HeyJaredAshley Meyer
- Indexed articles, last 90 days
- 6
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- Sep 24, 2026
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- Jul 16, 2026
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Glorious gratins - Illinois Times, the capital city's source of news, politics, arts, entertainment, culture (opens the original)
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A gratin, according to the late chef Julia Child, is simply a preparation in which the top of a sauced dish is browned, usually under a hot broiler. In the first volume of her iconic cookbook, Mastering the Art of French Cooking, she describes a gratin as having “a sprinkling of breadcrumbs and grated cheese, and dots of butter, help to form a light brown crust, or gratin, over the sauce.” Undoubtedly one of the ancestors to our hearty, midwestern casseroles, these gratins rely on simple yet fla
Slow cooker apple butter - Illinois Times, the capital city's weekly source of news, politics, arts, entertainment, culture (opens the original)
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Subtle hints of fall have begun to appear in spite of this month’s sweltering start. There’s a tinge of gold layered into the trees and although the afternoons have been unbearably hot, there’s a crisp, freshness to the morning air. Our local apple harvest is just beginning, with early season gala and Sweet Maia apples commingling on market tables with the late harvest tomatoes and melons. This apple butter is one of my favorite recipes of the season, not only eaten as is on a warm biscuit or sl
Budget dinners - Illinois Times, the capital city's source of news, politics, arts, entertainment, culture (opens the original)
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August is undoubtedly our household’s most expensive month of the year, and the busiest. In addition to both of my kiddos having August birthdays, there’s back to school supplies, clothes and registration, the Illinois State Fair and if we’re lucky, maybe a little road trip. Add in the impulse to squeeze as much sunshine and fun as possible into the remaining days of summer, and the result is a month that flies by in a blur all while stretching our budget to the max. It feels tighter than ever t
Cantaloupe creations - Illinois Times, the capital city's source of news, politics, arts, entertainment, culture (opens the original)
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My household has been under a compulsory cantaloupe consumption mandate for the past week. I’d ordered four of them from Humphrey’s Market to use in fruit salad for a large catering order, thinking I’d get standard volleyball-sized melons. The fruit that arrived was positively enormous, as large as watermelons, and they immediately filled the kitchen with a heady fragrance that made my mouth water. One of them was sufficient for the fruit salad, so over the following days the rest have been maki
An unsung hero of the kitchen - Illinois Times, the capital city's source of news, politics, arts, entertainment, culture (opens the original)
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You might be underestimating the humble little brick of cream cheese that’s hanging out in your fridge. An often-unsung hero of the kitchen, cream cheese not only lends creamy richness to a dish, but also tang and stability to a host of dishes both savory and sweet. Cream cheese is considered to be fresh cheese, which is defined by the FDA as having a minimum of 33 percent fat and a moisture content of no more than 55 percent. A thoroughly American product, cream cheese was created in the late 1
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