When you think of takeout, the options that usually come to mind are cartons of Chinese food, a pizza, or a bucket of fried chicken. Homemade eggplant Parmesan and stuffed artichokes probably a]]> When the late Rev. Peter Mascari built The Grotto in Sherman, he envisioned a gathering place for the senior citizens who were living in the adjacent apartment building and nursing home complex]]> Untitled Document With autumn officially underway, I have to be a big girl and let go of my melons. I must blow a kiss goodbye to my tomato lovers, my peach darlings, my curvaceo]]> Nine months of the year, I’m a wine drinker, with an occasional foray into Bourbon-Nightcap Land. But when sultry breezes, late sunsets, and humidity come to town, my beverage choices ]]> 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]]> Loneth Soares isn't just the manager of Springfield's only Indian restaurant. She feels somewhat like an ambassador for the country. Since opening Gateway to India in 2001, she has learned that part]]> 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 Imagine waking up one day to learn that your small intestine can’t take it anymore; that wheat, barley, and rye are the enemy; and that you’ve got t]]> Untitled Document Question: When does a host boast? With any luck it’s not very often, but I’d argue that the superego emerges whenever a marinade is involved. ]]> It really was my fault, but I blame it on the potato. Preparations for a Memorial Day get-together with friends were sailing along. I was embroiled in side-dish duty and dessert detai]]> In another life, my name was Lulu. I worked as a waitress in a stainless-steel diner in Philadelphia, manning a 20-seat counter that required the nerves of an air traffic controller and the wit of a s]]> Of the seemingly infinite possibilities at summer produce stands, the eggplant is among the trickiest. She’s a real looker, all right, showing off her shiny, buxom bosom that comes in shades of ]]> Untitled Document As a kid growing up in the 1970s, I defined food in terms of catchy names and brightly colored boxes rather than as meals made from scratch. The menu of ]]> Untitled Document Even this gal, born and raised north of the Mason-Dixon Line, knows that Hoppin’ John rules when it comes to New Year’s Day traditions. You can̵]]> Two local restaurants are blending food and art to creative an appetizing atmosphere for the senses. "I just love the arts," says chef Augie Mrozowski, owner of Augie's Front Burner. Evidence of]]> Untitled Document My job is to think about food. As a constant forager for news that relates to the food we eat and the myriad interconnected environmental, political, ethical, a]]> It's a frigid January day, but inside Big Mike's Prize Winning Chili the air is warm and filled with the aroma of spices. Owner Mike Butchek is behind the stove, stirring a large pot of his secret rec]]> Untitled Document Have you ever met anyone who doesn’t like apples? They’re hard to come by, these genetic anomalies. When I found out that my boss was one of those p]]> Bob Vose says a lot of folks think of just three foods when they hear the words "Illinois State Fair": Sutter's Taffy, Culler's French Fries, and Vose's Korn Dogs--not necessarily in that order]]> Deciding to be a vegan is like signing up for the armed forces. You’ve enlisted for service mysterious and unknown to many, your life will be regimented (and at times arduous), and dessert is ei]]>