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Thursday, Sept. 20, 2012 06:22 am
This quiche is perfect for fall. Though I’ve used various herbs for it, sage is my favorite. If you’d rather make a vegetarian pumpkin quiche, eliminate the bacon and use olive oil for roa...
Thursday, Sept. 20, 2012 03:31 pm
What comes to mind when you think of eating pumpkin? If you’re like most Americans, your answer will almost certainly be pumpkin pie. Of course there will always be a few nonconformists who&rsqu...
Thursday, Sept. 13, 2012 02:55 am
The ISA’s 6th annual Harvest Celebration will be at the Inn at 835 in Springfield 5-9p.m. Sept 16. Space is limited. It’s advisable to get tickets as soon as possible. Tickets are $65 fo...
Thursday, Sept. 13, 2012 02:55 am
Come and Get It!Could there be a more perfect moniker for the Illinois Stewardship Alliance’s sixth annual Harvest Celebration on Sept. 16.? Those who come to the celebration always get a fantas...
Thursday, Sept. 6, 2012 09:34 am
“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 ...
Thursday, Sept. 6, 2012 07:08 pm
Pickled red onions are a common condiment throughout Mexico’s Yucatan Peninsula. A jar of these easy-to-make, beautifully pink onions can often be found in my refrigerator to use in sandwiche...
Thursday, Sept. 6, 2012 11:35 am
These zucchini pickles have many applications, but perhaps their best is as a condiment for Cubanos, a Cuban signature sandwich, made with ham, roast pork, Swiss-style cheese, mustard and pickles o...
Thursday, Aug. 30, 2012 06:03 pm
“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...
Thursday, Aug. 30, 2012 03:50 pm
Most southern cornbread is fairly sweet and has a cake-like crumb – too sweet and too cakey for my taste. The base recipe for this cornbread comes from the Betty Crocker 1950 Picture Cookbook...

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