Apricot lime chicken wings

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/

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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

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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.

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Recipes by Julianne | Thursday, January 26,2012

Grilled mexican wings, Sinaloa-style

By Julianne Glatz

This lusciously herbaceous-orange marinade comes from the Mexican state of Sinaloa by way of Chicago’s Rick Bayless. 4 lbs. chicken wings, tips removed and reserved for stock, cut

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

Recipes by Julianne | Thursday, January 12,2012

Basic instructions for cooking beets

By Julianne Glatz

Rather than boiling beets, most cooks prefer baking them: it’s easier, there’s less mess and they retain more flavor and nutrition. Preheat the oven to 375.If the beets have stems and

Recipes by Julianne | Thursday, January 12,2012

Borscht

By Julianne Glatz

Aside from pickling, the best-known beet preparation has long been borscht, a soup that originated in Eastern Europe and Russia. It’s particularly associated with Ashkenazi Jews (Jews who liv

Food | Thursday, January 5,2012

The rest of the story, 2011

By Julianne Glatz

It’s time again to wrap up some of the things I wrote about during 2011. Though I usually do it chronologically, this time around I have to start with the overwhelming reader response to my Oct.

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