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Eating Oxford

The Velvet Ditch brings seafood and steady service to Oxford

A new hot spot offering seafood, bar favorites and steady service in a setting that fits both weeknights and game weekends

The Cake Ladies Who Fed the Cast of The Help

They took mama's recipe and fed the cast of The Help Greenwood, Miss. - Sandwiched between a health food store and a vitamin shop lie...

Restaurant Reflections: Ruby Chinese

For 24 years, Ruby Chinese owned the market on Chinese food in Oxford. I know my family ate there on a regular basis. In...

Who Remembers the Rebel Deli?

My parents have always told stories about amazing Oxford restaurants that are no longer around. Among those, Mr. Gatti's Pizza, the Kreme Kup and,...

Harmon's Restaurant Creates Harmony of Generations

A new generation is reviving the Harmon’s Restaurant legacy in Paris, Miss. Lisa Morris Coleman and her husband, Robert, recently reopened the restaurant her...

A Cheese Straw Society

Guests floating in by parachute. Galas in cotton gins. They party differently in the Delta There’s a man — a legend, really — named Lewis...

Wine Tips: Be Assertive with Annoying Waiters

In the world of sports, intimidation of the opponent is often critical to success. This idea has now moved to the more manicured playing...

Food for the Soul

It's so routine that in Cleveland, two such soulful beacons lie less than a mile from each other on Highway 61 - The Senator's...

Oxford’s Steve and Linda Green Rule Global Pizza Magazine Empire

Despite 17 years of success in the publishing business, PMQ Pizza Magazine remains a mystery to many in Oxford. “A pizza magazine? What, you...

Warm up with a Spice Cookie

It’s really, really, miserably cold in much of the country right now. If you’re savoring the last of the holiday vacation in your slippers...

On Cooking Southern: Healthful Repurposed Holiday Leftovers

By Laurie Triplette ldtriplette@aol.com SOUTHERNISM OF THE WEEK Rode Hard and Put up Wet: A classic term referring to one’s state or condition of being worse for the...