Food Editor

Sheryl Julian

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.”

Latest stories

short order

CSAs aren’t just for fair-weather buyers


Community Supported Agriculture thrive all winter, distributing carrots, potatoes, beans, and more.

Cheap Eats

Spettus Steakhouse offers Brazilian rodizio-style service

By , Globe Staff

At the Quincy steakhouse a tall skewer of cooked meat arrives at your table and a churrasqueiro starts slicing.

Cooking tip from food editor Sheryl Julian


Not all apples are suitable for baking. Cortlands, which stay white after peeling and keep their shape when cooked, are widely available now at farmstands and markets. They’re especially nice in a pie. Or, cut into thick slices, saute in butter with a sprinkle of cinnamon, and spoon over buttered toast for a quick dessert.

Cooking tip from food editor Sheryl Julian


To make a lively fish soup, saute 2 chopped jalapenos and 3 tablespoons chopped fresh ginger in 2 tablespoons olive oil. Add 9 chopped plum tomatoes, 1 cup fish or chicken stock, 2 tablespoons chopped fresh thyme, and salt. Simmer 10 minutes. Add 1.5 pounds boneless haddock cut into 2-inch pieces. Cover and simmer 10 minutes.