Julian is the food editor for the Globe, and was the longtime food writer and stylist for the Globe magazine. She trained at the Cordon Bleu schools in London and Paris and has edited or authored several books, including “The Way We Cook.”
From the book “Greek Cooking,” published in 1987, comes this classic pastitsio, a baked dish made with layers of ground meat sauce, cheese-flavored white sauce, and pasta.
By Sheryl Julian , Globe Staff
A 1,000-mile Southern road trip offered sights, sounds, and tastes of both the Old South and what the region has become following Hurricane Katrina and the BP oil spill.