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Pecan Herb Pesto

There’s a lot of herb flavor potential for pesto, and this fresh sauce always goes well with pasta.…

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Thumbprint Cookies with Rhubarb-Bourbon Jam

Baking is one of the easiest and most pleasurable things to do with high-quality preserves (besides spreading them…

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7 ways to use the preserves in your fridge, from marinades to muffins

A variety of jams, jellies, preserves and marmalade can boost much more than morning toast. Chances are, you…

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Grapefruit Shandy

Most bars or home mixologists can easily whip up this quick summer cocktail. Ben Heller, operations manager at 17th…

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How Earth’s ingredients foster foraged beer’s unique flavors

The forest and gardens that surround Scratch Brewing Company in Ava, Illinois, are more than merely decorative. They…

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Bourbon Maple Fizz

Ben Heller, operations manager at the award-winning Murphysboro, Illinois, restaurant, 17th Street Barbecue, offers his take on a…

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You brew you: Beer terminology and finding your favorite

The appreciation of beer goes beyond learning the terminology, but that’s a good place to begin. Of course,…

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3 beer cocktail recipes: Add refreshing fizz to summer sippers

When it comes to craft beers and their remarkable flavors, one typically drinks them straight to savor the…

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From Scratch: Unexpected, foraged and farmed beer in southern Illinois

As Marika Josephson waxes lyrical about small farms, caring for the community, protecting regional agriculture and finding abundance…

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Issue No. 11: Foraged beer in southern Illinois

Feast and Field heads into the woods this week to explore the unique flavors of foraged and farmhouse beer…