Food - Julianne Glatz | Thursday, September 20,2012

Pumpkin, savory

What comes to mind when you think of eating pumpkin? If you’re like most Americans, your answer will almost certainly be pumpkin pie. Of course there will always be a few nonconformists who&rsqu

Recipes by Julianne | Thursday, September 20,2012

Savory pumpkin quiche

By Julianne Glatz

This quiche is perfect for fall. Though I’ve used various herbs for it, sage is my favorite. If you’d rather make a vegetarian pumpkin quiche, eliminate the bacon and use olive oil for roa

Recipes by Julianne | Thursday, September 20,2012

Pumpkin soup baked in a pumpkin

By Julianne Glatz

The pumpkin isn’t only in this soup, it’s also the soup tureen. It’s delicious, and a real showstopper at the dinner table. Kids love eating it and love helping make it even more &

Food | Thursday, September 13,2012

Come and Get It!, the book and the event

By Julianne Glatz

Come and Get It!Could there be a more perfect moniker for the Illinois Stewardship Alliance’s sixth annual Harvest Celebration on Sept. 16.? Those who come to the celebration always get a fantas

Recipes by Julianne | Thursday, September 13,2012

Colcannon/Seeskraut

By Julianne Glatz

The ISA’s 6th annual Harvest Celebration will be at the Inn at 835 in Springfield 5-9p.m. Sept 16. Space is limited. It’s advisable to get tickets as soon as possible. Tickets are $65 fo

Food - Julianne Glatz | Thursday, September 6,2012

Get pickled

By Julianne Glatz

“Eat what you can, can what you can’t.”–Motto of Perennial Virant RestaurantWhat’s old is new again. Chefs both haute and humble are making their own pickles, from

Recipes by Julianne | Thursday, September 6,2012

Paul Virant’s Sweet Pickled Cherry Tomatoes

By Julianne Glatz

Virant says this pickle is reminiscent of his childhood spent just north of St. Louis: “My grandmother made this tomato salad that she canned; I reproduced those flavors with this pickl

Recipes by Julianne | Thursday, September 6,2012

Yucatan Pickled Red Onions

By Julianne Glatz

Pickled red onions are a common condiment throughout Mexico’s Yucatan Peninsula. A jar of these easy-to-make, beautifully pink onions can often be found in my refrigerator to use in sandwiche

Recipes by Julianne | Thursday, September 6,2012

Zucchini Bread and Butter Pickles

By Julianne Glatz

These zucchini pickles have many applications, but perhaps their best is as a condiment for Cubanos, a Cuban signature sandwich, made with ham, roast pork, Swiss-style cheese, mustard and pickles o

Food - Julianne Glatz | Thursday, August 30,2012

Check the heat in your jalapeños

By Julianne Glatz

“They’re breeding the heat out of jalapeños, and it’s all because of poppers,” says Rick Bayless, addressing a group of us attending his seminar on the foods of the Yuca