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LET'S COOK: Reagans, reflection and connections

March 23, 2016 Who were your Sunday evening dinner guests? Jan, Lydia and I dined with President Ronald and First Lady Nancy Reagan. more »»

Simple cabbage — when combined with bacon — is anything but

March 16, 2016 By KATIE WORKMAN Associated Press Cabbage is almost as popular on St. more »»

LET'S COOK: Baking brings family heritage

March 9, 2016 We each have a unique album of memories from our childhood kitchen; a mental snapshot of foods that makes us feel good, and foods that are good for us. more »»

Food fight!

March 2, 2016 NEW YORK (AP) — Meal-kit companies have exploded in the past four years, shipping boxes of raw meat, seafood, fresh vegetables and other ingredients to busy city folk who want to skip the supermarke... more »»

LET'S COOK: Singing, laughter and cheesecake

February 24, 2016 Is life supposed to be so serious? This debate is on, and making an impressive case for the answer “no” has been The Heritage Singers of Mino. more »»

Football food

February 17, 2016 ... more »»

All about roasts

February 17, 2016 Recently, I went to France to test drive some porcelain cookware. more »»

LET'S COOK: Valentine's Day

February 10, 2016 Each year when Valentine’s Day comes around, I dig out my old Valentines from grade school. Their witty and silly puns still make me smile. more »»

Solstice, Stained Glass and Sunshine

December 16, 2015 At this time of year, one of the many pressing questions is “What will I wear?” Just the other day my wife asked me, “do you think this ruffled shawl has too much sparkle?” Well, speaking of... more »»

Minding our manners

November 18, 2015 Good manners are just one benefit of a good-natured temperament, and we all know we are seeing less and less of appropriate manners today. more »»

Oh no, a family reunion!

October 21, 2015 When you hear the words “family reunion,” what comes to mind? For me, enjoyment and great memories immediately surface. We recently gathered for our “34th Almost-Annual Repnow Day. more »»

Autumn days with Marsala

October 7, 2015 Have you heard the good news? Marsala has been recognized in quite a few places about our hamlet. It was a fortunate day for this writer when strolling by a fence and there was Marsala. more »»

4 ingredients + 20 minutes = great soup

September 30, 2015 In the farm-to-table food world of today, we often praise the cook who keeps recipes simple, letting the ingredients speak for themselves. more »»

Mark Bittman’s kitchen matrix helps home cooks get creative

September 30, 2015 BERKELEY, Calif. (AP) — Mark Bittman has an exponential theory of cooking: If you can cook one dish, you can cook thousands. more »»

No pop-the-top green olives?

September 30, 2015 Dear Heloise: I have a consumer complaint that I wonder if you could address. I love green olives, and very often I find that the jars do not “pop” when I open them. Some do, but many do no. more »»

A new era for a New Orleans eatery that predates Civil War

September 30, 2015 NEW ORLEANS (AP) — When customers started using the telephone to make reservations at Antoine’s Restaurant, owner Roy Alciatore was insulted that anyone would refuse to send a letter requesting a... more »»

Ditch the dairy to make the most flavorful, creamy soup

September 30, 2015 This time of year, with the weather getting colder, I love to serve soup for supper. It’s an easy sell at my house, where The Husband is a soup-aholi. more »»

String music brings tomato medley

September 23, 2015 Autumn brings a gold embrace that is currently starting to be on display in the Magic City. Have you driven through Oak Park? The flames of autumn are, without a doubt, my favorite time of the year. more »»

Pyrex: A glass act for 100 years

September 9, 2015 Guess what kitchen icon is celebrating a centennial birthday? I will give you a hint — this product has been showing up at weddings, bridal showers, family celebrations, picnics and state fair... more »»

It’s always about the people

September 2, 2015 All restaurant stories are above all else, people stories, the people who own and staff these businesses, and the patrons who frequent them. more »»

 
 

 

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