Decatur Magazine: Home: Food and Wine Archives

articles online: food & wine archives:
			Picky Eaters If it's organic, colorful, and fresh, you'll find it served from the kitchens of Decatur residents Toni Eichenauer and Kayme Crowell, friends with a passion to learn — and share — all they can about healthy living. October / November 2011
			Slices of Heaven - Swartz Restaurant Famous Coconut Pie What's the only thing better than pie? More pie! And from coconut cream to pumpkin, Decatur's diners and bakeries serve their fresh-from-scratch specialties with sweet abandon. October / November 2011
			How To Make the Perfect Panini and Other Great Stuff - new Ciabatta, sourdough or foccacia…? Melodie Burrus at Del's Popcorn Shop shares some great recipes! August / September 2009
			The President’s Plate Donna McCreary’s book “Lincoln’s Table,” traces Abe’s favorite foods, from corn cakes prepared in his boyhood cabin to oysters served at the White House. Get authentic cake recipes here! February / March 2009
			Easy Appetizers What takes three ingredients, looks great, tastes even better, and is guaranteed to please? A collection of completely simple hors d’oeuvres recipes perfect for any party. December / January 2009
			Extra Sizzle Give late summer grilling more flavor with sauces artfully blended to rub, dip, and spread. We’ve got some favorite local recipes, too. August / September 2008
			Cultural Cuisine Flavors from around the world are cooking in Decatur kitchens, where local residents prepare, and share, the specialties of their homelands. June / July 2008
			Brunch Bunch Whether they enjoy the buffet spreads at local restaurants or cook something up at home, “brunchers” find plenty of ways to savor this best-of-both-worlds-meal. April / May 2008
			Just Desserts Visions of cookies, crisps, and cheesecakes dance in the heads of Decatur’s chefs, who treat readers to their favorite holiday dessert recipes. December / January 2008
			Grillin’ Gourmet Forget delivery or take-out. The hottest new culinary trend comes straight from the great outdoors, where local hosts are grilling their own gourmet pizza creations. June / July 2007
			Cracked Up Any way you serve them – as omelets, scrambled, poached, or hard-cooked – eggs offer abundant nutrition and great taste. Online recipes and Easter decorating tips, too. April / May 2007
			The Great Pumpkin Prominent in fairy tales, fall festivals, and Halloween fun, our favorite native gourd serves as the featured attraction at popular destinations throughout Central Illinois this time of year. Whether its place of honor is on your front porch or in your favorite recipe, the pumpkin reigns supreme. October / November 2006
			Decatur Chef’s: Portraits in Personal Taste Contributor Kathy Schanefelt introduces some fresh faces — Decatur’s transplanted “Club” chefs — and catches up with the rest to discover what’s cooking in local kitchens. February / March 2006
			Tea-Time Recipes Whether a seasonal treat or simply long visits with good friends, wintry afternoons are best spent luxuriating among steaming tea cups, delicate finger sandwiches and savories. December / January 2006
			Potluck Picnics Everything tastes better when served in the great outdoors, and our people-pleasing recipes prove it. June / July 2005
			Food: Holiday Hors 'doeuvres Remember the simply rich and rather sloppy appetizers of Christmases past? Our readers do, and we've gathered their favorite recipes. December / January 2005
			The Meandering Michigan Winery Tour Contact information for wine columnist Kevin Graham's Michigan winery tour. October / November 2004
			Food: Specialties of the House Cooking up new legislation isn't all these guys do. Meet some politicians who go from grilling opponents to serving constituents. August / September 2004
			Food: Edible Flowers Straight from Central Illinois gardens to the table: Cheese-stuffed daylilies, rose petal salads, lavender-flavored champagne, and more! June / July 2004
			The Art of the Party What sparks the perfect party? Locals who know, and those who often go, share festive fine points. December / January 2004
			Food: Ethnic Holiday Flavors Steeped in tradition and religious symbolism, Latkes, sweet potato pie, and Vasilopeta are among the holiday recipes connecting generations of Decatur's Greek, Jewish, and African-American communities. December / January 2004
			Food: Steak on the Barbie Rib eyes, tenderloins, t-bones - they've all got their beefs. Decatur grilling veterans fire up tips for cuts, grades, and seasonings. June / July 2003
			Food: Locally Grown Close to home and in harmony with nature, area growers cultivate organic and natural crops for area consumers. April / May 2003
			Food: Shroomin' They hide; many seek. Spring's the season of mystifying morel mushrooms, and Heather Stoa tells you how to look. April / May 2003
			Food: Classy Cuisine Prerequisites for local cooking classes are simple: A dash of culinary curiosity mixed with a high need to create. February / March 2003
			Food: Talking Turkey Tired of frozen Toms and boxed stuffing? Local chefs share creatively simple tips and recipes for the fowl-impaired. December / January 2003
			Food: Local Gourmet Groups They might sample everything from crown roast of pork to tempura lobster, but friendship tops the menu when these local food fans gather. October / November 2002
			Food: Simply Slow The Slow Food movement - Europe's antidote to our fast food, dine-and-dash society - meanders through Central Illinois, dishing up cultural and culinary delights. August / September 2002
			Fair Favorites: Macon County Fair Recipes Learn the secrets for great corn dogs, lemon shake-ups and our favorite -- funnel cakes! June / July 2002
			Erik Brechnitz Shrimp Recipe Can be served hot with a Dejonghe Sauce or served cold with a shrimp dip (recipes included.) February / March 2002
			Homemade for the Holidays - Online Supplement, 20 recipes here! Perfect Gifts for the person-with-everything: Original, easy, and simply heartwarming creations from your kitchen. December / January 2002
			Toying with the Joy of Soy - Online Supplement, get the recipes here! Chef James Trent of Robbie’s creates some classical dishes that incorporate soy for its added benefits. “Caribbean, Tai, Russian... you can make it taste like peaches, if you want to.” October / November 2001
			Land of Plenty - Online Supplement, get the recipes here! Recipes to take advantage of the seasons bounty of vegetables. August / September 2001
			All Fired Up: Decatur's Grillmasters - Online Supplement, get the recipes here! Straight from their backyard Webers to the pages of Decatur Magazine - seasoned outdoor chefs share secrets of great summertime grilling. June / July 2001
			Feasts: Picnics on the Prairie - Online supplement, get the recipes here! Local caterers give traditional picnic fare a gourmet twist. April / May 2001
			Holiday Feasts: Valentine's Day and St. Patrick's Day Celebrations Our focus on food continues with special menus from local restaurateurs for a sweetheart dinner and St. Patrick's Day feast. February / March 2001
			Holiday Feasts: Thanksgiving, Christmas and New Years Three local Chefs bring us their tips on preparing ultimate feasts for the holidays including a traditional Thanksgiving dinner, Christmas Eve buffet and New Year’s Day brunch - with a “Holiday Centerpiece How-To” you can make yourself. December / January 2001
			Great Cooks: Men in the Kitchen These prominent businessmen not only have interesting jobs-they have a passion for cooking. They were also the top vote getters in our July EPOLL searching for great cooks. Discover their secrets and culinary specialties. October / November 2000
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