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Thursday, May 31, 2012 07:44 pm
This classic condiment can be found on every table in Haiti, oftentimes even when there isn’t a table in that devastated and destitute country. I first heared of Picklese when I was researchi...
Thursday, May 31, 2012 07:57 pm
Rhubarb is at peak season right now, making this chutney a springtime specialty. It’s great brushed on grilled chicken (especially wings) or as an accompaniment to cheese and crackers. ...
Thursday, May 31, 2012 02:47 am
This mojo spreads its wings over different cultures, making it appropriate for Latin American grilled pork or poultry, or even as a condiment for Argentinian grilled (provolone) cheese. It’s ...
Thursday, May 17, 2012 01:45 pm
It’s performance art. It’s more than a little quirky. It’s fun but also somewhat disconcerting – something that makes you think. And, above all, it’s delicious. It’...
Thursday, May 10, 2012 03:28 pm
They’re tiny, oh-so-sophisticated, and utterly delicious: In other words, the perfect ending to a meal or a day of homage to mothers. When I first made petit fours (the name comes from the Frenc...
Thursday, May 3, 2012 04:57 pm
With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta...
Thursday, May 3, 2012 03:30 pm
“[Do] you really love it?” asked Miss Patty. “Girls nowadays indulge in such exaggerated statements that one never can tell what they do mean. In my young days, a girl did not say sh...
Thursday, April 26, 2012 04:15 pm

(Artichokes in the style of Roman Jews)

My favorite artichoke recipe appeared in my 11/3/11 IT column, available at illinoistimes.com. It’s a New Orleans variation of Italian stuffed artichokes that adds shrimp to the traditional b...

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 Illinois Times was gratified by the number of entires that we received for the Visitors Guide Cover Art Contest. We would like to thank all of the 56 participants who submitted entries. Your eff...

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