While almost everyone is familiar with the classic recipe for Rice Krispies Treats, slight variations on the original abound. We think our recipe gets them just right, with the perfect ratio of marshmallow and butter to cereal for a bar with the sticky chew that kids love and that adults rem…
MENDOTA — Children throughout the Illinois Valley area will again have their chance at becoming healthy chefs through a program offered by the University of Illinois Extension and 4-H.
NEW YORK (AP) — Chips, soda and frozen pizzas tend to be full of salt, sugar and fat, but now scientists are trying to understand if there’s something else about such processed foods that might be bad for us.
I had some leftover peaches that I forgot to put on the grill for Father’s Day (halve them, grill them, serve them with cream cheese/mascarpone and honey and thank me later), so I decided to try my hand at making a peach cobbler. It was fitting, because I had actually been looking to add som…
I have featured several family heirloom dessert recipes in this column, and for this month’s recipe I’m dipping into a treat from my wife Chelsey’s family vault.
The Trump administration recently rolled back a rule that said foods like bread and pasta have to be made with whole grains. Before the rule was relaxed, schools needed temporary waivers to serve foods like white rice, which have a finer texture but also less fiber.
A veggie burger sounds good in theory. So why do so many taste like hockey pucks, fall apart in the pan, or require a hodgepodge of ingredients? Well, not this burger.
There are certain small skills that make life better and easier. I’m well aware that many of them take place outside of the kitchen, and I probably don’t know as many of those as I should.
The return of nice, sunny weather had me thinking about some cool treats, so I turned to the More Pantry Treasures cookbook in search of an ice cream dessert for this month’s column. Lo and behold, I came across a frozen dessert with a fantastic name: Kansas City Coffee Toffee Ice Cream Pie.
It was only a matter of time before sweet potato-loving Southern cooks combined the fluffy texture and pleasant tang of biscuits with the earthy sweetness of this popular tuber.
My younger daughter has been asking me to make her a cake, and I’ve been putting her off. While I’ll bake all day and night, for some reason I almost never bake cakes. To me, cakes are for birthdays, and only to be made by grandmas. My grandma made the birthday cakes for all the cousins and …
Now that the viral craze surrounding the Instant Pot has quieted down a bit, let’s look at whether it really is an appliance you should add to your kitchen, or whether the classic slow cooker will do just fine.
When I started the “Cookie Rookie” column early last year, the title was more than just a clever rhyme. I really had never made any cookies or desserts from scratch before. To say I’ve learned a lot since then would be an understatement. However, I’ve still got a long, long way to go.
Perhaps an arbitrary number of cloves, the 40 in this French dish are iconic; while the chicken braises, the generous cloves become appealingly soft and spreadable. But their flavor is often spiritless.
Last month, your humble narrator was left with a bit of a sour taste in his mouth after an attempt to tackle Lemon Love Notes dessert bars. (Pro tip: Using the proper sized pan is important.) While the bars tasted fine, I had to employ some studio magic (and the freezer) to get a suitable ph…
Chef Brad Miller crafts some seriously complex food. For instance, a recent item from the Valentine’s Day menu at his fine dining restaurant “Inn of the Seventh Ray” in Topanga, Calif. was “Caviar and sea-urchin brioche toast with yuzu aoli and fresh dill.”
Hubris can be the enemy of the baker. I’ve learned over the past year writing my Cookie Rookie column that keeping things as simple as possible is the key to surviving making cookies and desserts. So, for our latest installment, I decided to make things about as complicated as possible and i…
In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and richly flavored.
If there’s one recipe that friends and family look forward to me making, it has to be bacon- wrapped little smokie sausage appetizers. There’s just something highly addicting about them, and they always get rave reviews. Seriously.
Making holiday cookies — the rolled, cutout, and glazed butter-cookie variety — is everyone’s favorite December activity. Unfortunately, these cookies either look good but taste like cardboard or have buttery, rich flavor but lack visual appeal.
The University of Illinois Extension will host a “Bread Making for Kids” workshop from 9 a.m.-noon Saturday, Dec. 8 at the Extension Education Center and Community Teaching Kitchen, 944 First St., La Salle.
It’s hard to believe another year is coming to an end. Over the course of the year, I think I’ve mostly met my goal of introducing my brood to new cuisines and overall broadening their palates.
This classic rendition of chicken soup starts the old- fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added intense, meaty flavor to the broth.
Thanksgiving is my favorite holiday, and that’s in no small part due to the food. Every year my mother crafts a delightful family dinner, with enough turkey, mashed potatoes, side dishes and desserts to feed a small army. It’s easy to think about what I’m thankful for when I’m hanging out wi…
WASHINGTON (AP) — The next generation of biotech food is headed for the grocery aisles, and first up may be salad dressings or granola bars made with soybean oil genetically tweaked to be good for your heart.
Although it’s hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favorite standard dessert recipes. The challenges were balancing the fruit flavors and making sure that the filling baked evenly while the topping sta…
First Congregational Church of Peru will host a free soup and sandwich supper from 5-6:30 p.m. Wednesday, Nov. 14.
Halloween is here and that means it’s officially pumpkin time! For this month’s column, I wanted to make another fall-themed dessert and these pumpkin bars – a recurring treat from my youth courtesy of my mom’s kitchen — definitely fit the bill. With great cake-like texture and a tangy cream…
When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash, so why not turn them into something delicious instead of tossing them into the garbage?
Desserts don’t always have to be terrible for your health, which local food lovers learned last week at a new educational center in La Salle.
OHIO — A University of Illinois Extension program on preparing meals at home with five simple ingredients, “Five Ingredient Fix,” will be held 5:30–6:30 p.m. Wednesday, Sept. 26 at the Ohio Library, 112 N. Main St., Ohio.
So far this year in my “Cookie Rookie” column I’ve featured some of my family’s heirloom desserts, like monster cookies and homemade buster bar ice cream treats. For this month’s column I’m going with a new addition to the family cookbook — my wife Chelsey’s Cranberry White Chocolate Chip Oa…