Poached pears. Perfect.
By Ashley Meyer
Tags: Food Features
Holidays are over. Let's eat plants.
By Peter Glatz
Hoppin' John for New Year's Day
Traditional food for prosperity and good fortune
Warmth and security in an Italian-American tradition
Discover sherry and port, the winter wines
Stocking stuffers for cooks
It's pecan season
Illinois-grown pecans a hit at farmers markets
For something different, Cassoulet
The savory side of pumpkin spice
Clean your plate
217 Comfort Food Week is Nov. 11-17
By Stacie Lewis
Tags: IT Picks, IT Picks
Tags: Food Features, Food
Sweet potatoes. Dig it.
Nutritious, delicious and better than pumpkin pie
Economies of a scale
Weight of ingredients, not volume, is key
Hunt no more. The Mushroom Farmacy takes a favorite food out of the woods.
A fond food memory
Apples stuffed with sausage, like nothing before
Apple goodness in every bite
Finding connection and comfort over cauliflower
To make a global difference, eat local
Amazon fires remind us to buy beef at home
Fish in a bag
When the “TODAY Show” comes calling, here’s what to cook
Celebrate eggplant season
Cool food after a hot run
Fried chicken for the fair
Too much watermelon!
Bake a fruity dessert for any season
How you’ll be making eggs from now on
Open auditions/crew interviews
UIS Studio Theatre
Jan. 21-22, 6-10 p.m.
Capital City Senior
Best of Springfield - Intro
Capital City Parent