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.

• 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.

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

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