Food - Julianne Glatz | Thursday, January 26,2012

Winging it

Chicken wings are wildly popular. Entire restaurants – entire restaurant chains – are centered around them. They’ve become one of America’s favorite appetizers, party pleasers,

Food - Julianne Glatz | Thursday, January 19,2012

So long, Charlie

By Julianne Glatz

If you aren’t interested in gastronomy, you probably haven’t heard of Charlie Trotter. If you are, you know that Trotter exploded onto the dining scene 25 years ago. His Chicago restaurant

Food - Julianne Glatz | Thursday, January 12,2012

Of beets and borscht

By Julianne Glatz

The best chefs are always searching for new ingredients to expand their culinary creativity. Often those ingredients aren’t really new, but have only recently become available. It may be a Middl

Food - Julianne Glatz | Thursday, December 29,2011

All about bubbly

By Julianne Glatz

“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!” – Winston S. ChurchillMost New Year’s celebrations seem a bit awkward to me. The sil

Food - Julianne Glatz | Thursday, December 15,2011

Lanphier’s Iron Chefs

By Julianne Glatz

It’s astonishingly quiet in Lanphier’s kitchen lab. But not actually silent. Students in the four kitchen cubicles are talking to each other. They’re also responding to questions fro

Food - Julianne Glatz | Thursday, December 8,2011

Books for cooks

By Julianne Glatz

Books always constitute a significant proportion of the gifts under our Christmas tree. And since most of my family members are enthusiastic cooks, it’s a safe bet that some of those books will

Food - Julianne Glatz | Thursday, December 1,2011

Saucy Christmas

By Julianne Glatz

I love giving edible Christmas gifts that are different from the usual cookie/candy/fruit basket options. The sauces below make wonderful and unusual gifts. But I don’t just give them away &ndas

Food - Julianne Glatz | Wednesday, November 23,2011

Thanksgiving memories

By Julianne Glatz

My family has had a few Thanksgivings that really stand out. Most have involved either bad weather in the form of snowstorms, or traveling. When I was 10, we drove out to San Diego to have Thanksgivin

Food - Julianne Glatz | Thursday, November 17,2011

Chefs’ Thanksgiving

By Julianne Glatz

Thanksgiving is a time of feasting, togetherness – and cooking. Indeed, many people who rarely prepare meals cook on this most American of holidays. But what about chefs? They spend their workin

Food - Julianne Glatz | Thursday, November 10,2011

Thanksgiving is for vegetarians, too

By Julianne Glatz

There’s no other holiday so intimately connected with a single food as Thanksgiving. That food is turkey. It’s estimated that more than 49 million turkeys will be on Thanksgiving tables th