I hope you’re all holding up well and finding fun things to do with the family. I especially hope you’re finding fun and yummy things to fill their bellies during what seems like our 3,000th month of summer. These barbecue chicken sliders are a super simple throw-together meal that the family will love.

    On these hot summer nights, if you can’t decide between a glass of wine or a thirst-quenching margarita, then why not have both?

    I moved away from Texas for four years and missed Tex-Mex food more than anything. I went through a period of being extremely homesick, and in an emotional state of mind, I ordered every Texas cookbook I could find on Amazon. In one of those cookbooks, I discovered Migas. I just so happened to have all the ingredients, so it was the first recipe I made out of my new library of Texas cookbooks.

    I used to own a coffee shop and bakery in Belgium. I served this in my shop, except I made it in a loaf form with a sweet lemon glaze. I don’t bake much anymore, but I like to bring this recipe out every once in a while.

    Do you ever wake up on a Saturday morning and wish you could eat brunch at one of those fancy, big city bistros? Well, wish no more. Create your own mouthwatering meal that will make your family (and their taste buds) extremely happy.

    Ermon Gipson wasn’t there when DoDat Barbecue began in 1984, but the thick envelope of printed photos he pulls out are a testament to at least one thing: he hasn’t missed one since he started competing nearly 25 years ago.

    Hey friends! How are you doing? Are you feeling good? Is your New Year’s resolution to eat well still a priority?

    Disclaimer: I made this thinking it would make a fun, interactive Valentine’s date night in ... now I’m reconsidering. That’s not the best idea. Your sweetheart may not appreciate the divine smell of garlic radiating from your breath and pores. So, maybe let’s make this on another night. It’s fun for the whole family and doesn’t require an elaborate recipe. You just buy the ingredients, cut ’em up, and let everyone make their own. It’s a great way to get your veggies in.

    When it comes to improving one’s eating habits, the ultimate goal is a lifestyle change.

    What to do with all that leftover sparkling wine or Champagne from New Year’s Eve? Invite your friends over the next day for mimosas, of course.

    It’s January. Did you make a New Year’s resolution to eat better? To lose weight? To cut out sodas? Or sugar? Or just change your lifestyle altogether? You can do it. I know you can!

    Charcuterie dates back to 15th century France. The word is actually derived from the French word, charcutier, which is translated to “pork butcher.” The art of charcuterie, however, is the practice of serving preserved meats, including salted, smoked or brined meats. Later, it came to include what was called, “forced meats,” as they would be ground and forced through a plate, then smoked in a casing. Forced meats included pork, beef, venison, game birds and even fish. The Spanish culture later adapted this practice to add cheese and bread. They called it tapas, which means "to cover", …

    It’s the time of year when we have a party (if not two or three) every single week, which usually means a dish to prepare and bring to each party. This is one of my favorite go-to’s when I need something quick and easy, but also want to impress my friends and family with a pretty presentation.

    Downtown Lufkin’s newest boutique is serving up specialty foods that will make your mouth water. The White Peacock Olive Oil & Vinegar Company opened its doors for the first time during Lufkin’s Bistro on Oct. 5.

    Nothing says “Hello fall,” like a big bowl of steaming hot beef stew! It’s just as comforting as wrapping a blanket around you. It warms your soul, and makes you forget about all your troubles and worries. Light some candles, pour a glass of wine and tear apart crusty pieces of warm French bread.

    As a child, some of my fondest memories are of summers spent at my grandparent’s house. I’m not sure how much land I roamed back then, but in my mind the cornfield alone went on for acres. There was a watermelon patch that took forever to run across. (Especially when you were trying to get to the cornfield to eat a watermelon you just stole from your grandpa’s field.)