“Eat what you can, can what you can’t.”–Motto of Perennial Virant RestaurantWhat’s old is new again. Chefs both haute and humble are making their own pickles, from
“They’re breeding the heat out of jalapeños, and it’s all because of poppers,” says Rick Bayless, addressing a group of us attending his seminar on the foods of the Yuca
From now on, I’d appreciate it if you would address me as “Your Honor.” I’ve been a judge at various food competitions over the years, including the Heritage Recipe Contest at
Throughout my childhood, it was an unshakeable rule: After we’d passed through the Illinois State Fair’s main archway, our first stop had to be the Illinois State Beekeepers Association&rs
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
“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
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
Some of Springfield’s most exciting and innovative cuisine isn’t found on its restaurants’ regular menus. It’s true that Springfield’s best restaurants’ daily speci