Food - Julianne Glatz | Thursday, June 2,2011

Feeding the famous

Want to know what Jimmy Buffet drinks in his dressing room? (It’s not margaritas!) What a certain female rocker looks like in curlers? Which rapper writes into his catering rider that staff neit

Food - Julianne Glatz | Thursday, May 26,2011

Al fresco dining in Springfield, 2011

By Julianne Glatz

It’s hard to believe that I’ve been writing this column for five years. In May 2006, totally out of the blue, I got a phone call from former IT editor Roland Klose, whom I’d never me

Food - Julianne Glatz | Thursday, May 19,2011

Pollo preparations with proud pasts

By Julianne Glatz

No one knows who invented them. No one knows when. Both are Italian but are never found in Italy. But they’ve been a staple of American Italian restaurants for decades. Food writer David Rosenga

Food - Julianne Glatz | Thursday, May 12,2011

The sponges of spring

By Julianne Glatz

“Hey, sleepyhead, wake up.” I turned my head away and opened one eye just enough to see the lightening grey sky giving way to dawn then shut it again. Even as a six-year-old I didn’t

Food - Julianne Glatz | Thursday, May 5,2011

It’s the 5th of May, Ole

By Julianne Glatz

Do you need an excuse to eat delectable Mexican food and maybe knock back a couple of margaritas or Negro Modelas? I sure don’t. But if you do, Cinco de Mayo provides a perfect opportunity. Most

Food - Julianne Glatz | Thursday, April 28,2011

Gorging on spring greens

By Julianne Glatz

With fresh produce available year round today, it’s almost impossible to realize how much the first edible spring greens were eagerly awaited, and how enthusiastically they were consumed. But it

Food - Julianne Glatz | Thursday, April 21,2011

The glory of Russian Easter

By Julianne Glatz

For much of the Western world, the biggest Christian celebration is Christmas – not least these days because it’s become so commercialized. But in other areas Christ’s Resurrection &

Food - Julianne Glatz | Thursday, April 14,2011

The fascinating anthropology of Midwestern food

The Greater Midwest Foodways Alliance preserves the region’s culinary character

By Julianne Glatz

Stuffed – Midwestern sausages, that is. Mother-in-law sandwiches. Journeying through Midwestern sweets and dessert traditions.It’s anthropology of hoof, claw, fin, root and leaf: culinary

Food - Julianne Glatz | Thursday, April 7,2011

A ravioli by any other name

By Julianne Glatz

I love ravioli. I’ve always loved them. As a child, they were my inevitably requested birthday dinner. The recipe with a chicken spinach filling came from Italian friends of my grandparents they

Food - Julianne Glatz | Thursday, March 31,2011

Thoughts turn to Japan at cherry blossom time

By Julianne Glatz

I got an email from the Missouri Botanical Garden last week: “The weeping Higan cherry is now in bloom in the Japanese Garden. If current weather patterns persist, we expect Yoshino Cherries to