Food & Drink | Illinois Times

Wild about wild rice

Oct 22, 2020

I spent part of the summer in Michigan's Upper Peninsula working for a chef who, whenever feasible, cooked with local and foraged ingredients. For example, our riff on Cajun gumbo substituted Lake Superior whitefish for Acadian redfish and foraged baby milkweed pods for okra...

Trumpeter swans on Ray Johnson’s wildlife reserve.

Food Features

Culinary meds for colds and flu

Including chicken soup

By Ashley Meyer
Oct 15, 2020
Food Features

A famous chef shares his secrets

Three pearls of wisdom for home cooks

By Peter Glatz
Oct 8, 2020
Food Features

The magic of brown butter

Simple to make, exciting to taste

By Ashley Meyer
Oct 1, 2020
Food Features

A chef's secret weapon

'Nduja, a spicy, spreadable salami

By Peter Glatz
Sep 24, 2020
Food Features

Getting to know buckwheat

A beloved old-world food, useful and delicious

By Ashley Meyer
Sep 17, 2020
Food Features

Fluffy homemade pancakes

Sure to please your crowd

By Ashley Meyer
Sep 3, 2020
Food Features

Portable feasts

By Peter Glatz
Aug 27, 2020
Food Features

Eggplant, Sicilian-style

Caponata, a cooked salad with interesting ingredients

By Ashley Meyer
Aug 20, 2020
Food Features

State Fair food fix

DIY corn dogs and fried green tomatoes

By Peter Glatz
Aug 13, 2020
Food Features

Fruit butters are fun

Preserve the sweet taste of summer

By Ashley Meyer
Aug 6, 2020
Food Features

The debate over Salade Nicoise

Anchovies or tuna? Fresh tuna or canned? Mixed or layered?

By Peter Glatz
Jul 30, 2020