Home / Articles / Food & Drink / Food - Julianne Glatz
Thursday, Jan. 28, 2010 09:48 am
I was afraid this would happen. When I wrote about local cooking classes earlier this month, I tried to find everything available. But I had a nagging feeling that there were more. And there were. I&r...
Thursday, Jan. 21, 2010 03:28 am
“Have you ever been to Bologna? Oh, I take you there someday. You will love this place. Bologna is sad, a little. The city is old… but the food! They make there a dish called Lasagna Bolo...
Thursday, Jan. 14, 2010 08:39 pm
One of my first catering jobs was for a dinner party given by a cardiology group to honor a colleague who’d come to lecture at SIU Medical School. I thought it would be a creative challenge to c...
Thursday, Jan. 7, 2010 02:00 pm
The holidays are over. It’s cold and dark and gloomy outside. Why not chase away those midwinter doldrums by taking a cooking class or two? A variety of cooking classes are being offered locally...
Wednesday, Dec. 30, 2009 06:07 pm
It’s hard to believe I’m once again writing the last column of the year. As always, when I look back over what I’ve written during the last 12 months, I think of information I couldn...
Wednesday, Dec. 23, 2009 11:39 am
It really is a small world. If I hadn’t known it before, it was brought home to me when I first journeyed to New Zealand. My youngest daughter, Ashley, was going there to study viticulture and o...
Thursday, Dec. 17, 2009 02:45 pm
Looking for something to give to the cooks on your holiday shopping list? Here are some suggestions for books that will be equally welcomed by would-be, novice and experienced practitioners of the cul...
Thursday, Dec. 10, 2009 02:04 am
They’re everywhere: cookies, candies, and more cookies – an avalanche of cookie walks, cookie exchanges, tins of gift cookies. Same old, same old. Don’t get me wrong, I love cookies,...
Thursday, Dec. 3, 2009 03:38 pm

The world’s most delectable pork comes to Springfield

What’s the new foodstuff that America’s best chefs are swooning over, and putting on their menus in an astonishing array of variations? It’s not some newly discovered sea creature. I...
Wednesday, Nov. 25, 2009 01:39 am
Ah, the weekend after Thanksgiving! I enjoy Thanksgiving and preparing Thanksgiving dinner, really, I do, but there’s something special about the weekend afterwards. The cooking marathon is over...

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