Food - Julianne Glatz | Thursday, November 1,2012

Southern Foodways Symposium

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,

Recipes by Julianne | Thursday, November 1,2012

Chicken purloo

By Julianne Glatz

Chicken purloo• 1 approximately 4-pound chicken, cut into serving pieces• Kosher salt• 3 T. bacon fat or peanut or other vegetable

Food - Julianne Glatz | Thursday, October 25,2012

Not so sweet Halloween treats

By Julianne Glatz

Halloween is traditionally all about the sweet stuff, at least from a culinary standpoint. But you can get into the Halloween “spirit” without the sugar. Here are a couple of recipes that

Recipes by Julianne | Thursday, October 25,2012

Spooky eyes

By Julianne Glatz

I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari

Recipes by Julianne | Thursday, October 25,2012

Bloody good gravy

By Julianne Glatz

Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s

Food - Julianne Glatz | Thursday, October 18,2012

Snake in the ceiling

Further adventures at Spaulding farmhouse

By Julianne Glatz

If there had not been that snake in the ceiling, we might never have done it. My husband, Peter, and I knew when we bought the Spaulding Orchard farmhouse that we would eventually want to do some remo

Recipes by Julianne | Thursday, October 18,2012

Ratatouille

By Julianne Glatz

• 8 c. peeled, seeded and chopped tomatoes• 6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes• 6 c. onions, NO

Food - Julianne Glatz | Thursday, October 11,2012

Old mother in a barrel: vinegar

By Julianne Glatz

Every fall I remember what it was like to come as a child to this place that’s been my home for almost 30 years: the venerable Spaulding Orchard farmhouse. It’s the first home my husband a

Food - Julianne Glatz | Thursday, September 27,2012

Dining with the King’s Daughters

By Julianne Glatz

“Hi, honey,” my grandmother said. “Do you want to come with me out to King’s Daughters this afternoon?” “Sure!” I replied. “When are we going?”It

Recipes by Julianne | Thursday, September 27,2012

Nona’s chicken tetrazzini

By Julianne Glatz

I love this dish, which combines Italian ingredients with a truly American retro topping: crushed potato chips. As a child that topping was my favorite part of my mom’s tuna noodle casserole.