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Home » Articles »   By Julianne Glatz
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Food - Julianne Glatz | Thursday, February 16,2012

Maple syrup time

By Julianne Glatz
Drip, drip, drip . . . It was late February. After a long, cold winter, it was first day that hinted spring was on the way. Drip, drip, drip . . . It had been below freezing overnight, but by noon the
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Recipes by Julianne | Thursday, February 16,2012

Roasted pork with maple-mustard glaze

By Julianne Glatz
Roasted pork with maple-mustard glaze 3 to 4 lbs. boneless pork loin, or tied boneless pork butt 2 c. buttermilk One large white onion, thinly sliced or diced 3/4 c. plus 1/2 c.
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Recipes by Julianne | Thursday, February 16,2012

Maple walnut pie

By Julianne Glatz
Maple walnut pie Pastry for a single crust pie 3 eggs PLUS 1 beaten egg 1 1/2 c. pure maple syrup 1/2 tsp. kosher or sea salt 4 T. melted unsalted butter 2 tsp. cider vine
Food - Julianne Glatz | Thursday, February 9,2012

Food for love 2012

By Julianne Glatz
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-
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
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
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,