Sheryl Julian
Food Writer and Editor at Freelance
Food writer, editor, stylist, former Boston Globe food editor, author “The Way We Cook.” Fall 2020 Boston U Gastronomy food journalism. [email protected]
Articles
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1 week ago |
bostonglobe.com | Sheryl Julian
Makes one 8-inch roundThe open-faced tart called crostata in Italian can be filled with a variety of fruits or savory ingredients (onions, mushrooms, potatoes). For Easter, this one is made with ham and cheese. The all-butter food-processor pastry here is my go-to crust for all kinds of tarts and pies. It's made with a tiny amount of baking powder, and an egg is mixed into the dough with a little vinegar and water. Vinegar tenderizes the dough and makes it easier to roll.
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2 weeks ago |
bostonglobe.com | Sheryl Julian
Where to Kaia on Harrison Avenue in the South End. Why Xenia Greek Hospitality group, which is behind Kaia, understands how to run restaurants. Others include lively Krasi restaurant and Hecate cocktail bar in Back Bay, fast-casual Greco with four locations around the city, and Bar Vlaha in Brookline.
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2 weeks ago |
bostonglobe.com | Sheryl Julian
Tariffs are coming to the dinner table – and we’re all stuck with what’s bound to be a bad situation. You can, of course, continue your habit of making blueberry pancakes in the middle of winter, but you’ll pay more for it. President Trump’s proposed tariffs on many countries whose foods we import will force us to look at how we shop and what we cook. When the tariffs take effect, you’ll notice it right away in the produce section because so much comes from neighboring countries to the south.
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3 weeks ago |
bostonglobe.com | Sheryl Julian
Lemon Olive Oil Loaf CakeSheryl Julian for the Boston GlobePastry chef Louise Miller, who bakes at The Union Club of Boston, a private city club near the State House, makes this simple cake she adapted from a recipe in ''Snacking Cakes,'' by Brooklyn, N.Y.-based photographer and baker Yossy Arefi. Miller says the recipe is ideal for novice bakers and illustrates a technique she likes: combining lemon rind and sugar in a bowl and rubbing them together to release the citrus oils into the sugar.
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3 weeks ago |
bostonglobe.com | Sheryl Julian
A 14-year-old girl whose mother is a friend of mine was visiting a couple of weeks ago and looked around my kitchen with an unusual intensity. I hadn’t seen her since she was a toddler. She told me she’s teaching herself to bake. She noticed my KitchenAid stand mixer on a low, open shelf. “Someday I’d love to have one of those,” she murmured, so quietly it was almost a note to self.
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Boston this morning along the Charles River, Cambridge side. Fog lifting, gold dome on State House shining. https://t.co/Mtcj2TWheH
First Nicoise-ish of the season. Salmon is Wester Ross from Capt Marden, rest fridge odds and ends. You may have guessed that I have crazy florist envy. But my platter is my vase. https://t.co/9bQCYo2LI1
Plenty of time on my hands to perfect Oatmeal-Raisin Cookies and get them exceptionally crisp. Best ever! Coming @BostonGlobe next week. https://t.co/JwPoOri8fY