Recipes by Julianne | Thursday, May 3,2012

Spinach soup with salmon quenelles

With today’s blenders and food processors, this springtime soup is a snap to make. Quenelles are classic French dumplings. Most often made with fish (though there are chicken, meat and vegeta

Recipes by Julianne | Thursday, May 3,2012

Chicken breasts stuffed with ricotta and spinach

By Julianne Glatz

This is a fantastic dish for entertaining. Not only is it delicious, the overlapping pancetta topping the chicken makes a gorgeous mosaic design (it’s one of the ways I modified the original

Food - Julianne Glatz | Thursday, April 26,2012

Artful artichokes

By Julianne Glatz

Fresh artichokes aren’t local, even though recently cultivars have been developed for home gardeners outside the Mediterranean-type climate that’s their natural habitat (my attempts at art

Recipes by Julianne | Thursday, April 26,2012

Carciofi alla Giudea

(Artichokes in the style of Roman Jews)

By Julianne Glatz

My favorite artichoke recipe appeared in my 11/3/11 IT column, available at illinoistimes.com. It’s a New Orleans variation of Italian stuffed artichokes that adds shrimp to the traditional b

Recipes by Julianne | Thursday, April 26,2012

Artichoke Hymn to Spring

By Julianne Glatz

This recipe is adapted from one in Jacques Pepin’s latest cookbook, Essential Pepin. It includes a DVD with dozens of useful techniques; among them is preparing artichokes for cooking. This is

Food - Julianne Glatz | Tuesday, April 24,2012

Julianne Glatz talking Horseshoes on Chicago TV

By Julianne Glatz

Catherine Lambrecht, Vice President of the Greater Midwest Foodways Alliance and Julianne Glatz, food writer from Illinois Times, on Chicago TV's ABC7 talking about the "Road Food" event an

Food - Julianne Glatz | Thursday, April 19,2012

Exploring Midwest roadfood

By Julianne Glatz

The folks at Greater Midwest Foodways Alliance are at it again! In years past, the GMFA, an organization dedicated to “celebrating, exploring, and preserving unique food traditions and their cul

Food - Julianne Glatz | Thursday, April 12,2012

Getting ready for my daughter’s wedding

By Julianne Glatz

By the time you read this, it’ll be over. With luck I’ll be stretched out in a lawn chair, cold iced tea in hand, enjoying my house and yard, which will be in better condition than they ha

Recipes by Julianne | Thursday, April 12,2012

Hazelnut romesco sauce

By Julianne Glatz

• 1/3 c. roasted hazelnuts, skinned• 2 large roasted red bell peppers, peels and seeds removed, either freshly prepared or bottled, about 1 1/2 c. •&

Recipes by Julianne | Thursday, April 12,2012

Beer steamed shrimp with remoulade

By Julianne Glatz

Steaming the shrimp mixed with these spices, aromatics and beer makes them extraordinarily flavorful. And Jasper White’s remoulade is fantastic.For the remoulade:• 1 c. go