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
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.
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
It’s performance art. It’s more than a little quirky. It’s fun but also somewhat disconcerting – something that makes you think. And, above all, it’s delicious. It’
It’s performance art. It’s more than a little quirky. It’s fun but also somewhat disconcerting – something that makes you think. And, above all, it’s delicious. It’
They’re tiny, oh-so-sophisticated, and utterly delicious: In other words, the perfect ending to a meal or a day of homage to mothers. When I first made petit fours (the name comes from the Frenc
“[Do] you really love it?” asked Miss Patty. “Girls nowadays indulge in such exaggerated statements that one never can tell what they do mean. In my young days, a girl did not say sh
Fresh artichokes aren’t local, even though recently cultivars have been developed for home gardeners outside the Mediterranean-type climate that’s their natural habitat (my attempts at art
Catherine Lambrecht, Vice President of the Greater Midwest Foodways Alliance and Julianne Glatz, food writer from Illinois Times, on Chicago TV's ABC7 talking about the "Road Food" event an
The folks at Greater Midwest Foodways Alliance are at it again! In years past, the GMFA, an organization dedicated to “celebrating, exploring, and preserving unique food traditions and their cul
By the time you read this, it’ll be over. With luck I’ll be stretched out in a lawn chair, cold iced tea in hand, enjoying my house and yard, which will be in better condition than they ha
“Why is this night different from all other nights?” asks the youngest child at the elaborately set dinner table as dusk darkens the sky outside. So begins the first night of the most wide
In Dublin’s fair city,%u2028Where girls are so pretty,%u2028I first set my eyes on sweet Molly Malone,%u2028As she wheeled her wheelbarrow%u2028Through streets broad and narrow,%u2028Crying, &ld
They’ve built it, and people are coming.Walking into Lincoln Land Community College’s new Culinary Institute for the first time is an awesome, even jaw-dropping experience, especially for
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
With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta
With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta
This is a fantastic dish for entertaining. Not only is it delicious, the overlapping pancetta topping the chicken makes a gorgeous mosaic design (it’s one of the ways I modified the original
My favorite artichoke recipe appeared in my 11/3/11 IT column, available at illinoistimes.com. It’s a New Orleans variation of Italian stuffed artichokes that adds shrimp to the traditional b
This recipe is adapted from one in Jacques Pepin’s latest cookbook, Essential Pepin. It includes a DVD with dozens of useful techniques; among them is preparing artichokes for cooking. This is
• 1/3 c. roasted hazelnuts, skinned• 2 large roasted red bell peppers, peels and seeds removed, either freshly prepared or bottled, about 1 1/2 c. •&
Steaming the shrimp mixed with these spices, aromatics and beer makes them extraordinarily flavorful. And Jasper White’s remoulade is fantastic.For the remoulade:• 1 c. go
We’ll be serving this rice salad primarily because it’s so delicious, but it’s also a nod to Ashley’s university experience in New Zealand: the recipe comes from a friend in Au
Lemon curd is wonderful in any guise, but Meyer lemons with their floral note and intense fragrance make it even more delectable. And particularly appropriate to use as the filling between the wedding
Because warm weather arrived so early this year, we’re hoping to be able to use local asparagus.A low to moderate heat is desirable when grilling vegetables. If you are using a charcoal grill, p
Kitterman’s beef brisket originated in an unlikely place: Fargo, N,D., where she and her husband, Jay, worked briefly after their marriage. “We had this brisket at a friend’s, and
