Home / Articles / Food & Drink / Food - Julianne Glatz
Thursday, May 26, 2011 07:52 am
It’s hard to believe that I’ve been writing this column for five years. In May 2006, totally out of the blue, I got a phone call from former IT editor Roland Klose, whom I’d never me...
Thursday, May 19, 2011 07:57 am
No one knows who invented them. No one knows when. Both are Italian but are never found in Italy. But they’ve been a staple of American Italian restaurants for decades. Food writer David Rosenga...
Thursday, May 12, 2011 11:10 am
“Hey, sleepyhead, wake up.” I turned my head away and opened one eye just enough to see the lightening grey sky giving way to dawn then shut it again. Even as a six-year-old I didn’t...
Thursday, May 5, 2011 03:56 pm
Do you need an excuse to eat delectable Mexican food and maybe knock back a couple of margaritas or Negro Modelas? I sure don’t. But if you do, Cinco de Mayo provides a perfect opportunity. Most...
Thursday, April 28, 2011 08:05 am
With fresh produce available year round today, it’s almost impossible to realize how much the first edible spring greens were eagerly awaited, and how enthusiastically they were consumed. But it...
Thursday, April 21, 2011 03:32 pm
For much of the Western world, the biggest Christian celebration is Christmas – not least these days because it’s become so commercialized. But in other areas Christ’s Resurrection &...
Thursday, April 14, 2011 03:21 pm

The Greater Midwest Foodways Alliance preserves the region’s culinary character

Stuffed – Midwestern sausages, that is. Mother-in-law sandwiches. Journeying through Midwestern sweets and dessert traditions.It’s anthropology of hoof, claw, fin, root and leaf: culinary ...
Thursday, April 7, 2011 06:32 pm
I love ravioli. I’ve always loved them. As a child, they were my inevitably requested birthday dinner. The recipe with a chicken spinach filling came from Italian friends of my grandparents they...
Thursday, March 24, 2011 06:30 pm
“Of all the professions…few people are less suited to be suddenly thrown into the public eye than chefs.” —Anthony Bourdain in his bestselling book, Kitchen Confidential. Bour...


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