Alexandria Gore never walks into a grocery store without a shopping list. The mother of nine keeps it firmly in hand as she strolls - alone - down aisles looking for bargains.
For as long as we've known each other, we haven't always seen eye to eye when it comes to wine, especially sauvignon blanc. Personal chemistry overcame the rift, and three discoveries salvaged Karen's relationship with sauvignon blanc.
Whiskey lends a subtle, intriguing flavor to boneless pork chops. With very little fat and no bone, the chops can become dry. A secret to keeping the pork juicy is to brown the meat on both sides, lower the heat and let the pork cook, covered. Brown sugar and mustard add a sweet and tangy finish.
The nutrition majors from the University of North Carolina sounded as if they were conducting an anthropological study of a primitive culture.
I once heard Glory Foods' founder, the late Bill Williams, justify cooking with his company's Southern-inspired canned greens in a way that made me forever stop apologizing for shortcuts: "These won't be as good as the 'Sunday best' greens you remember your mother making, but I guarantee they'll be the best Tuesday night greens you ever rushed to prepare."
Readers Herbert and June Manson called to tell me about European Tavern in Myrtle Beach. The eatery, owned by Karel and Gabriela Libal, features cuisine from the Czech Republic, Poland, Hungary, Austria, Germany, France, Italy and Spain.
