Food
Barbecue masters test their grill skills at Gadsden’s Smoke on the Falls
Geier will put those skills to work Saturday at this year’s Smoke on the Falls barbecue festival and contest at Noccalula Falls Park, where his team, G-dubs BBQ, joins more than 80 entrants competing for part of more than $10,000 in cash and prizes. He’ll leave behind the steel drum grill in favor of a more advanced wood-fire cooker, using a blend of red oak and pecan woods to give his barbecue a unique taste.
Apr 08, 2014 |  0 comments | 32 32 recommendations | email to a friend
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Relish Weekly Recipe: The Riviera’s Dream Salad
Rule-breakers that we are, we threw together a salad with some variations. We substituted steamed asparagus spears for the green beans and added small red-skinned potatoes. (Mais, non!) Thinly sliced radishes added a touch of bite. And instead of dressing the salad with olive oil and herbs, we drizzled on a simple vinaigrette.
Apr 08, 2014 |  0 comments | 28 28 recommendations | email to a friend
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The Gourmet Touch: A pie that’s worth a second try
I remember a delicious raisin pie that made such an impression on my palate, I wanted to see if I could come up with a similar recipe. The top was crispy and the texture of the filling reminded me of a pecan pie but the flavor was quite different.
Apr 08, 2014 |  0 comments | 28 28 recommendations | email to a friend
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Uncorked — Mondavi: A winery divided
But Robert was not the only influential Mondavi of his day. Younger brother Peter, who will turn 100 in November, has also put his mark on the wine industry with his CK Mondavi and Charles Krug labels.
Apr 01, 2014 |  0 comments | 25 25 recommendations | email to a friend
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The Paleo Diet: So easy, a caveman can do it
The Paleo diet consists of everyday, modern foods that mimic the food groups of our ancestors, and followers say it optimizes health, minimizes the risk of chronic disease and helps with weight loss.
Mar 25, 2014 |  0 comments | 32 32 recommendations | email to a friend
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The Gourmet Touch: Cookbook features comfort food as American as apple pie
Busy cooks everywhere will appreciate and enjoy the hearty homestyle dishes made "easy" and without sacrificing flavor with the occasional help of convenience products, plus more in this new cookbook from Southern Living.
Mar 25, 2014 |  0 comments | 27 27 recommendations | email to a friend
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Relish Weekly Recipe: Sweet biscuit is ready to eat in 30 minutes
Scones take well to just about any add-in: dried cherries, chocolate chips, golden raisins, finely chopped apricots — anything you like to have with your afternoon cuppa.
Mar 18, 2014 |  0 comments | 31 31 recommendations | email to a friend
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Uncorked: Celebrate spring with chardonnay
Chardonnay is one of the oldest-known varietals. Though established in Burgundy in France for hundreds of years, there is some suspicion its origins might be Middle Eastern.
Mar 18, 2014 |  0 comments | 31 31 recommendations | email to a friend
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New flavors to pep up potato soup
My potato soup seldom tastes the same every time because I usually find I don't have all the ingredients and have to make some substitutions.
Mar 11, 2014 |  0 comments | 26 26 recommendations | email to a friend
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Fresh from the Hood: Effina’s brings flavor of Pacific Northwest to Alabama
On Monday, Effina’s will deliver the vibrant and unique cuisine of foggy Oregon and Washington directly to your taste buds. The chefs have diligently prepared a succulent five-course menu, each paired with a different hand-selected wine, all steeped in classic Pacific Northwestern flavor.
Mar 04, 2014 |  0 comments | 36 36 recommendations | email to a friend
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    by Deirdre Long
    dlong@annistonstar.com
    02.11.14 - 09:40 pm
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