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Food - Julianne Glatz
Thursday, May 22, 2014 12:00 am
 Some folks say Small Town America is dying. And in some cases, that’s true. But other small towns, such Homer, Illinois, have found ways to celebrate their uniqueness. For Homer, it’s their
Food - Julianne Glatz
Thursday, May 15, 2014 12:00 am
 Regular readers of this space know that I’ve railed against the American habit of constant soda consumption more than once. But truthfully I like soda. I like it a lot. If it weren’t for the
Food - Julianne Glatz
Thursday, May 8, 2014 12:00 am
 It’s a family favorite, especially for my mom and me. In fact, it’s such a favorite that if my husband, Peter, is making Mother’s Day brunch or dinner for us at home, mom or I will make a
Food - Julianne Glatz
Thursday, April 24, 2014 12:00 am
 It’s more American than apple pie. The English brought apple pie to American shores. Native Americans taught the earliest European immigrants to parch, grind and mix corn with boiling water, a
Food - Julianne Glatz
Thursday, April 17, 2014 12:00 am
 What a difference a couple of years make! In 2012 Easter fell on the seventh of April. It was a glorious weekend, undoubtedly our best Easter ever. The most wonderful thing about it was the marr
Food - Julianne Glatz
Thursday, April 10, 2014 12:00 am
 “Hey, let’s have a curry party!” Greg Hurt said.Peter and I looked at each other and smiled. We didn’t know what a curry party was, but it was sure to be fun and have delicious food.In t
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

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