I let the group of seedlings grow until they form true leaves. Removing the plug I’ll gently tease the seedlings apart and transplant these seedlings into 3-inch cupusing the same container mix. After about three weeks these will be ready to transplant into my EarthBoxes. Starting tomatoes like this works great and it works for peppers too. I’m horticulturist Gary Bachman and I’ll see you next time on Southern Gardening.

When it comes to tourism, Italy’s Abruzzo region doesn’t command the sterling reputation of Tuscany, Piedmont or heavily traveled coastlines. Yet there it is just east of Rome, nestled between the Apennine mountain range and the Adriatic Sea, waiting to be discovered for its local cheese, olives, pasta and wine. Although grape growers have planted vineyards in the rugged (and often rocky) foothills since the 18th century, the wines have struggled to gain footing because producers have been slow to embrace quality. They can’t agree on a bottle shape, use old trellising systems and have a confusing array of DOCs and subregions. But a recent wine tasting we did with Davide Acerra, president of the Consorzio Tutela Vini D’Abruzzo and wine educator Susannah Gold, shows some promising improvement. Many producers have adopted sustainable farming, new trellising systems and different fermenting tanks. The region’s relative obscurity and emerging improvements make Montepulciano d’Abruzzo a great value for consumers looking to discover an eminently quaffable, fruity red wine. These medium bodied wines are perfect matches to simple foods, such as pizza, burgers, chili, barbecue and stews. The flavor profile of montepulciano d’Abruzzo varies from lighter notes of boysenberry and plum with spice, herbs, licorice to an animal overtone that some may find offensive. These wines have silky tannins and low acidity. Not to be confused with the town of Montepulciano that makes vino Nobile from sangiovese and other grapes, montepulciano as a grape variety is second only to sangiovese in terms of production. In Abruzzo, montepulciano must account for 85 percent of the wine to achieve DOC status. All of the wines we tasted were made entirely of montepulciano, a trend that is associated with the wine’s improved quality. However, we wonder if the introduction of international grapes like cabernet sauvignon and merlot wouldn’t help the blend as they did in Tuscany. Montepulciano d’Abruzzo producers cling to tradition and one has to admire that. Not only are they wedded to indigenous grape varieties, but most growers are still using a pergola trellising system. Forced on them in the 1970s by government regulators, grapes are grown on arbors high enough for tractors and pickers to pass underneath. Some argue that this avails the grapes to disease, but Gold said that grapes grown on arbors get more sun exposure and are easier to harvest. One traditional practice that winemakers are willing to change is the fermentation vessel. Producers in Abruzzo are finding interesting success with cement eggs and even ancient amphoras. An additional layer of quality came with the 2003 introduction of the Denomination of Controlled and Guaranteed Origin. To earn a DOCG stamp, the wine has to meet more stringent criteria and be approved by a licensed panel of judges. These wines are not the insipid Montepulciano d’Abruzzo served in pizzerias and cheap Italian restaurants: Casal Thaulero Orsetto d’Oro Montepulciano d’Abruzzo DOC 2017 ($16.50). A cooperative named in honor of a well-liked, 16th century German family, the Thaulero has luscious mouthfeel, silky tannins and sour black cherry fruit flavors with a hint of spice. Feuduccio Montepulciano d’Abruzzo DOC 2017 ($25). Red fruit flavors with hints of vanilla and sweet tannins. Very silky on the palate, it was one of our favorites. Cirelli Anfora Montepulciano d”Abruzzo 2018 DOC ($30). This wine is fermented in locally made amphoras, a large terra cotta clay pot. Circelli embraces organic, bio-dynamic practices and uses natural yeasts. We enjoyed the boysenberry and plum notes in this wine and its long finish. Trellising is on the emerging guyot system and wine is aged one year in bottle before it is released. La Valentina Spelt Riserva DOC Montepulciano d’Abruzzo 2016 ($17). Fermented in stainless steel tanks and aged in Slavonian oak casks and large barriques, this vegan wine is more full-bodied than the others. Dried herb aromas and layered fig, dark fruit and mineral flavors. Certified organic since 2016. Ciavolich Fosso Cancelli 1853 Montepulciano d’Abruzzo DOC 2015 ($50). Fermented and aged in concrete tanks, this aged wine has more texture with raw meat, rich black fruit and spice notes. Full-bodied, it calls for steak and demonstrates what this grape is capable of producing in the right hands. Ciavolich built the first winery in front of his house in 1853. Its underground cellars hid German tanks during their retreat. The family fled but returned in the 1960s to make this great wine. The small-production wine spends three years in bottle before it is released. Wine picks Blackbird Vineyards Dissonance Sauvignon Blanc 2019 ($20). This is a luscious blend of sauvignon blanc (87 percent) and semillon in a true Bordeaux style. Classic grapefruit flavors of the sauvignon blanc mingle with soft apricot flavors of the semillon. Hints of lime and pear combine with bright acidity to make this an excellent sipper. Tamarack Cellars Firehouse Red 2018 ($19). This quite a kitchen-sink blend: cabernet sauvignon, syrah, merlot, cabernet franc, mourvedre, grenache, counoise, sangiovese, petit verdot and nebbiolo. We don’t know how the winemaker kept them straight, but the result is a decent, medium body wine with broad red fruit flavors and a kiss of oak. Paraduxx Candlestick Valley Red Wine 2017 ($60). Duckhorn Wine has a lot of fun with its exquisite blends. We like this Rhone-like blend of grenache and syrah for its concentrated black cherry and plum flavors with floral and licorice aromas. We also like the 2017 Paraduxx Howell Mountain Red Wine that brings syrah together with cabernet sauvignon. Blackberry flavors with hints of mocha and pepper. Primus The Blend Chile 2017 ($18). From the new DO Apalta region, this is a broad and seamless blend of cabernet sauvignon, merlot, carmenere, petit verdot and cabernet franc. As one would expect from this recipe, the flavors are expansive with red and dark fruit, spice, and dried herbs. Long finish and soft texture make it an easy wine to drink.

by Ms. Natasha Haynes, MSU Extension Service Many recipes—on The Food Factor and elsewhere—make multiple servings. Typically, I’m a fan of leftovers, but hot chocolate just does not warm up well in my opinion. That’s why I was excited to discover this fast, microwavable option for a single serving. When you make recipes from scratch instead of using prepackaged mixes, you get to control the ingredients, including sugar, salt, and fat. You can even jazz this up with a little peppermint flavoring or vanilla. Changing up the flavor can help make up for the lower fat content. We are all about healthier choices without sacrificing the flavor! If you like dark chocolate, did you know you can buy a dark chocolate version of unsweetened cocoa powder? Try it for a richer, deeper cocoa taste. Quick Hot Cocoa for One Ingredients: - 1 tablespoon sugar - 1 tablespoon hot water - 2 teaspoons unsweetened cocoa powder - 1 cup fat free or 1% milk - dash of salt, if desired Wash hands with soap and water. Combine sugar, cocoa, and salt (if desired) in a large, microwave-safe mug. Add hot water to mug and stir to dissolve cocoa mixture. Add milk, stirring well. Place mug in microwave and cook on high for 1½ minutes, or until hot enough. Stir and enjoy. Thanks to the University of Georgia Extension for this printable recipe. For behind-the-scenes photos, crew reviews, and terrific kitchen tips, be sure to follow The Food Factor on Facebook, Instagram, and Twitter! And if you like our recipes and videos, we’d love for you to share them with your friends! It really helps!

NEW ORLEANS, La. — A staple of any Monday during Carnival season is feasting on a bowl of homemade red beans and rice topped with hot sauce. In recognition of this beloved New Orleans tradition, Camellia Brand, TABASCO Brand Pepper Sauce and the New Orleans Culinary Institute (NOCHI) have partnered to celebrate Carnival season with a larger-than-life Krewe of House Floats installation that places the quintessential Mardi Gras dish and its ingredients front and center. To design, create and install the red beans and rice-themed house float outside of NOCHI (725 Howard Ave.), Camellia Brand and TABASCO Brand employed the New Orleans-owned and operated Stronghold Studios. In keeping with the Central City theme “Mardi Gras in the City” for the Krewe of House Floats, the float carries the theme “Red Beans Done Right,” and features a large cauldron of red beans, piles of rice, splashes of hot sauce and the base of New Orleans cooking — the trinity. “We’re thrilled to be able to keep the Carnival spirit alive and support local artists whose businesses have been affected by the ongoing coronavirus pandemic,” said Camellia Brand Fourth-Generation Owner and CEO Vince Hayward. “Stronghold’s amazingly talented artists took the old New Orleans tradition of cooking up red beans and rice every Monday — historically laundry day — and brought it to life through a beautiful house float.” “We’re very excited to be a part of the float at NOCHI Café to celebrate Lundi Gras,” says Simone Reggie, Brand Ambassador, TABASCO Brand. “With a whimsical design featuring Camellia’s iconic red beans and rice, adding TABASCO Sauce was a no brainer. A few splashes of our sauce on top of Monday’s red beans and rice makes for the perfect start to your Mardi Gras celebrations.” Camellia, NOCHI and TABASCO Brand have been working diligently to address widespread food inequities caused by the ongoing COVID-19 pandemic and have supported those affected through various philanthropic efforts. Since last summer, NOCHI has partnered with Chef’s Brigade NOLA, Revolution Foods, the City of New Orleans and a coalition of over 80 restaurants as part of the COVID-19 Meal Assistance Program. This mass feeding initiative has fed over one million meals to New Orleans neighbors while enabling locally owned restaurants to bring in much needed revenue and rehire their staff. “Camellia Beans and TABASCO have been supporters of NOCHI since the beginning, so it’s wonderful and fitting that we now get to collaborate on a uniquely New Orleans way of sharing joy and culinary tradition in a way that’s safe for our community,” said NOCHI Executive Director Leah Sarris. “In a Carnival season unlike any we’ve ever experienced, we’re just excited to lend our ‘house’ at 725 Howard to the Krewe of House Floats.” In an effort to provide a taste of Carnival, Camellia, TABASCO Brand and Cajun Country Rice will also be distributing complimentary red beans and rice starter kits on Monday, February 15 outside NOCHI. The public is welcome to pick up a kit from 11 a.m. until supplies run out and take a photo with the Krewe of House Floats installation. Each red beans and rice starter kit will include a one-pound bag of Camellia Brand red kidney beans, a one-pound bag of Cajun Country Long Grain Rice and a five-ounce bottle of TABASCO Sauce in a customized tote bag. The kits will provide local families and individuals with the key ingredients needed to prepare their Mardi Gras red beans from the comfort and safety of their homes. Per City of New Orleans guidelines, members of the public are required to wear face coverings and maintain a distance of six feet when viewing the house float and picking up starter kits. Curbside pickup is available for those who wish to remain in their cars. People who are sick or have been in close contact with someone who is COVID-19 positive are asked to stay home. These regulations will be strictly enforced. For a complete list of guidelines, visit ready.nola.gov.

by The Wine Guys, Tom Marquardt and Patrick Darr Finding new wines amid a sea of international labels can be a daunting task. While we would like to try the wines of Georgia and Croatia, there just isn’t enough time when we’re sipping our way through new releases from the West Coast, Italy and France. Not enough time or maybe not enough liver. It is with such remorse that we regret ignoring La Rioja far too long. This region of Spain had a spot in our cellars for many years, but our interests have wandered to emerging locations in Spain – such as Priorat and Mencia -- and other parts of the world. But mention Spain, and most people still think first of Rioja. Tempranillo is the dominant player here and is sometimes referred to as a “noble grape” similar to the grape hierarchy of cabernet sauvignon in Napa Valley and the Left Bank of Bordeaux. In Rioja this early ripening, native variety produces boldly flavored red wines and contributes to some of the longest lasting wines in the world. Other red grape varieties include mazuelo, garnacha tinta and graciano. Although white Rioja wines are difficult to find, we have been recently drawn to those made from viura grapes. Malvasia and garnacha blanca are the other two common white grape varieties. There has been considerable effort in marketing and in production to draw more attention and better quality to the wines of this region. Since 2017, for instance, producers have been allowed to designate on its labels the municipalities where the grapes are grown, much like we see in Burgundy. The municipalities are spread around three recognized regions: Rioja Alta, known for its old-world style of wine, Rioja Alavesa, known for its full-body wines and low yields, and the vast Rioja Oriental, known for its high-alcohol wines and Mediterranean climate. Rioja has attempted to rank its wines in quality by the amount of time a wine spends in oak casks and bottle. Crianza spends at least one year in oak and a few months in bottle before it is released. Reserva ages for three years with at least one year in oak. Gran Reserva uses the best grapes and only in exceptional vintages. It is aged in oak for at least two years and then in bottle for another three years before being sold. A fraction of the wines produced in Rioja are classified Gran Reserva, but they remain the best and are still reasonably priced. Rioja producers like American oak, which seems to react well with the bolder tempranillo grape variety and adds vanilla and coconut to the flavor profile. American oak is also much cheaper than French oak and that helps to contain the cost. We find a lot of good tempranillo on the market for well under $20. The attraction we see is the fruit-forward character of these juicy and alluring wines. However, they are more ageable than one would assume. For instance, we recently tasted a 1994 Urbina Gran Reserva that was holding its own as well as a 2004 Allende Rioja that we had tucked away years ago. It was outstanding and current release cost $25. For those stocking their cellars, it’s a reasonable investment for a wine that can last 15 years or more. Look for labels like LAN, Muga, Beronia, Allende and Muriel and Bujanda. And here are a few that should be relatively easy to find: LAN Reserva 2015 ($25). A little mazuelo is blended with tempranillo in this full-body gem from vineyards in Rioja Alta and Rioja Alavesa. It spends 18 months in oak – French and American – and 20 months in bottle. Classic red cherry and blackberry notes with a floral nose and velvet texture with hints of vanilla and spice. LAN’s simple crianza is a great value at $15. CVNE Rioja Cune Reserva 2015 ($29). We’ve seen this wine for a whole lot less in Costco. For a reserva, it’s a good deal if you can find it for under $20. Ripe plum and black cherry flavors. The blend is 85 percent tempranillo with the rest being made up of garnacha, graciano and mazuelo. Marques de Riscal Reserva 2015 ($20). Using grapes from Rioja Alavese, this enduring label has been in our households for decades. Its regular crianza sells for less than $15 and is delicious. The reserve just shows more depth and character. Fresh and elegant with cherry flavors and good complexity. Bodegas Palacio Glorioso Reserva Rioja 2015 ($15). Made entirely from tempranillo, this wine represents an outstanding value from Rioja. Bright plum and cherry fruit notes, medium tannins, and a very long finish. A great starter wine for those wishing to explore tempranillo and Rioja. Montebueno Cuvee KPF Rioja 2018 ($10). A nice introduction to Rioja and the tempranillo grape. Fairly simple with ripe and dried cherry notes and soft tannins. A good wine for the price. Vina Bujanda Tempranillo Rioja 2018 ($12). More expressive than the Montebueno with cherry and plum notes along with elements of cedar and tobacco. Quite a bit of complexity for the price. Cune Crianza Rioja 2016 ($16). Black cherry with licorice and sandalwood elements. This needs at least 30 minutes to open. Montana Rioja Reserva 2014 ($20). As a reserva, you expect more body and this wine delivers. More of an old-style of Rioja with more pronounced oak notes and candied cherry and plum flavors. Very long finish. Wine picks Chateau la Sauvageonne Terrasses du Larzac Grand Vin 2017 ($40). We loved this extravagant blend from the Languedoc-Roussillon area of southern France. Grenache, mouvedre and carignan add to the syrah foundation of this complex and spicy wine with dark berries notes. Knotty Vines Chardonnay California 2018 ($15). Nice apple and tropical fruit notes with almost no discernable oak influences. Very refreshing. Wentworth Pinot Noir Anderson Valley Nash Mill Vineyard 2018 ($66). This is a very good Anderson Valley pinot noir featuring bright cherry, cranberry and rhubarb notes. Very nice, elegant mouthfeel with a lingering finish.

by Ms. Qula Madkin, MSU Extension Service Did you know people of all ages can have high cholesterol? Cholesterol is a waxy substance that our bodies use to make cells, vitamins, and other hormones. There are two types of cholesterol LDL (bad cholesterol) and HDL (good cholesterol). So, not all cholesterol is bad. However, problems can occur if your level of bad cholesterol is too high. Cholesterol comes from two sources: our livers and our diets. Why does cholesterol matter? High cholesterol increases your risk of cardiovascular disease (heart disease), which is the leading cause of death in the U.S. Lifestyle change is a key component that can prevent or help manage high cholesterol. These steps can help: Number one: Move more. Be physically active in your own way. Do what works best for you so it is a habit you can maintain. An excellent place to start is with at least 10 minutes a day. If you are already active, consider adding 10 minutes to your routine. If you count your steps, shoot for 7,000 to 10,000 steps or more each day. Low-impact exercises include walking, swimming and dancing around the house to your favorite music! Number two: Include more heart-smart foods in your diet. Beans and legumes, whole grains, fruits and vegetables are high in fiber and other beneficial nutrients. According to the Academy of Nutrition and Dietetics, a diet rich in fiber may reduce cholesterol levels. The American Heart Association recommends people consume fish, such as salmon, sardines, albacore tuna, mackerel and trout, two times per week. Aim to fill half of your plate with fruits and vegetables. Eat less food with added sugar, salt and fat. Check food labels and prepare more foods at home so you can control what is added to your food. Number three: Lose weight if you need to, but try not to be overwhelmed. Losing 3 to 5% of your body weight, or 5-10 pounds, is a great start for most people. Number four: Don’t smoke or at least consider smoking less. Smoking significantly increases your risk of heart disease. For help quitting smoking, visit the Mississippi State Department of Health website or call 1-800-QUITNOW. When it comes to cholesterol, the American Heart Association recommends you: check, change and control. That is: Check your cholesterol levels. It’s key to know your numbers and assess your risk. Change your diet and lifestyle to help improve your levels. Control your cholesterol, with help from your doctor if needed Remember, high cholesterol is a serious condition and a major risk factor for heart disease. Healthy food choices and physical activity can positively impact your heart’s health. Make an effort to decrease your risk with these lifestyle changes. For more helpful tips like these and heart healthy recipes, visit extension.msstate.edu and join the MSU Extension Nutrition and Wellness Facebook Group. For more information about cholesterol and heart disease, visit the American Heart Association website. For more information about dietary fiber, visit the Academy of Nutrition and Dietetics website.

by Kara Kimbrough It’s February, so it should be cold… right? With “should” being the optimal word. As we’re all too aware, our fickle weather can require heavy coats one day, flip flops and shorts the next. However, this week’s frigid temperatures have definitely signaled the arrival of at least temporary winter weather. Last weekend, I made not one, but two stockpots of soup. First up was classic vegetable beef, never disappoints. The following day, I experimented with a lentil soup recipe after seeing TV chef Rachael Ray make it recently. It’s definitely an acquired taste and won’t be a favorite of meat-lovers. However, it’s an admirable alternative for those trying to eat healthier. Winter won’t last long, so enjoy hot soup, stews, gumbos and whatever else you call them before hot weather arrives. To get you started, here are recipes for my weekend of soup-making. Either one you choose will be a pleasant accompaniment to a long winter’s night. Winter Storm Vegetable Beef Soup - 1 tablespoon olive oil - 2 pounds beef stew meat - 3 tablespoons all-purpose flour - Salt and pepper to taste - 1 small onion chopped - 3 carrots peeled, halved and sliced - 2 stalks celery, sliced and diced - 2 teaspoons minced garlic - 1 (28 ounce) can undrained diced tomatoes - 1 teaspoon Italian seasoning - 7 cups beef broth - 2 cups Russet potato, peeled and cut into 1/2 inch pieces, or equal amount of frozen Potatoes O’Brien (I use the latter) - 1/2 cup frozen corn - 1/2 cup frozen English peas Heat olive oil in an extra large skillet or Dutch oven over medium high heat. Season stew meat with salt and pepper to taste; dust lightly with all-purpose flour. Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned. Repeat the process with the remaining beef. Place meat on a plate and set aside. Add chopped onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add garlic and cook for 30 seconds. Add beef back to the pan along with the tomatoes, Italian seasoning and beef broth. Bring to a low simmer. Simmer for an hour or until beef is tender. Add potatoes to the pot and cook for an additional 20 minutes or until tender. Stir in corn, peas and green beans. Cook for 5 to 10 minutes. Season to taste with salt and pepper. Healthy Lentil Soup - 2 tablespoon olive oil - 1 onion, chopped - 2 garlic cloves, minced - 1 large carrot, chopped - 2 celery ribs, chopped - 2 cups dried lentils, green or brown, rinsed - 1 (14-ounce) can crushed tomato - 6 cups vegetable or chicken stock - 1/2 teaspoon each cumin and coriander powder - Zest and juice of one lemon - 1/4 teaspoon each, salt and pepper or ½ teaspoon of Mrs. Dash Heat oil in a large pot over medium heat. Add garlic and onion; cook for 2 minutes until vegetables are softened. Add celery and carrot; cook for 7 to 10 minutes or until softened. Add all remaining ingredients except lemon and salt. Stir well to combine. Increase heat to high and bring mixture to simmer. Using a spoon, scoop accumulated layer of oil, etc., from surface and discard. Cover and reduce heat to medium low. Simmer for 35 to 40 minutes or until lentils are soft.

by Dennis Lee, The Takeout Frozen pizza is a big staple in our household. But as much as I love frozen pizza, it can get boring after a while. Adding things like mushrooms, garlic and onions before it goes into the oven is great and all, but in the end, it’s still a frozen pizza. You can’t get too far around that fact. But what if you put stuff on a pizza after it’s come out of the oven? I’m not going to use the word “hack” here, but you know that’s where I’m headed. Before I joined The Takeout staff, I worked as a professional pizza maker at Paulie Gee’s Logan Square in Chicago, and I picked up some tricks that changed up my frozen pizza game at home. You can also use them on fast food or leftovers to make them feel like a whole new pie. (And no, none of these are ranch dressing, but don’t worry, I’m not a hater.) Hot honey Spicy honey has been on the up-and-up as a condiment in recent years, and it now occupies a permanent place in my pantry. It’s great in sauces or glazes and a great complement to fried chicken and biscuits and ice cream. But hot honey really, really works on pepperoni pizza. There’s something about the honey that amplifies the flavor of pepperoni like crazy; it’s like the pepperoni just gets louder with each bite. I can’t recommend trying this enough. Ricotta While you can certainly add ricotta to a pizza before it goes into the oven, I prefer the addition of cold ricotta after the pizza’s done baking. Dab bits of it all over the pizza so you get some with every bite. It’s cooling, rich and smooth, and it gives your pizza a fancy feel. I highly recommend you use a pastry bag or a Ziploc bag with the corner cut off to put little uniform blobs on each slice. Oh, and definitely cut the pizza before you put the ricotta on, because running your pizza cutter through ricotta is a mess. Arugula, lemon juice and olive oil Don’t forget your greens, everybody! Fresh bitter greens like arugula on top of pizza are highly underrated. You can put them right on top of the pizza as-is, but an even better idea is to toss them in a touch of olive oil and a healthy dose of lemon juice. This is a good way to brighten up the pie without having to mess around too much in the kitchen. Nutritional yeast Vegan and lactose intolerant friends, a pizza devoid of meat and dairy doesn’t have to taste boring. That’s where nutritional yeast, or “nooch” as the kids call it these days, can come in. I love nutritional yeast. I can easily eat it by the spoonful. It’s a byproduct of brewing beer, and it’s got such an impressively savory flavor that many people use it to replace parmesan in their cooking. A red pie with olive oil and garlic topped with a sprinkle of nutritional yeast will yield you a delicious, light result with a ton of flavor. Burrata Because burrata is a knot of fresh mozzarella tied around a center of cream and bits of cheese, it’s not something you’re going to want to put in the oven before you bake off your pizza. Instead, once your pie comes out of the oven (or out of the box), take a messy piece of burrata and plop it right on a slice. Finish it off with a touch of olive oil, fresh basil and shaved parmesan, and suddenly you’re at a fancy pizza restaurant. Prosciutto This is one of my favorites because prosciutto is so luxurious. Eating it by itself is obviously the best, but adding a slice of prosciutto on top of a slice right out of the oven is also heavenly, since the residual heat softens it up and releases the smell of the cured meat without cooking it. Shaved parm Parmesan is a no-brainer. The stuff in shakers, packets and the green plastic container is fine, but it’s all grated. That makes it easy to sprinkle or stir into food. Shaved parmesan, meanwhile, is fantastic in that it’s a little thicker and it has a greater surface area. Using shaved parm instead of grated gives you the maximum cheesy effect with significant pops of flavor in each bite. Flavored oils Just a drizzle of chili oil or herb-infused oil is enough to make your frozen pizza taste pretty complex. Even plain olive oil can give a slice some extra mileage. I hope some of these ideas will help you up your frozen pizza game. None of them require a ton of work (if any at all), and sometimes small tweaks go a long way. If you’ve got any tips of your own, as always, be sure to let us know.