Sheryl Julian
The Boston Globe
Boston, MA, United States
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Past articles by Sheryl:
Recipe: Biryani, a spicy rice and chicken dish from the cookbook ‘Yogurt & Whey,’ is spectacular
Serves 8 Homa Dashtaki's book, "Yogurt & Whey: Recipes of an Iranian Immigrant Life," published this month, is beautiful, with a striking white cover and a cluster of photos of family celebrations. The book is filled with stories about the author's life and family. She was raised in the ancient Persian culture and religion Zoroastrian, emigrated with her family to California during the… → Read More
Is cabbage the new cauliflower (which was the new Brussels sprouts)?
One of the lowliest vegetables in the marketplace may just be ready for its close-up. These big green globes are grand if you know how to cook them. → Read More
At Boston Kebab Waltham, everybody knows the chef
A large dining room, plenty of parking, a crisis at home, and well-made Turkish classics are drawing crowds. → Read More
Recipe: For Nowruz, Persian New Year, make this herb omelet, called Sabzi Kuku
Recipe for Iranian Herb Omelet (Sabzi Kuku). → Read More
Recipe: Lamb meatballs in sour cherry sauce is the dish that most symbolizes the cooking of Aleppo
Recipe for Aleppo Meatballs in Sour Cherry Sauce. → Read More
Martha Ann Robert, 91, Maison Robert restaurateur, mentor, dies
Mrs. Robert and her husband, the late Lucien Robert, had three restaurants in Boston. She also helped found the Ecole Bilingue in Newton, which would become the International School of Boston. → Read More
Recipe: In this delicious, West-meets-East lo mein, Italian spaghetti is tossed with a Chinese shrimp sauce
Recipe for Shrimp Lo Mein with Spaghetti. → Read More
Recipe: Sally Ling’s light and very flavorful fried rice is on the menu at Dumpling Daughter restaurants
Recipe for Sally Ling's Fried Rice. → Read More
For Chinese New Year, a dutiful daughter tells her family story
A new cookbook by Nadia Liu Spellman, a.k.a. Dumpling Daughter, celebrates her mother’s heirloom recipes. → Read More
Recipe: Say goodbye to the old year and welcome the new with a grand Salmon Wellington
Recipe for Salmon Wellington. → Read More
Recipe: Smitten Kitchen’s Deb Perelman tested molasses spice cookies till she got them right
Recipe for Smitten Kitchen's Molasses Spice Cookies. → Read More
In a smart, charming new book on French cakes, you’ll find all your favorites and more
James Beard winner Aleksandra Crapanzano’s “Gateau” will make you run into the kitchen and grab the canister of flour. → Read More
Recipe: Roast turkey breast and thighs separately, sprinkled with the popular spice blend baharat
Try this new, easy Thanksgiving turkey recipe. → Read More
Cambridge’s popular Giulia now has a sibling seafood restaurant down the street
The new Moëca has a simple philosophy: “Small boats, small plates.” → Read More
Delicata fries are one of the joys of fall in New England
Of the many colorful squashes piled high at farm stands, the stubby yellow cylinders with green stripes may be the best tasting. → Read More
Recipe: The late Marcella Hazan’s minestrone, from her native region, is a thick soup with extraordinary flavor
Recipe for Marcella's Minestrone alla Romagnola (Vegetable Soup, Romagna-Style). → Read More
A new spot in Kenmore Square offers traditional Yemeni food
At Bab Al-Yemen, the bread will knock you out and the rest of the menu tastes like there’s a mama in the kitchen. (Is there?) → Read More
French chef Jacques Pépin has become a Mr. Rogers of the kitchen
Now 86, the cooking icon wrote another book, this one personal, while his quick videos garner millions of views. → Read More
Wise up! You’re spending too much on groceries.
Everyone who goes to the supermarket these days has sticker shock. There are ways to trim what you spend on groceries by a dollar here and a dollar there. It all adds up. → Read More
A celebrated Turkish chef is making exceptional food on a side street near Alewife
At Lavash Bar & Grille in Cambridge, Ozcan Ozan, who owned Sultan’s Kitchen in Boston for decades, is at the stove. → Read More