Mike McJunkin

In Spring, Our Fancy Turns To Sprightly Flavors

There is something special about a well-made cocktail. Personally, I have a particular fondness for the simple taste of a proper vodka gimlet. There is a freshness and an astringency that dances on your tongue ... more »

Mar 18, 2015 4:31 PM Cover Story

Southeast Asia’s Secret Sauce

Fish sauce used to scare me. Like so many of us that grew up in the landlocked South, I was unconsciously taught that “fishy smell = bad.” more »

Jan 22, 2015 10:37 AM Sushi & Biscuits

Home Is Where The Ham Is

“What is a ham, anyway?” a voice asked me with a casual tone that belied the gravity of the question. A bearded, 20-something stranger stood beside me in the grocery store meat aisle clutching a gold foil-wrapped ham ... more »

Dec 17, 2014 5:42 PM Sushi & Biscuits

In Search of the Savory Wild Shroom

The forest could not have been more beautiful that morning. The mid-morning sun broke through the trees in sharp, well-defined beams, shining like a spotlight on the forest floor. more »

Dec 10, 2014 5:14 PM Cover Story

Pass the Venison and the Nasaump

Thanksgiving is unquestionably the day when we as a nation fully turn our focus to family and food. We reconnect with loved ones, and make our best effort towards putting gratitude at the center of the feasting... more »

Nov 20, 2014 10:17 AM Cover Story

Meet The Real Ricotta

A few years ago, if you had asked me what I thought of ricotta cheese, I would have responded with the same enthusiasm I typically reserve for things such as khakis, unseasoned pasta or watching golf on television. more »

Oct 16, 2014 12:00 AM Sushi & Biscuits

Behind The Barrel

As of 2007, September has been recognized, by Congress as National Bourbon Heritage Month, celebrating “America’s Native Spirit.” American whiskey, whether bourbon, rye or any other variation, is more popular than ever today. more »

Sep 25, 2014 12:00 AM , Cover Story

Exploring The World Beyond Pad Thai

Thai food conjures up different images for different people. For many, the mention of Thai food immediately brings up thoughts of pad Thai, Zach Galifianakis, and curries that turn your lower intestine ... more »

Sep 18, 2014 12:00 AM Sushi & Biscuits

An Evening of Home-Cooked Flavor-Tripping

I sat across from my dinner guests, hand outstretched and palm up, offering each of them a small red tablet. “Let it dissolve on your tongue before we begin,” I instructed. They each had a look of curious anticipation... more »

Aug 21, 2014 12:00 AM Sushi & Biscuits

The Other Other Red Meat

"Goat is one of the most beautiful and leanest meats available, with bison, turkey breast, and codfish being the only meats lower in fat calories.” more »

Jul 24, 2014 12:00 AM Sushi & Biscuits

You Are What You Eat. It's Still True

"If you’re not able to invest fistfuls of dollars into a healthier diet, then you have to invest something else—time. More specifically, time in the kitchen." more »

Jun 26, 2014 12:00 AM Cover Story

Dirt on Your Average Dog

"Main Street Meats and Good Dog offer delicious sausages made from unprocessed, quality, recognizable meats that are perfect substitutes for those packaged, pink, nitrate-laden torpedoes.” more »

Jun 12, 2014 12:00 AM Sushi & Biscuits

Stunning, Exotic Cambodia

"We seemed to be the only visitors other than a couple of zebu cows grazing in the midst of the toppled, moss-covered ruins.” more »

May 29, 2014 12:00 AM Cover Story

Lives On The Line

The morning alarm assaults his ears like the sounds of a slaughterhouse; piercing his coma-like slumber with its screeching message that sleepy-time is over. Last night was brutal. more »

May 15, 2014 12:00 AM Cover Story 1 Comments

In Quest of the Perfect Tamale

This tamale lady had real, homemade, grandmother-style tamales. They were puffy, savory pillows of corn dough surrounding slow-cooked, tender pork or chicken; freshly steamed and kept warm nestled inside that big blue Igloo cooler. more »

May 1, 2014 12:00 AM Sushi & Biscuits

Put A Fork in the Pork

A whole hog takes time to cook, one succulent drip at a time. This gives Chef Cooper and her team time to cook up sides such as Apple Cider & TN Honey Slaw, New Potato Salad, Sliced Vine Ripe Tomatoes & Vidalias and Deviled Eggs. more »

May 1, 2014 12:00 AM Food & Drink

Chattanooga Cuisine Goes Local—and Global

Note: As a Chattanoogan, it is important to refer to the local purveyor of small square comestibles as THE Krystal in spite of the fact there is no definite article preceding the iconic burger company’s name. more »

Apr 3, 2014 12:00 AM Sushi & Biscuits

Vai the Magnificent

Is it stunt guitar? Yes. But Vai’s greatest skill may be the ability to use his technique to reflect his own charming and affable personality. He hip-shakes and funk sashays while recognizing the comedic value of the moment. more »

Nov 21, 2013 12:00 AM Music

A Cup of Cake-y Deliciousness

But if you want a top-shelf, gourmet cupcake from a dedicated purveyor of these single-serving cakey comestibles, you will inevitably end up at my favorite: Gigi's Cupcakes. more »

Sep 26, 2013 12:00 AM Featured Dining

Still Ahead of the Culinary Curve

Ultimately, however, all of the accolades and awards are secondary to the food that comes out of the kitchen, and 212 Market's food has consistently been some of the best in the city. more »

Sep 19, 2013 12:00 AM Featured Dining 1 Comments