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

Recipe for yogurt biscuits


The recipe is adapted from Nina Planck’s “The Real Food Cookbook.”


Simple Tastes

By Sheryl Julian and Julie Riven , Globe Staff

Gordon and Fiona Hamersley renovate their funky farmhouse kitchen in Sudbury.

Cooking tip from food editor Sheryl Julian


Sometimes a spoonful of vinaigrette is all local farm-fresh produce needs. Always begin with vinegar and whisk in the oil. Start with 1 tablespoon Dijon mustard with salt, pepper, and 1/4 cup white-wine or red-wine vinegar. Beat well. Whisk in 1/4 cup olive oil a little at a time. Refrigerate leftovers in a jar. Let the dressing come to room temperature and shake before using.

Cooking tip from food editor Sheryl Julian


Any substantial salad — chef’s, Greek, Nicoise — can be tucked into a dense, chewy roll to make a cool beach supper (pictured here is the famous Provencal pan bagnat with tuna and olives). Hollow out the roll and sprinkle the cut sides with olive oil and salt. Layer the ingredients inside, reshape, and wrap securely in parchment. Chill for several hours for the flavors to mellow.