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 […]
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
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 […]
Posted inCapital City Parent
Tips for making gingerbread houses
Few images evoke the whimsical magic of the holidays as much as a brightly decorated gingerbread house, trimmed with snowy white icing and sparkling gumdrops, perhaps nestled in a frosty forest scene with a snowman. Lovely as it sounds, the thought of constructing such an edible display can be as intimidating as it is appealing, […]
Posted inFood Features
Party sandwiches
I love a good party sandwich. From towers of plush chicken salad on soft rolls at a shower to crusty rolls piled high with meat and cheese at a tailgate, well-made party sandwiches are reliable crowd pleasers that love to be prepped well in advance. It’s important to start with a good foundation and use […]
Posted inFood Features
Butternut squash lasagna
There’s a longstanding culinary tradition of crafting delicious meals out of repurposed leftovers. From Italian arancini, crispy fried rice balls rolled out of cold risotto, to shepherd’s pie made with yesterday’s roast, some of our most beloved dishes exist thanks to generations of creative and resourceful cooks. This recipe for butternut squash lasagna was born […]
Posted inFood Features
Fall baking with apples
The desire to retreat into my cozy kitchen and comfort bake has been especially strong lately, but until recently it’s simply been too darn hot to turn on the oven. Now that the temperatures have dropped to a reasonable level we can finally start leaning into the coming season of sweaters and cider and warm […]
Posted inFall Home & Garden
Try fortified wines for fall
The scent of autumn is in the air, distinctly spicy from the freshly fallen leaves and ripening wildflowers baking in the afternoon sun. As the season shifts from summer to fall, so do our choice of beverages, away from icy cold glasses of crisp rose in the shade to a cozy tipple by the fire. […]
Posted inFood Features
Culinary gold
With tomato season in full swing, so is the jar of rendered bacon fat that lives in my fridge. A happy byproduct of countless bacon and tomato sandwiches, this culinary gold has been finding its way into everything from salad dressing and snacks to soups and even cookies. A versatile and old-fashioned ingredient, many have […]
Posted inFood Features
Plum sauce is perfect
When my college boyfriend and I parted ways, it wasn’t the end of our relationship that I cried over – it was his grandmother’s plum sauce, similar in flavor and consistency to ketchup. She’d send us back to campus with some after every visit, the thick sauce decanted into upcycled soda bottles. Helen was a […]
Posted inSpecial Issues
Fall garden projects
The first golden leaves of autumn are just beginning to turn, but don’t put away those gardening tools just yet. There are still plenty of growing days left in the season. Indeed, late summer is the perfect time to plant quick-growing veggies that thrive in cooler weather. Spinach, radishes (especially vibrant pink and green watermelon […]
