The Recipe Box

On this episode of The Recipe Box, we dive into the story behind gnocchi. We’ll talk about where it comes from, how it’s made, and how it’s served. We welcome our guest, Maggie Stacy, who shares her family’s gnocchi recipe that uses potato flakes, which is such a smart twist on the traditional method. More than anything, we end up talking about how recipes connect us to the people who taught us to cook. These dishes carry stories, memories, and little techniques that get passed down without anyone recording them. It’s a reminder to try your own variations, ask questions, and share your family’s food stories while you can. From the Recipe Box of Maggie Stacey Homemade Gnocchi 1½ cups water 1½ cups potato flakes 2 egg yolks 2 cups all‑purpose flour (plus extra for dusting) Bring the water to a boil and add the potato flakes and stir until the mixture looks like mashed potatoes. Let it cool for a minute so it’s warm, not hot. Stir in the egg yolks until fully incorporated. The mixture should be soft and a little sticky. Add the flour and gently knead until the dough comes together. It should feel soft and pliable.  Divide the dough into 3–4 pieces. Roll each piece into a rope about ¾ inch thick. Cut into bite‑sized dumplings. If you like, roll them over a fork or gnocchi board for ridges. Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 1–2 minutes. Scoop them out with a slotted spoon. Use them in your favorite dish.  Special Thanks: Production: Benjy Jeffords, SIU School of Journalism and Advertising  Marketing: Salukis AdLab  Music: MisunderStudios https://www.misunderstudios.com/ The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast  The Recipe Box on Instagram: @TheRecipeBoxPodcast 

On today’s episode of The Recipe Box, we’re talking with Brian Croft, Director of the Touch of Nature Outdoor Education Center in Southern Illinois, about a long‑running Southern Illinois University food tradition. The Buffalo Tro was started more than 60 years ago by outdoor‑education pioneer and SIU professor L.B. Sharp. Guests at the event enjoy steaks cooked over hot coals, storytelling, and a sense of community as they gather to celebrate Sharp’s legacy. We talk with Brian about the Buffalo Tro’s name and history, outdoor cooking techniques, and the ways food and storytelling bring people together. The 2026 Buffalo Tro will be held on November 20th. For more information on this year’s event, visit https://ton.siu.edu/community-events/buffalo-tro.php  Special Thanks Production: Benjy Jeffords, SIU School of Journalism and Advertising  Marketing: Emma Thompson, Salukis AdLab  Music: MisunderStudios https://www.misunderstudios.com/ Follow The Recipe Box The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast  The Recipe Box on Instagram: @TheRecipeBoxPodcast 

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  Marketing: Emma Thompson, Salukis AdLab  Music: MisunderStudios https://www.misunderstudios.com/ The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast  The Recipe Box on Instagram: @TheRecipeBoxPodcast

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 and on Facebook 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  Marketing: Emma Thompson, Salukis AdLab  Music: MisunderStudios   The Recipe Box on Facebook The Recipe Box on Instagram: @TheRecipeBoxPodcast