HOBART | The Trinity United Methodist Church, 3561 Randolph St., will hold an all-you-can-eat chili supper from 4 to 7 p.m. on Feb. 23.
HOBART | The Hobart Arts League, 3850 Howard St., holds its annual chili and hot dog supper from 11 a.m. to 4 p.m. Jan. 12.
HOBART | The Hobart Arts League, 3850 Howard St., holds its annual chili and hot dog supper from 11 a.m. to 4 p.m. on Jan. 12.
Everyone knows (or at least every Jew knows) the story of Hanukkah's origins, the story of how just a tiny amount of oil miraculously burned for eight days.
Year after year, the glossy food magazines scream that you have to tart up your turkey and pimp out your pumpkin pie. But the truth is, when it comes to Thanksgiving, most of us don't want exciting, new-fangled dishes.
As far as I'm concerned, the best holiday gift is one that's handmade and edible. And if you can make it in big batches on a budget—and have it be healthy—even better.
Incredible food lineup for Saturday night at the Heritage Center in St. Joe includes chocolate-covered bacon mousse and Reserve Chef Matt Millar is in James Beard semifinals. --Pat Colander, Associate Publisher and Editor, Shore magazine
A few years have gone by since I was in the right place--six.one.six in Grand Rapids in winter--at the right time to have corned beef hash and eggs. --Pat Colander, Associate Publisher and Editor, Shore magazine
Whether or not we're willing to admit it, the planning, acquisition, preparation and consumption of food dominates our lives. The most disciplined of us briefly interrupt our daily routines three times a day to eat a sensible breakfast, a light lunch, and a nourishing dinner. Those of us who…
There are plenty of fancy variations of apple pie, but sometimes you just need an all-American classic. And so we created this simple, and simply delicious recipe.
A slab of steak. A killer cheeseburger. Chicken wings that sting the lips and numb the tongue. Nothing separates a cast-iron gut from a frail tum-tum like a food challenge.
Chef Michael Taus is owner of Zealous Restaurant in Chicago, which specializes in American cuisine that is inventive and delicious.
Yield: 4 servings (serving size: 1 cup)
Yield: 4 servings (serving size: 2 thighs and about 1 1/3 cups vegetable mixture)
Yield: 6 servings (serving size: 3 ounces beef, 3/4 cup potatoes, and 1/3 cup sauce)
Yield: 8 servings (serving size: 1-1/4 cups)
Yield: 4 servings
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