Food for love 2012

The association of food with love and making love is as old as, well, food and love themselves. From Marc Anthony feeding grapes to Cleopatra, to the Aztec Emperor Montezuma drinking 50 cups of chile-

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Recipes by Julianne | Thursday, February 9,2012

Black bean salsa

By Julianne Glatz

Much as I love them, I’d never thought of black beans as aphrodisiacal. But as long ago as circa 400 A.D., St. Jerome instructed his nuns to eschew black beans, because he believed black bean

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Recipes by Julianne | Thursday, February 9,2012

Spicy gingered shrimp

By Julianne Glatz

The following recipe contains a trifecta of aphrodisiac ingredients: shrimp, honey, and ginger. And if those aren’t enough to get you in the mood, the recipe testers’ testimonial should

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Recipes by Julianne | Thursday, February 9,2012

Sausages with grape sauce

By Julianne Glatz

This recipe is wonderful for an intimate dinner deux, but it’s equally appropriate for parties – just cut the cooked sausages into bite-sized pieces. It’s much more sophisticated

Food - Julianne Glatz | Thursday, February 2,2012

What happened to horseshoes?

The history of Springfield’s iconic food shows the original was nothing like today’s version

By Julianne Glatz

“They’re just not elegant anymore,” my mother sighed. Horseshoes? Elegant? Springfield’s iconic dish that almost inevitably appears on our pubs’ and casual eating establi

Recipes by Julianne | Thursday, February 2,2012

The original Leland Hotel horseshoe sauce

By Julianne Glatz

Wables was right: the secret to good horseshoe sauce is good cheddar. Use at least sharp cheddar; I prefer extra-sharp. The original specifies Kraft’s Old English Cheddar. Apparently it’

Food - Julianne Glatz | Thursday, January 26,2012

Winging it

By Julianne Glatz

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,

Recipes by Julianne | Thursday, January 26,2012

Apricot lime chicken wings

By Julianne Glatz

These sweet-tart wings are a hit with both kids and adults. 8 lbs. chicken wings 1 c. fresh lime juice (approximately 8 to 10 limes) 1 c. apricot preserves 1 c. soy sauce 1/

Recipes by Julianne | Thursday, January 26,2012

Spicy wings with eastern Mediterranean flavors

By Julianne Glatz

An eastern Mediterranean riff on traditional Buffalo wings, this is adapted from a recipe of Iron Chef Michael Symon’s. 5 pounds chicken wings, tips removed, then halved 2 T. cor

Recipes by Julianne | Thursday, January 26,2012

Grilled Southeast Asian wings

By Julianne Glatz

Though this recipe comes from New Orleans chef Emeril Lagasse, it utilizes classic Southeast Asian ingredients. 3 lbs. chicken wings, tips removed, then halved 4 scallions 2 T.