Michael Higgins, longtime chef/owner of Maldaner’s Restaurant, is at the forefront of sourcing local foods for his restaurant. Actually, for years he was the only area chef to do so, even persua
This wonderfully refreshing soup has been on Higgins’ summer menus at Maldaner’s for as long as I can remember. The Sweet Sour Syrup recipe makes much more than you’ll need, but i
1 c. sugar 1 1/2 c. white wine vinegar 1/2 c. dry white wine or dry vermouth Place the ingredients in a heavy-bottomed saucepan and bring to a boil over medium high heat. Stir until
“I would put the emphasis on just looking at where your family is now and seeing what you can do to improve.” That remark by Dr. Dianne Neumark-Sztainer, a University of Minnesota professo
As I write this, the sun mercilessly beats down. Our wonderful yard and woods that were lush with ferns, fragrant blooming trees and shrubs, and beautiful flowers for our daughter’s wedding thre
For the 5 Flavors goat cheese dressing 4 ounces goat cheese 2 T. buttermilk 1 tsp. honey 1 T. fresh lemon juice 2 T. olive oil 1/4 tsp. white pepper Pinch of salt 1
Stan Schutte looks like a typical central Illinois farmer, with his buzz haircut and weather-beaten face. On hot days at Wednesday’s Old State Capitol Farmers Market, he’s probably wearing
Wraps – usually utilizing a flour tortilla or equivalent that encompasses some sort of sandwich or burrito-esque filling – are ubiquitous throughout America today. But lighter, even elegan
• 2 c. crabmeat (or substitute small cooked shrimp or larger shrimps cut into bite-sized pieces)• 2 c. cooked sweet corn kernels (4 ears should yield about 2 c.)• 1/2 c. chilli sauce, b