Food Features

My earliest grilling memory dates back to Brat Day, an annual summer tradition in the neighborhood where I grew up. Once a year my dad and I would drive to Sheboygan, nearly 150 miles away, to bring back coolers full of Sheboygan bratwurst for the neighborhood. This was back in the 60s when regional specialty […]

When temperatures soar there’s nothing so pleasing as a recipe that doesn’t require the use of an oven or stove. Enter the icebox cake. These old-fashioned desserts became popular in the 1930s as reliable refrigeration became a new reality for many American households. Essentially a spinoff of classic layered desserts like trifle tiramisu, an icebox […]

It’s been fiercely hot here the last few days, and when the sun bears down on the metal roof of the school bus that we call home, the temperature inside often tops 100 degrees. On days like these, I try to minimize putting any more heat into the bus while making dinner. These cold Asian-inspired […]

For the second year in a row, the Illinois Times 217 Black Restaurant weekend is highlighting Black-owned businesses and the delicious flavors that they bring to the capital city. This event is anchored by Springfield’s annual weekend-long Juneteenth celebration, which recognizes the day in 1865 when the last enslaved people in Texas received word of […]

I’ve always dreamed of opening up my own restaurant. The problem is, I’ve never liked running a business. I loved being a dentist, but I hated being a business owner. In my second career as a chef, I’ve loved the restaurant work, but I acknowledge that I’d suck at being a restaurant owner. The kind […]

The culinary centerpiece of Memorial Day cookouts is often the meat on the grill, yet sides are typically what really make the meal. The start of summer celebrations are a perfect opportunity to celebrate fresh produce and create sides delicious enough to stand on their own. Today we examine two cookout staples: potato and pasta […]

My last two columns on home fermentation triggered a surprising number of email questions from readers. In today’s column, I’ll address the three most commonly asked questions and pass on a couple new recipes. How can I tell if it’s safe to eat? Fermentation is one of the oldest methods of food preservation. It’s very […]

Lacto-fermentation is an age-old process where beneficial “friendly” bacteria, known as lactic acid bacteria (LAB for short), transform vegetables into more nutritious and complex flavored foods with an extended shelf life. These microorganisms break down complex molecules into simpler, more digestible substances, increasing the bioavailability of vitamins, minerals and enzymes. Food that has been fermented […]

Mother’s Day customs in the United States are as varied as the mothers they celebrate. The holiday has evolved from its original purpose of promoting community service and education for women, to a more celebratory event reflecting a vivid patchwork of traditions. For some it’s a day to relax, some come to party, and for […]