Food - Julianne Glatz | Thursday, December 20,2012

Most detested holiday tradition made delectable

Does anyone like fruitcake? You know, that stuff with the candied fruits: green and red glacéed cherries and candied citron peel with a half-life equal to that of uranium. For me, the citron is

Food | Thursday, December 13,2012

Spicy holiday gifts

By Julianne Glatz

I’ve said it before: I like giving holiday food gifts that aren’t sweet. Not because I don’t like sweets – or getting them, for that matter. But it’s nice to give somethi

Food - Julianne Glatz | Thursday, December 6,2012

German Christmas traditions: Fröhliche Weihnachten!

By Julianne Glatz

Deutschland may not be “über alles,” but German Christmas traditions are deeply ingrained in American yuletide celebrations. Many are centuries old, such as festooning the house with

Food - Julianne Glatz | Thursday, November 29,2012

Frozen treats for holiday eats

By Julianne Glatz

Scenario No. 1: It’s 4 p.m. on Saturday. You’re standing in an incredibly long checkout line with your Secret Santa gift for the exchange at tonight’s Christmas party, and you’

Food - Julianne Glatz | Wednesday, November 21,2012

Thanksgivings past spur thoughts on race, present and future

By Julianne Glatz

“Mrs. Obama … do you realize that when your husband becomes the next president of the United States, it will be historical?” “Why yes, I understand that. What does that mean t

Food - Julianne Glatz | Thursday, November 15,2012

Local big cheese on variety and expertise

By Julianne Glatz

Her voice halted me in my tracks. Right in front of the Montvale Schnucks’ newly renovated and expanded specialty cheese display, I quit pushing my cart. Shamelessly eavesdropping, I cast period

Food - Julianne Glatz | Thursday, November 8,2012

As easy as pie

By Julianne Glatz

Even folks who don’t normally bake pies do so for Thanksgiving. Many are intimidated by the prospect; some are even too scared to try.That’s a shame, because it’s not that difficult

Recipes by Julianne | Thursday, November 8,2012

Pate Brisee

By Julianne Glatz

Pate Brisee(aka pie pastry)For 2 crusts:• 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. un

Recipes by Julianne | Thursday, November 8,2012

Peanut pie

By Julianne Glatz

Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis

Food - Julianne Glatz | Thursday, November 1,2012

Southern Foodways Symposium

By Julianne Glatz

My eyes were riveted on my laptop screen like a prepubescent adolescent’s anxiously awaiting Justin Bieber concert tickets to go on sale. The last few minutes went by with excruciating slowness,