Food | Thursday, May 23,2013

Grilled salads, Vietnamese-style

Serving grilled protein as a salad component has become commonplace lately. More often than not, though, it’s an afterthought or at best an add-on as in: “Caesar Salad…..Add a grill

Food | Thursday, March 28,2013

Ham or lamb it up

By Julianne Glatz

For many Americans, ham is the traditional centerpiece of their Easter dinner. In other homes – ours included – it’s roast leg of lamb. Lamb’s natural association with spring m

Food | Thursday, February 7,2013

RIP Hostess

By Julianne Glatz

They’re gone. Kaput. Fini. When the Hostess corporation, maker of Twinkies, Ding Dongs and Ho Ho’s, announced last November that it was filing for bankruptcy and closing its factories, the

Food | Thursday, December 13,2012

Spicy holiday gifts

By Julianne Glatz

I’ve said it before: I like giving holiday food gifts that aren’t sweet. Not because I don’t like sweets – or getting them, for that matter. But it’s nice to give somethi

Food | Thursday, October 4,2012

A new generation of fruit and vegetable farmers

By U of I Extension

The age of farmers in this country is top-heavy, with older farmers far outnumbering the younger farmers, particularly that of fruit and vegetable growers. University of Illinois crop sciences profess

Food | Thursday, September 13,2012

Come and Get It!, the book and the event

By Julianne Glatz

Come and Get It!Could there be a more perfect moniker for the Illinois Stewardship Alliance’s sixth annual Harvest Celebration on Sept. 16.? Those who come to the celebration always get a fantas

Food | Thursday, March 29,2012

More than morels

There are lots of other spring edibles in the wild

By Julianne Glatz

So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did

Food | Thursday, March 22,2012

A bloody good thing

By Julianne Glatz

Their name may be a little off-putting. And their exterior, orange streaked or mottled with vermilion and/or brownish purple, may bring to mind a nasty bruise rather than something good to eat. Howeve

Food | Thursday, March 8,2012

Pro chefs’ good eats

By Julianne Glatz

One of the best things about writing for the Illinois Times is getting to meet people. That’s never been more true than while I was working on this week’s cover story. Everyone

Food | Thursday, January 5,2012

The rest of the story, 2011

By Julianne Glatz

It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.