Food - Julianne Glatz | Thursday, April 4,2013

Frontier, FedEx and Gary

My FedEx delivery guy’s name is Gary. I hadn’t known his name until a couple days after the blizzard that dumped 18 inches of snow on central Illinois last week. In fact, I hadn’t ev

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 - Julianne Glatz | Thursday, March 21,2013

Soul food staples

By Julianne Glatz

Southern-style music and soul food are inseparable – Springfield’s own Blues & BBQs festival attests to that. The legendary Thelonious Monk, who hailed from North Carolina, wore a coll

Food - Julianne Glatz | Thursday, March 14,2013

Get creative with leftovers

By Julianne Glatz

I’ll never again be able to make some of the best things I’ve created in my kitchen. Not because they were complicated and/or expensive, although I’ve made a few of those, too. It&rs

Food - Julianne Glatz | Thursday, March 7,2013

How the Mennonites make More with Less

By Julianne Glatz

It’s ironic. The best-known, even iconic American Anabaptist sect is “Old-Order Amish,” despite – and because – their insular communities shun contact with the outside wo

Food - Julianne Glatz | Thursday, February 28,2013

Bloody good fruit

By Julianne Glatz

True, the name is a little off-putting. And their exterior, mottled with vermilion and/or brownish purple, sometimes looks more like a nasty bruise rather than something good to eat. But the first sig

Food - Julianne Glatz | Thursday, February 21,2013

Winning winter salads

By Julianne Glatz

These days, people eat salads throughout the year with ingredients that used to be available only seasonally. But salads geared to cold weather are particularly satisfying when the temperature dips an

Food - Julianne Glatz | Thursday, February 14,2013

Quality brews at Grab-a-Java

By Julianne Glatz

There’s coffee and then there’s coffee. It ranges from gas station black swill you buy at 1 a.m. solely to push through the last hour of an extended road trip to fragrant ambrosia made fro

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 - Julianne Glatz | Thursday, January 31,2013

Braising ’round the world

By Julianne Glatz

Americans think of braised dishes – those delectable concoctions of long-simmered ingredients surrounded by, but not submerged in, liquids – as quintessentially American or (primarily West