Food Features

Growing up in a middle-class Chicago suburb during the 1950s and 60s, my family’s life was comfortable, though not lavish. My father, an art school graduate, became a commission-based salesman when he realized he couldn’t support his young family as an artist. Consequently, vacations were beyond our means, and except for our weekly Saturday outing […]

Pomegranates are in season now, just in time for bedazzling festive dishes and adding a ruby sparkle wherever they land. This ancient fruit has held deep symbolism and cultural significance for centuries, from tying Persephone to the underworld in Greek mythology to dyeing priestly garments in the Bible’s book of Exodus. While there are a […]

Farro, an ancient and increasingly popular whole wheat grain, offers a delightful nutty flavor and chewy texture. This versatile grain is available in three forms: whole grain, which is the most nutritious but requires longer cooking; pearled, with the bran removed for faster preparation; and semi-pearled, where the bran is partially removed. The earthy and […]

I love a good party sandwich. From towers of plush chicken salad on soft rolls at a shower to crusty rolls piled high with meat and cheese at a tailgate, well-made party sandwiches are reliable crowd pleasers that love to be prepped well in advance.  It’s important to start with a good foundation and use […]

My late wife, Julianne, and I were undergraduates at the University of Illinois in Champaign when we married. During our first year of marriage, while living in a mobile home on the outskirts of Champaign, we engaged in a fundraising pie-making marathon. This event supported the U of I Concert Choir’s concert tour of Puerto […]

There’s a longstanding culinary tradition of crafting delicious meals out of repurposed leftovers. From Italian arancini, crispy fried rice balls rolled out of cold risotto, to shepherd’s pie made with yesterday’s roast, some of our most beloved dishes exist thanks to generations of creative and resourceful cooks. This recipe for butternut squash lasagna was born […]

Mushroom hunters command my utmost respect. Their observational skills are keen, and their patience, especially during unproductive spells, is remarkable. My own forays into mushroom hunting have yielded little success. However, when a friend arrives at my door with a basket overflowing with fungi, my excitement is undeniable! Every autumn, I used to look forward […]

The desire to retreat into my cozy kitchen and comfort bake has been especially strong lately, but until recently it’s simply been too darn hot to turn on the oven. Now that the temperatures have dropped to a reasonable level we can finally start leaning into the coming season of sweaters and cider and warm […]

I genuinely enjoy my late-life, second career as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery, and I want to thank all the Illinois Times readers who made the long drive to Champaign for my recent low country seafood dinner. It’s been a challenging summer, and I’ve spent many nights sweating in […]

With tomato season in full swing, so is the jar of rendered bacon fat that lives in my fridge. A happy byproduct of countless bacon and tomato sandwiches, this culinary gold has been finding its way into everything from salad dressing and snacks to soups and even cookies. A versatile and old-fashioned ingredient, many have […]