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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
Food - Julianne Glatz
Thursday, Feb. 23, 2012 12:00 am
I’ve cooked thousands of dishes for countless people in my life; some professionally, some as a home cook. Almost all were well received. When catering dinner parties or when my cooking class st
Recipes by Julianne
Thursday, Feb. 23, 2012 12:00 am
8-12 oz. smoky, thick-cut bacon, diced 2 lbs. coarsely chopped cabbage 1 c. chopped onion, NOT super-sweet 1 T. cane syrup, molasses, or dark brown sugar 1 c. water 1/2 tsp. freshl
Food - Julianne Glatz
Thursday, Feb. 16, 2012 12:00 am
Drip, drip, drip . . . It was late February. After a long, cold winter, it was first day that hinted spring was on the way. Drip, drip, drip . . . It had been below freezing overnight, but by noon the

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