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

Cooking tip from food editor Sheryl Julian


Yogurt and butter make divine biscuits. Mix 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar in a bowl with a pastry blender. Work in 1 stick butter until the mixture resembles peas. With a fork, stir in 1 cup plain yogurt. Shape into rough dough on a floured counter, pat into a 1-inch round, and stamp out nine 2 1/2-inch biscuits, rerolling scraps once. Bake in a buttered round pan (cast-iron works well) in a 450 degree oven for 25 minutes or until golden. Adapted from “The Real Food Cookbook”

Recipe for turkey pot pie


A classic American pie is deep, with only a top crust, and the meat can be beef, turkey, or chicken, along with vegetables.

Cheap Eats

Noodle Barn’s wide, spicy appeal in Jamaica Plain

By , Globe Staff

The Thai and Vietnamese menu is all over the place, with something of a greatest hits quality.

Recipe for roast turkey


For this recipe you need a meat thermometer and a pan large enough to hold the bird with space around it.