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Food - Julianne Glatz
Thursday, Jan. 19, 2012 12:00 am
If you aren’t interested in gastronomy, you probably haven’t heard of Charlie Trotter. If you are, you know that Trotter exploded onto the dining scene 25 years ago. His Chicago restaurant
Food - Julianne Glatz
Thursday, Jan. 12, 2012 12:00 am
The best chefs are always searching for new ingredients to expand their culinary creativity. Often those ingredients aren’t really new, but have only recently become available. It may be a Middl
Recipes by Julianne
Thursday, Jan. 12, 2012 12:00 am
Aside from pickling, the best-known beet preparation has long been borscht, a soup that originated in Eastern Europe and Russia. It’s particularly associated with Ashkenazi Jews (Jews who liv
Food
Thursday, Jan. 5, 2012 12:00 am
It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.
Food - Julianne Glatz
Thursday, Dec. 29, 2011 12:00 am
“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston S. ChurchillMost New Year’s celebrations seem a bit awkward to me. The sil
Recipes by Julianne
Thursday, Dec. 29, 2011 12:00 am

Burgundian cheese puffs

These cheese puffs hail from France’s Burgundy region. They’re a traditional accompaniment to red wine, but make an outstanding pairing with Champagne. tsp. kosher or sea sal
Recipes by Julianne
Thursday, Dec. 29, 2011 12:00 am
Champagne pairs deliciously with sweets, especially chocolate. 12 oz. good quality bittersweet or semisweet chocolate 1 c. unsalted butter 9 large egg yolks 6 T. superfine sugar

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