Serving grilled protein as a salad component has become commonplace lately. More often than not, though, it’s an afterthought or at best an add-on as in: “Caesar Salad…..Add a grill
Serving grilled protein as a salad component has become commonplace lately. More often than not, though, it’s an afterthought or at best an add-on as in: “Caesar Salad…..Add a grill
For many Americans, ham is the traditional centerpiece of their Easter dinner. In other homes – ours included – it’s roast leg of lamb. Lamb’s natural association with spring m
They’re gone. Kaput. Fini. When the Hostess corporation, maker of Twinkies, Ding Dongs and Ho Ho’s, announced last November that it was filing for bankruptcy and closing its factories, the
I’ve said it before: I like giving holiday food gifts that aren’t sweet. Not because I don’t like sweets – or getting them, for that matter. But it’s nice to give somethi
The age of farmers in this country is top-heavy, with older farmers far outnumbering the younger farmers, particularly that of fruit and vegetable growers. University of Illinois crop sciences profess
Come and Get It!Could there be a more perfect moniker for the Illinois Stewardship Alliance’s sixth annual Harvest Celebration on Sept. 16.? Those who come to the celebration always get a fantas
So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did
Their name may be a little off-putting. And their exterior, orange streaked or mottled with vermilion and/or brownish purple, may bring to mind a nasty bruise rather than something good to eat. Howeve
One of the best things about writing for the Illinois Times is getting to meet people. That’s never been more true than while I was working on this week’s cover story. Everyone
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.
Recipes that call for lots of garlic are always best when they’re made with new crop garlic, which is making its first appearance at farm stands and local farmers markets. New crop garlic’
Recipes that call for lots of garlic are always best when they’re made with new crop garlic, which is making its first appearance at farm stands and local farmers markets. New crop garlic’
“You have never heard of Banoffee pie?” asked my daughter Ashley. “I thought everyone knew about Banoffee pie!”Four years at Lincoln University in New Zealand taught Ashley man
The King’s Daughters Organization celebrates its 120th birthday this year. Actually, their celebration began last fall with the long-awaited publication of their cookbook, Dining with the Daught
It used to be “the lumpy woolen sweater of the food world” according to an article in the New York Times last February. It’s true that for those of us who can remember the 1960s and
A play? Really? I’ve known about and admired The Land Connection – a nonprofit organization dedicated to protecting farmland, training sustainable and organic farmers, and promoting a vibr
This time of year it can be hot or cold – or anywhere in between. It’s amazing to look at our yard and think of our daughter Ashley’s wedding there last year. Everything was green an
My FedEx delivery guy’s name is Gary. I hadn’t known his name until a couple days after the blizzard that dumped 18 inches of snow on central Illinois last week. In fact, I hadn’t ev
Southern-style music and soul food are inseparable – Springfield’s own Blues & BBQs festival attests to that. The legendary Thelonious Monk, who hailed from North Carolina, wore a coll
I’ll never again be able to make some of the best things I’ve created in my kitchen. Not because they were complicated and/or expensive, although I’ve made a few of those, too. It&rs
It’s ironic. The best-known, even iconic American Anabaptist sect is “Old-Order Amish,” despite – and because – their insular communities shun contact with the outside wo
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
Pate Brisee(aka pie pastry)For 2 crusts:• 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. un
Pate Brisee(aka pie pastry)For 2 crusts:• 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. un
Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis
Chicken purloo• 1 approximately 4-pound chicken, cut into serving pieces• Kosher salt• 3 T. bacon fat or peanut or other vegetable
I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari
Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s
• 8 c. peeled, seeded and chopped tomatoes• 6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes• 6 c. onions, NO
I love this dish, which combines Italian ingredients with a truly American retro topping: crushed potato chips. As a child that topping was my favorite part of my mom’s tuna noodle casserole.
This quiche is perfect for fall. Though I’ve used various herbs for it, sage is my favorite. If you’d rather make a vegetarian pumpkin quiche, eliminate the bacon and use olive oil for roa
The pumpkin isn’t only in this soup, it’s also the soup tureen. It’s delicious, and a real showstopper at the dinner table. Kids love eating it and love helping make it even more &
The ISA’s 6th annual Harvest Celebration will be at the Inn at 835 in Springfield 5-9p.m. Sept 16. Space is limited. It’s advisable to get tickets as soon as possible. Tickets are $65 fo
