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Food - Julianne Glatz
Thursday, Feb. 19, 2015 12:00 am
 When my husband, Peter, was a college freshman, he and a friend developed a shared longing for liver and onions. The friend had an apartment, so they decided to make themselves a liver-and-onion
Food - Julianne Glatz
Thursday, Feb. 12, 2015 12:00 am
From Like Water for Chocolate, by Laura Esquivel:Tita’s blood (which got into the sauce when she pricked herself on the roses) and Pedro’s roses proved quite an explosive combination. …when Pedr
Food - Julianne Glatz
Thursday, Feb. 5, 2015 12:00 am
 She’s been called “The Greatest Cajun Cook Alive” – not least by people with the expertise to say so. A documentary has been made about her, magazine articles written, other media have f
Food - Julianne Glatz
Thursday, Jan. 29, 2015 12:00 am

New England vs. Seattle

For New England:Nothing says “New England” more than lobster. This is a less expensive, delicious way to put lobster on your Super Bowl menu.    Potted lobster1 1/2-2 c. finely minc
Food - Julianne Glatz
Thursday, Jan. 15, 2015 12:00 am
 Brent and Kendra Boesdorfer are passionate about coffee: its endless nuances of flavor that depend on location, terroir (soil), altitude; as well as growing, harvesting, processing and roasting
Food - Julianne Glatz
Thursday, Jan. 8, 2015 12:00 am
 Well, it’s that time again. After all the holiday feasting, many folks (myself included) want to counter the effect of all those cookies, eggnog and other indulgences.Over the years I’ve bec
Food - Julianne Glatz
Wednesday, Dec. 31, 2014 12:00 am
 I’m not ashamed to admit it: I’m hooked on “Downton Abbey”. “They should have called it Downton crack,” said my daughter Ashley, a fellow enthusiast. “Downton Abbey”, which appea
Food - Julianne Glatz
Thursday, Dec. 18, 2014 12:00 am
 “Hallo! A great deal of steam! The pudding was out of the copper. A smell like a washing day! That was the cloth. A smell like an eating-house and a pastry-cook’s next door to each other, wi
Food - Julianne Glatz
Thursday, Dec. 11, 2014 12:00 am
 Say what you will about the Food Network (and I can say plenty), the cable channel has gotten many children interested in cooking. I just hope that some kids are able to look beyond the glitz an


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