So I was on my way back from the Knoxville area and decided to make more of a road trip out of it than driving straight down I-75, and my wanderings took me over to Highway 411. As I headed south, I had one thing in mind: Make my way to Madisonville and get some Benton's bacon.
It's been said that breakfast is the most important meal of the day. Whether or not you agree with this philosophy, you will almost certainly agree that there are few meals more satisfying than a good American breakfast that fills your belly and your soul.
I've just returned from an epic few weeks in Europe, and while there, spent a good deal of time eating my way across Paris.
There's just something that wraps your body in comfort when dining in a house-turned-restaurant.
Grilling season is in full swing, and whether it's burgers, dogs, steaks or chicken you plan on putting to the flame — foods that don't require a lot of thought — it's the side dishes that often give us pause.
It's a question that doesn't come up in most conversations, but how are you storing your bacon grease?
Portofino's is right up there with a select group of restaurants that has been feeding Chattanooga for generations.
America's Test Kitchen's newest cookbook, "The Complete Small Plates Cookbook," is one of those books that makes your mouth water with every turn of the page, and there are 397 pages — most with beautiful photographs — not to mention conversion charts, indexes and the like.
I recently found myself with a large amount of French onion dip, homemade, of course, leftover from a party.
There's a connection between Tennessee and Texas that some people may not know about: We're known as the Tennessee Volunteers because of all of the volunteers from Tennessee who traveled to Texas to help fight in the Mexican-American War in the 1840s.
