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 chicken saute with shiitakes, golden potatoes, and edamame


Sprinkle the chicken all over with salt and pepper.

Recipe for rice with vermicelli


Many cultures in the Middle East and Eastern Mediterranean brown fine noodles in the pan before adding rice to make pilaf.

Cheap Eats

In Needham, a family restaurant with something for everyone

By , Globe Staff

Family restaurants aim to offer something for every possible diner, and Hearth Pizzeria in Needham subscribes to that theory.


In Italy, ‘zero kilometer’ cooking

By , Globe Staff

Italians never mention the words “locavore” or “farm to table.” They just do it — with immense regional pride.