Kennedy will be demonstrating this unique take on ratatouille at the Holiday Farmer’s Market. He says, “This recipe has been very popular over the years for me. I love this dish because it

Read through these instructions at least a couple of times before beginning, to get an understanding of how everything comes together. For additional help, I’ll be demonstrating how to cut up a

These recipes in the Illinois Bed and Breakfast Cookbook were contributed by Tony Leone, proprieter of the Pasfield House. Other Pasfield House recipes appear in every one of the cookbook’s cate

These recipes in the Illinois Bed and Breakfast Cookbook were contributed by Tony Leone, proprieter of the Pasfield House. Other Pasfield House recipes appear in every one of the cookbook’s cate

5-7 quart pot 2 lbs. 80/20 lean ground beef 1 large onion, chopped 2 cloves garlic, minced Entire package Soileau’s Chili Seasoning 2 8oz. cans tomato sauce 16 oz. water

Dirty Rice is a Cajun classic. If you’re fond of chicken livers, you’ll love this dish. The livers are essential for truly authentic Dirty Rice, however I have seen versions that substitut

After my husband’s mother died the year after we were married, he said he’d like to find or make cranberry sorbet, something she’d always made for Thanksgiving.

This Serious Barbeque recipe is seriously decadent and seriously delicious. Lang recommends using non-stick Silpats (silicone baking mats) to line the pans; but once they’ve been used for smoking, they’re no good for other baking, so I substituted parchment paper.

My family’s preferred breakfast sausage was always Humphrey’s Market apfelwurst, made in-house. When they stopped making it almost a decade ago, I began experimenting in an attempt to recreate the original; the recipe below is the one that finally garnered my family’s approval. If you’re not inclined to make your own, the folks at Humphrey’s say they’re going to begin making apfelwurst again soon. The applesauce gives it just a hint of sweetness that, along with the spices, make it perfect for fall.

Humble sausage is transformed into a sophisticated hors d’oeuvre for these tasty bites, which I created for an apple harvest dinner. They can be assembled a day or two ahead, covered tightly with plastic wrap and refrigerated. Just pop them into the oven at the last minute and serve warm.