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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
Recipes by Julianne
Thursday, Feb. 16, 2012 12:00 am
Maple walnut pie Pastry for a single crust pie 3 eggs PLUS 1 beaten egg 1 1/2 c. pure maple syrup 1/2 tsp. kosher or sea salt 4 T. melted unsalted butter 2 tsp. cider vine
Food - Julianne Glatz
Thursday, Feb. 9, 2012 12:00 am
The association of food with love and making love is as old as, well, food and love themselves. From Marc Anthony feeding grapes to Cleopatra, to the Aztec Emperor Montezuma drinking 50 cups of chile-
Recipes by Julianne
Thursday, Feb. 9, 2012 12:00 am
Much as I love them, I’d never thought of black beans as aphrodisiacal. But as long ago as circa 400 A.D., St. Jerome instructed his nuns to eschew black beans, because he believed black bean
Recipes by Julianne
Thursday, Feb. 9, 2012 12:00 am
The following recipe contains a trifecta of aphrodisiac ingredients: shrimp, honey, and ginger. And if those aren’t enough to get you in the mood, the recipe testers’ testimonial should
Food - Julianne Glatz
Thursday, Feb. 2, 2012 12:00 am

The history of Springfield’s iconic food shows the original was nothing like today’s version

“They’re just not elegant anymore,” my mother sighed. Horseshoes? Elegant? Springfield’s iconic dish that almost inevitably appears on our pubs’ and casual eating establi

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