Articles in: In the Kitchen

This year’s early spring has me excited about picnic outings. Evansville has great parks and other sites worthy of hosting a lovely outdoor...

Gnocchi (noh’-kee). Bite-size potato pasta. The essence of comfort food — potatoes and pasta — combined into a tasty pillow of...

To host a memorable Super Bowl party, the easiest route to a touchdown is via your kitchen. Perfect finger food can stand out amid the cheese dips,...

Fall. The season between the one I love and the one I hate. Perfection. Beauty. Dull. Drab. All describe the three months of the year between late...

When cooking for children, keep in mind the ease of execution and taste. In kid terms: Is it done yet? Is it yummy? Now, is it done yet? To create a...

Here we are in the middle of an Evansville summer with that sweaty humidity but with that climate for growing tomatoes. The best tomatoes I’ve...

The eggs I like have a particularly vibrant golden aesthetic. These round, heaven-sent globes are velvety and rich. The eggs complement anything they...

In every issue of Evansville Living, columnist Eli Haddix entices readers with a new recipe. For this edition of Flavors, he reveals the top five...

To a native Philadelphian, a cheesesteak simply can’t be considered authentic if it’s prepared more than an hour from the city. However,...

I met Jerlene Cannon, a co-owner of Stonewall Farms, at Penny Lane’s locals-only market where farmers from within 100 miles of Evansville...

Apples, as in the forbidden fruit, have a long history of provoking lust. Their pie counterpart has a more wholesome characterization: “As...

For years, “organic” has been a buzzword among foodies. But how about “local”? The reasons for eating locally grown food are...