It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.
It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.
For years, my husband Peter’s entire dental office eagerly anticipated the arrival of Velma Viele Mayes’ Italian Christmas cookies. The large foil-covered cardboard box overflowed with ani
Pity the poor pear. Each autumn, apples get all the attention. It’s just not fair. Sure, pears show up in cooking publications, but they always seem to take a back seat to apples. That’s a
Barack Obama isn’t the only one who’s been celebrating a half-century birthday recently. Clay’s Popeye Barbeque’s 50th anniversary is this year. That’s a long time for an
More than 100 years ago, Illinois was the fourth largest wine-producing state in the nation. Now the Treasury Department holds Illinois responsible for just a fraction of the 40 million gallons bottle
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
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
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.
“They’re just not elegant anymore,” my mother sighed. Horseshoes? Elegant? Springfield’s iconic dish that almost inevitably appears on our pubs’ and casual eating establi
“They’re just not elegant anymore,” my mother sighed. Horseshoes? Elegant? Springfield’s iconic dish that almost inevitably appears on our pubs’ and casual eating establi
Chicken wings are wildly popular. Entire restaurants – entire restaurant chains – are centered around them. They’ve become one of America’s favorite appetizers, party pleasers,
If you aren’t interested in gastronomy, you probably haven’t heard of Charlie Trotter. If you are, you know that Trotter exploded onto the dining scene 25 years ago. His Chicago restaurant
The best chefs are always searching for new ingredients to expand their culinary creativity. Often those ingredients aren’t really new, but have only recently become available. It may be a Middl
“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston S. ChurchillMost New Year’s celebrations seem a bit awkward to me. The sil
It’s astonishingly quiet in Lanphier’s kitchen lab. But not actually silent. Students in the four kitchen cubicles are talking to each other. They’re also responding to questions fro
Books always constitute a significant proportion of the gifts under our Christmas tree. And since most of my family members are enthusiastic cooks, it’s a safe bet that some of those books will
I love giving edible Christmas gifts that are different from the usual cookie/candy/fruit basket options. The sauces below make wonderful and unusual gifts. But I don’t just give them away &ndas
My family has had a few Thanksgivings that really stand out. Most have involved either bad weather in the form of snowstorms, or traveling. When I was 10, we drove out to San Diego to have Thanksgivin
Thanksgiving is a time of feasting, togetherness – and cooking. Indeed, many people who rarely prepare meals cook on this most American of holidays. But what about chefs? They spend their workin
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
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
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
Untitled Document The girlfriend of a mashed-potato lover somewhere in the great online beyond needed culinary counsel. They’re in a “mixed” relatio
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
Untitled Document I think I’ve figured out why so many fish eaters consider themselves vegetarians. It’s a Catholic thing, y’all. Lent —
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
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
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
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
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
Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’
Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’
These sweet-tart wings are a hit with both kids and adults. 8 lbs. chicken wings 1 c. fresh lime juice (approximately 8 to 10 limes) 1 c. apricot preserves 1 c. soy sauce 1/
An eastern Mediterranean riff on traditional Buffalo wings, this is adapted from a recipe of Iron Chef Michael Symon’s. 5 pounds chicken wings, tips removed, then halved 2 T. cor
Though this recipe comes from New Orleans chef Emeril Lagasse, it utilizes classic Southeast Asian ingredients. 3 lbs. chicken wings, tips removed, then halved 4 scallions 2 T.
This lusciously herbaceous-orange marinade comes from the Mexican state of Sinaloa by way of Chicago’s Rick Bayless. 4 lbs. chicken wings, tips removed and reserved for stock, cut
Rather than boiling beets, most cooks prefer baking them: it’s easier, there’s less mess and they retain more flavor and nutrition. Preheat the oven to 375.If the beets have stems and
Aside from pickling, the best-known beet preparation has long been borscht, a soup that originated in Eastern Europe and Russia. It’s particularly associated with Ashkenazi Jews (Jews who liv
These cheese puffs hail from France’s Burgundy region. They’re a traditional accompaniment to red wine, but make an outstanding pairing with Champagne. tsp. kosher or sea sal
Champagne pairs deliciously with sweets, especially chocolate. 12 oz. good quality bittersweet or semisweet chocolate 1 c. unsalted butter 9 large egg yolks 6 T. superfine sugar
This seafood salad is associated with Christmas, but it’s delicious any time of year. 1 lb. raw, peeled and deveined shrimp, 26-30 count 1 lb. calamari (squid) cleaned and cut into
