We never would've thought of fried green tomato parmesan (that credit goes to Food Orleans), but now that the idea's entered our minds, there's only one real way to resolve our craving. Because I love them so, I've written a couple of love letters to fried green tomatoes over the years: the fried green tomato caprese "salad" I made without remorse, and fried green tomato BLTs, a longtime Read more

How do you enjoy fried green tomatoes? — The Epi-Log Jimmy Dean, the sausage maker, has died. — Eater Taste testing Boston Market's new $3.99 sliders. — Serious Eats Can one eat meat and still support the environment? — Huffington Post Food A flash mob of 200 dancers recently hit up the Marin farmers market. — Grub Street SF The color pink makes for an absolutely gorgeous dessert Read more

The Kentucky Derby, the most talked about horse race of the year, is this Saturday. I like to use it as an excuse to gather friends for a little party. The race starts at 6 p.m. on the East coast and 3 p.m. on the West coast. The ideal time to throw a party is before the race; have guests come at 4 p.m. (East coast) or 1 p.m. (West coast) and serve a spread of upscale Southern-inspired Read more

Tomato season's in full swing, and while ripe tomatoes receive plenty of love, it's only fair that unripe green tomatoes get their due, too. Lindsay Tarquinio has the right idea with fried green tomatoes. Check out the Kitchen Goddess group in our community to get her original recipe. Want to share your own pics of tomato dishes you've made? Upload them to our Savory Sights group! You may wind up Read more

We've always wanted to take a stab at rolling out a few Natchitoches meat pies. Thanks to an easy recipe from Food Orleans, this might be a dream realized sooner rather than later. [Baked or fried? You decide.] Natchitoches meat pies are one of those special little treats with a name as fun to say as they are to scarf down. Nackadish — that's how you say it — is a small town we drive through Read more

Late Spring and early Summer aren't just ripe for freshly shucked pea seeds — they're also a wonderful time to enjoy the sweet flavor of other pea parts, too. While dou miao, as they're known in Mandarin, have always made regular appearances at Chinese and Hmong supermarkets, they're becoming increasingly common at American farmers markets as well. Two offerings to look out for: the Read more

Ancient Greek culture is the cornerstone of Western civilization. Not only is it home to some of mankind's most influential philosophers and artists, but it's also given birth to some of the most delicious food on the planet. Making use of fresh ingredients, age-old tradition, and fragrant spices, Greek flavors pack a powerful punch of Mediterranean flair to restaurants all over the world. Read more