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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

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 Illinois Times was gratified by the number of entires that we received for the Visitors Guide Cover Art Contest. We would like to thank all of the 56 participants who submitted entries. Your eff...

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