Food - Julianne Glatz | Thursday, April 14,2011

The fascinating anthropology of Midwestern food

The Greater Midwest Foodways Alliance preserves the region’s culinary character

Stuffed – Midwestern sausages, that is. Mother-in-law sandwiches. Journeying through Midwestern sweets and dessert traditions.It’s anthropology of hoof, claw, fin, root and leaf: culinary

Food - Julianne Glatz | Thursday, April 7,2011

A ravioli by any other name

By Julianne Glatz

I love ravioli. I’ve always loved them. As a child, they were my inevitably requested birthday dinner. The recipe with a chicken spinach filling came from Italian friends of my grandparents they

Food - Julianne Glatz | Thursday, March 31,2011

Thoughts turn to Japan at cherry blossom time

By Julianne Glatz

I got an email from the Missouri Botanical Garden last week: “The weeping Higan cherry is now in bloom in the Japanese Garden. If current weather patterns persist, we expect Yoshino Cherries to

Food - Julianne Glatz | Thursday, March 24,2011

Michael Higgins, the chef as politician

By Julianne Glatz

“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