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Recipes by Julianne
Thursday, April 5, 2012 12:00 am

with sweet potatoes, carrots, prunes, and apricots and a Halkie (potato kugel) topping.

Radwine’s tsimmes is another classic Jewish dish – one he’s adapted from Joan Nathan’s Jewish Cooking in America.” Tsimmes is a Yiddish word meaning fuss and comes from
Food
Thursday, March 29, 2012 12:00 am

There are lots of other spring edibles in the wild

So far it’s been an iffy year for local morels, those wonderful wild mushrooms whose cratered caps resemble sponges. In fact, “sponge mushrooms” was what my family called them; I did
Food
Thursday, March 22, 2012 12:00 am
Their name may be a little off-putting. And their exterior, orange streaked or mottled with vermilion and/or brownish purple, may bring to mind a nasty bruise rather than something good to eat. Howeve
Recipes by Julianne
Thursday, March 15, 2012 12:00 am
Trifles are traditional in England and Scotland as well as Ireland, one of those preparations that undoubtedly came about as a way to use stale leftovers – in this case, cake – but that
Food - Julianne Glatz
Thursday, March 8, 2012 12:00 am

Lincoln Land’s new Culinary Institute has facilities and faculty to rival the best

They’ve built it, and people are coming.Walking into Lincoln Land Community College’s new Culinary Institute for the first time is an awesome, even jaw-dropping experience, especially for
Food
Thursday, March 8, 2012 12:00 am
One of the best things about writing for the Illinois Times is getting to meet people.  That’s never been more true than while I was working on this week’s cover story.  Everyone

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