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