Mardi Gras Cocktail Recipe: Creole 75
Kick off the Mardi Gras season with the celebratory fizz of ice-cold bubbly. Trust us - you'll want to double, or triple, this recipe.
Dining on Dauphin
Three Downtown eateries come together in one kitchen to craft an unforgettable meal for a good cause.
Remembering Wimberly
Beloved local catering legend, Wimberly Hory, passed away at age 94 in June, but her recipes, wit and magnanimous spirit live on in the memories of family, friends and in her cookbook, “Wimberly Cooks.”
Cocktail Recipe: Thanksgiving Rum Punch
This cognac, rum and ginger beer concoction will make for a thankful crowd.
The Perfect Loaf
Embracing the old traditions of fermented sourdough bread brings health — and warm hearts — to one local household.
Cooking at Home with Chef Bo Hamilton
Owner of Fairhope’s Ox Kitchen spends an evening at home doing what he loves most — cooking.
Fruit of the Gods
The peculiarly sweet — yet seldom used — persimmon adds an unexpected twist to tried-and-true seasonal favorites.
Recipe: Cookie Brittle
Lucy Glenn Bingham, started making these chocolaty, crunchy cookies in the ‘90s. After baking, drizzle melted chocolate on top for extra decadence, or skip the topping and put cookies in a zip top bag for a ready-to-travel snack. Either way, this “brittle” goes quickly!
Cocktail Recipe: Maple Bourbon Smash
This tall glass of fall is served over ice but warms the spirit. Store-bought ingredients give layers of flavor in a flash.
