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Food - Julianne Glatz
Thursday, Dec. 19, 2013 12:00 am
 Cookies and Christmas. Is there any more universally traditional food of the holiday season? Sure, there’s fruitcake, though many people regard it as something best avoided rather than embrace
Food - Julianne Glatz
Thursday, Dec. 12, 2013 12:00 am
 Looking for gifts for the cooks on your list? Here are four recommendations. All are in constant use in my kitchen, and implements I frequently give as gifts.Immersion blenders“I never thought
Food - Julianne Glatz
Wednesday, Nov. 27, 2013 12:00 am

Making a turkey motorcycle

 “The heavenly aroma still hung in the house. But it was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey hash! Turkey à la king! Or gallons of turkey
Food - Julianne Glatz
Thursday, Nov. 21, 2013 12:00 am

Two techniques for better birds

 Since I first wrote about them in 2009, I’ve had several requests for two techniques I use when preparing roast turkey and dressing: brining and an unusual method of cutting up the turkey prio
Food - Julianne Glatz
Thursday, Oct. 17, 2013 12:00 am
Two weeks ago, I wrote about banh mi, the wonderful sandwich that resulted from France’s colonization of Southeast Asia, and the outstanding banh mi served at Springfield’s new Jujobee Café.But t
Food - Julianne Glatz
Thursday, Oct. 3, 2013 12:00 am
 It’s taking America by storm. The banh mi, essentially a Vietnamese submarine, inspires articles like “Are banh mi becoming America’s favorite sandwich?” in major food publications. The

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