Julianne Glatz

This quiche is perfect for fall. Though I’ve used various herbs for it, sage is my favorite. If you’d rather make a vegetarian pumpkin quiche, eliminate the bacon and use olive oil for roasting the pumpkin cubes and sautéing the onion. 1 partially baked tart shell, either a 9-inch regular pie pan, 10-12-inch for a […]

Pickled red onions are a common condiment throughout Mexico’s Yucatan Peninsula. A jar of these easy-to-make, beautifully pink onions can often be found in my refrigerator to use in sandwiches, tacos, omelets, salads and even as a garnish for Indian dishes. 1 large red onion, sliced about 1/8-inch thickness (you should have at least two […]

Virant says this pickle is reminiscent of his childhood spent just north of St. Louis:  “My grandmother made this tomato salad that she canned; I reproduced those flavors with this pickle.”  Virant uses the cherry tomatoes “as is” for garnishes and accompaniments, but also blends equal parts of the pickled tomatoes with their brine and […]

These zucchini pickles have many applications, but perhaps their best is as a condiment for Cubanos, a Cuban signature sandwich, made with ham, roast pork, Swiss-style cheese, mustard and pickles on a crusty roll, often grilled panini-style.  Many commercial versions use astringent ballpark mustard, dill pickles and (too often) flavorless pork.  But when they’re made […]