The heat is on!

I’ve heard it over and over: People in the hottest places on the planet eat spicy-hot foods is because it makes them feel cooler. Really? For me, eating spicy-hot food on the high temperature/hu

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Recipes by Julianne | Thursday, May 31,2012

RHUBARB AND WHITE PEPPER CHUTNEY

By Julianne Glatz

Rhubarb is at peak season right now, making this chutney a springtime specialty. It’s great brushed on grilled chicken (especially wings) or as an accompaniment to cheese and crackers.

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Recipes by Julianne | Thursday, May 31,2012

SOUR CHERRY MOJO

By Julianne Glatz

This mojo spreads its wings over different cultures, making it appropriate for Latin American grilled pork or poultry, or even as a condiment for Argentinian grilled (provolone) cheese. It’s

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Recipes by Julianne | Thursday, May 31,2012

SWEET POTATO HABAÑERO HOT SAUCE

By Julianne Glatz

Hot sauces made from Habañero peppers are endemic in the Caribbean, but seldom found elsewhere. I first tasted this riff on a traditional Caribbean Carrot hot sauce that substitutes sweet po

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Recipes by Julianne | Thursday, May 31,2012

Picklese (a.k.a. Pikliz)

By Julianne Glatz

This classic condiment can be found on every table in Haiti, oftentimes even when there isn’t a table in that devastated and destitute country. I first heared of Picklese when I was researchi

Food - Julianne Glatz | Thursday, May 24,2012

Prairie Fruits Farm brings its cheeses to farmers market

By Julianne Glatz

I start anticipating them each year as winter melts into spring: Springfield’s farmers markets. It’s not just because of the local produce and products I can buy, although that’s a b

Food - Julianne Glatz | Thursday, May 17,2012

Weapons of mass deliciousness

By Julianne Glatz

It’s performance art. It’s more than a little quirky. It’s fun but also somewhat disconcerting – something that makes you think. And, above all, it’s delicious. It’

Food - Julianne Glatz | Thursday, May 10,2012

Tiny bites of love for Mom

By Julianne Glatz

They’re tiny, oh-so-sophisticated, and utterly delicious: In other words, the perfect ending to a meal or a day of homage to mothers. When I first made petit fours (the name comes from the Frenc

Food - Julianne Glatz | Thursday, May 3,2012

Splendiferous spinach

By Julianne Glatz

“[Do] you really love it?” asked Miss Patty. “Girls nowadays indulge in such exaggerated statements that one never can tell what they do mean. In my young days, a girl did not say sh

Recipes by Julianne | Thursday, May 3,2012

Spinach soup with salmon quenelles

By Julianne Glatz

With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta