“I swear, I’m done with turkey! It’s always overcooked and dry, or undercooked and rubbery. Next Christmas we’ll have beef roast or chicken – anything but turkey!”

Whether it’s spring when they’re carpeted with wildflowers, the fall when maples form a golden canopy overhead, or winter when snow blankets the ground and frosts the trees; whenever I tak

By the time you read this, I’ll be back down by the bayou. There’s a pretty good chance I’ll be eating oysters harvested that morning, or shrimp and crabs from the Gulf of Mexico.

I’ve heard it said that an alcoholic always remembers her first drink. I don’t remember mine. But I can recall with crystal clarity my first Gourmet magazine. It was in a Kroger grocery st

At home, I quickly found that anything involving the use of my right hand and arm fell into three categories: 1) no problem, 2) possible, but painful, and 3) totally impossible.

Sausage-making is almost as old as civilization itself; there are sausage recipes that date back thousands of years. And sausages, in various forms, appear in virtually every cuisine worldwide. They’re an emblematic foodstuff of any culture, utilizing local meats, seasonings and ingredients.

It’s practically a place of pilgrimage. A Mecca for food historians. Tourists flock there, not just from Illinois, but from all across America and around the globe, by motorcycle, car and by the

Terra Brockman is a busy woman. As founder of the not-for-profit Land Connection, she works tirelessly to promote “community-based food systems in the Midwest in which every farmer has the oppor

Eating home-cooked, healthy meals that require minimal preparation and cleanup during the week doesn’t have to be difficult, but it does take some planning and advance preparation. Slow cookers

“I know you’re not an elitist,” my husband, Peter, said to me. “But do you ever worry that you come across that way to readers?” Peter’s question arose from a conve