Noodles, Asian Spaghetti, and the Flavors We Share

Cornbread Through Generations with Regional Flavors and Family Recipes

On today’s episode of The Recipe Box, we’re spooning up the history of cornbread and how it became a staple in American cooking. We talk about early Native American meal breads, the simple versions baked in colonial kitchens, and even those mid‑century mixes so many of us keep in the pantry for a quick shortcut. We talk about different regional styles like savory Southern skillet cornbread, sweeter Northern versions, and fun Tex‑Mex twists that have popped up over time. Then we welcome our guest, Zachary Sims, who shares memories of his grandmother’s Mexican cornbread, along with cooking tips. Cornbread is endlessly adaptable, and recipes show that as the dish moves through different families and kitchens. From the Recipe Box of Zachary Sims - Mexican Cornbread Ingredients * 2 cups self-rising cornmeal  * 1 cup buttermilk * 2 eggs * ¼ cup corn oil * ¾ teaspoon baking soda * 1 medium onion, diced * 2-3 jalapeño peppers, diced * 1 can (15 ounces) cream-style corn  * 2 cups shredded cheddar cheese  Directions Heat two 8-inch greased cast-iron skillets on your stove. You can use a neutral oil or butter to grease the skillets. Mix all ingredients except the cheese to make the cornbread batter. Place about ¼ of the batter into the bottom of each skillet, just enough to create a shallow layer. Layer 1 cup of cheese on top of the batter in each skillet, then top with another ¼ of the batter. Bake in a 400-degree F. oven for 30 minutes.  Special Thanks: Production: Benjy Jeffords, SIU School of Journalism and Advertising [https://academics.siu.edu/comm-media/journalism/]  Marketing: Emma Thompson, Salukis AdLab  [https://www.salukiadlab.com/] Music: MisunderStudios [https://www.misunderstudios.com/] https://www.misunderstudios.com/ [https://www.misunderstudios.com/] The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast [https://www.facebook.com/RecipeBoxPodcast]  The Recipe Box on Instagram: @TheRecipeBoxPodcast

Strawberry Shortcake Season Is Here! How do you eat yours?

We love celebrating strawberry shortcake as one of the truest signs that summer has finally arrived in Southern Illinois. In this episode, we trace the dish from its early European biscuit‑cake roots to the versions we grew up with.  Then we sit down with Austin Flamm of Flamm Orchards to talk about why nothing compares to strawberries that ripen right here at home. You’ll hear stories about the shortcake styles we’ve all encountered, from biscuits, sponge cake, pound cake, pie crust, and even the cracker versions some families swear by.  Austin walks us through how Flamm Orchards makes their famous biscuit shortcake piled high with macerated berries and soft‑serve, and he gives us the inside scoop on when to expect peak strawberry season and what other treats you’ll find at their farm stand. Find Austin Flamm online at Flamm Orchards [https://flammorchards.com/] and on Facebook [https://www.facebook.com/flammorchards] From the Recipe Box  Macerated Strawberries  Ingredients  * 2 cups sliced local strawberries * 3 teaspoons sugar * 1 teaspoon vanilla extract  Directions Place the strawberries in a mixing bowl and sprinkle them with the sugar. Add the vanilla extract and toss lightly. Cover and refrigerate for at least an hour until the strawberries begin to release their juice. Serve with your favorite shortcake base. These will keep in the refrigerator for a day or two, but you will eat them faster than that!  Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising [https://academics.siu.edu/comm-media/journalism/]  Marketing: Emma Thompson, Salukis AdLab  [https://www.salukiadlab.com/] Music: MisunderStudios [https://www.misunderstudios.com/]   The Recipe Box on Facebook [https://www.facebook.com/RecipeBoxPodcast] The Recipe Box on Instagram: @TheRecipeBoxPodcast

Noodles, Asian Spaghetti, and the Flavors We Share

On this episode of The Recipe Box, we’re chatting with Will and Keesha Lo about the journey of noodles, from a 4,000‑year‑old Chinese noodle to the Americanized dish we call Asian spaghetti. We talk about the popular Chinese noodle dish Zha Jiang Mian and how fusion foods evolve as cultures and kitchens meet. Along the way, we all learn a lot about each other, find out some tidbits from our pasts that make us giggle, and get very hungry!  Most importantly, we reconnect with our local history of welcoming international students and their families, and how those influences have encouraged us all to try new flavors.  Our Guests Will and Keesha Lo are local food celebrities. Opening in the early 1990s, Will’s family restaurant, New Kahala Chinese Cuisine, quickly became a local staple. Together, they work diligently to build awareness of locally owned restaurants through their Southern Illinois Eats platform.  Find Will and Keesha online at  New Kahala Chinese Cuisine - https://newkahala.com/ [https://newkahala.com/]  Bake Me Happy Food Co. - https://www.facebook.com/bakemehappyfoodco [https://www.facebook.com/bakemehappyfoodco]  Southern Illinois Eats - https://www.facebook.com/southernillinoiseats [https://www.facebook.com/southernillinoiseats]  Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising [https://academics.siu.edu/comm-media/journalism/]  Marketing: Emma Thompson, Salukis AdLab  [https://www.salukiadlab.com/] Music: MisunderStudios [https://www.misunderstudios.com/] https://www.misunderstudios.com/ [https://www.misunderstudios.com/] Find Us The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast [https://www.facebook.com/RecipeBoxPodcast]  The Recipe Box on Instagram: @TheRecipeBoxPodcast

What is the Ultimate Mac & Cheese?

On this episode of The Recipe Box, we’re talking with local Spice Lady and owner of The JAY Effect, Yemisi Anderson, about mac and cheese. We dig into recipes from boxed and stovetop versions to indulgent baked dishes while exploring cheeses, techniques, seasoning blends, and creative add-ins that elevate this Midwest favorite. Alongside practical tips like shredding your own cheese and using cream cheese for extra creaminess, our conversation highlights how mac and cheese evokes family memories and brings people together at the table. From the Recipe Box of Yemisi Anderson Recipe: The JAY Effect Baked Mac & Cheese [https://www.thatsthejayeffect.com/s/stories/the-jay-effect-baked-mac-and-cheese] Find The JAY Effect online [https://www.thatsthejayeffect.com/] and on Facebook [https://www.facebook.com/TheJAYEffect18]    Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising [https://academics.siu.edu/comm-media/journalism/]  Marketing: Emma Thompson, Salukis AdLab  [https://www.salukiadlab.com/] Music: MisunderStudios [https://www.misunderstudios.com/] https://www.misunderstudios.com/ [https://www.misunderstudios.com/]    Find The Recipe Box The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast [https://www.facebook.com/RecipeBoxPodcast]  The Recipe Box on Instagram: @TheRecipeBoxPodcast

Yes, Ricotta is a Cheese! The Great Spanakopita Debacle

This week on The Recipe Box, April Summers calls in from Chicago to tell us about one of the most memorable food moments when she made spanakopita to impress a crush, told a little white lie about the ricotta, and, well... things did not go as planned. Giggles ensued, and what follows is a heartfelt conversation about how cooking can be its own kind of love language.   From the Recipe Box of April Summers Spanakopita  Ingredients * 1 pound frozen chopped spinach, defrosted but not drained * 1 cup ricotta cheese * 1 cup feta cheese * 2 eggs * ½ teaspoon salt * 1 teaspoon pepper * 1 teaspoon dry or 1 tablespoon fresh dill * 1 teaspoon fresh-squeezed lemon juice * 1 box (1 lound) phyllo dough, chilled but not frozen * 1½ sticks unsalted butter, melted Directions Preheat your oven to 350 degrees F. Mix the spinach, cheeses, eggs, spices, herbs, and lemon juice in a mixing bowl. Set aside. Use parchment paper to line a 9-by-13-inch pan. Alternatively, you can use butter to grease the pan.  Begin to lay the sheets of phyllo dough in the pan. Use one layer at a time and brush lightly with melted butter between layers. If the dough begins to dry out while you work with it, cover it with a slightly damp kitchen towel or paper towel. Once half of the phyllo dough is in the pan, add half of the cheese mixture. Then layer the remaining half of the dough in the same manner. Bake until crispy and brown – 45-55 minutes. Enjoy! Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising [https://academics.siu.edu/comm-media/journalism/]  Marketing: Emma Thompson, Salukis AdLab  [https://www.salukiadlab.com/] Music: MisunderStudios [https://www.misunderstudios.com/] https://www.misunderstudios.com/ [https://www.misunderstudios.com/] Find The Recipe Box The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast [https://www.facebook.com/RecipeBoxPodcast]  The Recipe Box on Instagram: @TheRecipeBoxPodcast