Saturday, June 24, 2017

Eating Oxford

On Cooking Southern: Chili, Pico de Gallo, and Cornbread

Hearty Super Bowl eats for your training table By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK: Big ol’: A classic Southern descriptive prefix to just about any noun....

Kelly English of Restaurant Iris shakes his boudin

Dirty Louisiana Truck Stop Food Pops Up in Oxford By Tad Wilkes, Nightlife & Lifestyles Editor tad.wilkes@hottytoddy.com Over the last three weeks, Big Bad Pop-Ups has guided...

Big Bad Italian With a Southern Accent

Hog & Hominy chefs hit Big Bad Pop-Ups with Italian/Southern street food By Tad Wilkes, Nightlife & Lifestyles Editor tad.wilkes@hottytoddy.com It may be great news for Oxonians...

On Cooking Southern: Seared Duck Breast and Orange Beets

Do something delicious with all that duck meat By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK: Hunker Down: To squat down low and get ready to face...

Food Magic: Turning Shrimp Invisible

Abra cadabra, bippity boppity burp By Tad Wilkes, Nightlife & Lifestyles Editor tad.wilkes@hottytoddy.com I could have sworn there were some shrimp here a minute ago. But...

Currence Goes Hot Brown and Beyond

Second week of Big Bad Pop-Ups stays streetwise with chef's take on Americana By Tad Wilkes, Nightlife & Lifestyles Editor tad.wilkes@hottytoddy.com Eli Kirshtein's Israeli street food at...

On Cooking Southern: Winter Soups and Sauces

Culinary comfort by the bowl By Laurie Triplette ldtriplette@aol.com SOUTHERNISMS OF THE WEEK: Having a duck fit: Displaying ill temper over something that doesn’t suit or when feeling...

The Skinny on Skinny’s Nutrition Studio

Ole Miss grad brings his Singapore-started wellness restaurant to Oxford By Liz Barrett liz@eatingoxford.com For more years than we’d care to take credit for, Mississippi has been...

Big Bad Chefs Debut Israeli Street Food

Atlanta Top Chef Kirshtein joins Currence at first night of Big Bad Pop-Ups By Tad Wilkes, Nightlife & Lifestyles Editor tad.wilkes@hottytoddy.com John Currence has turned his The...

Special Currence Project Pops Up Today

Big Bad Chef staging impromptu dining experience in Oxford with top chefs from Memphis and Atlanta By Angela Rogalski, Senior Journalism Major, Meek School of...