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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2 days ago |
bostonglobe.com | Sheryl Julian
Homecooked magazine's second issue featured Austin, Texas. If your inbox is like mine, it’s overwhelmed by an endless stream of subscription newsletters, online magazines, messages about long-form stories somewhere on the internet. On the other hand, what the mail carrier delivers these days hardly amounts to anything. While most newspapers and periodicals are expanding their online presence, Oregon-based publisher Michael McCormick is going in the opposite direction.
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2 days ago |
bostonglobe.com | Sheryl Julian
The first issue of the new print magazine ''Homecooked'' features cooks from the Pioneer Valley. One is Gloria Pacosa of Gloriosa & Co., a beautiful event site in Ashfield, where a greenhouse on the property provides herbs for the kitchen. She offers a recipe for Beverly's Crackers, which come from her friend, botanical illustrator Beverly Duncan. The original recipe is from Martha Stewart.
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2 days ago |
bostonglobe.com | Sheryl Julian
Quick GravlaxSheryl Julian for The Boston GlobeMother-daughter team Marjorie Taylor and Kendall Smith Franchini, who live in Beaune, in the Burgundy region of France, run The Cook's Atelier, a cooking school they founded in 2008. The pair write in their appealing new book, ''French at Heart,'' about a simple gravlax they learned from their Beaune fishmonger. Typically the Scandinavian cold-cured salmon is made with a side of the fish and takes three days to cure.
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1 week ago |
bostonglobe.com | Sheryl Julian
Where to Captain Marden’s Seafoods Restaurant in Wellesley, open since the 1980s, adjacent to the fish market, which was established in West Newton in 1945. Why After a four-month renovation, the 55-seat restaurant reopened with a new look, but many of the old favorites are just the way they were. The kitchen is run by chef Jordan Bailey (formerly of Lumiere in West Newton). Diners sit down to a basket of warm fish-shaped cornbread, a delightful touch.
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3 weeks ago |
bostonglobe.com | Sheryl Julian
José Andrés’s 1-Minute 1-Egg Microwave OmeletSheryl Julian for The Boston GlobeJosé Andrés is known internationally for his nonprofit organization, World Central Kitchen, which has fed millions in regions that have been affected by natural disasters or conflict. His new book, a series of memoir-ish essays, contains a handful of recipes, this one-egg microwave omelet among them.
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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