Cooking at home should never be stressful or frustrating. Whether you’re throwing together a simple lunch or making dinner for the neighborhood, it should be a pleasant, relaxing experience. You also don’t need to be a classically trained chef or have a kitchen stocked with exotic ingredients to whip up something delicious. Anyone can do this, and that’s what we’re going to show you.
Read MoreOn the corner of Carriage House Drive and Wiley Parker Road sits a white building with the words “Madison Place” in big, bold letters over a series of black panel windows. I would assume that if you walked up to most anyone you know that frequents Jackson, Tennessee, and mentioned Madison Place, they’d say, “Oh yeah, that’s the place with the hair salons in it.” Well, friends, business owner Jensen Vinson wants you to know that Madison Place is not just hair salons. “Madison Olive Oil is Jackson’s best-kept secret!” she tells me, and she’s right.
Read MoreThis September will mark four years of my career at Chandelier Restaurant here in Jackson, and I’ve enjoyed every minute, from my first years as a server to my recent promotion to fine dining assistant manager. Chef Jennifer Dickerson opened this fine dining spot in 2015, and I know the entire community would agree that it has raised the bar for our city’s cuisine.
Read MoreI woke up to a phone call around nine in the morning; my friend’s neighbor’s grandmother’s employee had just quit his job, and they needed someone to come in immediately. Naturally, I was next in line. I drove across town to a strip mall I had never seen before and wandered into an unmarked restaurant where I was greeted by two golden lions, the king of Thailand (who was placing a call on an old brick phone), and a particularly satisfied Buddha.
Read MoreWhile perusing the West Tennessee Farmers’ Market, it would be hard to pass by the mountain of deep green vegetables and neon radishes of Rose Creek Farms, owned by Ray and Ashley Tyler. Their farm is nestled in a valley in Selmer, Tennessee, with a little over one acre of active farming land. With the help of high tunnels and row covers, they’re able to extend the typical season barriers to grow deliciously tender greens and veggies all year round.
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