Food - Julianne Glatz | Wednesday, November 24,2010

Off the beaten shopping path in St. Louis

If you’re planning a St. Louis holiday shopping trip, why not check out some independently owned stores and get away from frenetic mall mobs for at least part of your trip? There are hundreds, f

Food - Julianne Glatz | Thursday, November 18,2010

New takes on old holiday sides

By Julianne Glatz

They’ll appear on countless Thanksgiving and Christmas dinner tables throughout America, as they have for decades: green bean casserole made with canned green beans, canned cream of mushroom sou

Food - Julianne Glatz | Thursday, November 11,2010

A wedding cake to remember

By Julianne Glatz

Have you ever wondered why wedding cakes are so expensive? Try making one, and you’ll find out. I did.I made a few wedding cakes during my catering days, but they were for small affairs, usually

Food - Julianne Glatz | Thursday, November 4,2010

Baking pies to build a better neighborhood

By Julianne Glatz

Except for college and four years in Chicago when my husband was in dental school, I’ve always lived in the country. I wouldn’t have it any other way. It’s wonderful having our own w

Food - Julianne Glatz | Thursday, October 28,2010

To sweet or not to sweet?

By Julianne Glatz

Q. It seems like you always say to not use super-sweet onions in your recipes. Do you just not like them, or is there another reason? -Joyce C.Actually, I like super-sweet onions such as Vidalias, Mau

Food - Julianne Glatz | Thursday, October 21,2010

Taste the wild side of walnuts

By Julianne Glatz

They’re wild. Their flavor is intense and unique. They’re local – native to the Midwestern and Eastern United States. And they’re darned hard to get out of their shells. Black

Food - Julianne Glatz | Thursday, October 14,2010

How chefs with families get both their jobs done

By Julianne Glatz

When I called Curtis Duffy, the 2010 Hope School Celebrity Chef, to arrange an interview, I assured him that I’d work around his schedule. But Duffy, executive chef of Chicago’s Avenues re

Food - Julianne Glatz | Thursday, October 7,2010

Café Moxo has moxie

By Julianne Glatz

I write at home most of the time. It has advantages, some particular to food writing, such as being able to test recipes. It’s also peaceful and quiet, typing away on my laptop at the kitchen ta

Food - Julianne Glatz | Thursday, September 30,2010

Apple harvest dinner

By Julianne Glatz

Apples are the most versatile of fruits for cooks, as good in savory dishes as they are in desserts. Sometimes apples are the stars while in others they play an essential supporting role. In fact, it&

Food - Julianne Glatz | Thursday, September 23,2010

Mouthwatering meze

By Julianne Glatz

Seems as if tapas are everywhere these days, and deservedly so. But Spain isn’t the only country specializing in small plates meant to be shared in bars and informal restaurants. Greece and othe