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1 week ago | 
illinoistimes.com | Peter Glatz
Miso has been on my mind a lot lately. I just taught a fermentation class at Lincoln Land Community College and demonstrated how to make miso. Then, this week, I read that astronauts aboard the International Space Station successfully made miso in space. So today's column will be all about miso and its most well-known application, miso soup.
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3 weeks ago | 
illinoistimes.com | Peter Glatz
In the American South, there's an old saying: "We go together like shrimp and grits." Shrimp and grits is a classic Southern dish now found on many menus across the U.S. Its origins are rooted in the Gullah Geechee culture of the coastal Carolinas. The Gullah are descendants of enslaved Africans. Shrimp and grits was a humble dish made with readily available ingredients.
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1 month ago | 
illinoistimes.com | Peter Glatz
My wife is not a picky eater but she's very choosy about chicken wings. She used to love the wings served at Cafe Brio, and she was crushed when the downtown Springfield restaurant closed in 2016. Since then, whenever she orders wings, she'll invariably say: "They're just not as good as Brio's!"We spent the first winter of the pandemic "sheltering-in-place" at an RV park in Florida. Vaccines hadn't been released yet, so we were keeping to ourselves.
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1 month ago | 
illinoistimes.com | Peter Glatz
"First, you brine a nice piece of fish and refrigerate it overnight. Then, you coat the fish with mayonnaise and crushed Ritz crackers and broil it. You'll have a piece of fish like you've never had before!"This advice didn't come from a TikTok influencer or a recipe from the back of a cracker box ...
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2 months ago | 
illinoistimes.com | Peter Glatz
The citrus season is in full swing in the southern U.S., and I just returned from our annual Florida vacation with two 15-pound mesh bags of oranges and satsumas. Rather than letting them languish and grow old in my overcrowded refrigerator, I do what I always do when I've overbought produce: preserve it! This week, steamy citrus vapors are filling my kitchen, and jars of golden, amber and tawny marmalade are filling my pantry shelves for the year ahead.
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2 months ago | 
illinoistimes.com | Peter Glatz
The horseshoe is to Springfield what a cheesesteak is to Philadelphia, Italian beef is to Chicago, hot chicken is to Nashville and a muffuletta is to New Orleans – regional dishes that have achieved iconic status. In my travels, whenever I mention that I'm from Springfield, people will either remark: "Home of the Simpsons" (not true) or "Birthplace of the horseshoe" (absolutely true).
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Jan 23, 2025 | 
illinoistimes.com | Peter Glatz
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Jan 8, 2025 | 
illinoistimes.com | Peter Glatz
It was the last night of a jam band music festival in Wisconsin, 250 miles northwest of Chicago. I had accepted an invitation to be a guest on my friend Bud's hippie bus before remembering that my wedding anniversary was that Sunday. As a compromise, I suggested to my wife that she take Amtrak to Chicago on Sunday morning and, after the festival, I'd drive down from Wisconsin, meet her for an anniversary brunch and drive back to Springfield together.
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Dec 11, 2024 | 
illinoistimes.com | Peter Glatz
The holiday season is upon us, and for the curious cooks and bakers in our lives, there's no better gift than a new cookbook to inspire their culinary adventures. This fall saw the release of several wonderful cookbooks that are sure to spark creativity. These are my top picks for the best new cookbooks for holiday giving.
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Nov 26, 2024 | 
illinoistimes.com | Peter Glatz
Once upon a time, before my hair turned gray, my teenage children "kidnapped" me for my birthday and drove me up to Chicago for a Cubs game, followed by dinner at a Colombian restaurant. Our overly aggressive server, who reeked of cannabis, recommended the "combination" platter. My daughter, who was a vegetarian, requested a meatless option. When her platter arrived with a piece of chicken, she flagged down the server and reiterated her vegetarian request.
