Food - Julianne Glatz | Thursday, March 24,2011

Michael Higgins, the chef as politician

“Of all the professions…few people are less suited to be suddenly thrown into the public eye than chefs.” —Anthony Bourdain in his bestselling book, Kitchen Confidential. Bour

Food - Julianne Glatz | Thursday, March 17,2011

Can’t get enough pimento cheese!

By Julianne Glatz

Northerners have eaten it for years, too. But American Southerners eat more, and, moreover, celebrate and claim it as their own. It’s one of the iconic foods that defines the region, right up th

Food - Julianne Glatz | Thursday, March 10,2011

Task force leads the way to local food

By Julianne Glatz

“ ‘Eating is an agricultural act,’ as Wendell Berry famously said. It is also an ecological act, and a political act, too. Though much has been done to obscure this simple fact, how

Food - Julianne Glatz | Thursday, March 3,2011

Brooklyn Fare

Living on top of a two-star

By Julianne Glatz

In the world of restaurant ratings, Michelin guides have long been at the top. Partially that’s because they’re the oldest. Begun in France in 1900, the first red Michelin Restaurant bookl

Food - Julianne Glatz | Thursday, February 24,2011

Bruschetta, the right way

By Julianne Glatz

One of the most interesting things in the five years since I began writing this column has been readers’ responses. I’ve learned a lot from them and, hopefully, that’s been a two-way

Food - Julianne Glatz | Thursday, February 17,2011

Make your own pizza sleepovers

By Julianne Glatz

Even if you’re not involved or interested in child-rearing, chances are you’ve heard about Yale law professor Amy Chua’s book, Battle Hymn of the Tiger Mother, and the firestorm of c

Food - Julianne Glatz | Thursday, February 10,2011

Revisiting winter 1979

By Julianne Glatz

Sounds like you had some nasty weather back in Illinois last week. Here in New York City, that particular weather system wasn’t bad, although further north, New England was inundated again. Bost

Food - Julianne Glatz | Thursday, February 3,2011

Cooking for my veg-heads

By Julianne Glatz

I am not a vegetarian and have no plans to become one. But I often make vegetarian meals just because I like the preparations. Even more often, I prepare meals in which the meat acts as a condiment. T

Food - Julianne Glatz | Thursday, January 27,2011

Vietnamese, French-style, a multicultural delight

By Julianne Glatz

Comingling of two cultures can occur in any number of ways, some positive, others negative. It may be through immigration, trade or proximity. Sometimes the mechanism is invasion and conquest.&n

Food - Julianne Glatz | Thursday, January 20,2011

Hurry on over to Big Belly BBQ

By Julianne Glatz

They’re almost impossible to resist: food trucks, or more properly, “mobile food concessions.” Many serve ethnic or regional specialties. Food trucks are starting to receive serious