John Currence News Today

>> anthony: some time ago something crawled, or slithered, or grew like a fungus. something that started small, got bigger, lurched like a swamp thing out of the mud and moist earth and humid nights of the delta. then, it took over the world. so next time some smart ass foreigner, horrified by our latest ham-fisted foreign policy blunder wonders out loud, "what good is america?" well, you can always pipe up that the blues, rock n roll, r&b, and soul all came out of this place -- one st...

The Mississippi Delta is known for its blues history, but it also forged a unique culinary creation: Delta hot tamales. Learn more about the history of these tamales and the places still serving them for travelers and locals alike.

This year’s lineup is heavy on politicians and media figures.

While growing up in Jackson, Mississippi, chef Hunter Evans visited New Orleans often because his grandmother lived here. Now, he usually comes back around this time to ride in a

From long-awaited openings to tantalizing teases, heres the latest from the Little Rock restaurant scene.

Two James Beard Award-winning chefs are joining the Sun Valley Culinary Institute on Dec. 15 at 6 p.m. to host a culinary and wine fundraiser featuring what the culinary institute

In his Houston restaurant, Mississippi-born chef Lucas McKinney has fun with a menu that ranges from gumbo and po'boys to chicken on a stick and moon pies.

Turkeys don't have to get all the glory

By the end of the meal, dinner at Gautreaus still felt very much like Gautreau’s. As usual, that meant dinner felt special, because of the setting and the service and

Chef John Currence shares his tips for the perfect holiday bird