Articles in: In the Kitchen

Readers familiar with my recipes know that I always try to take something delicious and seemingly complex and add a twist to make it more...

Each year, for me, spring brings a renewed sense of purpose and an appreciation for the health benefits that come from being outside. Coupled with...

I absolutely love making gourmet food simpler for the everyday cook. A dessert that has long been in my repertoire, but is usually daunting to most,...

I can trace my roots as an avid culinarian back to when I was a child, sitting on a counter, helping mix, frost, clean, and taste the wonderful...

Fall is my favorite time of the year for smells. From sweet, apple pie-esque aromas to the earthy essence of brightly colored leaves and their cool,...

From gardening to grilling out to lounging poolside, summertime is filled with outdoor activities most of us will never grow out of. As a kid, one of...

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...