Food - Julianne Glatz | Thursday, September 6,2012

Get pickled

“Eat what you can, can what you can’t.”–Motto of Perennial Virant RestaurantWhat’s old is new again. Chefs both haute and humble are making their own pickles, from

Food - Julianne Glatz | Thursday, August 30,2012

Check the heat in your jalapeños

By Julianne Glatz

“They’re breeding the heat out of jalapeños, and it’s all because of poppers,” says Rick Bayless, addressing a group of us attending his seminar on the foods of the Yuca

Food - Julianne Glatz | Thursday, August 23,2012

Here comes the judge!

By Julianne Glatz

From now on, I’d appreciate it if you would address me as “Your Honor.” I’ve been a judge at various food competitions over the years, including the Heritage Recipe Contest at

Food - Julianne Glatz | Thursday, August 16,2012

State Fair honey ice cream

By Julianne Glatz

Throughout my childhood, it was an unshakeable rule: After we’d passed through the Illinois State Fair’s main archway, our first stop had to be the Illinois State Beekeepers Association&rs

Food - Julianne Glatz | Thursday, August 9,2012

Michael Higgins’ rooftop garden

By Julianne Glatz

Michael Higgins, longtime chef/owner of Maldaner’s Restaurant, is at the forefront of sourcing local foods for his restaurant. Actually, for years he was the only area chef to do so, even persua

Food - Julianne Glatz | Thursday, August 2,2012

Why and how to have family meals

By Julianne Glatz

“I would put the emphasis on just looking at where your family is now and seeing what you can do to improve.” That remark by Dr. Dianne Neumark-Sztainer, a University of Minnesota professo

Food - Julianne Glatz | Thursday, July 26,2012

The wedding that almost wasn’t

By Julianne Glatz

As I write this, the sun mercilessly beats down. Our wonderful yard and woods that were lush with ferns, fragrant blooming trees and shrubs, and beautiful flowers for our daughter’s wedding thre

Food - Julianne Glatz | Thursday, July 19,2012

The nation’s top pork is raised right here

By Julianne Glatz

Stan Schutte looks like a typical central Illinois farmer, with his buzz haircut and weather-beaten face. On hot days at Wednesday’s Old State Capitol Farmers Market, he’s probably wearing

Food - Julianne Glatz | Thursday, July 12,2012

Wrap it up

By Julianne Glatz

Wraps – usually utilizing a flour tortilla or equivalent that encompasses some sort of sandwich or burrito-esque filling – are ubiquitous throughout America today. But lighter, even elegan

Food - Julianne Glatz | Thursday, July 5,2012

The delights of special dinners

By Julianne Glatz

Some of Springfield’s most exciting and innovative cuisine isn’t found on its restaurants’ regular menus. It’s true that Springfield’s best restaurants’ daily speci