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

Mom and pop 2.0 in Malden

By , Globe Staff

Ferry Street Food & Drink looks like a tavern but serves unexpectedly good food.

Cooking tip from food editor Sheryl Julian

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May typically means Massachusetts asparagus are in season. Whatever you do, don’t overcook the spears. Snap off the woody ends and soak the spears in cold water for 10 minutes (they can be sandy), then lift out. Bring 2 inches of salted water to a boil in a deep skillet. Add the spears and when the water returns to a boil, cook 2 minutes exactly. They should be bright green. Lift out with tongs, and sprinkle with olive oil and coarse salt.

seasonal recipe

Recipe for bow-tie pasta with peas, leeks, and ricotta

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Begin this creamy pasta with sauteed leeks, peas, pasta cooking water (it’s starchy and perfect for the sauce), and ricotta.

Cheap Eats

An enchanting Brookline cafe does everything right

By , Globe Staff

Colleen Marnell-Suhanosky and her bright Rifrullo is an enchanting Brookline spot that you might find in hip Brooklyn.