Food

Meg Makes: Hearty potatoes will erase any lingering chill

I don't like potatoes that much, but I see the "bring a dish to a meal" assignment as a competition. I like to win.

So, when I was assigned cheesy potatoes recently, I went all out.


Meg Makes: If they're playing in snow, try this cookbook-approved mix

A while back, my favorite cookbook company, Gooseberry Patch, chose this recipe to be included in its book, "The Christmas Table."

The recipe is for a sweet treat I created the winter of 2011 after being snowed in.

It is delicious and decadent, two of my favorite snack characteristics — and perfect for munching on while you're watching the big game.


Gardening offers food, fun and fitness

As I contemplate the germination potential of the poppy seeds atop my bagel, I am already looking forward to an early spring. Cabin fever is a common ailment among gardeners. Winter does give us a chance to reflect on last year's garden. Every spring is a "do over." Gardening is the opportunity to reinvent our yards, but also ourselves for a healthier and happier year.


Restaurant offers its take on crab cakes

The Champaign Center Partnership welcomes back the fourth annual Center City Restaurant Week, starting Sunday and running through Feb. 1. Throughout the week, local restaurants in downtown Champaign, Campustown and midtown will have special menus and pricing — with chances for diners to win prizes at each participating restaurant.


Meg Makes: Last-minute freezer perusal produces comfort food

Sometimes, an easy dinner that tastes really good can make my whole day better.

That was the case when I created this dish, whose title isn't very original. We were going to order a pizza for dinner, and then I remembered these ingredients in our freezer. The dinner was way tastier and probably at least a little healthier than the alternative.


Ex-prof has big stake in Super Sunday ad

Homemade Doritos commercial is finalist for $1 million prize

On Super Bowl Sunday, when you're glued to the tube and your fingers are sticky and orangey from salty snacks, you might look up to see a familiar face.


Menus for some fine final meals

We asked 12 local foodies — chefs, cooks and restaurant owners — what they would want on their plate for their last meal.

MIKE COCHRAN

Black Dog in Urbana


Would you like lemon in your tea?

In last week's article, I shared my love of hot tea and mints as tasty tea garden plants. I also shared how (with a little "confine-mint") peppermint and spearmint can be successfully grown in the garden without their typical fateful frenzy of foliage.


Meg Makes: Simple intro to Indian cuisine: Roti

I first tried this dish when visiting the Tap In Academy after-school program last fall at Franklin Middle School. Students there were studying Indian culture and made this roti bread as a part of their activities that day.

It's a simple recipe that includes yogurt and fresh spinach. Those who organize the academy were kind enough to let me share.

Ricotta-Filled Roti Bread


Leia Kedem: Eating well on a smaller scale

By LEIA KEDEM

I opened one of my cookbooks a few nights ago and realized that my recipes are mocking me.

OK, maybe that's a bit harsh, but think about it: Most are written to make four servings or more, suggesting that we should be eating that meal with family or at least a gaggle of friends. But what about the singletons out there?


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