Bottoms Up
How does that “Hair of the Dog” saying go again? Mardi Gras may be over, but that doesn't mean the good times have...
Heart Health Made Simple
Lissa Watkins’ husband, Jay, is a good-hearted man. Unfortunately, his heart health isn’t quite so great. His family history is peppered...
Sushi Masters
1. ROLLIN' IN STYLE The swanky lounge’s legendary Shaggy Kani roll features a cream-cheesy crawfish interior messily topped with shredded crab, unagi sauce and...
Rolling in the Sweets
MoonPie Pie Homemade meringue and a rich chocolate filling make this elegant pie worthy of a lavish Carnival celebration. 1 1/2 cups graham...
Restaurant Review: Cotton State BBQ
Ryan and David Tillman are two brothers bringing their own version of big barbecue taste to Cotton State, the tiny pocket of a...
Super Soups
1. YEN AND YANG Everything at Yen Restaurant is cooked from scratch, and the savory, traditional Vietnamese flavors are well worth the...
Restaurant Review: Island Wing Company
In sports, it’s all about the numbers. The same could be said for Midtown’s new sports bar, Island Wing Company. The bright,...
Fuel Foods
It’s a new year. A clean slate. If you’re like most people, you’re currently trying to keep those ambitious resolutions again this year....
Mobile Bay’s Top Recipes of 2014
Snacks + Drinks
MISS VELMA CROOM’S CHEESE STRAWS
Charles and Greg Parmenter love to serve these tried-and-true cheese straws from the late, lovely Velma Croom. Recipe featured in "Carnival Cuisine, "...
Hot Potatoes
1. TAKE A DIP Whether you’re indulging at the restaurant or its new food truck, order up Benjamin’s perfect-for-dipping waffle-cut sweet potato fries alongside...