Food - Julianne Glatz | Thursday, July 28,2011

Succulent salads for dog days

“If you can’t stand the heat, get out of the kitchen.” –Harry TrumanOr at least minimize the heat. Kitchens today are far cooler than in Truman’s time, not least because

Recipes by Julianne | Thursday, July 28,2011

Steak and potato salad

with fennel apple slaw and tarragon dressing

By Julianne Glatz

Here’s a salad for meat and potatoes folks. While it’s certainly possible to grill steak and cook potatoes just for this dish, I almost always prepare extra when making a steak dinner to

Recipes by Julianne | Thursday, July 28,2011

Sushi rice salad

with seared tuna

By Julianne Glatz

It’s fun to roll your own. Sushi, that is. But it takes a bit of practice. I make sushi rolls, called makizushi, occasionally, and it always takes a couple to get the hang of it again. More of

Food - Julianne Glatz | Thursday, July 21,2011

For edible Americana, look for Roadfood

By Julianne Glatz

By the time you read this, I’ll be back in Brooklyn. I just can’t stay away from my new grandson! As is often the case, I’m driving. Occasionally I fly, but more often than not, I ta

Recipes by Julianne | Thursday, July 21,2011

Dirt bombs

By Julianne Glatz

Dirt bombs come from the Bantam Bread Company in Bantam, Conn. The “dirt” is the cinnamon sugar in which they’re rolled after baking. In 500 Things To Eat Before It’s Too Lat

Food - Julianne Glatz | Thursday, July 14,2011

Kids’ day at the farm

By Julianne Glatz

I’ve always been mystified when I hear about children refusing to eat vegetables – any vegetables, not just one or two – or viewing them as inherently awful. Vegetables in their gran

Recipes by Julianne | Thursday, July 14,2011

Knefli

By Julianne Glatz

My mother was given this recipe from a friend back when I was in high school. It was a traditional recipe of her Eastern European family. Knefli is essentially large-form spaetzle in larger form. My

Recipes by Julianne | Thursday, July 14,2011

Fresh tomato, brie, garlic, and basil pasta sauce

By Julianne Glatz

My kids loved making this sauce – and still do; it’s something they’ve continued to make as adults. If the tomatoes aren’t peeled, there’s no cooking involved beyond pl

Food - Julianne Glatz | Thursday, July 7,2011

Inside Humphrey’s Market

Springfield’s oldest independent grocery is a family affair

By Julianne Glatz

Innovative, intelligent women. Industrious men who went the distance. Commitment to community, customers, and family.The history of Springfield’s oldest surviving locally owned grocery store con

Food - Julianne Glatz | Thursday, June 30,2011

Wieners gone wild

By Julianne Glatz

No, I’m not talking about New York’s disgraced former congressman. I’m talking about the iconic American food that’s eaten from sea to shining sea as well as in Alaska and Hawa