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Thursday, April 5, 2012 03:58 am
Kitterman’s beef brisket originated in an unlikely place: Fargo, N,D., where she and her husband, Jay, worked briefly after their marriage. “We had this brisket at a friend’s, and ...
Thursday, March 29, 2012 02:55 am

There are lots of other spring edibles in the wild

So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did...
Thursday, March 22, 2012 05:03 pm
This is a cake that even folks who normally eschew cake will enjoy. It’s not overly sweet, and the addition of polenta adds a bit of crunch to the crumb. 7 T. sugar, divided, plus 3/4...
Thursday, March 22, 2012 02:55 am
Their name may be a little off-putting. And their exterior, orange streaked or mottled with vermilion and/or brownish purple, may bring to mind a nasty bruise rather than something good to eat. Howeve...
Thursday, March 15, 2012 02:15 pm
Trifles are traditional in England and Scotland as well as Ireland, one of those preparations that undoubtedly came about as a way to use stale leftovers – in this case, cake – but that...
Thursday, March 15, 2012 01:36 am
Corned beef and cabbage may not be traditional Irish fare, but seafood is. Even when potato crops failed, the island nation could depend on the abundance of fish and seafood. Guinness Stout is prac...
Thursday, March 15, 2012 05:50 am
In Dublin’s fair city,%u2028Where girls are so pretty,%u2028I first set my eyes on sweet Molly Malone,%u2028As she wheeled her wheelbarrow%u2028Through streets broad and narrow,%u2028Crying, &ld...
Thursday, March 8, 2012 02:55 am
One of the best things about writing for the Illinois Times is getting to meet people.  That’s never been more true than while I was working on this week’s cover story.  Everyone...
Thursday, March 8, 2012 12:37 pm

Lincoln Land’s new Culinary Institute has facilities and faculty to rival the best

They’ve built it, and people are coming.Walking into Lincoln Land Community College’s new Culinary Institute for the first time is an awesome, even jaw-dropping experience, especially for ...
Thursday, Feb. 23, 2012 06:35 am
8-12 oz. smoky, thick-cut bacon, diced 2 lbs. coarsely chopped cabbage 1 c. chopped onion, NOT super-sweet 1 T. cane syrup, molasses, or dark brown sugar 1 c. water 1/2 tsp. freshl...

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