Food - Julianne Glatz | Thursday, January 21,2010

The basics of Bologna

“Have you ever been to Bologna? Oh, I take you there someday. You will love this place. Bologna is sad, a little. The city is old… but the food! They make there a dish called Lasagna Bolo

Food - Julianne Glatz | Thursday, January 14,2010

Feasts and Food Rules

By Julianne Glatz

One of my first catering jobs was for a dinner party given by a cardiology group to honor a colleague who’d come to lecture at SIU Medical School. I thought it would be a creative challenge to c

Food - Julianne Glatz | Thursday, January 7,2010

A class way to cook away the winter blues

By Julianne Glatz

The holidays are over. It’s cold and dark and gloomy outside. Why not chase away those midwinter doldrums by taking a cooking class or two? A variety of cooking classes are being offered locally

Food - Julianne Glatz | Wednesday, December 30,2009

The rest of the story, 2009

By Julianne Glatz

It’s hard to believe I’m once again writing the last column of the year. As always, when I look back over what I’ve written during the last 12 months, I think of information I couldn

Food - Julianne Glatz | Wednesday, December 23,2009

The cookie eaten around the world

By Julianne Glatz

It really is a small world. If I hadn’t known it before, it was brought home to me when I first journeyed to New Zealand. My youngest daughter, Ashley, was going there to study viticulture and o

Food - Julianne Glatz | Thursday, December 17,2009

Books for cooks 2009

By Julianne Glatz

Looking for something to give to the cooks on your holiday shopping list? Here are some suggestions for books that will be equally welcomed by would-be, novice and experienced practitioners of the cul

Food - Julianne Glatz | Thursday, December 10,2009

Savory holiday gifts

By Julianne Glatz

They’re everywhere: cookies, candies, and more cookies – an avalanche of cookie walks, cookie exchanges, tins of gift cookies. Same old, same old. Don’t get me wrong, I love cookies,

Food - Julianne Glatz | Thursday, December 3,2009

Swine dining

The world’s most delectable pork comes to Springfield

By Julianne Glatz

What’s the new foodstuff that America’s best chefs are swooning over, and putting on their menus in an astonishing array of variations? It’s not some newly discovered sea creature. I

Food - Julianne Glatz | Wednesday, November 25,2009

Soup and bread

By Julianne Glatz

Ah, the weekend after Thanksgiving! I enjoy Thanksgiving and preparing Thanksgiving dinner, really, I do, but there’s something special about the weekend afterwards. The cooking marathon is over

Food - Julianne Glatz | Wednesday, November 18,2009

See you at the Holiday Farmers’ Market

By Julianne Glatz

I’m going through withdrawal. It’s not from the pain meds prescribed for a recent injury. No, I go through this withdrawal every November: Farmers’ market withdrawal. From May throug