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

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

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.

• 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

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.

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

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!

Production: Benjy Jeffords, SIU School of Journalism and Advertising

Marketing: Emma Thompson, Salukis AdLab

Music: MisunderStudios

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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.

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/

Bake Me Happy Food Co. - https://www.facebook.com/bakemehappyfoodco

Southern Illinois Eats - https://www.facebook.com/southernillinoiseats

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

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.

Recipe: The JAY Effect Baked Mac & Cheese

Find The JAY Effect online and on Facebook

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

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!

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

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

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.

• 3½ cups milk
• 1½ cup sugar
• 3½ tablespoons cornstarch
• 3 egg yolks, beaten
• 1 box of graham crackers
• 4 bananas

In 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.

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