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

Cheap Eats

At Max and Leo’s, the food shines even brighter than the TVs

By , Globe Correspondent

From nachos to pizza, Fenway sports bar features some of the best snack food you’ve ever had.

Recipe for braised chicken with caramelized onions

By , Globe Correspondent

To braise a whole chicken you need a pot that will hold it snugly.

Recipe for Spanish potato tortilla

By , Globe Correspondent

The classic tortilla espanola, an omelet cake with potatoes, often begins with a cup of olive oil in which you fry thinly sliced potatoes.

Recipe for Middle Eastern meatball soup with vegetables

By , Globe Correspondent

A recipe from “Soup for Syria.”