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Food - Julianne Glatz
Thursday, Nov. 8, 2012 12:00 am
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, Nov. 8, 2012 12:00 am
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, Nov. 8, 2012 12:00 am
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
Recipes by Julianne
Thursday, Nov. 1, 2012 12:00 am
Chicken purloo•    1 approximately 4-pound chicken, cut into serving pieces•    Kosher salt•    3 T. bacon fat or peanut or other vegetable
Recipes by Julianne
Thursday, Oct. 25, 2012 12:00 am
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

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