Food - Julianne Glatz | Wednesday, July 16,2008

Dried-out and delicious

Turn those stale scraps of bread into something yummy, such as panzanella

Untitled Document One of my kids' friends once said that she thought I was a reincarnation of an American Indian because I routinely find a use for leftovers or odd bits an

Food - Julianne Glatz | Wednesday, July 9,2008

Holy mole!

Maya Buffet cooks up an astonishing array of delicious Mexican

By Julianne Glatz

Untitled Document You know the drill. The menus of central Illinois’ Mexican restaurants are pretty similar: guacamole, nachos, burritos, chimichangas, quesadillas, tacos,

Food - Julianne Glatz | Wednesday, July 9,2008

A raw deal

Everything you need to know about scallops, including a summertime recipe

By Julianne Glatz

Untitled Document Many years ago, I bought some sea scallops. It was a cool day, and I came home directly from the store and refrigerated them, but when I opened the bag to start

Food - Julianne Glatz | Wednesday, July 2,2008

Celebrate the red, white, and blue

Dessert with berries, and making white-chocolate cheesecake

By Julianne Glatz

Untitled Document You can pretty much count on at least one version showing up in at least one cooking periodical every July: a white dessert decorated with blueberries and red r

Food - Julianne Glatz | Wednesday, July 2,2008

Barbecue ribs

Go low and slow, and don’t forget to brine the meat

By Julianne Glatz

Untitled Document Do you have any suggestions for making barbecued ribs? Every time I’ve tried, they end up tough, dry, or both. — Ted It’s all t

Food - Julianne Glatz | Wednesday, June 25,2008

The food of love

When a taste of home cooking made people sick — and lovesick

By Julianne Glatz

Untitled Document You could say we fell in love over dinner. Of course, there was that roll of toilet paper. My husband, Peter, and I were freshmen at t

Food - Julianne Glatz | Wednesday, June 25,2008

A nice warm garlic bath

Even if you hate anchovies, you’ll probably love bagna cauda

By Julianne Glatz

Untitled Document Recipes that call for lots of garlic are always best when they’re made with new-crop garlic, which has started showing up at farm stands and local farmers

Food - Julianne Glatz | Wednesday, June 18,2008

Real women have blowtorches

Light a fire, and make coconut crème brûlée

By Julianne Glatz

Untitled Document I firmly believe that every woman should have her own blowtorch. Men, too. Few things are more empowering than having that blue-white tongue of flame under your

Food - Julianne Glatz | Wednesday, June 18,2008

Strawberry fields forever

Large growers rely on poor migrants to bring in the crop

By Julianne Glatz

Untitled Document At last week’s Old Capitol Farmers’ Market, one question was on everyone’s lips: “Isn’t this weather great?” Everyone w

Food - Julianne Glatz | Wednesday, June 11,2008

Let us celebrate lettuce

Buy locally, and savor the wide variety of flavors

By Julianne Glatz

Untitled Document The lovely young lettuces of late spring and early summer are gorgeous enough to use as ornamentals, and some wouldn’t even be out of place in floral arra