AltWeeklies Wire
Rock Cornish Rackettnew
Delve into the mystery of the tiny chickens behind rock cornish hens.
Jackson Free Press |
Jesse Yancy |
07-14-2005 |
Food+Drink
That Did It For Menew
How do we know which wine will be so hauntingly sweet or spicy with tannins aged to velvety perfection that it will make the situation absolutely perfect? McHardy gives some hints.
Jackson Free Press |
Lesley Tolar McHardy |
06-09-2005 |
Food+Drink
Poke Salad Bessienew
Euell Gibbons lauds poke as "probably the best-known and most widely-used wild vegetable in America." Yancy demystifies it with a little help from his old babysitter Bessie.
Jackson Free Press |
Jesse Yancy |
06-03-2005 |
Food+Drink
Zin Is Innew
McHardy explains why zinfandel is the perfect summer wine.
Jackson Free Press |
Lesley Tolar McHardy |
05-30-2005 |
Food+Drink
MREs -- Don't Look, Just Eatnew
Calorie-packed MREs (Meals, Ready to Eat) do the right thing for today’s men and women who must have nourishment to do their jobs, while training or in combat situations where there’s not a field kitchen in sight.
Jackson Free Press |
Lynette Hanson |
05-19-2005 |
Food+Drink
Sweet, Strong, Intimidating Portnew
It’s sweet. It’s strong. It’s intimidating. It’s port.
Jackson Free Press |
Lesley Tolar McHardy |
05-12-2005 |
Food+Drink
Why Hast Thou Forsaken the Merlotnew
Merlot is actually a very important grape varietal, which became a virtual superstar during the '90s. Now that pinot noir has taken over the stage, merlot is suddenly uncool. Well, let’s ponder that, shall we?
Jackson Free Press |
Lesley Tolar McHardy |
05-12-2005 |
Food+Drink
Redneck Eggsnew
Any time you enter a beer joint or beer store in the South, you’re likely to find a big jar of pickled eggs on the counter next to the beef jerky and all the other Bubbas that belly up to the Southern sideboard. They're awful—but properly pickled eggs are a treat.
Jackson Free Press |
Jesse Yancy |
03-24-2005 |
Food+Drink
Girlz in the Vineyardnew
McHardy details the historic and present low-down on women in the wine business.
Jackson Free Press |
Lesley Tolar McHardy |
03-19-2005 |
Food+Drink
Take a Leeknew
Yancy dishes on perfecting the leek.
Jackson Free Press |
Jesse Yancy |
02-24-2005 |
Food+Drink
Screwcap Renaissancenew
Corked wines are overrated. Screwcaps are where it's at!
Jackson Free Press |
Lesley Tolar McHardy |
02-17-2005 |
Food+Drink
The Agony of Immortalitynew
Ambrosia, literally translated, means “immortal,” which is appropriate because it takes forever to make. Here's how, if you have the fortitude.
Jackson Free Press |
Jesse Yancy |
12-15-2004 |
Food+Drink
Walking the Floor Over Stocknew
Stocks are to cooking what Hank Williams is to country music: a source of basic, soulful satisfaction.
Jackson Free Press |
Jesse Yancy |
12-02-2004 |
Food+Drink
Artichoke Virgins and Other Annoyancesnew
Much like the oyster, it took a very desperate person to learn how to eat an artichoke. But once eaten, the thistle became a delicacy. Yancy explains the art of loving artichokes.
Jackson Free Press |
Jesse Yancy |
09-02-2004 |
Food+Drink
East Meets Southnew
Yancy discusses the art of making good kim chee.
Jackson Free Press |
Jesse Yancy |
09-02-2004 |
Food+Drink
