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Food - Julianne Glatz
Thursday, April 3, 2014 12:00 am
 It’s one of my biggest fears, something that sometimes even keeps me awake at night: Writing recipes that are inaccurate, incomplete or incomprehensibly worded.When I started teaching cooking
Food - Julianne Glatz
Thursday, March 27, 2014 12:00 am
 Suddenly it seems as if kale is everywhere. The sturdy-leaved member of the Brassica vegetable family, which includes broccoli, Brussels sprouts, cauliflower, collard greens and others, is showi
Food - Julianne Glatz
Thursday, March 20, 2014 12:00 am
 For years I’ve been asked why I always specify unbleached all-purpose white flour in my recipes. And for years, my answer has been the same, “Yes, you can substitute bleached for unbleached
Food - Julianne Glatz
Thursday, March 13, 2014 12:00 am
 Will ye be havin’ a pint or two of Guinness to celebrate St. Paddy’s Day come Monday?If so, you won’t be alone. No other libation or comestible is as closely associated with Ireland as the
Food - Julianne Glatz
Thursday, March 6, 2014 12:00 am
 We served sauerbraten at our first dinner party as a married couple. But we didn’t know it would be so explosive, providing the evening’s entertainment, as well as its entrée. Peter had bee
Food - Julianne Glatz
Thursday, Feb. 27, 2014 12:00 am
 It’s one of the oldest beverages in the world – almost certainly the oldest alcoholic beverage. There are references to it in some of the earliest writings discovered in ancient Sumeria and
Food - Julianne Glatz
Thursday, Feb. 13, 2014 12:00 am
 As I write this, the temperature is minus 1 degree. But the forecast high for Feb. 13, the day this Illinois Times comes out, is 41 degrees. That’s the warmest it will have been for ages, and
Food - Julianne Glatz
Thursday, Jan. 30, 2014 12:00 am
 “The Art of Hand-Tossed Pizza! The All New Hand-Tossed Pizza! Pizza Will Never Be the Same!” –Slogans from a national pizza chain’s newest ad campaignI thought of those slogans as I was

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