Don Mauer

Timing is important when cooking with rice pasta; you want the pasta to go into your dish immediately after draining. Courtesy of Don Mauer Some readers wonder why I seem to steer clear of wheat and prefer gluten-free products. Good question. Surprisingly, it’s not about gluten. Yes, there is a heightened public awareness concerning gluten sensitivity. However, that’s not me. Gluten-free products cannot contain any wheat flour.

Corn and bacon combine to make a nearly perfect flavor combination in this easily adaptable side dish. You can use fresh or frozen corn, and serve it warm or cold. Courtesy of Don Mauer Corn on the cob is at its best when it’s in season and fresh. As you may know, once an ear of corn’s been picked, its sugars begin turning to starch. That means it slowly loses its sweetness as the clock ticks. We can still get Illinois-grown corn. Yes.

With only seven ingredients, this Broccoli, Peanut and Raisin Salad comes together quickly. Courtesy of Don Mauer I love broccoli. Yes, yes, I do. I’ve loved it since I was a kid, the way my Mom always served it, topped with a dollop of mayonnaise. Before you go: “Ewww …” hear me out. In earlier times, some folks liked to dress their broccoli or asparagus with hollandaise sauce. Hollandaise is, essentially, warm mayonnaise made with butter instead of oil.