Because of my husband's Italian heritage — and because it's delicious — spaghetti is often a featured dish at dinner.
We recently added two share-worthy side dishes: garlic bread from scratch and pan-fried ricotta cakes that reminded me of pancakes, only more delicious and perfect for dipping.
Local apples are at their freshest right now, and some of the best are hidden away in the University of Illinois South Farms.
On a sunny afternoon, members of the UI Horticulture Club are picking apples for gatherings where caramel apples and other products will be served to members of the UI community. Some of the other UI apples are served in residence halls.
"We then that are strong ought to bear the infirmities of the weak, and not to please ourselves. Let every one of us please his neighbor for his good to edification. For even Christ pleased not himself; but as it is written. The reproaches of them that reproached thee fell on me."' Romans 15:1-3
As the season gets cooler, I love to spend an afternoon baking a noteworthy dinner.
We had a ham in our freezer that needed to be eaten, and my husband, Rob, helped me concoct this flavorful, savory ham rub to dress up the dish.
I liked it because it seemed like a nice departure from other rub recipes, which often feature a sweet component.
"Fret not thyself because of evildoers, neither be thou envious against the workers of iniquity, for they shall soon be cut down like the grass, and wither as the green herb. Trust in the Lord and do good; so shall thou dwell in the land, and verily thou shalt be fed. Delight thyself also in the Lord; and he shall give thee the desires of thine heart." Psalm 37:1-4
Summer's harvest has me looking for new and delicious ways to use butternut squash. Pairing it with items I had on hand — leftover steak, homemade salsa and black beans — helped me devise a Butternut-Squash Chili recipe that's easy enough for a weeknight dinner but still hearty and full of flavor.
By Irisha Clark
As the beginning of the fall season approaches, the season's favorite foods of caramel apples, candy corn and pumpkin-spiced lattes are already being sold in full swing.