The sweet, raisin-studded soda bread that many of us Americans know and love is about as authentically Irish as corned beef and cabbage, which is to say, not really authentic at all. Real Irish soda bread, is generally simple and wholesome, a true hearth bread as opposed to an American-style soda bread which is closer […]
Ashley Meyer
Ashley Meyer has been cooking as long as she has been walking. The daughter of beloved former Illinois Times food columnist, Julianne Glatz, Ashley offers a fresh, inspired take on her mother’s culinary legacy. Ashley studied winemaking at Lincoln University in Christchurch, New Zealand and recently achieved the Level III award from the Wine and Spirits Educational Trust. Ashley founded and successfully operated RealCuisine Catering for five years, then turned her focus to motherhood and homesteading. These days, when she’s not cooking, gardening, parenting or writing, you can find Ashley at It’s All About Wine, offering insightful recommendations and mouthwatering pours.
Posted inFood Features
Crisp, flaky phyllo creations
Phyllo dough is one of those incredible back-pocket ingredients that’s smart to keep stashed in the freezer, right along with dumplings and peas and good broth. Known by varied names throughout the Eastern Mediterranean (phyllo in Greek, yufka in Turkey, fila in Arabic) these parchment-thin sheets of dough bake up into shatteringly crisp layers of […]
Posted inCapital City Wedding
Intentionality, not tradition
The defining theme of weddings in 2026 isn’t centered around opulent decor or celebrity-inspired fashion. This season, intentionality is at the forefront. Couples are disregarding traditional expectations and taking the reins to craft ceremonies that are deeply personal, authentic and true to them. “It’s all about minimalism these days,” said Renee Rothschild, an event […]
Posted inFood & Drink
Make your own crêpes
Equally well suited to a romantic night in or a Champagne-infused Galentine’s brunch, crêpes are a sophisticated yet playful choice that can be served any time of day, from breakfast all the way to dinner. Made from a simple egg and milk batter, this French culinary classic dates back to 13th century Brittany where they […]
Posted inCapital City Parent
Firefighter Explorers Program
Do you know a young person interested in the fire service? Springfield’s Fire Explorer Post 300 is a program open to youth between the ages of 14 and 20 that provides a unique opportunity to experience the life of a firefighter firsthand. In partnership with Scouting America (formerly known as Boy Scouts of America), this […]
Posted inFood Features
Braised lamb shanks
Meltingly tender and deeply aromatic, a meal of slow-braised lamb shanks provides a generous serving of stick-to-your ribs comfort food on a snowy winter afternoon. A meaty cut from the lower part of the leg, the tough, hardworking muscle is laden with connective tissue that breaks down during long, slow cooking to yield a succulent […]
Posted inCommunity & Lifestyle
Eat more protein
Stroll down the aisles of any grocery store these days and you’re likely to see a bevy of protein-enhanced snacks, powders and drinks, cleverly packaged to catch your attention. While protein may be the nutritional buzzword of the moment, many people struggle to get the right amount of quality protein in their diets, especially those […]
Posted inFood Features
One-pot rice dinners
Ready in under an hour, inexpensive and pantry friendly, these one-pot rice dinners are infinitely riffable and a dependable workhorse in our weekly meal rotation. With variations found around the globe, this preparation easily absorbs a range of flavors from punchy tomatoes and fresh dill to homey flavors of the Midwest. While the recipe is […]
Posted inFood Features
Yule Log cake
The Bûche de Noël, or Yule Log cake, is a stunning culinary showpiece that traces its roots far back to the ancient celebration of Yule. Derived from the Anglo-Saxon word geōl, Yule references the midwinter solstice celebrations that were widely practiced throughout the ancient world to welcome in longer days and the impending sunshine of […]
Posted inFood Features
Panna cotta
Panna cotta is a chilled dessert that manages to be simultaneously rich yet delicate and perfectly elegant while still economical and make-ahead friendly. Hailing from the northern Italian region of Piedmont, the name panna cotta literally translates to “cooked cream,” though in reality it spends very little time on the stove. The preparation is simple […]
Posted inFood Features
Taking stock
If you’ve never before made your own turkey stock, let this be your official notice to do so. With turkey prices expected to reach record highs this season, it makes sense to get as much gobble for your dollar as possible. The resulting aromatic, collagen-rich stock is the key to a host of delicious dishes, […]
Posted inFood Features
Pomegranate power
Pomegranates are in season now, just in time for bedazzling festive dishes and adding a ruby sparkle wherever they land. This ancient fruit has held deep symbolism and cultural significance for centuries, from tying Persephone to the underworld in Greek mythology to dyeing priestly garments in the Bible’s book of Exodus. While there are a […]
