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
Shrimp SaladSheryl Julian for The Boston GlobeI bought some cooked shrimp recently at a reliable fish counter. They were marked ''previously frozen.'' The next time I was at the market, I found a bag of frozen cooked shrimp that cost half the price of the counter shrimp. At home, I spread the frozen shrimp out on a baking sheet lined with paper towels and let them defrost for about an hour at room temperature (you want to make sure that once they defrost, they always stay cold).
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2 weeks ago |
bostonglobe.com | Sheryl Julian
Pita Grilled CheeseSheryl Julian for The Boston GlobeThere are a zillion ways to make grilled cheese sandwiches and everyone will tell you theirs is best. So I will not make that claim. But I will say that this one takes the ridiculously simple formula, elevates the taste, and makes it child's play. As in, kids with a little help can make this for their dad on his day.
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3 weeks ago |
bostonglobe.com | Sheryl Julian
Where to Fupo in Huron Village, Cambridge, where Village Pizza held court for over 20 years. Why Because this is a genuine mom-and-pop, run by millennials, where the food is from the couple’s Chinese homeland mixed with pizza and other American favorites. The owners of Fupo, Xuyang Zhang and Qianyi Lin.Suzanne Kreiter/Globe StaffThe Backstory Before they opened Fupo, Xuyang (Benny) Zhang was an R&D mechanical engineer, and his wife, Qianyi Lin, worked as a business intelligence analyst.
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3 weeks ago |
bostonglobe.com | Sheryl Julian
Tina’s Chicken BakeSheryl Julian for The Boston GlobeAuthor Hailee Catalano's Italian American grandmother, Tina, cooked dinner for the family every Sunday. In her book, ''By Heart: Recipes to Hold Near and Dear'' in a chapter about Tina's cooking, her granddaughter offers her take on some of those Sunday specialties, including meatballs and gravy and stuffed fresh artichokes.
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3 weeks ago |
bostonglobe.com | Sheryl Julian
For a cookbook to draw me in, it must have a certain personal appeal from beginning to end. It can’t have been churned out factory-style by teams of professionals or by celebrity chefs syncing their TV show to a companion book. I want to learn something about the author’s background and culture, the way they do things in the kitchen, and the simple dishes they make even if they’re pros. Both Catalano and Roustaei are first-time authors.
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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