Food - Julianne Glatz | Thursday, November 8,2012

As easy as pie

Even folks who don’t normally bake pies do so for Thanksgiving. Many are intimidated by the prospect; some are even too scared to try.That’s a shame, because it’s not that difficult

Recipes by Julianne | Thursday, November 8,2012

Pate Brisee

By Julianne Glatz

Pate Brisee(aka pie pastry)For 2 crusts:• 2 1/2 c. unbleached all-purpose flour• 1 tsp. salt• 1 T. sugar• 1/2 c. EACH unsalted butter and unhydrogenated lard, preferred, or 1 c. un

Recipes by Julianne | Thursday, November 8,2012

Peanut pie

By Julianne Glatz

Peanut pieThis pie is as American as pumpkin or pecan. Peanuts (which are actually legumes, not truly nuts) originated in South America over 7,600 years ago. African-American trail-blazing scientis

Food - Julianne Glatz | Thursday, November 1,2012

Southern Foodways Symposium

By Julianne Glatz

My eyes were riveted on my laptop screen like a prepubescent adolescent’s anxiously awaiting Justin Bieber concert tickets to go on sale. The last few minutes went by with excruciating slowness,

Recipes by Julianne | Thursday, November 1,2012

Chicken purloo

By Julianne Glatz

Chicken purloo• 1 approximately 4-pound chicken, cut into serving pieces• Kosher salt• 3 T. bacon fat or peanut or other vegetable

Food - Julianne Glatz | Thursday, October 25,2012

Not so sweet Halloween treats

By Julianne Glatz

Halloween is traditionally all about the sweet stuff, at least from a culinary standpoint. But you can get into the Halloween “spirit” without the sugar. Here are a couple of recipes that

Recipes by Julianne | Thursday, October 25,2012

Spooky eyes

By Julianne Glatz

I have called this riff on deviled eggs by various names over the years: Devil’s Eyes, Evil Eyes, Devilish Eggs, Spooky Eyes. But whatever they’re called, these eyes always do a disappeari

Recipes by Julianne | Thursday, October 25,2012

Bloody good gravy

By Julianne Glatz

Bloody good gravyto be served with roast beastSure, you can serve spaghetti with tomato sauce and give it a creepy name, maybe Guts and Gore. But let’s face it: everybody will know it’s

Food - Julianne Glatz | Thursday, October 18,2012

Snake in the ceiling

Further adventures at Spaulding farmhouse

By Julianne Glatz

If there had not been that snake in the ceiling, we might never have done it. My husband, Peter, and I knew when we bought the Spaulding Orchard farmhouse that we would eventually want to do some remo

Recipes by Julianne | Thursday, October 18,2012

Ratatouille

By Julianne Glatz

• 8 c. peeled, seeded and chopped tomatoes• 6 c. eggplant (remove any largely seeded areas), cut into 1-inch cubes• 6 c. onions, NO