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MCCOMB, Miss. - Zaxby’s, the fast-casual chain known for its chicken fingers, wings and signature sauces, announces a new restaurant in McComb. Located at 205 Anna Drive, the new Zaxby’s is owned and operated by Tyler O’Neal, a southwest Mississippi native who opened his first Zaxby’s in Brookhaven, Miss. in 2019 along with partners Ben Goza, Lance Newman and Ryan Case. The new Zaxby’s in McComb opens for drive-thru and curbside pick-up on Monday, January 18, 2021. The dining room will open at a later date pursuant to state and federal guidelines. “We’re pleased to bring Zaxby’s indescribably good chicken to the Pike County community,” said Tyler O’Neal, Zaxby’s licensee and co-owner/operator of Ole Brook Chicken II, LLC. “I was born right here in McComb and grew up just down the road in Jayess, so this place is extra special to me.” The McComb Zaxby’s features a 3,200 square-foot farmhouse style design and will be able to seat about 70 people when the dining room is fully opened. Until then, customers may use the drive-thru or order online via zaxbys.com or the Zaxby’s app. An alternative to fast food, Zaxby’s offers fresh, prepared-at-order, hand-breaded Chicken Fingerz and Wings made in a variety of nine sauces. The menu also features four Zalads, eight sandwiches and complementary Shareables including Fried White Cheddar Bites, Tater Chips and Spicy Fried Mushrooms. The new restaurant on 205 Anna Drive will create jobs for approximately 50 people. Those interested in applying may do so online at www.indeed.com. “We believe this brand will be a great fit for McComb and look forward to providing the community with exceptional food and service,” added O’Neal. This is the first Zaxby’s in McComb and the 24th in Mississippi out of over 900 locations in 17 states. About Zaxby’s Founded by childhood friends Zach McLeroy and Tony Townley in 1990, Zaxby's is committed to serving delicious chicken fingers, wings, sandwiches and salads in a fun, offbeat atmosphere where customers are considered friends. Zaxby’s has grown to more than 900 locations in 17 states and is headquartered in Athens, Georgia. For more information, visit zaxbys.com or zaxbysfranchising.com.

Just like the beginning of every year, everyone seems to be making the commitment to eat healthier. A lot of people try crash diets that are not sustainable, but these recipes are filled with nutrients and all the right macros to help achieve any health goal you might have this year and beyond! Greek Vegetable Couscous Bowl Lemon Pepper Catfish Filets Flank Steak with Roasted Mini Sweet Peppers and Chimichurri Sauce Sweet Potato Oatmeal Cups Greek Salad Jars

by The Wine Guys, Tom Marquardt and Patrick Darr We are convinced that a talented winemaker can make a good, cheap wine just as well as a great, expensive wine. But there is considerable effort being made in California to produce ridiculously expensive wines just to raise a winery’s image. There is no dearth of prestigious wines. Domaine de la Romanee-Conti has an unassailable reputation and its grand cru sells for roughly $20,000 a bottle. Napa Valley’s Screaming Eagle was soaring under the radar until wine potentate Robert Parker Jr. gave it 99-point scores. Now, its prices soar at dizzying heights. The sauvignon blanc – a sauvignon blanc! – commands more $5,000 a bottle and gets an average 91-point score. There are wines at a fraction of that cost scoring much higher. So, do you really want to spend this money on a bottle of wine? Clearly, most of you don’t. We haven’t tasted Domaine Romanee-Conti or Screaming Eagle and suspect we never will. But we’ve had plenty of wines that cost more than $100 and even they are hard to justify the cost. There is a sea of wines at $20-30 that satisfy our interests. And, on occasion, we’ll splurge for a $70 bottle. But unless you really know your wine, it’s risky to pay this kind of money if you aren’t convinced that you’ll like the wine. Price isn’t always a reliable barometer to determine what you’ll like. We’ve done plenty of blind tastings for friends and rarely does a taster pick the most expensive candidate as the one he or she likes the best. On the other hand, an inexpensive wine with fruit-forward character and minimal acidity seems to grab the most attention. A friend asked us to taste an Argentinian wine the other day, convinced we would pan something sold at Trader Joes. Indeed, we didn’t expect much from a tempranillo made in Argentina. But, guess what? At $4 a bottle, we wouldn’t be embarrassed to serve it to guests. The average cost of a bottle of wine is around $15. The pandemic has driven up that average cost because people stuck in their homes are splurging on wine. Retailers are reporting brisk sales in the $30-plus price category – still cheaper than what a consumer would pay in most restaurants. There is a significant tradeoff for bargain prices. You won’t find much complexity in cheaper wines because many don’t see the inside of expensive French oak barrels and the source of the grapes are from less prestigious regions, such as Central Valley in California. But, if you’re willing to trade off complexity, body and depth, there is a world of satisfying wines awaiting you. Here a half-dozen gems we recently tasted: Enate Tempranillo Somontano 2018 ($12). This is an amazingly good wine for the price. A very ripe expression of tempranillo from this somewhat obscure wine region tucked into the northeast corner of Spain. Lovely notes of fresh plum, cherries and herbs and a minimal expression of oak create a great package. La Finca Oak-Aged Tempranillo 2020 ($4). Frankly, we don’t know how the producer can make any money – the bottle, labeling and processing has to absorb three-fourths of the cost. It’s aged for only three months, so don’t get too excited. However, the wine is delicious. From Argentina, it is light color with forward blackberry and cherry notes. No complexity, but delicious for the price. Rodney Strong Knotty Vines Chardonnay California 2018 ($15). Nice apple and tropical fruit notes with almost no discernable oak influences. Very refreshing. Rodney Strong Knotty Vines Pinot Noir California 2018 ($15). Refreshing fruit redolent of cherry and strawberry. Mottura Negroamaro Del Salento IGT Puglia 2018 ($15-20). This is a grapey, full-bodied red wine from the Puglia region of Italy. Not overly complicated, it is just an abundantly fruity wine that is easy to drink. Roaming Dog Columbia Valley Chardonnay 2019 ($14). Aged in stainless-steel tanks for 8 months, this chardonnay doesn’t have the complexity of an oak-aged wine, but its simple, pure fruit character is something to appreciate. Ripe pear notes and fresh acidity. Wines from Sicily Sicily is one of the most overlooked wine growing regions in Europe. We are regularly impressed with discovering both red and white gems from this largest island in the Mediterranean Sea. Here are a couple we have tasted from Tasca d’Almerita: Tenuta Whitaker Mozia Grillo 2019 ($22). Aged three months on the lees in stainless steel, this unfiltered wine is fresh and abundant in fresh apple and stone fruit flavors. From the tiny island of Mozia on the western side of Sicily, grillo is grown on little, wind-swept bushes. Very unique. Citrus and grapefruit notes with a touch of minerality. If you like pinot grigio, you’ll like grillo. Capofaro Didyme 2019 ($26). Made entirely of Malvasia di Lapari grapes from the island of Salina north of mainland Sicily, it is aged four months on the lees in stainless steel. This wine has unique flavors that may not appeal to all palates. Floral aromas with peach flavors and a hint of almonds. Wine picks Talbott Sleep Hollow Vineyard Chardonnay 2017 ($42). The luxurious quality of this chardonnay is an ideal match to fish and fowl. The pear and tropical fruit aromas are enough to enjoy without food. Add the juicy pineapple and apricot flavors with hints of spice and you have a hedonistic, creamy gem for the table. The Hilt Estate Chardonnay 2017 ($45). New to the lineup, this chardonnay makes its debut with the 2017 vintage. Good balance of lushness and acidity, it has stone fruit flavors and nice minerality. Robert Mondavi Napa Valley Chardonnay 2017 ($24). You get a decent, food-friendly chardonnay for the price here. Soft mouthfeel with oodles of peach and pear notes with a touch of citrus and oak. Luce Lucente 2017 ($30). Tuscan wine producers learned long ago that sangiovese can have too much acidity. Adding merlot to soften the wine takes the traditional chianti to another level. The second label of a pricier Luce, this sangiovese/merlot blend has a red berry jam aroma with raspberry and black cherry flavors and hints of tobacco and licorice. It is light enough to be enjoyed with turkey but offsets cranberries, sausage and other side dishes too.

By Ms. Natasha Haynes, MSU Extension Service A healthy diet is only one part of keeping your body healthy—exercise plays a key role, as well. In this week’s Food Factor segment, MSU Extension’s Natasha Haynes and Brent Fountain tell us the importance of setting goals to help us reach our destination.

With Valentine’s Day right around the corner, Melissa Cookston’s Wagyu Porterhouse with Pink Peppercorn Sauce is the perfect recipe to make that special someone fall in love all over again! Taken from Cookston’s website, the below recipe for Wagyu Porterhouse with Pink Peppercorn Sauce is the perfect dinner that you can make in the comfort of your home for any special occasion and is less expensive than dining at a steakhouse! Wagyu Porterhouse with Pink Peppercorn Sauce With Valentine’s Day fast approaching, you may be thinking about making a special dinner. I have the solution, not only for Valentine’s but any time a very special meal is called for- porterhouse steak. And not just any porterhouse, but an amazing American wagyu porterhouse from my friends at Mishimareserve! (If you order from Mishima, use the code Melissa at check out for a 15% discount!) Porterhouse steaks contain both the filet and a NY strip, so there are two different textures and flavors in one steak. This recipe for a wagyu porterhouse with pink peppercorn sauce will ensure that you will have an amazing dinner. And, if you think you might need more than one steak, think again- this bad boy is 40 ounces of sheer beefy goodness. About Porterhouses and T-Bones Porterhouses and T-bones are names that are used somewhat interchangeably, but really shouldn’t be. Both types of steaks are cut from the short loin of beef and contain NY Steak and Filets. Porterhouses are cut from the rear of the short loin and therefore contain a larger piece of filet than T-bones. Regulations state that a porterhouse must be at least an inch-and-a-half thick, and T-bones at least half an inch thick. The porterhouses from Mishima could be called powerhouses, as these bad boys were 2 inches thick and had marbling for days! Reverse Sear for a Perfect Steak When you have a steak this big, you don’t want to just toss it on a hot grill and hope it comes out right. Nope, you are going to baby this beef. I cooked mine on my Argentinian Brasero grill, but you can get the same effect by simply doing a reverse sear method on any grill. Simply put all of your coals on one side of the grill, and your steak on the other. Allow the steak to cook like this until it reaches an internal temperature of 100 to 110 degrees F. Pull the steak off the grill and let rest for 10 minutes. While resting, stoke your fire on the hot side of the grill. Now, place the steak back over the coals and get a nice sear on each side while monitoring the internal temperature. Pull it when it reaches your desired temp and serve. The great thing about this method is that it allows you to really hit your favorite level of doneness. Also, when you hit it there is no reason to rest the steak, you can serve immediately. I use the resting time to finish up any sides I may have, then finish the steak and enjoy a great meal. For another delicious reverse-seared steak, check out my recipe for wagyu ribeye caps! Season It Up! With a steak this massive and thick, don’t be bashful with the seasoning. Sure, salt and pepper work, but I’ve never been one for simple. I seasoned these with a layer of my Bold Rub and a layer of my Grillin’ Shake and it really came out flavorful (the insane marbling also carries a lot of flavor!) The Finishing Touch – Pink Peppercorn Sauce I love pink peppercorns. They give you that sprightly peppery taste but aren’t too hot or long-lasting on the palate. This very quick pink peppercorn sauce combines shallots, Dijon, pink peppercorns, and heavy cream to give you a rich, complementary flavor. (Hint, it’s a great sauce for chicken or pork as well, just change out the beef stock for chicken stock). You can make the sauce while your steak is cooking, or even make the day before and reheat for serving. As always, I hope you enjoy!

by Paige McKay Over the summer, I shared some tasty recipes that I've found on TikTok. Over the last few months, I have added several more recipes to my repertoire from the video app, including soups, pasta, and all kinds of dinner dishes. Here are some more of my favorite recipes from TikTok. Slow Cooker Chicken Enchilada Soup from nutritionalsarah on TikTok and Instagram Ingredients: - 3 skinless chicken breasts - Cumin, chili powder, garlic powder, onion powder, all to taste - 1 can of corn, drained - 1 can of diced tomatoes, with juice - 16 ounces unsalted chicken broth or vegetable broth - 1 can red enchilada sauce - 1 can diced green chilies - Minced garlic, to taste - 1/2 white onion, chopped (or use the whole onion if you like onions) - 2 jalapenos, chopped (remove seeds if you don't like spicy, or you can also use the jarred diced jalapenos) Lay the chicken in the crock pot or slow cooker and season with spices to your liking. Add corn, tomatoes, chicken broth, enchilada sauce, green chilies, garlic, onion and jalapenos. Cook on low for 6 hours or high for 4. If you want a creamier base, add half and half about one hour before serving. Before serving, shred the chicken. It should fall apart and shred very easily. Serve topped with sour cream, cheese, green onion, avocado or whatever you'd like! Spicy Rigatoni with Vodka Sauce from jeremyscheck on TikTok and scheckeats.com Ingredients: - 1 onion, diced - 2-3 tablespoons extra virgin olive oil - Pinch of Kosher salt, to taste - Ground black pepper - Red pepper flakes, to taste - Dried oregano, to taste - Dried thyme, to taste (optional) - 2 cloves garlic, peeled - 1 (4.5 ounce) tube tomato paste - 1/3 cup vodka - 1 cup heavy cream - 1 pound rigatoni or penne pasta - Generous salt for pasta water - Freshly grated Parmigiano Reggiano cheese (or parmesan, at least 1/2 cup) - 2 tablespoons butter - Chopped fresh parsley, to taste Heat a large pot of water to cook your pasta. While it heats, start making the sauce. Cook your onion with the olive oil and salt in a large pan over medium heat until translucent and slightly golden. Add black pepper, red pepper flakes, oregano and thyme and cook 1-2 more minutes. Add in the garlic. Add the tomato paste and continue to cook over medium heat for 2-3 more minutes. Stir continuously with a wooden spoon or silicone spatula. Add the vodka; let it simmer briefly before adding the heavy cream. Turn off the heat once the cream simmers for a minute. Use a spoon to remove the garlic cloves that have now infused the sauce. Salt the pasta water once it's boiling and add in your rigatoni. Cook 2-3 minutes less than the lower number on the package. Use a mug to reserve at least a half cup of pasta water before draining the pasta. Mix the drained pasta into the pan with the sauce, along with a splash of pasta water and a generous amount of Parmigiano Reggiano and the butter. Return the pan to heat, and let the pasta simmer in the sauce for the last couple minutes of its cook time. Add the parsley and enjoy. No-Bean Crock Pot Chili - recipe adapted from lowcarbstateofmind on TikTok Ingredients: - 2 pounds ground beef - 1 pound mild Italian sausage (optional for if you want it meatier) - 2 bell peppers, finely diced - 1 yellow onion, finely diced - 2-3 jalapenos, finely diced (optional depending on preferred spice level) - 3 garlic cloves, minced - 28-ounce can diced tomatoes - 3 ounces tomato paste - 2 cubs beef broth - 2 beef bouillon cubes - 6 tablespoons chili powder - 1 tablespoon cumin - 1 tablespoon garlic powder - 1 tablespoon onion powder - 2 tablespoons salt - 1 teaspoon cayenne - 1 tablespoon hot sauce (more if you like it spicier) - 1 tablespoon Worcestershire sauce - 1 tablespoon dark cocoa powder - 1/3 cup apple cider vinegar Brown ground beef and sausage in a pan with dry seasonings to your liking, such as garlic powder, onion powder, cumin, etc. Drain and add to large crock pot. ​ Add the rest of your ingredients: vegetables, diced tomatoes, tomato paste, more seasonings, bouillon cubes, broth, hot sauce, Worcestershire , cocoa powder and apple cider vinegar. Season more to your liking. I tend to add more dry seasonings and more hot sauce. ​ Let sit on low all day (6-8 hours) and serve with your favorite toppings and cornbread or Saltine crackers.

by Ms. Susan M. Collins-Smith, MSU Extension Service Production challenges and consumer demand pushed the estimated value of eggs up 21% from 2019 to $260 million. Photo by MSU Extension Service/Kevin Hudson RAYMOND, Miss. -- Despite multiple challenges in 2020, Mississippi’s poultry industry retained its first-place position among the state’s agricultural commodities. It topped the list with an estimated total production value of $2.16 billion. That figure is down 16.1% from 2019. Final figures will be available in April. “Production disruptions from COVID-19 and severe weather impacts coupled with weaker prices drove broiler values down this year, but chickens and eggs saw an increase in value,” said Josh Maples, an agricultural economist with the Mississippi State University Extension Service. Three industry segments make up the overall value of poultry: broilers, chickens and eggs. Broilers are worth an estimated $1.9 billion, down 19.5% from 2019. Estimated value for chickens that produce table eggs stands at about $2 million, a 2.6% increase over 2019. Production challenges and consumer demand for eggs pushed their value up 21% from the previous year to $260 million. “Eggs are particularly interesting because of the grocery store versus restaurant supply chain dynamic,” Maples said. “Most eggs that go to restaurants are in liquid form, while grocery stores sell mostly shell, or table, eggs. Specific supply chains have formed for each of these channels.” The Food and Drug Administration impose different safety rules for these egg types. “When restaurants closed or business slowed because of COVID-19 protocols, there was a reduction in demand for liquid eggs and a large increase in demand for table eggs. The specific supply chains couldn’t immediately shift from liquid to shell. The result of supply challenges at the same time as an increase in demand for table eggs was sharply higher prices,” he said. When COVID-19 cases surged in the spring, processing plants were faced with a decreased workforce because they had workers out sick and others afraid to go to work for fear of becoming sick. This scenario forced broiler integrators to increase downtime between flocks and place fewer birds per house. On top of that situation, Mississippi producers were slammed with several severe weather events in April, damaging or destroying well over 100 poultry houses, said Tom Tabler, Extension poultry specialist. But, Tabler said, the industry fared well overall and has heeded the lessons from the COVID-19 situation. “While the farm side of the industry remains pretty much unchanged, COVID-19 is changing the processing side of the industry,” he said. “Look for these changes to continue well into the future, particularly in the area of increased automation.” Tabler said the challenge at times has been keeping a healthy workforce. “Look for the industry to be more flexible at changing their product mix on short notice. Many shelter-in-place orders across the country early in the year meant a quick shift from food service and fast food products to more grocery store and fix-at-home products. The industry will be better prepared for scenarios such as this in the future,” Tabler said. One thing COVID-19 did not affect was demand. “Demand is strong, and broiler production continues to rebound, particularly since June as the industry learns to adjust to new health and safety protocols,” Tabler said. “We’re seeing an especially high demand for poultry products on the export side despite the pandemic, and that’s good news for the poultry industry.” Many export markets around the world need an alternative protein to pork after losing much of the pig population to African Swine Fever, Tabler said. Tabler said he expects demand in 2021 to stay strong, but the industry should remain cautious. Lingering COVID-19 issues coupled with higher prices for lumber and steel and producers’ increasing difficulty in securing property insurance will likely keep production modest. Grain prices also are a concern. “We’ll still be dealing with COVID-19, and we want to protect the health of everyone in the industry,” Tabler said. “I am always concerned about weather. Not only have we had a rough time with severe weather this year, but corn and soybean prices steadily increased in the last few weeks, which will be a concern going in to 2021. Demand for grain in overseas markets is another factor driving grain prices upward. China is importing grain while it rebuilds its swine heard that was devastated by African Swine Fever. Dry weather in Ukraine and Brazil reduced their corn and soybean crop yields. “Poultry companies will closely monitor the grain futures markets as we enter 2021, as feed is approximately 70% of the cost to bring poultry to market,” he said. “Don’t look for huge increases in production in 2021. My guess is that 2020 - 2021 may very well be the slowest period for broiler production growth in the state since 2012 - 2013, when we saw record high grain prices,” Tabler said.

by The Wine Guys, Tom Marquardt and Patrick Darr Joe Nielsen had his sights set on medical school when he was at Michigan State University, but the campus’ lush horticultural gardens distracted him. He didn’t want to be a farmer but instead he was drawn to the oenology program at MSU. Unfortunately, at age 17, he wasn’t old enough to enroll in a program focused on making alcohol. While he waited for his 21st birthday, he asked his parents if he could plant a vineyard on their property just outside of Lansing. “Mom said ‘go for it,’” he said. And that was the inauspicious beginning of a winemaking career. Nielsen has come a long way since nurturing French hybrid grapes in his parents’ back yard. After the professors caved and let him enroll in the oenology class, he moved to California with an internship at Merryvale Vineyards in Napa Valley and later at Donelan Family Wines where he became a cellar master at age 23 and then winemaker at 28. His medical career took a back seat. Today, Nielsen is attracting a lot of attention as winemaker at Ram’s Gate, where we recently caught up with him. He introduced a holistic approach to farming in this Carneros AVA to get the best use of soils and water needs. Organic farming is the foundation of creating ideal vineyards that produces better grapes and ultimately better wines. “These vineyards have their own heartbeat,” he said. “After working with them, I’m able to capture their great personalities while also abiding by our own set of rules – higher acids, lower alcohol, fruit friendly a timeless style that exists throughout Europe.” Ram’s Gate has a variety of wines, many on a premium level, but Nielsen said he’s still building the portfolio. “I approach it like we’re making an album. A great musician is not a one-hit wonder. It’s way more gratifying to listen to a collection,” he said. Ram’s Gate Berler Vineyard Cabernet Sauvignon 2016 ($115). Using grapes from high-elevation vineyards, Nielsen has crafted a textured wine with effusive black cherry notes and hints of tobacco, chocolate and spice. Ram’s Gate El Diablo Chardonnay 2018 ($70). Lasting citrus flavors with some apricot notes and a soft mouthfeel. Ram’s Gate Carneros Estate Pinot Blanc 2019 ($38). One of the underrated grape varieties on the West Coast, pinot blanc delivers a lot of fresh pear notes, floral aromas and soft mouthfeel. A great alternative to chardonnay and sauvignon blanc. Cornas Undoubtably one of the more obscure appellations in France is Cornas, located in the Northern Rhone Valley. In a recent column we wrote about the more widely known of the Northern Rhone appellations and ignored the smallest red wine appellation, Cornas. In a stroke of luck, we recently met with Jeffrey Feinberg, president of Citadel Trading Corp., who imports Alain Voge Cornas. Alain Voge recently died at age 81 and we’re sorry to have not met him after tasting his wines. We tasted two wines from the even more obscure Saint-Peray region. Cornas is the smallest of the red wine producing regions of Northern Rhone, where all of the red wines must be 100 percent syrah. We were especially impressed with the Alain Voge Cornas Les Chailles 2018 ($55). Like all of Alain Voge wines, this one is from organically grown and biodynamically farmed grapes. Forty-year-old vines have produced a wonderful, drinkable Cornas that featured berry and gamey meat flavors with a whiff of floral notes. Classic old world Cornas. We also tasted the Alain Voge Cornas Vieilles Vignes 2017 ($80). When they say old vines, they mean it. An average of 60-year-old vines produced the fruit in this wine. Berry notes and some enticing spiciness are apparent but in a more reticent presentation than the previous Cornas. Give this wine some serious time (5 years plus) to reveal its charms for a long life. St Peray is immediately to the south of Cornas and only grows white grapes. Known primarily for sparkling white wine, they also produce a bit of still white wine from mostly marsanne and roussanne grapes. In the 1800s Saint-Peray produced a highly prized sparkling wine that rivaled champagne, but fell out of favor when quality flagged after the arrival of the phylloxera disease. That early quality tradition is evident in the Alain Voge Saint-Peray Les Bulles d’Alain 2015 ($38) sparkling wine. Made entirely from marsanne and in the traditional champagne method, this bubbly is a dead ringer for a quality grower champagne. Yeasty with ripe fruit and citrus, this beauty was aged for 3 years on the lees and not exposed to any oak influences. Prosecco As we plunge into a new and hopefully better year, revelers will want to herald the occasion with bubbles. In previous columns, we have recommended champagne and California sparkling wine. But not everyone can afford their lofty prices. For those on a budget, prosecco strikes a bargain. Made in the Veneto and Friuli Venezia Giulia regions of northern Italy, prosecco has come a long way since the days it competed with Asti Spumante for sweetness. Proseccos are still off-dry, but their quality has improved in recent years. Unlike sparkling wine made anywhere else, prosecco leans mostly on the indigenous glera grapes. If you insist on quality, look for prosecco designated by the villages of Conegliano, Valdobbiadene and Asolo. Those made by Adami are good examples. Otherwise, look for the reasonably priced Ruffino, Mionetto and La Marca proseccos. Wine picks Flora Springs Soliloquy White Wine 2019 ($50). This is a mouthfilling white wine that presents a fruit bowl of scents and flavors. Citrus, pear, melon and fig all clamor for attention in this wonderful white wine than has an amazingly smooth mouth presence and finish. Sauvignon blanc, chardonnay and malvasia make an appearance along with some judiciously used French oak. Delightfully different. Cartograph Russian River Valley Pinot Noir 2017 ($45). A good value even at this price, the Cartograph has cherry and cinnamon aromas with black cherry, raspberry and dried herb flavors. Stags’ Leap Winery Cabernet Sauvignon 2017 ($60). A little bit of malbec, petit verdot and merlot join this floral, medium-body cabernet sauvignon that is bold yet approachable. Extracted blackberry and kirsch flavors with hints of tobacco and cocoa. J. Lohr Hilltop Cabernet Sauvignon 2018 ($35). For 23 years this Paso Robles producer has been making this sure-fire hit from the best blocks of its Shotwell Vineyard. Lohr wines are known for their fruit-forward, juicy style and this one doesn’t disappoint. Black cherry and cassis flavors complement a generous, soft mouthfeel. District 7 Monterey Sauvignon Blanc 2019 ($18). Beautiful pineapple, peach and orange-peel notes with crisp acidity. Photos of Joe Nielsen: credit to Dawn Heumann for the photos.

by Kara Kimbrough With an emphasis on only, the necessity of sheltering at home and spending more time with immediate family in 2020 is the only positive in this year’s pandemic. Restaurant take-out dining increased, along with cooking and eating meals at home. As a result, my annual list of the best supermarket products may be of greater interest to all. I can’t begin my list without urging everyone to dine and shop locally for food whenever possible. Locally-owned and even national chains, which employ thousands of Mississippians and boost local economies, are in need of our support. Ordering online from companies that have no presence in our state might be an occasional necessity. But, let’s do our part to dine and shop locally for food whenever possible. And, let's hope supermarkets continue to provide adequate personnel to check out customers who desire or actually need the service. My favorite new (and recently discovered) food items of 2020 include: Baby Ruth Candy Bar – My favorite childhood candy bar is back! The breaking news of its revival in the candy aisle got 2020 off to a great start. It’s not the healthiest item, but who among us hasn’t needed a tasty sugar boost while languishing in the checkout lane or enduring a road trip? With a new and improved formula that includes dry roasted peanuts, it was a star in 2020's dismal crown. Ruffles Lime and Jalapeno Flavor and Cape Cod Sour Cream Chips – Another improvement in the snack aisle was the addition of new flavors in old-school chip lines. Ruffles’ tangy flavored chips are a great accompaniment to bland sandwiches and perfect crushed topping for taco soup or chili. And, adding classic sour cream and onion to its lineup of delicious crunch chips just made sense for Cape Cod. Jif & Skippy Squeeze Peanut Butter – Peanut butter is not a low-fat treat, but often, a quick PB&J is the solution to hunger pains. Remedying the problem of hard-to-spread peanut butter, both companies introduced a time-saving squeezable bottle to the delight of adults as well as kids. Breyer’s Cinnabon Ice Cream – A year of quarantines and lockdowns had almost everyone reaching for ice cream. One of the best heaven-on-earth combinations brought creamy ice cream and sweet cinnamon rolls together in a dish. Swirls of cinnamon and bits of doughy goodness are interspersed throughout Breyer’s delicious ice cream in a product that almost made quarantining bearable. Freschetta Gluten-Free Pizza - On a healthier note, gluten-free products became more readily available for those with health concerns. Thankfully, I’m not one of them, but an invitation to pizza night at the home of gluten-intolerant friends brought the issue to the forefront. Freschetta’s crispy gluten-free crust, tangy sauce and “real” cheese on my favorite pepperoni pizza proved pizza doesn’t need gluten to be delicious. Barilla Gluten-Free Spaghetti – Fresh off my gluten-free pizza experience, I gave its pasta cousin a second chance after a previous negative experience. As someone that consumes a lot of pasta, my taste buds are somewhat discriminating. However, if I hadn’t purchased it myself, I’d never have believed the steaming dish of pasta was made from rice and corn flour. Another plus is the noodles don’t break into small pieces like other gluten-free products I’ve tried. Dave's Killer Bread Sprouted Whole Grains, Thin-Sliced –Dave’s products are always ingenious, but this one takes healthy eating to a new level. Baked with organic oats, wheat and rye and lacking unhealthy high-fructose corn syrup or artificial preservatives, Davie’s thin whole-grain slices are the best thing since, well, sliced bread. Kind Energy Bars –Energy bars have never been my go-to snack, especially since many are packed with fat, calories and unhealthy ingredients. I became a convert after sampling Kind's new Energy Bars. Each bar contains 35 percent less sugar than many similar bars, are made with whole grains and contain 10 grams of protein and 5 of fiber. Plus, in the energy bar category, the taste is above-average. Del-Monte Fruit Crunch Parfait – A go-to summer snack was this cool fruity treat offering a healthier alternative to fattening ice cream treats. A mixture of creamy yogurt, crunchy granola and fruit makes this 180-200 calorie snack a viable breakfast option as well. Kashi Blueberry Waffles – Last, along with strong coffee, breakfast is a required day-starter for me. However, heavy proteins, meats or eggs are not an option for my queasy stomach. A toasted waffle with a touch of low-calorie syrup was my breakfast of choice for years – until I read the ingredient list. Super food blueberries are the star in Kashi’s tasty waffles. Minus the artificial colors in my former heat-and-eat brand and providing a powerful punch through whole grains and a high fiber count, I can now enjoy breakfast without the guilt. Last, I’m sharing my favorite recipe of the year from my favorite new cookbook, Carmine’s Family Style Cookbook, purchased after I sampled the best chicken parm (and other dishes!) at the NYC restaurant in December 2019. Happy New Year! Chicken Parmigiana Serves: 2-3 Ingredients: - 1 cup flour - 2 large eggs - 3 cups bread crumbs - 2 (5-ounce) chicken breasts, pounded to quarter-inch thickness between 2 pieces of wax paper - Salt and freshly ground black pepper - 1/2 cup vegetable oil - 2 cups marinara sauce - 5 or 6 quarter-inch thick slices mozzarella, about 7 ounces total - 2 tablespoons grated Romano cheese Preheat the oven to 450 degrees F. or preheat the broiler. Spread the flour on a large plate. Whisk the eggs in a shallow bowl. Spread the bread crumbs on a baking sheet. Season the cutlets with salt and pepper. Coat them with flour and shake off any excess. Dip them in the egg mixture and let any excess drip off. Press the cutlets into the bread crumbs, making sure they are covered with bread crumbs on both sides. Set them aside on a plate. Refrigerate for 2 to 3 hours until needed. In a large sauté pan, heat the oil over medium heat. When the oil is hot, add the cutlets and cook them for about 3 minutes on each side or until they are a deep golden brown all over. Transfer them to paper towels to drain. Meanwhile, in a medium-sized saucepan, heat the marinara sauce over medium-high heat for 4 to 5 minutes or until it is hot. Transfer the cutlets to a shallow ovenproof casserole. Place the mozzarella on top and sprinkle it with the grated cheese. Transfer the cutlets to the oven and cook them for 3 to 4 minutes or until the cheese is melted. If you are cooking under the broiler, this will take 2 to 3 minutes. Ladle the sauce onto a large platter. Place the cutlets on top of the sauce and serve. Recipe from Carmine’s Family-Style Cookbook

ORLANDO, Fla. - The Magnolia State has officially gotten tastier. The popular, fast-growing, fresh and delicious chicken tenders brand Huey Magoo’s announces the grand opening of its first restaurant in Mississippi in McComb, President and CEO Andy Howard announces. Huey Magoo’s McComb will commemorate the exciting occasion with a special ribbon cutting this Wednesday, December 30th, at 8:30 am. The 3,650 square foot, free-standing restaurant features a large outdoor patio and a drive-thru. This is the first of 20 Huey Magoo’s restaurants franchisees Buddy Powell, Stacy Powell and Kristi Orr will open in Mississippi, including major markets Jackson, Meridian, Gulfport and Southaven and numerous other cities throughout the state. Buddy Powell and his family bring 35 years of experience as Golden Corral franchisees to Huey Magoo’s dynamic growing team of skilled operators. Huey Magoo’s McComb will offer safe dine-in/out, adhering to CDC and government guidelines for socially distanced seating, take out and curbside pickup. Delivery will also be available through the third-party delivery service DoorDash. McComb is the 16th Huey Magoo’s location, with another approximately 150 franchises sold throughout the Southeast. “We are absolutely delighted to open the very first Huey Magoo’s restaurant in Mississippi in our hometown of McComb and bring these amazing tenders to the whole state of Mississippi,” says Buddy Powell. Howard continues, “It’s an incredibly exciting day to open our first restaurant in Mississippi, where Huey Magoo’s Co-Founders Matt Armstrong and Thad Hudgens met while playing golf at Ole Miss. Buddy and his wonderful family are the perfect operators to grow the brand statewide. Despite the pandemic, we are certainly thrilled to conclude this unprecedented year with a huge grand opening, and we look ahead with much anticipation to a very big 2021 with continued expansion of Huey Magoo’s throughout the Southeast.” Huey Magoo’s restaurants offer safe dine-in/out, take out, delivery through third-party delivery services, drive-thru and curbside pickup at participating restaurants. (Check www.hueymagoos.com for updates on all restaurants’ dining room openings). All guests will enjoy Huey Magoo’s signature grilled, hand-breaded or “sauced” premium chicken tenders, farm fresh salads, sandwiches and wraps. Each Huey Magoo’s tender is always made fresh, all natural, with no antibiotics ever, no hormones, no steroids and no preservatives. Enjoy Huey Magoo’s Chicken Tenders now open at 342 Anna Drive, McComb, Miss., 39648. Hours of operation are Sunday through Thursday 10 a.m. to 10 p.m., Friday and Saturday 10 a.m. to 11 p.m. For more information and a complete list of locations, visit www.hueymagoos.com, and call 601-600-2400 for the McComb restaurant. For franchising inquiries, contact Andy Howard at andy@hueymagoos.com. About Huey Magoo’s Huey Magoo’s was founded in 2004 by Matt Armstrong and Thad Hudgens, two southern boys with a passion for quality chicken and a penchant for serving others. Voted “Best Fried Chicken”, “Best of the Best Chicken Tenders” and “The Best-Rated Fried Chicken in Florida”, Huey Magoo's is rapidly expanding and franchising throughout the Southeast with multiple locations throughout Central Florida, in South Florida, Greater Atlanta, Mississippi and coming soon to Tampa, Tennessee, South Carolina and many more. Huey Magoo’s prides itself on providing fresh, tasty chicken tenders in a clean, family-friendly environment, while showing their love for people. Huey Magoo’s delivers delicious, fresh, cooked-to-order chicken tenders, and they do it to perfection. Huey Magoo’s gives back a portion of profits to not-for-profit organizations and community groups. Committed to building a culture of excellence in service and food quality by serving only premium hand-breaded or grilled chicken tenders dipped or "sauced" in uniquely flavorful signature sauces, Huey Magoo’s attracts a loyal following of Millennials, families and neighboring businesses craving quality, delicious food at reasonable prices.

by The Wine Guys, Tom Marquardt and Patrick Darr Craig Becker is a man of many titles: co-founder of Somerston Wine Co., general manager and director of winemaking. But the title that seems to have captured most attention is vineyard designer. We never heard a winemaker talk so passionately about how he designs a plot of land, but it makes sense if you see the challenging terrain of the hilly eastern Napa Valley. With elevations ranging from 800 to 2,400 feet, a variety of soils and tractor-defying hillsides, Becker (pictured right) has to design a vineyard to make the best use of et the sun, water and soil best suited for specific grape varieties. In some of his vineyards, high and low temperatures can swing 50 degrees. “I spend a lot of time designing vineyards,” he confessed. “From a winegrower’s standpoint, designing a vineyard makes the wine process a whole lot easier.” During a virtual tasting, Becker said vineyard design is a multi-generational project for the family owned winery. “We’re laying the foundation for the next 10,100 years,” he said. “There’s a lot of pressure to get it right.” One would think that it would be far easier to just blend the grape varieties that come begrudgingly from these ornery vineyards, but Becker loves to pull some of them out for special bottlings. We loved the 2015 Priest Ranch Coach Gun ($80, pictured below) blend of cabernet sauvignon, petit Verdot and Malbec. But more fun is tasting these single-block grape varieties when bottled individually. The 2015 Priest Ranch Block 136 Cabernet Sauvignon ($75) is a muscular wine with firm tannins, layered dark fruit flavors and generous aromas that speak of terroir in this block 1,400 feet in elevation. A whopping 16 percent alcohol adds to the body of this immense wine. Becker said alcohol level is a tradeoff. He understands consumers don’t like wines with harsh tannins, so he gives the grapes longer hang time to achieve sugar ripeness and thus more alcohol. We are not complaining. The 2015 Priest Ranch Block 81 Malbec ($75) is one of the best California Malbecs we have tasted. The winemaker has achieved a nice balance of brawn and finesse. Smooth texture but deceiving tannins project longevity for those who have the patience to wait. It shows off plum, blackberry and blueberry flavors with a dash of vanilla. We also enjoyed the inky, dense 2015 Priest Ranch Block 100 Petit Verdot. Although we always thought of this grape variety as shallow, this one is opulent with dark fruit flavors, a long finish and full body. These wines are made in small quantities. Less than 300 acres of the 1,600-acre estate are planted to grapes. The lush woodland and indigenous grass fields were fuel to the Hennessy and other fires that swept through Napa Valley. Thanks to employing a private fire-fighting force, Becker saved his house. But a lot of vineyards were hit by fire and smoke. Alas, Becker decided not to make any wine in 2020 and focus on replanting 20 acres of vines. Buy the 2015 while you can. Post & Beam Far Niente Winery has been making wine since 1979 but in recent years it has added new labels to diversify its portfolio. Dolce, an exquisite late-harvest dessert wine, was added in 1988, Nickel & Nickel in 1997 and Enroute in 2017. New this year is Post & Beam, a label for ready-to-drink chardonnay and cabernet sauvignon. We had a chance to participate in a virtual tasting with Andrew Delos, Far Niente’s director of winemaking, and Michael Accurso, winemaker. Delos said that Post & Beam is based on specific lots, normally blended into other wines, that were singled out for their unique character – much like Priest Ranch. “They are very expressive of the site,” he said. “They may not offer the texture for Far Niente, so sometimes we keep them separate. Post & Beam was formed out of this process. We wanted to showcase them.” The 2019 Post & Beam Napa Valley Chardonnay ($35) is quite a contrast to Far Niente’s bold, viscous and textured chardonnays. Medium in body and void of oak, it has bright acidity and pure stone-fruit character to make it an easy sipper or a good match with fish. Delos likened it to the austere chardonnays from Chablis. The 2018 Post & Barn Napa Valley Cabernet Sauvignon ($50) is bolder with youthful tannin and bright fruit flavors. We enjoyed the lively plum, cassis and black berry flavors and generous aromatics. Accurso said they first deconstructed the vineyard sites that were blended into other brands and then constructed the Post & Beam profile. There isn’t a lot of complexity or depth in these wines but that’s not the intent. Wine picks Bonterra The McNab 2016 ($50). Using grapes from the biodynamically farmed McNab Vineyard, Bonterra has a delicious, forward blend of cabernet sauvignon, merlot and old-vine petite sirah. Pure flavors of raspberries and plum mingle with dark fruit aromas and a hint of spice. Flying Solo Grenache Blanc/Viognier 2019 ($16). From southern France, this white blend is just pure fun. Bright stone fruit and citrus notes with a rich texture. The Hilt Estate Chardonnay 2018 ($45). We have come to admire this richly textured chardonnay from Sta. Rita Hills year after year. White peach and pear notes with vibrant acidity. Justin Cabernet Sauvignon Paso Robles 2017 ($34). Here is a topflight, dependable, cabernet sauvignon from the Paso Robles region. Bright fruit seems to be a hallmark of Paso Robles cabernet sauvignon and Justin is no exception. Plums and cherries with a good dose of appropriate oak makes for a terrific package. Banshee Pinot Noir Sonoma County 2018 ($20-25). We really enjoyed this expression of pinot noir that displayed a somewhat tart version with rhubarb and plum elements. Aged in some new French oak barrels enhances this very food friendly pinot noir that tantalizes the palate. All images courtesy of Somerston Wine Co.

JACKSON, Miss. — La Brioche, a Jackson-based patisserie that supplies local retail and wholesale customers with a variety of authentic, scratch-made sweets with origins from around the world, announces the expansion from local to national with the launch of a new brand, Spark Confectionary. “Times have changed and businesses must adapt to remain viable,” said Patrik Lazzari, president and owner of La Brioche. “Our redirection has come in the form of a fresh brand with exciting new packaging, which allows us to position ourselves for competition on a national level through online sales. We’re proud to be able to reinvest in our business in a way that we think will bring out-of-state retail dollars into the Mississippi economy. ” The Spark Confectionary e-commerce website is soon-to-launch. As part of its marketing strategy for the new brand, the company will open a temporary pop-up shop at Renaissance at Colony Park in mid-December. “We’ve put love into every batch of sweets that have come out of our Fondren-based kitchen for the past six years. We’re thrilled that we will now be able to share the products, which have brought so much joy to people in the Jackson area, with everyone in the United States,” said Cristina Lazzari, managing partner at La Brioche. The original brand, La Brioche, plans to maintain its current permanent retail location Cultivation Food Hall and pop up shop at Highland Village.

If the winter weather is going to keep you inside, you might as well eat good! Celebrity chef Melissa Cookston’s new and delicious comfort recipes are sure to keep you warm this winter season and are easy to make in the coziness of your home! Taken from Cookston’s website, the below recipes for Beef Bourguignon and Winter Pork Stew will help you prepare delicious recipes in the comfort of your own home and stay warm this winter! Beef Bourguignon Beef bourguignon has kind of fallen out of favor over the last years, but I’m ready to tell you it’s time to make a comeback for this comfort food classic. Beef bourguignon encompasses everything I love about great comfort foods; ultra-rich flavor, that feeling of eating a classic dish on a crisp night, and a wonderful beefy flavor. Best of all, while it may take a while to cook, it’s very easy to make! For this dish, I used “steak trim” from my friends at Mishima Reserve. Steak trim is basically what it says: the trim leftover from when the butchers are cutting steaks. This would be similar to “stew meat” that you may buy at your local grocery store, except it’s from Mishima Reserve American Wagyu Beef and it’s ridiculously tender. These bites literally melted in my mouth, without that “dry” feeling that you can get with braised stew meat. Amazing. (Use code MELISSA for 10% off if you purchase anything from Mishima!) Really, it’s quite a simple recipe. In the fall and winter, my Dutch ovens get a workout before they go on a nice summer vacation in the cabinet. I used my favorite one for this recipe, and it turned out perfect. It’s Wine Time! Beef bourguignon, aka Beef Burgundy, is basically braised in a red wine-beef stock mixture, with emphasis on the red wine. That’s fine with me, as an excuse to have a nice glass of red wine is welcome! Please, please don’t use a terrible wine in this dish. People think “cooking wine” can be the bottom of the barrel. That is simply not true. If you wouldn’t drink the wine by the glass, you shouldn’t cook with it either. Traditionally, full-bodied red wine from the Burgundy region is used from this dish, but I use whatever red wine I’m favoring at the time, usually an Italian. Mmm, wine time is good on a chilly evening! You will need a Dutch oven (or something as similar as possible) for this recipe. Beef Bourguignon Ingredients: - 2 pounds steak trim - 1 cup chopped celery - 1 cup chopped carrots - 1 medium white onion, diced - 4 bay leaves - 4 tablespoons olive oil, divided - 1 tablespoons minced garlic - 1 tablespoons Kosher salt, divided, plus to taste - 1/2 tablespoon black pepper, divided, plus to taste - 8 ounces beef stock - 1/3 cup AP flour - 3/4 bottle of good red wine that you love - 6 sprigs thyme Add 1/2 tablespoon salt and 1/4 tablespoons pepper to flour and stir. Put into a resealable bag and add beef trim. Shake to fully coat. Heat Dutch oven on medium high. Preheat oven to 350 degrees F. Add 2 tablespoons olive oil and beef trim to Dutch oven and brown. Remove from Dutch oven. Add other 2 tsp of olive oil, and add carrots, celery, onions, bay leaves and garlic. Cook until onions are getting translucent- 8-10 minutes. Deglaze with red wine, scraping the bottom of the pan to free up the frond. Cook 8 minutes or until wine is reduced by a third. Add beef stock, bring to a boil then simmer for 5 minutes. Add beef trim back to mixture, cover and place in oven for two and half to three hours, or until beef is amazingly tender and stock has reduced. Serve with mashed potatoes and your favorite vegetable. Winter Pork Stew A few days ago, I had plans to cook a Boston butt for a friend (of course, it was going to be a Prairie Fresh Pork Butt.) Well, plans get changed as they had to go out of town. A cold snap had developed, and I love comfort food in the cold weather, so I made this winter pork stew recipe. It was so silky, flavorful and satisfying. I just love making it. Braising I have kind of gravitated to braising when I’m looking for that food hug that helps get through the chilly nights. Braising turns tough meat into delicious, moist meat, just like a low-and-slow BBQ will do. Using tough pieces of meat, braising and smoking break down the connective tissue and collagens in the meat to give you that tender, supple texture and flavor that we all love. Red Wine for Winter Another thing that makes this a favorite is I love foods cooked with red wine. I call for half a bottle for this recipe, which should really leave you two nice glasses of wine for yourself! And don’t go cheap on cooking wine- if you wouldn’t drink a glass of it, you shouldn’t cook with it either. I have really grown to love Italian wines, and a Rosso Toscana, a rustic chianti or similar full-bodied Italian red, will work well in this dish. Easy to Make This is really a dish that will take you a few minutes to prep the veggies, a few minutes to start the cooking, then a long time of smelling a wonderful aroma. It’s very easy, and similar in procedure and process to other braised beef dishes. Flour and brown the pork, cook down some veggies, add tomato paste, deglaze with wine, then braise. The time it will take you from start to getting it in the oven will be around 20-30 minutes, depending on how quick you are with a knife. After that, it’s simply waiting for that tenderness to get there, about 3 to 3-1/2 hours. Winter Pork Stew Ingredients: - 2 pounds Boston butt, trimmed and cut into small pieces - 1 cup beef stock - 1/2 bottle good red wine - 1 yellow onion, diced - 1 bell pepper, diced - 2 stalks celery, diced - 1/2 cup shredded carrots - 2 cloves garlic, minced - 1/4 cup cooking oil, divided - 1/2 cup flour - 3 tablespoons tomato paste - 2 tablespoons salt - 1 tablespoon pepper - 1 tablespoon Hungarian paprika - 1 cup cooked egg noodles, per person - 2 bay leaves - 4 stems Italian parsley - 4 sprigs thyme Preheat oven to 325 degrees F. In a Dutch oven, heat half of your oil. Working in batches, lightly flour pork pieces then brown. Remove and set aside. Use remaining oil as needed. Add onions, celery, carrots and bell pepper. Cook for 5-6 minutes, or until getting soft and translucent. Add garlic and continue to cook for 3 minutes. Add tomato paste and bay leaves and cook for 4 minutes. Deglaze pan with red wine and cook until reduced by half. Add pork back to pan along with salt, pepper and paprika. Tie parsley and thyme together and add to pot. Add beef stock, and water if necessary, to get liquid to top level of pork. Place in oven and cook for 3 hours or until super tender. Remove, adjust seasonings, and serve over egg noodles.

by Kara Kimbrough Unbelievably, an area known for seafood and steaks contains a surprising number of restaurants serving above-average Italian fare. In this case, I’m referring to authentic, creative pasta dishes, not just pizza, found in south Mississippi. I believe pasta sometimes gets overlooked in our state’s southern region. So, I’m sharing a few of my favorite places to dine when a craving for pasta can’t be denied. Cruising into downtown Gulfport near mealtime, a frequent first stop is often Tony’s Brick Oven Pizzeria. Located a stone’s throw from U.S. 49, the cozy eatery serves wood-fired, innovative pizzas, but don’t forget to peruse the pasta. Spaghetti with meat sauce or meatballs, linguini with clam sauce, blackened shrimp alfredo and lasagna with meat sauce are just a few of the delicious offerings. A little further east in Biloxi, The Sicilian II sounds like a Godfather movie spinoff. In reality, it’s one of the most popular Italian joints on the Coast. Like Tony’s, it’s known for pizza, but you’ll miss out if you skip over pasta. Who can resist a dish called “Great, Great, Great Grandma’s Lasagna?” Does the recipe come from the Old Country? I’m not sure, but after one bite, I really don’t care. Other can’t-miss dishes are pasta primavera, cacciatore, stuffed manicotti and the irresistible Alfonso. I often wonder if Stalla, the Beau Rivage’s Italian eatery (pictured right), gets overlooked by its popular steakhouse, BR Prime. If you’ve never been to Stalla, it’s time to rectify the situation. Inspired by the northern Italian countryside, Stalla’s menu and décor are reminiscent of Old World-style restaurants in New York's Little Italy. Steaks, seafood and other dishes are offered, but it’s the handmade ravioli, spaghetti and meatballs, lasagna and shrimp scampi that have given Stalla a well-deserved reputation as one of the Coast’s premier pasta destinations. Picayune may not be on your culinary radar, but it should be. The city located west of the Gulf Coast is filled with family-owned restaurants offering delicious food. Italian Grill & Pizzeria is one that serves an admirable array of pasta dishes. A favorite dish is ravioli with meatballs or sausage. Other choices include penne carbonara, shrimp scampi, spaghetti with meatballs and in an ode to the city’s proximity to NOLA, Cajun crawfish jubilee. Last, make your way north and stop by Hattiesburg’s Tabella. Tabella, pictured right, does many things well, but perhaps nothing is better, at least in my opinion, as chicken Parmesan served on a bed of spaghetti and marinara. Pasta Bolognese, six-cheese ravioli, garlic shrimp pasta and fettuccini alfredo with shrimp are offered along with many classic Italian dishes. Don’t forget to check dining options and hours of operation before visiting any restaurant during these challenging times. Check back next week for pasta standouts in North Mississippi.

by Ms. Bonnie A. Coblentz, MSU Extension Service Important steps in keeping food safe to eat at holiday gatherings is to make sure hot foods stay hot and cold food stay cold. Chill and store leftovers properly before reheating to 160 degrees to eat. (Photo by Canstock/PixelsAway) While Thanksgiving is an obvious food holiday, Christmas also brings numerous opportunities to celebrate with food, and every one of these should be done with care to keep guests healthy. Byron Williams, state food processing specialists with the Mississippi State University Extension Service, said safety is always a concern any time food is prepared, but it can become a bigger issue when there are lots of leftovers. “Proper preparations, handling, cooking and leftover precautions are critical steps in food safety at any time, but especially with larger quantities, groups and extended time being spent around the table or with food available while visiting with family and friends,” Williams said. Hand washing is one of the most important steps in food safety. It comes at the very beginning of the process, but Williams said it is often ignored. “A recently completed survey of home meal preparers across the U.S. conducted by the U.S. Department of Agriculture’s Food Safety division found that 97% of the survey participants did not attempt to wash their hands during meal prep to prevent cross-contamination,” he said. “Of those who tried, 95% failed to wash their hands properly.” Proper handwashing before, during and after handling food, especially after handling raw products and before handling cooked or ready-to-eat items, is vital. Proper handwashing means wetting hands with warm water, applying soap and lathering for a minimum of 20 seconds. Be sure to scrub all parts of the hands and fingers, rinse well with warm water and then dry hands thoroughly. Some people are beginning to understand they should not wash raw meat before cooking it, but many don’t know why this is recommended. “Washing raw meat only increases the chances of spreading harmful bacteria to other surfaces or foods in the sink and kitchen area,” Williams said. “Be sure to wash hands thoroughly and sanitize any utensils that contacted raw meat, poultry or fish before touching anything else.” Avoid cross-contamination by keeping ready-to-eat foods, such as raw vegetables, separate from raw meat, fish and poultry.

by Ms. Natasha Haynes, MSU Extension Service If you have a large family and need new breakfast ideas, this sheet pan omelet will please a crowd and keep you from spending hours in the kitchen. Best of all, you can customize it for your family's taste preferences. You don’t have to precook any of the toppings, but they may be a little crunchy. I prefer to sauté the mushrooms, onions and peppers first to cook out some of the water and get the flavors to blend together a little before adding to the egg mixture. You know I love spicy foods, so I’d even add a little salsa to this for some more kick! When we made this recipe, the crew loved it! We talked about doubling the recipe for a thicker layer of eggs – the mixture didn’t cover the entire pan. We also covered our sheet pan with foil to make clean-up a snap! Simple Sheet Pan Eggs Ingredients: - Cooking spray - 12 eggs - 2 tablespoons 1% milk - 3/4 teaspoons sage - 1/4 cup reduced fat shredded cheddar cheese Optional toppings: - 1/2 cup bell pepper, chopped - 1/2 cup onion, chopped - 1/2 cup Canadian bacon, chopped - 1/2 cup mushrooms, chopped - 1/4 cup olives, sliced Wash hands with soap and water. Gently rub produce under cold running water. Preheat oven to 375 degrees F. In a large bowl, whisk eggs, milk, sage, and cheese. Wash hands after cracking raw eggs. Spray a large baking sheet with cooking spray and pour egg mixture on the pan. Bake for 10 minutes. Optional: While the eggs are baking, sauté toppings in a skillet sprayed with non-stick spray. Remove pan from oven and top eggs with desired toppings. Place back in the oven and bake for another 10 minutes. Thanks to Get Fresh! for this recipe. Get Fresh! is an initiative of the Chickasaw Nation. 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!

National Sangria Day is December 20, and BABALU wants to celebrate by sharing a festive holiday recipe for Cranberry Peach Sangria! This seasonal sangria has notes of cranberries, peach, passion fruit and strawberries. Expect an extra sneaky punch from the peach bourbon and passion fruit liqueur that’s paired with a bold red wine. Sangria Base Ingredients - 6 liters burgundy wine - 3 cups passion fruit liqueur - 1-1/2 cups peach bourbon - 3 cups real peach puree - 2-1/2 cups real passion fruit puree - 6 cups fresh orange juice - 30 strawberries Cranberry Simple Syrup Ingredients: - 1 bag fresh cranberries - 2 cups water - 1 cup sugar For the simple syrup: Add all ingredients to saucepan and bring to a boil. Reduce heat and simmer for 20 minutes or until cranberries have jelly-like appearance. Remove from heat and let cool. For the sangria: Add wine, passion fruit puree, peach puree, passion fruit liqueur, peach bourbon and orange juice to large pitcher. Add Cranberry Simple Syrup and let sit for 24 hours. Strain sangria through cheesecloth if desired. Enjoy!

Providing vegan alternatives to the sorts of delicious comfort foods that everyone craves, The Dirty Vegan Cookbook, Revised Edition by Catherine Gill makes it easier than ever to live the vegan lifestyle. Self-styled as “vegan junk food”–healthy vegan food that doesn’t skimp on taste–The Dirty Vegan Cookbook is a celebration of all the amazing tastes and dishes available to those on vegan diets. Just in time for the busy holiday season, we've provided two recipes from the book below. Easy Ratatouille Stew Serves 6-8 Ingredients: - 3 tablespoons extra virgin olive oil - 7 garlic cloves, chopped - 2 large onion, chopped - 1 tablespoon sugar - 1/4 cup red wine - 1 small green squash zucchini, peeled and cubed - 5 small yellow squash zucchini, peeled and cubed - 1 large eggplant, peeled and cubed - 1 small red sweet bell pepper, chopped - 1 small yellow sweet bell pepper, chopped - 1 (6-ounce) can tomato paste - 1 cup water - 2 teaspoons dried parsley - 1 teaspoon dried basil - 1/2 teaspoon dried Italian seasoning - Salt and pepper, to taste In a large stockpot, sauté garlic and onions in olive oil on low heat for 5 minutes, then stir in sugar and continue to caramelize on low heat, stirring occasionally until garlic and onions are translucent. Deglaze pan with wine. Add the remaining ingredients to pan and mix thoroughly. Simmer on low heat for 1 hour, stirring occasionally, until all vegetables are tender and fully cooked. Serve with crusty French bread. Vegan Pumpkin Cream Cheese Muffins Makes one dozen Ingredients: - 1 (8-ounce) container vegan cream cheese - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup sugar - 1/3 cup vegetable oil - 1/4 cup ground flaxseed mixed with 1/8 cup water - 1 cup pumpkin puree - 1/4 cup soy milk - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon pumpkin pie spice - 1/4 teaspoon salt - 1/4 cup pepitas (shelled, raw pumpkin seeds) Preheat oven to 350 degrees F and line a muffin pan with 12 cupcake/muffin liners or standard-sized baking cups. In a small mixing bowl, combine cream cheese, powdered sugar and vanilla extract and set aside. In a large mixing bowl, combine sugar, vegetable oil, pumpkin puree, flaxseed and water mixture and soy milk. Combine flour, baking soda, pumpkin pie spice and salt; add combined dry ingredients to the moist mixture, to make batter. Fill muffin cups evenly with batter. With the backside of a spoon, make a small well in the center of each muffin batter. Dollop cream cheese filling in the center wells of the muffin batters. Sprinkle pepitas around the top of the muffin, on the batter portion around the filling. Bake for about 15–20 minutes or until a cake tester comes out clean when poked into the bread part of muffin (not the filled centers). Recipes from author Catherine Gill

by The Wine Guys, Tom Marquardt and Patrick Darr The Russian River Valley has a history of making some of the most seductive pinot noirs and chardonnays in California. Grapes ripen slowly and evenly here because morning and evening fogs cool the grapes and lengthen the season. The climate is ideal for these grape varieties. There has been a recent focus on what winemakers call the six “neighborhoods” of the Russian River Valley: Middle Reach, Green Valley, Santa Rosa Plains, Laguna Ridge and Sebastopol Hills and Eastern Hills. The goal of the campaign is to get consumers to understand that not all Russian River Valley wines are the same, but instead, unique wines that vary according to the range of soils. For Theresa Heredia, pictured right, winemaker at Gary Farrell since 2012, there couldn’t be a better playground for a pinot noir devotee. Farrell makes single-vineyard pinot noirs and chardonnays from some of the most prestigious growers – Rochioli, Bacigalupi and Hallberg to name a few. A recent virtual tasting with her showed the differences a few miles can make. “My number one goal is to respect these amazing vineyards,” she said. “There are so many great ones with histories. Respecting the fruit is respectful of the wine in the end.” Heredia favors whole-cluster pressing, which produces more delicate, less bitter wines. It was hard to choose which of her single-vineyard pinot noirs we liked the best. The Bacigalupi Vineyard pinot from the Middle Reach was delicious for its ripe, juicy character; the McDonald Mountain Vineyard pinot noir in Sebastopol Hills – the coolest neighborhood where vines struggle in the high winds and cold -- had great structure and concentration. Heredia also makes some incredible single-vineyard chardonnays. These wines are only available on its website, but Gary Farrell Russian River Valley’s blended pinot noir and chardonnay are widely available. Here are several pinot noirs from the Russian River Valley that we recently tasted and liked: Gary Farrell Hallberg Vineyard Pinot Noir 2017 ($55). Opulent black cherry and ripe blackberry flavors with hints of olive and tobacco. Gary Farrell McDonald Mountain Vineyard Pinot Noir 2017 ($70). Fresh strawberry and cranberry aromas with lovely red fruit flavor and hints of licorice and cloves. Elegant and balanced. Gary Farrell Russian River Selection Pinot Noir 2017 ($45). One of the best pinot noir producers in Russian River Valley, Farrell makes a consistently good and elegant pinot noir. Big red berry and floral aromas are followed by raspberry and cola flavors with a hint of forest floor and clove. Inman Family Russian River Valley Special Blend Pinot Noir 2017 ($68). Kathleen Inman usually makes three vineyard-designated pinot noirs but in 2017 she decided to blend them to see if the whole is greater than the sum of its parts. Although we remain huge fans of her Olivet Grange Vineyard pinot noir, we find little to quibble with here. Floral, cherry and sage aromas are chased by an abundance of black cherry, raspberry and cranberry flavors with a good dose of fennel. Emeritus Vineyards Wesley’s Reserve Pinot Noir 2017 ($75). Vintner Brice Cutrer Jones and vineyard manager Kirk Lokka planted Hallberg Ranch two decades ago and the fruits of their labor have paid off. Each year we are amazed by the vitality of the pinot noir from this special vineyard. Very rich with dense and savory dark fruit flavors with an underlying foundation in earthy forest floor. J Vineyards Canfield Vineyard Pinot Noir 2016 ($75). We like the general blackberry and violet aromas in this beautiful wine. Flavors of black cherry, plum and damp forest floor with a hint of cocoa and baking spice. La Crema 40th Anniversary Russian River Valley Pinot Noir 2018 ($100). La Crema, a producer of outstanding single-vineyard pinot noirs, pulled out the stops for this exclusive anniversary pinot noir from the best grapes in its possession. Founding winemaker Rod Berglund teamed up with a current winemaker Jen Walsh to create this special pinot noir with power and concentration. Raspberry aromas are followed by varietal black cherry flavors and a good dose of cocoa. Aged in French oak for 10 months. Mi Sueno Winery Russian River Valley Pinot Noir 2017 ($55). Floral aromatics are followed by ripe cherry flavors. Silky and lingering finish. Siduri Russian River Valley Pinot Noir 2018 ($40). Siduri makes pinot noir from several West Coast regions that are reasonably priced. This expressive version from the Russian River Valley is ready-to-drink with bright black cherry and raspberry flavors, medium body and a hint of mushrooms. The Santa Barbara pinot noir is a deal at $30. River Road Stephanie’s Cuvee Russian River Valley Pinot Noir 2017 ($30). Very reasonably priced, this medium-bodied pinot noir has simple and smooth cherry flavors with a dash of vanilla. Kenwood Vineyards Six Ridges Pinot Noir 2017 ($30). You get a lot of fun in this value-priced pinot noir from the Russian River Valley. Elegant in style, it has fresh black cherry flavors. Wine picks Hamel Family Wines Isthmus 2017 ($85). This approachable cabernet sauvignon blend from Sonoma has layered aromas of mint, earth, cedar, and raspberry. The flavors showcase the plum and red berry notes. Long in the finish and soft mouthfeel, it is delicious now. Dough Wines Sauvignon Blanc 2019 ($19). A collaboration of Distinguished Vineyards & Wine Partners and the James Beard Foundation, Dough Wines is focused on sustainability. This sauvignon blanc from the North Coast offers ripe grapefruit flavors and a nice contrast between bright acidity and mouth-coating texture. Poliziano Vino Nobile di Montepulciano 2017 ($30). We loved this elegant and fruit-forward sangiovese. Bright dark fruit flavors with good acidity and finish. It’s big brother, the Poliziano Asinone ($63) is a bigger wine made from sangiovese in the property’s top vineyard. Photo by Will Bucquoy

What began as a cheesecake recipe created by a high schooler in small-town Mississippi is now a business that makes thousands of cheesecakes a month. The Cotton Blues' top-secret cheesecakes recipe was first crafted by Shaun Davis at age 15. Six years later, Davis, now an accredited pastry chef, teamed up with restaurant owner Chris Ortego. The duo began selling Davis’s cheesecakes at Cotton Blues restaurant in Hattiesburg, Mississippi. The desserts were an immediate hit. Customers began requesting whole cheesecakes to share with family and friends, and Davis and Ortego knew they had something special. Almost a year after they began selling cheesecakes at Cotton Blues, the owner of a local grocery store chain asked us to sell them in the frozen section of his stores. Because freezing the cheesecakes is part of the recipe, it was a perfect fit! Soon after, Cotton Blues began distributing to more grocery stores, and the small company quickly outgrew their restaurant location. Today, Cotton Blues Cheesecakes operates a 15,000 square-foot Cheesecake Kitchen in Waynesboro, Mississippi. Cotton Blues Cheesecakes, weighing in at a whopping four pounds, come in four different flavors: original, strawberry, blueberry and sea salted caramel. Cotton Blues pride themselves in using all natural ingredients and no additives like flour or cornstarch - it's all handcrafted and scratch-made, just as they should be. All the cheesecakes are handcraft in small batches, packaged with love, and shipped out to various grocery stores in the South, including Ramey’s, Rouses Markets, Greer’s, Kroger and many more. Many online reviews of Cotton Blues Cheesecakes cite them as "best ever" and "better than New York," which is why these cheesecakes are dubbed as "Mississippi Made - New York Approved," so you know you're getting a delicious, high quality product just by the reviews. To find a store with Cotton Blues Cheesecakes near you, check out their grocery store locator on their website. Cheesecake are also available for nationwide shipping through Goldbelly.com. And if you're ever in the Hattiesburg area, check out the restaurant that's serving up these cheesecakes daily, Cotton Blues Kitchen + Marketplace. Cotton Blues is serving up all kinds of Southern favorites. Appetizers include Fried Cheese Curds, Cajun Shrimp Box, Southern Tomatoes and Cheese Dip, and Cotton Blues Nachos. For your main course, opt for entrees like Blackened Fish Tacos, Catfish Plate, Baby Back Ribs, Honey Glaze Chicken, Ribeye Steak, Seared Tuna Tacos, Fried Gulf Shrimp and several other delicious Southern dishes. Blue plate specials are also served in-house daily from 11 am to 7 pm. One meat and two sides or an all veggie plate (4 sides) is just $10 for a classic blue plate lunch or dinner. Entrees throughout the week include smothered chicken, country fried steak, redfish, meatloaf, brisket, fried pork chop, chicken pot pie, fried chicken, Shepherd's pie and Salisbury steak. Sides include all the Southern favorites - mashed potatoes, mac and cheese, collard greens, fried okra, lima beans, rice, glazed carrots and green beans. Cotton Blues is located at 6116 US 98 in Hattiesburg. They are open Monday through Saturday from 10 a.m. to 7 p.m., closed on Sundays. As always during these COVID times, make sure of hours of operation before visiting a restaurant, and make note of their restrictions or requirements. Visit cottonblues.com or check out their Facebook for more information.

CLEVELAND, Miss - James Beard Award nominated Chef Cole Ellis strives to serve his community during this challenging holiday season. There is no need to cancel your Christmas party - the Delta Meat Market team will come to your workplace with lunches, dinners and mini cocktail parties while following all CDC guidelines and serving you with a heaping side of hospitality. Take care of your staff, because you can't spell TEAM without MEAT! Delta Meat Market features house-made charcuterie, jerky, pimento cheese, DMM's signature burger and more delicious offerings! Call 662-444-meat or email information@deltameatmarket.com to place your order. Additionally, Delta Meat Market can fill gift cards and gift basket needs for family members and friends this holiday season. Give the gift that keeps on giving with tasty food & drink options. Delta Meat Market is open Tuesday through Saturday for lunch, Wednesday through Saturday for dinner, with a brunch featured every Saturday.

By Susan Marquez Originally published in the Dec/Jan 2021 issue of eat.drink.MISSISSIPPI In the Mississippi Delta town of Cleveland, an unlikely duo met and formed a business based on their desire to benefit their community. Marisol Doyle is originally from Mexico and came to the Delta with her husband, a photographer named Rory. The couple moved to Cleveland from Phoenix, Arizona in 2009 when Rory received a graduate assistantship at Delta State University. Kate Gluckman also moved to Cleveland with her husband, Mike, who accepted a position as a professor at Delta State in 2013. “We became friends instantly when we met,” says Marisol. “We eventually worked together at Mosquito Burrito in Cleveland.” As their friendship grew, the two women dreamed of having a business together that would benefit the community. In 2016, the friends began making bagels and selling them at the Cleveland Farmers’ Market. The bagels were a hit, and Big River Bagels was born. “Kate was the one who inspired our bagel journey,” says Marisol, “She is a great baker and had been doing bagels for months. She’s a foodie, like me, and thought it would be a great idea to sell them at the farmers’ market in Cleveland. We tested recipes for months before we found one we both liked.” Big River Bagels offers many different flavors, but the best sellers are always the plain bagels and the everything bagels, which have poppy seeds, sesame seeds, salt, garlic and onion. “People buy them by the dozen,” says Marisol. The farmers’ market was only open in the summer, but after selling their bagels for a couple of summers, people wanted to place orders for bagels during the rest of the year. “That’s when we decided to make this a year-round business,” says Kate. The bagel-makers used a restaurant kitchen in Cleveland, but they soon outgrew that. Needing to find a more permanent place, Kate learned about Griot Arts in Clarksdale through her community outreach. The organization’s mission is to empower young people in Clarksdale to create positive change in their lives and in the community by providing access to opportunities in the arts, education and workforce development. “We started serving our bagels in the coffee shop they run, Meraki Roasting Company,” Kate says. That has now expanded to offering breakfast sandwiches at Meraki on the weekends. “We are also selling our bagels at farmers’ markets in Clarksdale, Cleveland and Lyon. We are continuing to grow as we celebrate the wonderful Delta communities we love!” Big River Bagels can be special ordered. “We encourage people to follow us on Facebook or Instagram,” says Marisol. “They can see our menu and private message us, or send us an email at bigriverbagels@gmail.com.” All accompanying article photographs courtesy of Rory Doyle. More of his work can be found at rorydoylephoto.com.

by Kara Kimbrough Watching the recent lighting of the Rockefeller Center Christmas tree in New York City conjured up delightful memories. Last Christmas, I was standing near this magnificent structure, gazing with awe at its thousands of lights and brilliant star. Since then, intermingled with the mental picture of the brightly lit tree has been the steaming platter of spaghetti and meatballs that friends and I enjoyed at nearby Carmine’s. Memories of this unbelievable Italian feast that included family-size platters of chicken parmesan and for dessert, a mammoth banana split-type dessert aptly named Baby Tugboat, have stayed with me all year. To say I’m anxious to return to NYC is an understatement. Until then, I’ll have to console myself with Mississippi-made Italian dishes. Luckily, there are more than a few restaurants serving above-average pasta, pizzas and desserts. This week, I’ll mention a few in the Jackson area before venturing into north and south Mississippi in following weeks. As with any restaurant these days, it’s best to call first and check out their specific guidelines for dining in, takeout and hours of operations. Amerigo in Ridgeland and Flowood From the, “I’ve never had a bad meal here,” files comes Amerigo. The restaurant has maintained a strong presence in the Jackson area restaurant scene since 1987. And, it shows no signs of stopping its production of made-from-scratch pastas, sauces, pizzas and other Italian dishes that became instant hits when it opened on Old Canton Road near County Line Road and Lake Harbour Drive. Another location was opened in Flowood in 2015 in the Market Street area off Lakeland Drive. Almost everything on Amerigo’s menu is above average, but homemade pasta dishes have transformed Amerigo from just another Italian eatery to one that has withstood the test of time. Luring diners to its cozy tables are hearty, imaginative dishes like fettuccine imperial, spaghetti and meatballs, house-smoked duck and sausage pasta, oven-roasted lasagna, shrimp primavera, pasta pomodoro with chicken or shrimp, three-cheese tortellini with jumbo lump crabmeat, cannelloni al forno and, one of my favorite dishes from the early days, shrimp scampi. It’s one of the best renditions of shrimp scampi you’ll ever taste. Cerami’s in Flowood Cerami’s was one of the first restaurants I visited after moving to Jackson years ago. Located at the Reservoir, it was a favorite gathering spot for special occasions and a good Italian meal until it closed in 1992. Thankfully, it’s now flourishing in a new spot on Lakeland Drive under the direction of Alyssa Cerami, daughter of founder Fred Cerami. Alyssa decided in 2006 to revive the family’s successful eatery in a new spot, complete with original décor and most of the favorite menu items. With the same Old-World ambiance as the former restaurant, classic dishes from the past, a few menu additions and if you’re lucky, a warm greeting from Fred, it’s easy to forget you're not on the banks of the Res. From its early days, the menu at Cerami’s has grown from its signature lasagna and spaghetti to a full range of Italian specialties – appetizers, salads, sandwiches, seafood, pasta and desserts. Just as they did in the past, diners have their favorite dishes. Baked lasagna with beef, marinara sauce and cheeses is a top seller, as is Shrimp Cerami, jumbo sautéed shrimp tossed in a creamy white wine reduction with capers, mushrooms and artichoke hearts and served over angel hair pasta. And last, there's my personal favorite, a choice that hasn’t wavered over the years - old school spaghetti and meatballs. Angelo’s in Gluckstadt A little further north, Angelo’s offers delicious pasta dishes, homemade pizza and much more, including barbecue and comfort food. But if you’re strictly in the mood for an Italian meal, the menu is filled with plenty of selections. I try to be versatile and try new dishes, but each time I’ve visited Angelo’s, I’ve gone straight to my favorite: spaghetti and meatballs. It’s an Italian feast of angel hair pasta, homemade meatballs, tomato gravy and Parmesan cheese. With a salad and side of homemade garlic bread, it’s easy to forget there are other items on the menu. Other Italian specialties are spaghetti with sauce and cheese, chicken parmesan, lasagna, grilled chicken alfredo, chicken Sicily, shrimp Alfredo, seafood pasta and shrimp scampi. Last, if, like me, you’re dreaming of a New York Christmas, there’s a way to enjoy a taste of the Big Apple despite the pandemic. NYC & Company, the official destination marketing organization and convention and visitors bureau for the five boroughs of New York City, compiled a “Give the Gift of New York City” list. It contains links to some of the best food retailers and others that ship items right to your door. I can’t think of a better gift than a rich cheesecake from Junior’s, basket of deli items from Zabar’s, specialty cookies from Levain Bakery, bagels from Russ & Daughters and chocolate from Li-Lac Chocolates. For a complete list of holiday activities and shopping opportunities, visit nycgo.com/holidays. Amerigo photo credit: Amerigo restaurant

by Paige McKay Charcuterie boards and cheese boards are all the rage at right now, whether it's at a Monday night Bachelorette watch party, baby showers, work parties, engagement parties or just a date night in. If you're not sure where to even begin on creating a beautiful board, Charcuterie Chick, located in Meridian, can do all the work for you. Memphis native Kaki Knight, who know resides in Meridian with her husband, has always had a deep love of entertaining, and she discovered her passion for creating cheese boards and charcuterie boards back in 2019. "Every time my husband and I had friends over, I would throw a little grazing board together," Knight said. "After months of hearing, 'you know, you should sell these,' and doing a little research, Charcuterie Chick Mississippi was born." "I put so much love and thought into each spread I create. It’s been an absolute thrill to grow this small business and be a part of so many special moments in our customers’ lives." Charcuterie Chick offers several different board and box options, whether you need an individual "lunchable" box or one that feeds up to four, six, eight and even 12 people. If you need one for more than 12 people, Charcuterie Chick can also accommodate larger catering groups. Knight also offers "Board of the Month" boxes that includes seasonal items specific to each month. For example, during December, the box includes cranberry goat cheese, aged white cheddar, salami, apple horseradish jam, and sugared cranberries. If you prefer a lunchable (single serving) box, you get your choice of meat, two cheeses, fruit, pickles, olives, nuts, and crackers. You can even add hummus and naan bread for just a couple extra dollars. If you need a board for several people, Charcuterie Chick has lots of fun and delicious options to choose from, and they're all named after towns in our state. Or, you can even create your own. For those that love all things spicy, choose the Delta Darling board. It comes stacked with tamale bites, jalapeno poppers, spicy sausage, spicy cheeses and pickled goodies. For the seafood fanatics, choose the Gulf Coast Girl that's filled with shrimp, smoked salmon bites, tuna dip and crab salad. It's served with roasted veggies and French bread for dipping. If you have a any sort of sweet tooth, the Hattiesburg Honey board is for you. It comes with a cookie assortment, chocolate covered pretzels, fruit, popcorn, brownies and cake - a dessert lover's dream. We all know someone who has a deep love for bacon, and if you're that person, opt for the Jackson Babe: BLT dip, brown sugar and bacon wrapped bread sticks, bacon jam, and more. If you're into something a little more classic, the Meridian Queen (pictured right) includes all of Knight's favorites: grilled sausage, baked brie, garlic and herb cheese spread and hummus and naan. It even comes with a piece of cake! The Oxford Miss board includes all things brunch, Starkville Sweetie (pictured below) is a French fry lover's paradise, and the Tupelo Belle is all things Southern - pimento cheese, chicken salad, sausage balls and cheese straws. All of these boxes/boards are available in small (2-4 people), medium (4-6 people), large (6-8 people) and extra large (8-12 people). All orders come boxed and ready to place on a charcuterie board. Or, you can serve it all straight from the box. If you need a board, you can even request a board to be added on to your order. Charcuterie Chick is also available at Crooked Letter gift shop in Meridian - you'll just have to check out their Facebook for availability. If you're in the Meridian area and would like to purchase a fun and delicious charcutier board, you can place an order online at charcuteriechickms.com. Also be sure to check out the Facebook page for specials, updates on Charcuterie Chick, sales, and more.

by Ms. Qala Madkin, MSU Extension Service Video by Jonathan Parrish More than 308,000 Mississippians live with diabetes, and approximately 600,000-750,000 Mississippians have prediabetes. Managing diabetes starts with maintaining healthy blood sugar levels. Balancing what you eat is a great place to start. Here are a few tips! Start by filling half of your plate with non-starchy vegetables like leafy greens, green beans, peppers and tomatoes each day. Focus on creating a balance of: vegetables, such as turnips, cabbage and okra proteins, such as lean meats, beans and tofu high fiber carbohydrates, such as brown rice, whole wheat pasta and quinoa. The diabetes plate method is an excellent place to start. No counting or measuring necessary; all you need is a plate. Watch your portions and added sugar. Read food labels and pay attention to carbohydrate content and portion sizes. While looking at food labels, also look at the added sugar. The American Heart Association recommends that men should try to stay under 9 teaspoons of added sugar per day and women 6 teaspoons per day. Remember, added sugar is not naturally occurring sugar; it is added during food processing. Avoid skipping meals. If you have prediabetes or diabetes, you want to maintain a steady blood sugar. Eating regular meals and snacks will help with that. Skipping meals causes your blood sugar to fluctuate. Skipping meals also can make you hangry (hungry and angry). Providing your body with adequate nourishment not only promotes health, but it also supports good decision making. It’s hard to say no to sugary, salty, high-fat foods if you are hangry. Find a healthy eating approach that works for you. For some people with diabetes, carbohydrate counting works. For others, the diabetes plate method works. Nutrition and diabetes management is not one size fits all. Work with your doctor or registered dietitian to find an approach that works for you. And remember to get moving! Nutrition is just one part of the wellness equation. You can learn more about nutrition and diabetes by joining MSU Extension’s Dining with Diabetes program. Check with your county’s MSU Extension Office to see if the program is being offered or visit extension.msstate.edu and join the MSU Extension Nutrition and Health Facebook group. For more information, check out these resources: Diabetes Foundation of Mississippi, Mississippi State Department of Health, Diabetes Coalition of Mississippi, American Diabetes Association, National Institute of Diabetes and Digestive and Kidney Disease