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On this episode of The Recipe Box, we talk about one of our favorite comforting dishes. Bread pudding started as a practical way to use stale bread in medieval kitchens and eventually turned into the rich, regional comfort food you’ll find all over America today.
We’re joined by Sara Broers, from Travel with Sara and the Midwest Travel Network. Sara has a habit of hunting down bread pudding whenever she travels. She talks about what she looks for in a good bread pudding, and some of the memorable places she’s found it. It’s a fun way to see how the dish reflects local tastes and the culture of culinary travel.
As we talk, the conversation naturally shifts to family stories, food memories, and why certain recipes stick with us. It’s a reminder to make your own version and share it with someone you love.
Catch up with Sara BroersTravel with Sara: travelwithsara.com
Midwest Travel Network: midwesttravelnetwork.com
Lucy Buffet’s Blueberry Almond Bread Pudding
Special ThanksProduction: Benjy Jeffords, SIU School of Journalism and Advertising
Marketing: Salukis AdLab
Music: MisunderStudios www.misunderstudios.com
Find the Recipe BoxThe Recipe Box on Facebook: www.facebook.com/RecipeBoxPodcast
The Recipe Box on Instagram: @TheRecipeBoxPodcast
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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 StaceyHomemade Gnocchi1½ cups water1½ cups potato flakes2 egg yolks2 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
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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 ThanksProduction: Benjy Jeffords, SIU School of Journalism and Advertising
Marketing: Emma Thompson, Salukis AdLab
Music: MisunderStudios https://www.misunderstudios.com/
Follow The Recipe BoxThe Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast
The Recipe Box on Instagram: @TheRecipeBoxPodcast
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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 CornbreadIngredients2 cups self-rising cornmeal 1 cup buttermilk2 eggs¼ cup corn oil¾ teaspoon baking soda1 medium onion, diced2-3 jalapeño peppers, diced1 can (15 ounces) cream-style corn 2 cups shredded cheddar cheese DirectionsHeat 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
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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 StrawberriesIngredients
2 cups sliced local strawberries3 teaspoons sugar1 teaspoon vanilla extractDirections
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 ThanksProduction: 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
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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 GuestsWill 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/
Bake Me Happy Food Co. - https://www.facebook.com/bakemehappyfoodco
Southern Illinois Eats - https://www.facebook.com/southernillinoiseats
Special ThanksProduction: Benjy Jeffords, SIU School of Journalism and Advertising
Marketing: Emma Thompson, Salukis AdLab
Music: MisunderStudios https://www.misunderstudios.com/
Find UsThe Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast
The Recipe Box on Instagram: @TheRecipeBoxPodcast
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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 AndersonRecipe: The JAY Effect Baked Mac & Cheese
Find The JAY Effect online and on Facebook
Special ThanksProduction: Benjy Jeffords, SIU School of Journalism and Advertising
Marketing: Emma Thompson, Salukis AdLab
Music: MisunderStudios https://www.misunderstudios.com/
Find The Recipe BoxThe Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast
The Recipe Box on Instagram: @TheRecipeBoxPodcast
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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 SummersSpanakopita
Ingredients
1 pound frozen chopped spinach, defrosted but not drained1 cup ricotta cheese1 cup feta cheese2 eggs½ teaspoon salt1 teaspoon pepper1 teaspoon dry or 1 tablespoon fresh dill1 teaspoon fresh-squeezed lemon juice1 box (1 lound) phyllo dough, chilled but not frozen1½ sticks unsalted butter, meltedDirections
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 ThanksProduction: Benjy Jeffords, SIU School of Journalism and Advertising
Marketing: Emma Thompson, Salukis AdLab
Music: MisunderStudios https://www.misunderstudios.com/
Find The Recipe BoxThe Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast
The Recipe Box on Instagram: @TheRecipeBoxPodcast
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This episode of The Recipe Box is all about the many iterations of goulash. Hosts Niki Davis and Stephanie Rhodes explore Hungarian goulash and the Midwestern version many of us grew up eating. Their long-time foodie friends, Jill Johnson and Jenn Sorrell jump in to share their family recipes and the stories behind each. Along the way, you’ll hear how the dish made its way across the ocean, why it transformed in American kitchens, and what keeps goulash on the dinner table.
Recipe: From the Recipe box of Niki's Grandma Raines
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
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Show Notes
With decades of baking experience under her belt and a lifetime of lessons learned from a legendary home cook (her granny), Kim Emery knows the true secret to a perfect recipe is tradition. While she’s mastered the art of baking, her most cherished title is 'Gram' to her grandson, Nate.
In this episode of The Recipe Box, hosts Niki Davis and Stephanie Rhodes sit down with Kim to explore the many variations of banana pudding, from homemade custard and vanilla wafers to instant pudding, graham crackers, and even Twinkies. They share family memories, cooking techniques, and the dish’s surprising history.
Along the way, they debate toppings, discuss regional influences and marketing, and celebrate how a simple dessert connects families and sparks new kitchen experiments.
Recipe - From the recipe box of Kim's Granny, Ruth EmeryIngredients 3½ cups milk1½ cup sugar3½ tablespoons cornstarch3 egg yolks, beaten1 box of graham crackers4 bananasDirectionsIn a bowl, mix together sugar and cornstarch. In a different small bowl, beat egg yolks with a fork. Heat the milk in a pot on the stove at medium heat and stir until small bubbles form.
Add the milk to the bowl of sugar/cornstarch mixture and stir until well combined, about 2 minutes.
Remove ⅓ cup of this pudding mix and stir into the beaten egg yolks to temper.
Add this small bowl of tempered eggs into the pot of pudding mix. Continue to stir using medium heat until the pudding is a smooth desired thick as you like consistency.
Assemble layers: In a 9x13 pan, place a layer of graham crackers. Next, spread pudding mix onto the crackers, covering completely. Add a layer of sliced bananas onto the pudding layer and repeat steps to use all ingredients but plan for some pudding mix to be the last top layer to complete the dessert.
AcknowledgementsProduction: Benjy Jeffords, SIU School of Journalism and Advertising
Marketing: Emma Thompson, Salukis AdLab
Music: MisunderStudios
The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast
The Recipe Box on Instagram: @TheRecipeBoxPodcast
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Welcome to The Recipe Box with hosts Niki Davis and Stephanie Rhodes, a podcast that explores beloved family dishes, the variations that spark debate, and the stories behind them.
In this trailer episode they share childhood food memories, discuss how recipes travel and change over time, and invite listeners to join as they compare, confess, and celebrate the recipes that connect us.
Production: Benjy Jeffords - SIU School of Journalism and Advertising
Marketing: Emma Thompson - Salukis AdLab
Music: MisunderStudios
The Recipe Box on Facebook: https://www.facebook.com/RecipeBoxPodcast
The Recipe Box on Instagram: @TheRecipeBoxPodcast
