ALABAMA FOOD

Free Southern Cooking Recipes, Healthy Recipes, and More

Cook the onion for a few minutes before adding the garlic. Full story »

Alabama grown-ups are leaving the table without finishing their vegetables -- or their fruits, for that matter.  Full story »

As of this writing, VA Tech has flipped with Boise State in the top ten polls and is ranked number 5.  As a Hokie, it is a blast watching college football right now.  I have traveled to one home and two away games; I am proud be completely decked out from head to toe in Chicago maroon and burnt orange,... Full story »

Years ago, before my children were born, I went on a press trip to Seville and Madrid, Spain.  Several food writers and editors were flown over, wined and dined, and put up in posh hotels by the Spanish Olive Growers Association.  After 5 days and nights of incredible tours, meals, and copious amounts of fino, olives, and very late... Full story »

The biannual Lake Eden Arts Festival in Black Mountain, NC, was this weekend.   Attending LEAF is a 15-year tradition in this family I married into. The round-the-clock world music fest is held twice a year at Camp Rockmont (where, incidentally, my nephews attended summer camp) and we plan our calendars accordingly. Rain, snow, and shine, we are there for... Full story »

When my first daughter left me for college, I went on a shopping binge.  Her good friend, Emily Henley, and I took her over to Atlanta and dropped her at the first year dorm.  After what she deemed an appropriate mourning period,  JK told Emily to get me in the car and take care of me.  As we drove off... Full story »

I have a friend down the street with whom I share many sensibilities. As we have unraveled them over the past year or so, some of the most notable are child rearing, politics, quirky humor, and the desire to make something wonderful for dinner even when we are not in the mood. We also really enjoy each other’s writing... Full story »

The last time "Norm" was in Birmingham, there was beer to drink. But now there's much, much more.  Full story »

By Betsy Osborne Special to the Press-Register (Press-Register file photo)Nothing is more symbolic of the holidays than downhome cornbread dressing.    The grandmother in the Norman Rockwell classic “Freedom from Hunger” doesn’t resemble me much at all, but her Thanksgiving Day dinner table looks a lot like mine.  My family doesn’t stray far from tradition during this holiday season.... Full story »

   There’s a reason they call Thanksgiving Day “Turkey Day.”  It’s because the turkey is the traditional guest of honor, the main dish entrée at homes across this great land of ours.  Today, let’s look at two entirely different ways of putting the bird on the table without getting a divorce or burning down the house.   The methods... Full story »

   I’ll admit to being skeptical at first, but now I’m completely sold on the notion that brining makes for a juicier, more flavorful turkey.  That’s a lot, coming from me. I’m not one to admit my mistakes, but in this case I was dead wrong.  Brining is, in laymen terms, soaking your bird in a mixture of salt,... Full story »

Grilled Oysters 4 servings 1 dozen oysters on the half shell 1-2 sticks butter, melted 2 teaspoons fresh garlic, minced Salt and fresh ground black pepper 1 cup grated Parmesan cheese 1 cup grated Romano cheese 1 tablespoon dried parsley  In a bowl combine cheeses and parsley. Set aside.  Place a half dozen oysters on the half shell over... Full story »

   It’s no secret that oysters are a big part of our part of the world.  The Masked Observer calls our fair city “The Big Oyster.” So if they weren’t, would he?  No, we love our oysters. They are the prime ingredient in many of the dishes that define us as a region and make us special.  Oyster po-boys,... Full story »

Taste and season ingredients throughout the cooking process. Full story »

Birmingham chefs share easy-to-make Halloween treats Full story »