Free food just got fresher

Central Illinois Food Bank tackles hunger with healthier food

From floor to ceiling, the Central Illinois Food Bank’s 25,000-square-foot warehouse on the east side of Springfield is packed with donations, ranging from traditional items like juice boxes, ce

A restaurant to remember

The rich history of food and fun at Stevie's Latin Village

Thin wisps of smoke from the guests’ cigarettes lazily spiral upward and hang as if suspended from the ceiling. The ceiling itself, as well as the walls, are inscribed with caricatures of regula

Man vs. good lord, my mouth's on fire

Wednesday, watch as Man vs. Food’s Adam Richman eschews “chili” for chilLi the Springfield way. In the Springfield-based episode, taped in July, Richman visits Springfield favorites.

Making your own cheese

Who says there’s nothing to do in Springfield? Not anyone who reads the weekly IT calendar section, for sure. And if that weren’t enough, the IT special edition guides – fall, summer

Springfield’s outdoor dining goes to the dogs

My first sojourn to Europe was with the U of I Concert Choir. We gave concerts, attended a two-week Renaissance music symposium, and did a lot of sightseeing. But there was something else I was determ

Edamame, the soybean you can eat

There weren’t many of them. Maybe six or eight pods in the tiny saucer in front of me. The setting (my first-ever sushi restaurant) and the simple, elegant Japanese porcelain saucer seemed exoti

When State Fair food was real

Ah, the Illinois State Fair – the highlight of my childhood summers. From about the third grade on, I sold produce from my grandparents’ organic farm from a makeshift stand at the end of o

Memories of a Tamale Queen

It began with a call from a longtime friend, Sangamo Club general manager David Radwine. The Sangamo Club was hosting the 1995 Hope School Celebrity Chef Benefit. Rick Bayless, chef/owner of Chicago&r

Can’t beat pasta to beat the heat

It’s too darn hot.I’d like to sup with my baby tonight,Refill the cup with my baby tonight.But I ain’t up to my baby tonight,’Cause it’s too darn hot.From It’s Too

Keep cool with noodles and summer rolls

What do you think it’s going to be like tonight? It’s going to be hot and wet. That’s nice if you’re with a lady, but it ain’t no good if you’re in the jungle!&rdqu

Gulf tragedy gets personal

“The Cajun…. may be forgiven for being proud: for at one time he was the “poor folks” of the swamps. Then he took a land that nobody else wanted and turned it into something s

On the trail of gooey goodness

Who created it? When? Where? Who makes the best? What are acceptable ingredients? Which is most authentic?Whether it’s French ratatouille, Italian ragu Bolognese, Mississippi ribs or New York re

The professor of barbeque

What picture pops into your head when you hear the words “barbeque expert”? Is it a big beefy guy, tongs in hand, maybe a bit red-faced from hovering over the coals and the beer can in his

Come fry with me

Here’s how to make chicken like a true Southerner

Untitled Document As a kid from up North, I have long held a romantic notion that if you grew up in the South, you spent your summers sitting under a willowy tree wi

Grape-leaf group therapy

Preparing these delectable treats can be a fun group effort

Untitled Document Stuffed grape leaves are heady little treats, but we rarely think about making them ourselves. They seem too exotic and complicated for home chow, b

Get more from your mash

Here’s a recipe for a potato pie that’s gone to heaven

Untitled Document The girlfriend of a mashed-potato lover somewhere in the great online beyond needed culinary counsel. They’re in a “mixed” relatio

Recipe for a crumb-y morning

Take your streusel memories out of the vault

Untitled Document Jersey, New York, Philly, Baltimore — they all know about the crumb bun. A yeasty sweet roll with a streuselly topping, the crumb bun is a min

Fish Fridays, Thai-style

Lent doesn’t have to mean fish sticks

Untitled Document I think I’ve figured out why so many fish eaters consider themselves vegetarians. It’s a Catholic thing, y’all. Lent —

Be my velvet Valentine

Here’s a sexy dessert that’s like hotpants and white go-go boots

Untitled Document Tea for two needs cake. So do Grandma, your pals from work, and all of the other lonely hearts sticking out their tongues at this lovers-only holiday. With or

Southern biscuits for a Yankee girl

Fix a batch of hot crusty buttermilk taste explosions

Untitled Document Dear Scott Peacock, You and I have known each other for many years without ever having met. We’ve got mutual friends and associates

Bacon and eggs for dinner

Whip up some spaghetti alla Carbonara

Untitled Document Hello, my name is Kim and I’m a bacon-holic. For a cook who prides herself on mindful moderation, this is a difficult culinary confession. No other come

Full-circle mush

Make polenta with a spicy tomato sauce

Untitled Document This is a story about mush. As a kid up north, where breakfast was two eggs any style, toast, and hash browns, I knew little about mush (unless you count

Cranky for curry

Here’s a kitchen substitute for Zoloft on a gloomy winter day

Untitled Document It’s a new year, and everybody on cable television says I should feel bright and shiny like a brand-new penny or a twinkly star, full of deter

Switzerland cheese toast

I first had Switzerland cheese toast decades ago in the most perfect setting imaginable: an outdoor restaurant in Zermatt, Switzerland, overlooking the Matterhorn. I hadn’t ordered it: cheese to

Asian edamame dip

2 c. cooked, shelled edamame 1/4 c. diced onion or shallot 1/2 c. tightly packed fresh cilantro leaves 1 tsp. minced garlic, or to taste 1/4 c. fresh lime juice 1 T. Thai green cur

Edamame and wild rice pilaf

1 bunch scallions 3/4 c. wild rice 1/3 c. minced shallots or onions 3 T. unsalted butter 1/2 c. dry white wine or vermouth 3 c. unsalted or low sodium chicken or vegetable stock

Edamame purée

with fresh herbs and Asiago

2 c. cooked, shelled edamame 3/4 - 1 c. finely grated aged Asiago cheese, plus extra for garnish 1/3 c. loosely packed mint or basil leaves, or a combination 1 tsp. minced garlic, or more

Garlic edamame

Green soybeans with garlic

To cook fresh edamame in the shell:Bring water to a boil over high heat. It should be enough to cover the pods and at least an inch or two over the top. When the water comes to a boil, add salt, about

Caramel Corn

This caramel corn is simple and simply delicious. Dark corn syrup and vanilla make most traditional; using maple syrup and flavoring is a nice variation. Adding just peanuts makes it “Cracker Ja

Fresh corn tamales

I used traditional dried corn husks for the Hope School Benefit, but since then have discovered that fresh corn leaves and husks are even better – and easier.  24 fresh corn leaves

Mole verde (Green mole)

1 lb. fresh tomatillos, husked and washed 1 poblano chile 4 garlic cloves, peeled 1 medium white onion, coarsely chopped 1 handful EACH flat-leafed parsley and cilantro, or use all cil

Cajun Macaroni Salad

Many macaroni salads are bland and boring. Not this one, which gets its kick from the jalapeno mayonnaise. Don’t hesitate to make this if you don’t like spicy heat. Just use mild or medium

Jalapeno Mayonnaise

2 T. minced pickled jalapeños and 1 T. of the pickling liquid 1 large free-range organic egg 1/4 c. chopped scallions 1 T. sugar 1 tsp. kosher or sea salt 1 1/2 c. vegetable