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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...
Thursday, Feb. 23, 2012 11:09 am
I’ve cooked thousands of dishes for countless people in my life; some professionally, some as a home cook. Almost all were well received. When catering dinner parties or when my cooking class st...
Thursday, Feb. 23, 2012 03:53 am
1 c. extra-virgin olive oil 1 T. anchovy paste 1/2 tsp. crushed red chili flakes, or more or less to taste, optional 6 sun-dried tomatoes, thinly sliced lengthwise 6 cloves garlic, pee...
Thursday, Feb. 16, 2012 04:21 pm
Drip, drip, drip . . . It was late February. After a long, cold winter, it was first day that hinted spring was on the way. Drip, drip, drip . . . It had been below freezing overnight, but by noon the...
Thursday, Feb. 16, 2012 07:20 pm
Roasted pork with maple-mustard glaze 3 to 4 lbs. boneless pork loin, or tied boneless pork butt 2 c. buttermilk One large white onion, thinly sliced or diced 3/4 c. plus 1/2 c....

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