Horseshoe sandwiches have been served in Springfield, Ill., for more than 80 years, continually getting larger and more caloric. The open-face sandwich always has meat, cheese, french fries and cheese sauce, but restaurants add heft with additions including fried bologna and gravy.
As consumers gain greater awareness of environmental impact, they are embracing wines that tout eco-credentials. Organic grapes are just part of the equation, with shoppers also taking packaging into account, driving a move away from heavy glass bottles.
Cinnamon rolls are easy to make, but time must be set aside to let the dough rise. A version that's more sweet bread than pastry can be varied in countless ways, with some suggestions and tips included here.
Sweet and delicate Treviso radicchio has protected status from the European Union, and can be grown only in select Italian towns. Local restaurants embrace the season, serving the leaves in salads, risotto and many other dishes.
Several craft brewers are offering their takes on biere de mars, a malty farmhouse ale originally made in early winter. The beers undergo a slow and cool fermentation, and are ready for release in March.