Food - Julianne Glatz | Thursday, February 16,2012

Maple syrup time

Drip, drip, drip . . . It was late February. After a long, cold winter, it was first day that hinted spring was on the way. Drip, drip, drip . . . It had been below freezing overnight, but by noon the

Food - Julianne Glatz | Thursday, February 9,2012

Food for love 2012

By Julianne Glatz

The association of food with love and making love is as old as, well, food and love themselves. From Marc Anthony feeding grapes to Cleopatra, to the Aztec Emperor Montezuma drinking 50 cups of chile-

Food - Julianne Glatz | Thursday, February 2,2012

What happened to horseshoes?

The history of Springfield’s iconic food shows the original was nothing like today’s version

By Julianne Glatz

“They’re just not elegant anymore,” my mother sighed. Horseshoes? Elegant? Springfield’s iconic dish that almost inevitably appears on our pubs’ and casual eating establi

Food - Julianne Glatz | Thursday, January 26,2012

Winging it

By Julianne Glatz

Chicken wings are wildly popular. Entire restaurants – entire restaurant chains – are centered around them. They’ve become one of America’s favorite appetizers, party pleasers,

Food - Julianne Glatz | Thursday, January 19,2012

So long, Charlie

By Julianne Glatz

If you aren’t interested in gastronomy, you probably haven’t heard of Charlie Trotter. If you are, you know that Trotter exploded onto the dining scene 25 years ago. His Chicago restaurant

Food - Julianne Glatz | Thursday, January 12,2012

Of beets and borscht

By Julianne Glatz

The best chefs are always searching for new ingredients to expand their culinary creativity. Often those ingredients aren’t really new, but have only recently become available. It may be a Middl

Food - Julianne Glatz | Thursday, December 29,2011

All about bubbly

By Julianne Glatz

“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston S. ChurchillMost New Year’s celebrations seem a bit awkward to me. The sil

Food - Julianne Glatz | Thursday, December 15,2011

Lanphier’s Iron Chefs

By Julianne Glatz

It’s astonishingly quiet in Lanphier’s kitchen lab. But not actually silent. Students in the four kitchen cubicles are talking to each other. They’re also responding to questions fro

Food - Julianne Glatz | Thursday, December 8,2011

Books for cooks

By Julianne Glatz

Books always constitute a significant proportion of the gifts under our Christmas tree. And since most of my family members are enthusiastic cooks, it’s a safe bet that some of those books will

Food - Julianne Glatz | Thursday, December 1,2011

Saucy Christmas

By Julianne Glatz

I love giving edible Christmas gifts that are different from the usual cookie/candy/fruit basket options. The sauces below make wonderful and unusual gifts. But I don’t just give them away &ndas