Home / Articles / By Peter Glatz
Food
Thursday, Aug. 16, 2018 12:00 am
 I’ve always wondered how the large, pendulous purple orb, called an aubergine, melanzana or brinjal in other languages, came to be known as an “eggplant.” It turns out that the variety gro
Food
Thursday, Aug. 2, 2018 12:00 am
 When I was growing up Sunday dinner at home was nothing special, just a bit fancier than the TV dinners in compartmented foil pans that we had on most weeknights.Sunday dinner at my wife’s gra
Food
Thursday, July 19, 2018 12:00 am
 Despite our president’s suspicion that global warming is a hoax, all-time high temperatures are being recorded across the world, from Denver to Montreal to Scotland to Oman to Pakistan. Temper
Food
Thursday, July 5, 2018 12:00 am
 I’ve had some pretty amazing dining experiences in my life, like the time I had a 14-course meal at Chicago’s top-rated Alinea. I don’t remember much about the first 13 courses,
Food
Thursday, June 21, 2018 12:00 am
From every restaurant in which I’ve apprenticed, I’ve walked away with at least one “pearl” of kitchen wisdom that has helped me up my cooking game. Sometimes I learn a clever little trick to
Food
Thursday, June 7, 2018 12:00 am

Help for peanut sauce fans

 I have been very fond of the Magic Kitchen’s tiny fried eggrolls and accompanying peanut sauce as long as I have lived in Springfield. In fact, I am so much in love that I never share my order
Food
Thursday, May 24, 2018 12:00 am
 I dearly love asparagus – but I only allow myself to enjoy it in the spring and early summer, when local asparagus becomes available. After a winter of trying to come up with interesting and v
Food
Thursday, May 10, 2018 12:00 am
I was traveling recently and needed to stop for a dinner break while en route. I found an attractive looking restaurant that specialized in “fusion” cuisine. I ordered a grilled chicken Banh Mi an
Food
Thursday, April 26, 2018 12:00 am

In praise of Vicia

 It was the middle of the afternoon of my second day staging at the celebrated new St. Louis restaurant Vicia. (It’s pronounced “stah-jing. That’s French for voluntarily working your butt o
Food
Thursday, April 12, 2018 12:00 am

Vegetables make their way to the center of the plate

 Last month I was in St. Louis on an unseasonably warm Friday afternoon. I was sitting in the covered patio of Vicia, a new restaurant in the Central West End. Several of the window panels had be

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PUB CRAWL